Traditional Kerala authentic cuisine, "kadalai curry"cooked with small brown lentils and aromatic indian spices

  • Cook time:
  • Prep time:
  • Serves: 5 people
  • Yields: one large bowl
  • Small brown channa- i cup(soaked overnite),
  • cooking soda- a pinch,
  • Tamarind paste- 1 tblsp,
  • Water-2 cups,
  • Salt-3 tsps,
  • Coconut - half cup,
  • Big onion- 1 (sliced long),
  • Turmeric powder- 2 tsps,
  • Coconut oil-3tsps,
  • curry patta-1 sprig,
  • powdered jaggery- 1 tsp,
  • Raw mango pieces-few
  • For the masala paste:
  • Red dried chillies- 4,
  • bengal gram dhal-2 tsp,
  • coriander seeds-3 tsps,
  • dried black pepper corn-few,
  • jeera-1 tsp,
  • coconut- half cup.

Boil brown channa for 20 mts, adding a pinch of cooking soda and keep aside, Roast the ingrdients for masala till brown color and grind coarsely, u can add fried onions also and grind them along with the masala paste.


Take a deep frying pan, add coconut oil, fry little curry patta, add the cooked brown channa, the masala gravy and fry well for some 10 to 15 mts.Add the tamarind paste, salt needed, turmeric powder


For more flavour, u can add little jaggery pieces.Now stir the gravy well and let it boil for another ten mts. Finally garnish with one more tsp of coconut oil and few raw mango pieces, before u remove it from fire.


Now serve the dish with hot Appam/Idiappam or Brown rice with Kerala Pappadam

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