By : Deepa Sujesh

Kadala Curry

Black Chickpeas/Chana/Kadala - 1 cup
Turmeric powder - ¼ tsp
Sliced coconut pieces (thenga kothu ) - 3 tbsp
Onion - 1 large sliced and chopped
Tomato - 1 chopped
Pearl onions - 4 sliced
Green chillies - 3 slit
Curry leaves - A sprig
Red chilly powder - 1 tsp
Turmeric powder - ⅛ tsp
Mustard seeds - ¼ - ½ tsp
Dry red chillies-2
Coconut oil - As required
Salt - To taste


Grated coconut - ¾ - 1 cup
Pearl onion - 2 sliced
Coriander seeds - 1tsp
Whole spices - (Fennel seeds - ¼ tsp, cardamom - 2, cloves - 3, Cinnamon stick - 1, Whole pepper corns - ½ tsp, star anise (thakolam) - 1 petal)


Soak the kadala overnight and cook in a pressure cooker till soft by adding ¼ tsp turmeric powder and salt.Drain the water and save it for making gravy.
Heat 1 tsp oil in a pan and add the coriander seeds & whole spices. Saute for a few seconds and add the sliced pearl onions. Saute for a minute and add the grated coconut. Roast until it turns reddish brown. Switch off and leave aside. Grind it to a paste when it cools down.
In a deep pan heat some coconut oil and splutter mustard and brown the dry red chillies. Now add the sliced coconut pieces. Saute until they turn brown,add the sliced onion,tomato, pearl onions, green chillies and curry leaves. Saute until they turn light brown. Now add turmeric powder, chilli powder, saute for a few seconds and add the drained water. Bring to a boil and add the ground coconut paste and cooked kadala. Mix well and cook until the gravy achieves your desired consistency.

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