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Kala Channa Gravy, kadalai curry is very healthy and easy to prepare. This goes well with rice, roti, idli, dosa, puttu.

Kondakadalai_Kuzhanbhu Kondakadalai_Kuzhanbhu_1 Kondakadalai_Kuzhanbhu_2


Black Chickpeas/Kala Channa : 300gms (soaked over night)

oil – 1 teaspoon

cinnamon stick – 1 small

cloves – 2

cumin seeds – 1tbspn

onion – 1/2 of one large chopped

Tamarind juice – 1 small piece (optional)

Red Chili powder – 1 teaspoon

Coriander powder – 1 teaspoon

Turmeric powder – 1/2 tbspn

Channa Masala – 1/2 tbspn (can be replaced by garam masala)

Salt : 1 tbspn

To grind:

shredded coconut : 3tbspns

garlic – 4 pods

fennel seeds – 1 tbspn


  • Grind all the items in to grind. Keep it aside.
  • In a pressure cooker, add kala channa, cloves, cinnamon and add water to cover enough and pressure cook for 3 whistles.
  • Stop and let it cool.
  • Now add the chopped onions ,ground paste, red chili powder, coriander powder, channa masala, salt and tamarind juice.
  • Now again pressure cook for 3 to 4 whistles. Once done stop and let it cool.
  • Heat 1 teaspoon oil in a pan, when hot add cumin seeds. When it crackles, add curry leaves and stop.
  • Mix this with the cooked channa.
  • Easy Kala Channa gravy is ready, serve with rice or roti.