Kadala curry

Kadala curry Recipe

Kadala Curry/ Chickpea curry is a specialty dish of Kerala had especially for breakfast along with steamed rice cakes. The Chickpeas (traditionally black chickpea/ kala channa) are cooked in deliciously smooth onion and coriander gravy and served along with steamed rice cakes or puttu.


Cooking time
60 min
Preparation time
15 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

This recipe scores more than regular recipe since it has more protein and fiber and is rich in phosphorus.


Ingredients for the Curry


  • 1 cup chickpeas/kala channa
  • 2 large onions, finely chopped
  • 1 medium size tomato, finely chopped
  • 5 to 6 cloves garlic, ground to paste or finely chopped
  • 1 small piece ginger, ground to paste or finely chopped
  • 1/4 teaspoon turmeric powder
  • 2 cups water
  • Saffola oil
  • salt to taste


Ingredients to be Ground to Paste


  • 1 cup freshly grated coconut
  • 2 green chillies
  • 3 tablespoons coriander seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon red chilli powder
  • Grind the above ingredients into a smooth paste adding very little warm water.


Ingredients for Seasoning


  • 1/2 teaspoon mustard seeds
  • 2 to 3 sprigs curry leaves (this enhances flavor)
  • Saffola oil 

How to make Kadala curry

  • Soak chickpeas overnight or for at least 8 hours and cook until soft. See Cooking instructions
  • Heat oil in a heavy bottled pan; add the finely chopped onions and sauté till onions turn golden brown
  • When onions have browned, add ginger & garlic paste into it and sauté till raw smell disappears
  • Stir in the turmeric powder and the chopped tomatoes and saute until the tomatoes are soft and tender. Add in the coconut paste and saute for about 3 to 4 minutes
  • Finally, add in the cooked chickpeas, some water and simmer for about 30 minutes until all the masalas get well coated into the chickpeas. Simmer until you get a thick gravy


For Seasoning


  • Heat oil in a small pan; add in the mustard seeds and allow it to crackle. Stir in the curry leaves and saute for a few seconds
  • Add this seasoning to the chickpea gravy and simmer for another for 5 minutes
  • Serve the Kerala Kadala Curry hot with puttu or chapathi

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extremely good

extremely good

Jan 31, 2015

Average: 4 (1 vote)
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