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28 Comments

  1. Hello, since we are vegetarians, I served this with neer dosa. My family and friends loved the combo. Good substitute for chicken gassi.5 stars

    1. Thank you so much for this lovely feedback. Serving it with neer dosa sounds absolutely delicious and a wholesome combination. I am also happy to hear that your friends and family enjoyed it.

  2. Truly delicious! Made this to go with Puttu. The only change I did was to use canned coconut milk instead of fresh coconut. I made a few tweaks to the cooking steps since I was adding coconut milk. The result was a curry that was very tasty and flavorful.5 stars

  3. Hai I from kerala.
    I tried many version of kadala curry.
    But this one only gave Exact Kerala kadala curry.
    Thank u very much…..5 stars

  4. Amazing recipe… I always make this recipe with puttu or idiappam… Not jus this recipe so many more from this blog I have made but this is a very simple recipe.. tastes amazing… Thank you.5 stars

  5. Great recipe. Only a single suggestion!. I wish all the good people who post recipes, would stop saying “cook till 10 whistles”. you can make a pressure cooker whistle ten times in a minute, or not at all !. Please provide time you need to maintain pressure, once the cooker reaches its designed pressure. That would really help.

    Thanks
    M.John4 stars

    1. Welcome Mathew John. In some of the older recipes, I have not added time. But for last 2 years I am adding the time. Timing depends upon the size of the cooker, intensity of flame, quality of beans and thus varies. So its difficult to give exact timing. Best is to cook till the ingredients are cooked well.

  6. hi…this looks easy.. we used to make it like fry..coconut with pepper ,shallots curry leaves and garlic and red chillies.. the once its brown, we add lil chilli powder and coriander powder and then grind it and add to the cooked chana. thats how I used to cook every time.5 stars

  7. Ma’am ur recipes r took good. u gave a new life to my cooking .I enjoy cooking a lot with ur recipes.only thing I feel missing is sindhi recipes…keep up the good work…thank you5 stars

  8. Thanks, Dassana! This recipe is great. I made it twice; the first time with cauliflower and eggplant (didn’t have chick peas) and I cooked the veggies with little water. The second time I followed the recipe. Both versions were great! Yummy!5 stars

  9. Hi Dassana,

    I tried this recipe for breakfast today along with dosas…came out very well and my hubby loved it…..love the way u explain the minute details…keep up the good work….thank you 🙂4 stars

  10. Hey Dassana great recipe!! Can you post recipe of puttu too? I want to say another thing. As far as I know puttu is made from ground rice but in Delhi this special ground rice is not available. Can you please post your recipe with all information.. like which type of rice to use, hot to make powder and everything? I have eaten puttu 3 years back when I visited kerala by train. I found this new looking dish sellin on mangalore station and just tried it. But then I tried to search recipe but had not very good luck. Please Dassana please help me to make it.

    And lastly you are very humble lady who shares all of her cooking secrets with lots of dedication via this website. I am also a programmer so I know how hard it is to keep posting new recipes , backend stuff all.

    Thanks a lot for this.

    1. thanks a lot radhika for the kind words. yes it does become tedious at times with the backend stuff etc. the puttu that i made when i made kadala was from coarsely ground rice. luckily i get puttu flour here, so kind of becomes easy to make. hence i do not grind the rice at home. anytime i want to make puttu, i but this flour which is meant for making puttus. you can use regular rice as in delhi you won’t get the rice meant for making puttu flour or even parboiled rice. just soak the rice for 2 to 3 hours. drain and then let them dry naturally in a shade or below a fan. then grind them in a grinder coarsely. don’t make a fine powder. then lightly roast the ground rice in a pan for 3 to 4 minutes on a low flame.

  11. Hey dassana, m sure this recipe is fab n the pictures as always are great.
    Since I originally hail from Kerala, I have seen my mom make kadala curry n puttu for breakfast many times.
    Her version is a little different than yours. The while spices are roasted alongwith grated coconut and then ground and added to the chana. The mixture is then simmered and tempering is added to it.
    It feels great to be on your blog. In fact just today I made your Hyderabadi Dum biryani and it was simply amazing thanks to you. My friend n I l loved it.
    Keep up the good work
    Cheers
    Leeja

    1. hi leeja, i know about this variation too which your mom makes. i have not tried this way. there are many variations of making kadala and i have just been making this one. thanks for the feedback on hyderabadi dum biryani. just today i made a mushroom biryani 🙂