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Kadala Curry | Karuppu Konda Kadalai Kuzhambu | Black Chana Gravy Recipe

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When we were working in Chennai, Brothers who go home first buy this kadala curry / karuppu sundal kuzhambu in Raaj Bhavan, Vadapalani and keep rice to finish dinner/tiresome day, when I stuck with work or traffic. So during my initial days of IT shift works we survived very much with this kadala curry. We were the regular customer

so we get extra parcels like sambar or poriyal when we order this curry there :-). My version of this kuzhambu is much closer to it and this goes well with Aapam, Puttu, Rice and all tiffin varieties.

Ingredients for Kadala Curry
Boiled Kala Chana/Sundal – 1 Cup
Any Chopped Vegetables – Potato, Brinjal, Bottle Gourd or Drumstick (Optional, I used Bottle Gourd))
Onion  – 1 Medium size
Tomato – 1 Medium Size
Coconut Milk – 1/4 Cup
Garam Masala Powder – 1 n 1/2tsp
Red Chili Powder – 1tsp or more
Turmeric powder – 1/4tsp
Coriander Powder – 1 Tbsp
Puli Kuzhambu Powder – 1 Tbsp (Optional)
Urad (Or) Pottu Kadalai/Roasted Gram Flour – 1tsp (Optional to make the gravy thick)
Tamarind Juice – 1/4 Cup or as needed
Curry Leaves – 1 Sprig
Mustard Seeds – 1/4tsp
Oil – 2 Tbsp
Hing/Asafoetida – A Pinch

Kadala Curry Preparation

  • Soak the chana 8 hours before making curry or use soaked and frozen one.
  • Boil the soaked chana for 3-4 hisses with necessary water and salt.
  • Heat Oil in a kadai add chopped onion followed by chopped tomato, curry leaves and salt.
  • When tomato mashes well add turmeric, garam and red chili powder, assorted chopped vegetables(If using) and tamarind juice.
  • You can add cooked chana water also and allow the vegetables to cook in the pan itself in medium flame.
  • Once vegetables cooked add coriander powder, puli kuzhambu powder, urad/pottu kadalai flour mixed in water and add to it.
  • Add Coconut milk adjust salt, tamarind juice and chili powder right now and allow to boil well.
  • Once reached well boiling point simmer it for few minutes till oil floats.
  • Finally garnish with coriander leaves after removing from flame.
Variations
  1. You can reduce or skip tamarind totally and adjust with tomato.
  2. You can mix any left over veggies to make this curry.

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Comments

  4. Sangeetha M

    In india we get so many options like, we get curry, sambar, chutney, poriyal, even payasam..when we are sick or some other issues we can get parcel and finish our meals right? missing it!
    BTW kadala curry sounds super delicious…perfect with Appams 🙂
    very neat and inviting pics sangee..keep it up!

    Reply

  12. Sayali

    hey thanks for stopping by. Well kaala chana , is this a dry , dark brown chana (not the chole)? I have some, which one of our friends father gave us and wondering what I can do with it…

    Reply

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