pulses
Kerala Varutharacha Kadala Curry (Roasted Coconut Gravy for Puttu & Appam)
The iconic God’s Own Country breakfast specialty. Brown or black chickpeas simmered in an intensely aromatic roasted coconut paste with shallots, curry leaves, and coconut oil.
Choose Your HealEx Channa For This Recipe
Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.
HealEx Kabuli Channa (White Chickpeas)
Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.
HealEx Naatu Channa (Desi Brown Chickpeas)
Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.
HealEx Black Channa (Kala Chana)
Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.
Ingredients
12 items for 4 servings
Kitchen Measurement Guide (Grams & Spoons):
All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.
- HealEx Black Channa or Naatu Channa250g (1.5 cups raw) Shop
- Fresh Grated Coconut (for roasting)100g (1 cup)
- Shallots / Pearl Onions (Kunjulli)75g (10-12 sliced)
- Coriander seeds / powder20g (1.5 tbsp)
- Kashmiri chilli powder15g (1 tbsp)
- Fennel seeds (Perumjeerakam)4g (0.75 tsp)
- Whole spices (clove, cinnamon, cardamom)1 piece each
- Fresh Ginger and Garlic (crushed)15g (1 tbsp)
- Fresh Curry Leaves3 sprigs
- Coconut Oil30ml (2 tbsp)
- Mustard seeds5g (1 tsp)
- Saltto taste
Method & Step-by-Step Instructions
Follow each step carefully for the authentic aroma and taste
- 1
Soak HealEx Black Channa or Naatu Channa overnight (8-10 hours). Pressure cook with salt and 3 cups water for 5-6 whistles until soft.
- 2
In a dry pan, roast grated coconut with fennel seeds, whole spices, and a sprig of curry leaves on medium-low heat until dark golden brown. Do not burn.
- 3
Add coriander powder and chilli powder in the last 30 seconds of roasting. Cool and grind into a silky-smooth paste adding very little water.
- 4
Heat 1 tbsp coconut oil in a pan. Sauté sliced shallots, crushed ginger, and garlic until translucent and fragrant.
- 5
Add the boiled channa with its cooking stock, followed by the ground roasted coconut paste. Mix well and adjust water to desired gravy consistency.
- 6
Bring to a gentle boil and simmer for 10-12 minutes on low flame so the flavours marry together.
- 7
Prepare the tempering: Heat 1 tbsp coconut oil, splutter mustard seeds, add a few sliced shallots, dried chillies, and curry leaves. Pour over the curry and cover immediately.