Soak the black chana for 4-5 hours and then boil in pressure cooker up-to 2-3 whistles in low flame by adding 1 cup water

Assemble all the ingredients for making masala.

Heat a kadhai and put 2 tsp oil in it and then add the dhaniya in it.

Then add cardamom,cloves and cinnamon in it and saute it well.

Then add tamarind and grated coconut in it.

Add the garlic cloves, green chilli,curry leaves and ginger in it.

Mix it well and then switch off the flame and also add all the dry spices with a little salt in it.

Pour all the ingredients into the grinding jar.

Grind it well by adding s little water in it.

Then heat a kadhai and put 4 tsp oil in it and then add the mustard seeds in it and when they crackle then add chopped onion in it.

Add the remaining curry leaves in it and chopped tomatoes in it.

When the tomato gets slender then add salt in it.

Add the masala paste in it and mix it well.

Cook it for 2 minutes and then add the boiled black chana in it and mix it Welland allow it to boil.

Then again in the same ladle put oil and roast the chopped coconut till they become golden brown in colour and mix it also with the curry.

Mix it well and then switch off the flame.

Now your Kerala kadala curry is ready and serve hot with rice or neer dosa.