Kadala Curry

Keralite breakfast dish made from kala chana and coconut.


  • 1 cup Kadala (black chick peas / kala chana), soaked overnight
  • Coconut milk from half of a coconut (thick and thin extract)
  • 1 teaspoon Coconut Oil
  • 2 Onion, medium, Thinly sliced
  • 1 Ginger 1/2 inch piece, finely chopped
  • 3 Garlic cloves, chopped
  • 1/4 teaspoon Turmeric Powder
  • 1 1/4 teaspoons Coriander Powder
  • 3/4 teaspoon Chilli Powder
  • 1 Green Chilly, chopped
  • 3 Curry Leaves, Springs
  • Salt


  1. Heat oil. Fry onions, green chillies, garlic, ginger and curry leaves.
  2. Once onions are soft, roast chilli powder, coriander powder, turmeric powder. Add drained Kadala and salt.
  3. Pressure cook the mixture till kadala is cooked.
  4. Add thin coconut milk extract. Bring to boil till gravy reduces to half.
  5. Add thicker coconut extract and bring to boil again.
  6. Serve Kadala Curry hot with Rice Roti / appam.

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