Kadala curry/ black chana curry (serves 4)

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
Black chana/ kadala 1 ½ cups

Grated coconut ½ cup

Garlic 2 cloves, sliced

Red chilly powder ½ tablespoon

Coriander powder 1 tablespoon

Turmeric powder ¼ teaspoon

Curry leaves a handful

Salt as needed


  • Wash the black chana well and soak it at least for 6 hours. Drain and cook the chana with salt in a pressure cooker with 2 cups water for 2 whistles.
  • Allow the pressure to release by itself and set aside. Heat a non stick pan at medium high flame and add the grated coconut, garlic and curry leaves.
  • Sauté this until the coconut starts to slightly change its color to light brown. Reduce flame and add red chilly powder, turmeric powder and coriander powder.
  • Sauté again until raw smell from the powders are all gone. Switch off flame and allow the mixture to cool down.
  • Grind this to a smooth paste adding little water, if needed. Add the ground coconut to the cooked chana and switch the stove back ON.
  • Mix well to incorporate and cook it for another 15- 20 minutes at medium heat. Keep the kadala curry covered until ready to serve.
  • This curry is best served with puttu and will also be great with idiyappam, appam and rotis.


Kadala curry/ Black chana curry (Serves 4), photo 1Kadala curry/ Black chana curry (Serves 4), photo 2Kadala curry/ Black chana curry (Serves 4), photo 3


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