Varutharacha Kadala Curry


  • Boiled black channa – 2 cups
  • Chopped onion – 1 (medium)
  • Ginger – 1 inch (crushed)
  • Garlic – 5 cloves (crushed)
  • Coconut oil – 2 tblsp
  • Mustard seed – ½ tsp
  • Cumin seeds – ½ tsp
  • Salt – to taste
  • Water – as req
  • Turmeric powder – ½ tsp
  • Diced coconut – 1 tblsp (optional)
  • Curry leaves – few

To grind:

  • Coriander seeds – 2 tblsp
  • Fennel seeds – ½ tblsp
  • Byadagi chili – 5 nos
  • Shallots – 4 nos (medium)
  • Curry leaves – few
  • Grated coconut – ½ cup


  • Heat about a tsp of coconut and add coriander seeds, shallots, fennel seeds, byadagi chili and curry leaves. Sauté it for about 2-3 mins under medium flame and transfer it into a bowl
  • In the same pan, add the grated coconut and fry it until dark brown in color under low flame. (Do not burn the coconut). Transfer into the same bowl. Cool completely and grind it into a fine paste and keep aside.
  • Heat some coconut oil in a heavy bottomed pan, add the mustard and cumin seeds and allow it to splutter.
  • Now add the chopped onion along with crushed garlic and ginger with some fresh curry leaves. Sauté it for about a min and add the boiled black channa along with some turmeric powder and salt.
  • Pour the grounded mixture and bring it to boil with required amount of water.
  • Adjust the salt and water and cover it with a lid and cook further for about 4-5 mins under medium-low flame.
  • Once the oil separates, turn off the flame and serve with hot rice/chapathi/ idiyappam/ puttu/ idli/ dosa.
  • The super tasty and coconuty “VARUTHARACHA KADALA CURRY ” is ready.

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