This Kadala Curry is an easy side dish for Appam. If you have been looking to know how to make simple kadala curry, then this recipe is for you. With simple ingredients, you can get this done in no time!
Apart from these we also try new dishes that pair well as a side dish for Appam. Like this Hotel Style Vegetable Kurma for Parotta, which also tastes great with Appam.
You can also read the other versions of Kadala curry I make like this Kadala Curry from Kerala served with Pathiri and this Kadala Curry served with Coconut Pulao. The most popular combination of dishes paired in Kerala is this Kadala Curry with Kerala Kollah Puttu.
This Kadala Curry is my simple choice for K in the A to Z Side Dishes. If you are looking for other easy side dishes to serve with rice, then try this Okra ki Sabzi
Easy Side Dishes you can try!
We use Black Chana or Kadala very regularly in our cooking. So many times we keep soaked chana ready to be used. All you have to make sure of is rinse the chana 2 to 3 times and pressure cook it with salt.
Since we shallots or sambar onions, peeling is a chore. So you can soak it in water for 10 mins and peel it very quickly. You can also microwave for easy peel.
Grind all the ingredients together to make a smooth paste and proceed to make the gravy.
Since this is an easy and simple kadala curry, apart from the recipe being simple, I also use some hacks to get this gravy done quickly.
Like I always freeze ginger garlic paste, grated coconut and at times even have soaked chana.
All these hacks help you get your gravy done very quickly.
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How to make Simple Kadala Curry
- 1 cup Black Chana / Kala Chana
- 1 medium Onion
- 2 medium Tomatoes
- 2 tsp Ginger Garlic Paste
- 2 Green Chillis
- 2 tbsp Tamarind approx 1 Lemon size ball
- 3 tbsp Cooking Oil
- Salt to Taste
To grind to a paste
- 7 to 10 Shallot / Sambar Onions / Small Onions
- 1 cup Grated Coconut
- 2 tsp Coriander Seeds
- 2 tsp Red Chili Powder
- A Pinch Turmeric Powder
- 1 tsp Fennel Seeds
- 1/2 tsp Cumin Seeds
- 1- inch Cinnamon
- 4 Cloves
- Wash and soak the black chana overnight or for at least 7 to 8 hours. Rinse the water a couple of times.
- Take it in a pressure cooker and along with salt, pressure cook until tender. Keep it aside.
- Wash and soak the tamarind, extract the pulp and keep it aside.
- In a nonstick pan, heat 1 tsp oil and fry all the ingredients listed for the paste.
- Allow it to cool down and grind to a smooth paste.
- Heat the pan again with oil, saute finely chopped onions, then add ginger garlic paste, and green chilies.
- Once the onions start to turn brown, add chopped tomatoes. Add salt and turmeric powder, let the tomatoes turn mushy.
- Now add the boiled black chana along with tamarind, bring to a boil.
- Add the ground masala, and continue stirring for the mixture to get mixed well.
- Add the required amount of water. Cook on high for the mixture to boil over.
- Simmer for 10 mins for the gravy to thicken.
- Serve hot with Appams.