Kadala Curry

“Nalla nadan puttum kadalem!!!....” you can hear this combination anywhere across Kerala. Puttu is a rice based steam cooked food with low fat and Kadala curry is Bengal gram curry which is rich in protein. Which means, you don’t have to look further for a perfect breakfast combination.

For Kadala curry you have to soak Bengal gram overnight. With soaked gram it is easy to cook tasty spicy kadala curry. The aroma of the dish will make you forget anything but eating. Let us see how to prepare the dish.

6 reviews, 4.47/5

Kadala Curry


5 Persons

405 minutes

Items List

Name Quantity Image
Bengal gram 150g
Chopped onion 100g
Tomato 100g
Bird eye chillies 3 nos
Green chillies 1
Chopped ginger 1 tsp
Chopped garlic 1 tsp
Curry leaves 15 nos
Chopped coriander leaves ½ tbsp
Coriander seeds 1 tbsp
Roasted scraped coconut 2 tbsp
Ginger ½ inch piece
Salt enough to taste
Turmeric ½ tsp
Asafoetida ½ tsp
Garam masala ¾ tsp
Red chilli powder ½ tsp
Pepper powder ½ tsp
Mustard seeds 1 tsp
Oil 1 ½ tbsp
Water 4 cups


Stage 1

Soak 150 g Bengal gram overnight in 2 cups of water. Drain the water and take it in pressure cooker. Pour 1 ½ cups water, add salt, asafoetida and close it with the lid, keep it on high flame. Let the steam rush out. Place the weight, let one whistle blow. Lower the flame and let 6 more whistles blow. Keep it aside so the pressure lowers on its own. Meanwhile we can prepare the other items for cooking.

Stage 2

Slit green chilli in half and chop half of the ginger in round pieces. Chop onion, tomato, ginger, garlic and coriander leaves. Slit bird eye chillies, wash curry leaves and keep them aside.

Stage 3

Heat a kadai, pour ½ tbsp oil, add green chilli and ginger, fry it until the raw smell goes. Add coriander seeds and roast it until it is crisp. Now add roasted scraped coconut , garam masala and just heat it. Turn off the flame, remove it from the kadai and keep it aside it will cool down. Once it is cool, transfer the mixture to a blender.

Stage 4

Open the pressure cooker, check if the Bengal gram is thoroughly cooked (fork tender). Take 1 ½ tbsp of cooked gram and put it into the blender along with the roasted coconut mixture. Blend the whole mixture to a very smooth paste. Keep it aside.

Stage 5

Heat the kadai, pour 1 tbsp oil, pop mustards. Add chopped, garlic and sauté until its raw smell goes. Add bird eye chillies, ginger and curry leaves to it and sauté it for 30 seconds.

Stage 6

Now add chopped onions, add salt, pepper powder, chilli powder and turmeric powder and sauté it for 1 minute. Add chopped tomatoes and sauté it well.

Stage 7

Add coconut paste, add half cup of water, mix them well and let them boil well until its raw smell is gone. Curry mixture is ready.

Stage 8

now gently mash the cooked Bengal gram with the back of the ladle and add it to the curry mixture along with the water cooked and mix it well. Let it boil until the curry joins well with the added Bengal gram and add coriander leaves. Serve it hot with soft and fluffy puttu.

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