Kadala Curry (Limy Joseph)

27/11/18 | Recept | Indie

Ingredients (Serves 4 )

To pressure cook

1. Kadala / Black Chickpeas / Kala chana – 1.5 cup dried (Soak the dried chana in enough water for at least 8 hrs.)

   Onion – 1/2 large, chopped or sliced and halved

   Green chilies – 2, slit

   Curry leaves – 1 sprig

   Turmeric powder – 1/2 tsp

   Pepper powder – 1/2 tsp

   Fennel powder – 1/2 tsp

   Salt – To taste

   Water – As required

2. Oil – 1 tbsp

    Mustard seeds – 1/2 tsp

    Dry red chilies – 2

    Curry leaves – 1 sprig

    Coconut flakes / thenga kothu – 2 tbsp

3. Chilly powder – 1/4 – 1/2 tsp

    Coriander powder – 1.5 tsp

    Garam masala powder – 1/2 – 3/4 tsp


1. Pressure cook the ingredients numbered 1 adding enough water for 5 whistles. Open when the pressure releases. Set aside 3 tbsp of the cooked kadala to cool.

2. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and thenga kothu/ coconut flakes. Saute until coconut flakes turn light brown. Switch off the stove. Add coriander powder, chilly powder and garam masala powder. Saute until the raw smell of the powders is gone. Add it to the the pressure-cooked kadala. Meanwhile grind 2 – 3 tbsp cooked, cooled kadala in a mixer. Add it to the pressure cooker.(This step is done to make the gravy thick). Bring the curry to a boil. Cook for 4 – 5 minutes on low flame. The gravy should have a thick consistency. It tastes best that way. Switch off. Serve hot with puttu / idiyappam / appam / chapatis etc. This is a very easy and tasty kadala curry.

Limy Joseph

I am Limy Joseph, I am an Indian nurse living and working in Prague since 3.5 years. What made me to come to Prague was the exceptional multi-cultural environment. Though it is small in size its beauty is what attracted me the most. Among other European countries Czech Republic is the best option for a qualitative life style with a lower cost of living. I should say I am blessed to be in Prague where the famous church of Infant Jesus is situated. I am a huge devotee of Him. I am also fortunate enough to become a voice talent for Malayalam language in an American company in Prague. I enjoy cooking especially if it’s my experiment. I am also a “foodie” who enjoys each bit of my food and also very intolerant when it comes to food waste.

I was born in southern Indian state of Kerala which is known for its rich and secular culture and scenic beauty among other things. Kerala is blessed with lush forests, scenic backwaters and enchanting beaches with a wide range of mouth-watering cuisine. It has a considerable chunk of its population spread out all over the world thanks to early migration trend and leads the nation and sometimes surpasses few developed countries in its health and educational achievements. The warm welcoming nature of the people traces its history back to hundreds of years, Vasco da Gama being the first to visit from Europe.


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