Chickpeas are such a versatile thing in the kitchen. You can eat them hot or cold, canned or dried, and they can act as the star of the meal. Kadala curry served with Puttu is the most common breakfast food in Kerala. Almost all Keralites love this classic breakfast dish.

Ingredients required

  • Brown chickpeas / Chana / Kadala : 1cup
  • Turmeric powder : 1/2 tsp
  • Coconut pieces, sliced small : 1 – 2 tbsp
  • Shallots, vertically sliced : 5 nos
  • Green chillies, sliced small : 6nos
  • Ginger chopped : 1 tsp
  • Garlic chopped : 1tsp
  • Grated coconut : 1cup
  • Cumin seeds (Jeerakam) : 1/2 tsp
  • Cinnamon stick (Karukapatta) : 2 nos
  • Star anise (Thakolam) : 1 petal
  • Fenugreek (Uluva) : 1/4th tsp
  • Coriander powder : 2 tsp
  • Red chilli powder : 1tsp
  • Garam masala powder-1/4tsp
  • Curry leaves : 2 sprig
  • Mustard seeds : 1 tsp
  • Water : as required
  • Salt : as required
  • Coconut oil : 2 tbsp

How to make

  1. Soak black gram  in water for 8 hours and drain the water completely.
  2. Pressure cook the drained Kadala (Chickpeas) along with salt, turmeric powder, coconut pieces, green chillies, shallots, chopped ginger & garlic and 1 cup of water up to 8 whistles or till Kadala become soft.
  3. Meanwhile in a pan pour 1 tbsp coconut oil, and when it become warm add cinnamon stick, star anise, fenugreek and saute till brown.
  4. Add grated coconut, cumin seeds, one shallot to the pan and roast it till it becomes brown.
  5. Allow the ingredients to cool and blend it into a fine paste by adding a little water in a mixer.
  6. In another pan  pour 1tbsp coconut oil, splutter mustard seeds and add curry leaves, coriander powder, red chilli powder and saute till it becomes warm.
  7. Transfer the ingredients to the cooker along with water and the grounded paste in the mixer to the above pan and mix well.
  8. Sprinkle garam masala , mix well and cook for another 10 minutes with the lid covered.
  9. Serve the Kadala curry hot with Kerala puttu, Chiratta puttu, Appam, Idiyappam etc..


  • If you prefer not to use coconut, Skip the steps 3, 4 and 5.
  • You can use chilli powder according to your spice level.
  • You can use water until the gravy achieves your desired consistency.
Courtesy: Chandru's kitchen, cheena chatti

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