June 02, 2014

Kadalai Curry (Black Chana Curry)

Black chana coated with masalas serves as a very good combination to Aappam. In this curry, spices are used in less quantity and when the same is increased little more becomes a good companion for chappathis and pooris too.

Click here for the recipe of Aapam and Poori

Ingredients for making Kadalai Curry:

Black chana – 2 cups

Chopped onions and tomatoes – 1 cup each

Ginger garlic paste – 1 tea spoon

Cinnamon and Cloves powdered coarsely – ½ teaspoon

Splitted Green chilies -3

Turmeric powder

Dhania powder – 2 tea spoon

Red chilly powder – 1 tea spoon

Oil – 1 table spoon.

For grinding:

Grind 2 table spoon coconut, ½ teaspoon fennel seeds(Perun jeeragam/Sombu) and 5 cashews or poppy seeds 1 teaspoon into a fine paste with water.

Method for making Kadalai Curry:

Soak the chana for 6 hours and cook it into very soft in the pressure cooker with some salt. 


Heat the pan with oil. Add green chilies and onions and fry until the onions become transparent.


Then add cinnamon clove powder, ginger garlic paste and stir for a minute. Then add tomatoes and stir in medium flame till tomatoes become soft and pulpy. 


Then add all powders and little salt. After frying them all together for 2 more minutes add the boiled chana and with 2 cups of water. 


Close the pan with the lid and allow them to cook together for 5 minutes. Finally add the coconut paste and curry leaves. When the gravy thickens the curry is ready to serve.

(For chappathis increase the quantity of ginger garlic paste and spice powders)

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