VegetarianVegetarian CurriesKadala Masala Curry Easy by RamyaVijayakumar January 10, 2005 written by RamyaVijayakumar January 10, 2005 Yummy channa curry - Ramya V Print Recipe Votes: 18 Rating: 4 You: Rate this recipe! Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial IngredientsChick Peas(Channa/Vella Kadala) - 1 cupPotato(big) - 1 noOnions(large) - 2 nosTomato - 2 nosGreen chillies - 2 nosCoriander leaves (for garnishing) -Oil - 6 tbspSalt(As reqd) - For masala:Cloves(Grambu) - 4 nosCinnamon(Karugapatta) - 4 oneCardamom(Elakka) - 3 nosGinger - 2 oneGarlic pods - 10 nosSmall onions(Kunjulli) - 10 nosChilly powder - 1 1/2 tspCoriander powder - 2 1/2 tspGrated Coconut - 1/2 cupCoriander leaves(A few) - Cuisine Kerala Prep Time 30 minutes Servings people MetricUS Imperial IngredientsChick Peas(Channa/Vella Kadala) - 1 cupPotato(big) - 1 noOnions(large) - 2 nosTomato - 2 nosGreen chillies - 2 nosCoriander leaves (for garnishing) -Oil - 6 tbspSalt(As reqd) - For masala:Cloves(Grambu) - 4 nosCinnamon(Karugapatta) - 4 oneCardamom(Elakka) - 3 nosGinger - 2 oneGarlic pods - 10 nosSmall onions(Kunjulli) - 10 nosChilly powder - 1 1/2 tspCoriander powder - 2 1/2 tspGrated Coconut - 1/2 cupCoriander leaves(A few) - Votes: 18 Rating: 4 You: Rate this recipe! Instructions Cook channa with salt in a pressure cooker. Heat oil in a pan or a kadai. Splurt cloves, cardamom and cinnamon sticks. Add garlic, ginger, small onion, chilly powder and coriander powder. Add coconut and coriander leaves and fry. Allow it to cool and grind to a fine paste. Heat oil in the same pan. Fry sliced onions and green chillies. Add the ground masala and fry. Add tomatoes and saute, till raw smell leaves. Add this to the cooked channa. Add diced potatoes and salt to taste. Pressure cook, till you get 2 whistles. Garnish with coriander leaves. :- Serve hot with chappathis, pooris and dosas. Share this Recipe BreakfastDinnerEasyLunchSidedish 18 comments 0FacebookTwitterPinterestEmail RamyaVijayakumarRelated Posts Mushroom Fry Kerala Sambar Easy Kerala Appam – Traditional Mushroom Masala Easy Green Peas Curry – Kerala Style Kadala Curry Kerala Style18 comments geethi April 6, 2006 - 12:00 ami am going to try this.but why do u pressure cook it at the end? Reply sandhya September 28, 2005 - 12:00 amvery good recipeeee…… my husband likes to eat this even with rice Reply Rita July 16, 2010 - 11:42 pmVery tasty recipe..came out very nice and easy to prepare too. Thanks. Reply Helen February 25, 2008 - 12:00 amThat was a cool recipe…..came out really well.Thank u Ramya. Reply Ann June 14, 2007 - 12:00 amThank you ramya for sharing this wonderful recipe. May God bless you. Reply Preetha Madhukesh July 2, 2008 - 12:00 amThank you so much Remya……God bless u… Reply seema suresh August 12, 2008 - 12:00 amReally very nice recipe. I tried it several times. Reply sandhya September 28, 2005 - 12:00 amsuperb recipeeeeeeeeee……. my husband likes it… Reply poornima January 4, 2006 - 12:00 amgreat recipe ! husband loved it ! the same masala can also be used as a base for a mixed vegetable curry. Reply Ritu Chopra January 11, 2005 - 12:00 amLovely dish…easy to make and tasty to eat..thanks… Reply Parvathy January 10, 2005 - 12:00 amThis is really great…It will go well with rice puttu also..but reduce the amount of coconut and make it more watery..Kudos…Please give more of such authentic kerala recipes!! Reply Gaurav January 10, 2005 - 12:00 amMy mom used to make kadala curry at home. After coming to UK I was missing home food. Tried this recipe. Really good and homely!! Thank you!! Reply nayana sekhar June 7, 2006 - 12:00 amVery good and tasty recipe.Thanks Remya for sharing this recipe.do post more recipes.Everyone should try this recipe. Reply sandhya rakesh June 5, 2006 - 12:00 am very good recipe,so tasty & easy to make.my hubby loves it.it is a good side dish for appam also.thanks alot. Reply Mithra June 24, 2006 - 12:00 amGood receipe, easy to prepare and yet authentic. My husband likes to have this with Puttu. Reply Hari July 7, 2006 - 12:00 amRamya, can you tell me why you want the sauted masala to cool before grinding? Waht will happen if we grind the sauted ingredients hot? Pls tell Reply supriya August 8, 2006 - 12:00 amA very delicious curry. Reply Ramya October 27, 2006 - 12:00 amCooling the masala before grinding in an old mixie is just a precaution against burning the rubber knob due to over heating…. 🙂If you have a mixie with platic knobs, guess it would be okay…try it out at your own risk 😉Infact, you can grind when the masala is warm to make it a smooth paste….General Tip : add hot water to coconut to grind it into a fine paste!! Reply Leave a Comment Cancel ReplyRemember my details in this browser for the next time to post comment.