Friday, January 10, 2014

Kerala Kadala Curry

Serves ~ 4 adults                                                            

Kadala ( Chickpeas ) are a helpful source of zinc, folate and protein. They are of  two main kinds. One is called "Desi / Kala", which is small and dark brown in color and the second one is called "Kabuli" which is  lighter in color and bigger in size. Desi chickpeas have a  higher fiber content than Kabuli and hence Desi chickpeas are good for people with blood sugar problems. Desi chickpeas are also known as "Kala Chana" or "Bengal gram".

Kerala style Kadala curry / Kala chana curry is a popular breakfast dish among Keralites and its a great accompaniment for puttu, appam or Idiyappam. 

Recipe for kerala style kadala curry:


Kadala ( Chickpeas) ~ 1 cup
Onion ~ 1 no ( chop to medium sized pieces )
Green Chillies ~  4 nos (Split lengthwise)
Coriander powder ~  2.5 tablespoons
Kashmiri red chilly powder ~ 2 teaspoons
Garam Masala ~ 1/2 teaspoon
Turmeric powder ~ 1/2 tespoon
Garlic, sliced ~ 1 tablespoon
Ginger , crushed ~ 1 tablespoon
Tomato ~ 2 nos - small sized
Thick Coconut milk ~ 1/2 cup
Curry leaves ~ 1 stem
Mustard Seeds / Kaduku ~ 1/2 tsp
Thin coconut slices / Thenga kothu ~ 2-3 tbsp
Oil ~ 2 to 3 tbsp
Salt to taste.

  • Wash and soak chickpeas in enough water for at least  8 hours. Drain the water and pressure cook chickpeas by adding 1/4 tsp turmeric powder,curry leaves 3.5 cups of water and enough salt for about 8-10 whistles in an Indian pressure cooker. The chickpeas should become soft enough to be able to squeeze it with our fingers. 
  • Heat oil in a pan and add mustard seeds. When it crackles, add sliced coconut pieces and fry in a low flame till it becomes light brown in color. Next add chopped onions, green chilies, ginger and garlic and saute till onions become translucent. 
  • Add coriander powder, red chilly powder, 1/4 tsp turmeric powder and fry in a low flame for about a minute and then add sliced tomatoes and fry till it becomes soft and mushy. 
  • Finally add cooked chickpeas along with the water and let it boil in a medium-low flame for about 20 minutes or till the gravy reaches your desired consistency. Finally add thick coconut milk and remove the curry from the flame after 5 minutes.




Devi Meyyappan said...

Nice curry!!.. looks very tempting!! :), and nice information on the types of channa... i'll surely try this curry next time with the channa :)

Jisha Dil said...


Rachana Kothari said...

Dear Jisha,
Thanks for dropping by...the chickpeas curry look yummy:) will be visiting you often:) Hapyp Blogging

Alisa said...

Jisha,your recipes all look so delicious!I saw your site from the foodieblogroll and if you won't mind, I'd love to guide foodista readers to your site.Just add a foodista widget at the end of this blog post and it's ready to go.Thanks!

ബഷീര്‍ ഓമശ്ശേരി said...

Thanks. Today i'm trying this recipie.....

Unknown said...

Beautiful, lovely presentation !! So tempting pictures ..

Love it here Jisha

Anu Yalo said...


Remya said...

wow yummy

Michiko Johnson said...

Dear Jisha!
I love your the curry yummy foods
that I love so much to maked evey weekend with in Summer time.
Have a nice day!

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