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malabar style kadala curry

Kerala Style Kadala Curry Recipe

Kerala-style kadala curry is an extremely simple preparation using kadala or black chana with fresh coconut and spices. This preparation style that I am sharing is a no-onion no-garlic version of the curry. Coconut is ground before use in the curry and hence this can also be called thenga aracha kadala curry (translates to chana curry with ground coconut)

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Additional Time 8 hours
Total Time 9 hours 15 minutes
Servings 3 -4

Ingredients
  

  • 200 grams (1 cup) chana; rinsed & soaked overnight
  • 1 teaspoon Kashmiri red chilli powder; adjust to your taste
  • 1 ½ teaspoon coriander powder
  • ½ tsp turmeric/haldi
  • 1- inch ginger; minced
  • salt to taste

GRIND TO A PASTE

  • 65-75 grams (¾ cup) coconut
  • 1 teaspoon fennel seeds/saunf

TADKA/TEMPERING

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 1-2 whole red chillies
  • 1 sprig of curry leaves

Instructions
 

how to make kerala style kadala curry in instant pot

    prep-work

    • rinse and soak chana for 6-8 hours.
    • Just before cooking, grind coconut and fennel seeds. mince ginger.
    • mise-en-place (get everything ready)

    cooking in the instant pot

    • add soaked chana, 2 cups water, Kashmiri red chilli powder, coriander powder, turmeric powder, ginger, and salt to the instant pot.
    • lock the instant pot lid in place. Vent to sealing position.
    • press the BEAN/CHILI mode and set the timer for 35 minutes. once done, release the pressure naturally.
    • open the lid and add the coconut paste. If required, adjust the consistency by adding water.
    • press CANCEL on the instant pot to change the cooking mode. Press SAUTE mode and continue cooking. Bring it back to a boil.
    • taste and adjust any seasoning including salt at this point.

    stovetop instructions

    • while the kadala curry is boiling, let's prepare the tadka on the stovetop.
    • heat oil in a small pan on medium heat.
    • add mustard seeds and when they splutter, ass whole red chillies.

    back to cooking in the instant pot

    • add curry leaves to the kadala curry.
    • pour the tempering along with seasoned oil on top.
    • press CANCEL on the instant pot. Transfer to serving dish
    • serve hot

    Video

    Notes

    • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
    • 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
    • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
    • serving size - this serves 3-4 people. adjust the serving size to suit your dietary needs