Naadan kadala curry recipe for appam/puttu
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kadala curry - spicy black chickpeas curry from the kerala cuisine. gluten free and vegan recipe.
Recipe type: Breakfast
Cuisine: Kerala
Serves: 3 cups
  • for cooking the chickpeas:
  • ½ cup black chickpeas/kala chana/desi chana/whole bengal gram/kadala
  • 2 cups water for soaking chickpeas
  • 2.5 cups water or the soaked water+fresh water for pressure cooking
  • for masala:
  • 1 tsp coriander seeds
  • 2 dry red chillies
  • ½ tsp fennel seeds
  • 1 inch cinnamon
  • 3 cloves
  • ⅓ tsp black pepper
  • 2 tbsp grated coconut
  • other ingredients:
  • ⅓ cup chopped shallots or pearl onions/sambar onions
  • 1 or 2 green chilies, chopped,
  • 1 tomato,chopped
  • ½ tsp mustard seeds
  • 2 tbsp coconut oil
  • 1 to 1.25 cups of water or stock
  • salt as required
  1. First rinse and then soak the black chickpeas in water for 8 to 9 hours or overnight. You can also use white chickpeas instead of black chickpeas. Then add a tsp salt and pressure cook the chickpeas for 9 to 10 whistles or more till they are tender and cooked through. reserve the stock and keep aside.
  2. Meanwhile dry roast the coconut, dry red chilly, coriander seeds, fennel seeds,black pepper, cinnamon, and cloves pound it as a dry powder set aside.
  3. Now heat the pan add mustard seeds once they pop then add the onion, tomato and green chilly saute well. now add the cooked black chickpeas.
  4. Now add the grounded masala cooked well, once the raw smell goes add garam masala and a little salt(we have added salt while cooking the chickpeas) cook well. Now add the reserved chickpeas stock and cover, cook well.The Kadala Curry is ready to serve.
Recipe by Prema's Culinary at