Black Chickpeas Curry (Kadala Curry)

Kadala Curry, Kondai Kadalai Kulambu, Black Channa gravy


  • Black Chickpeas (Kondai Kadalai) – 1 cup
  • Onion – 1
  • Turmeric Powder – 1/4 tspn
  • Salt – to taste
  • Oil – 3 to 4 tspns

Roast and make a fine paste of:

  • Coriander Seeds – 1 ½ tspn
  • Cumin Seeds – 1/2 tspn
  • Dry red chilies – 3 to 4 (Adjust with your spice level)
  • Cinnamon – very small piece
  • Cloves -2
  • Fennel seeds – 1/4 tspn
  • Coconut(grated) – 4 to 5 tspns


  1. Soak Black Chickpeas overnight. After that, Cook Black Chickpeas with little salt till they are tender.
  2. Heat a tspn of oil. Roast Coriander seeds, Cumin seeds, Dry red chilies, Cinnamon, Cloves and Fennel seeds till they are light brown. Remove from heat.
  3. Roast grated Coconut till they are dark brown. Remove from heat.
  4. Heat a tspn of oil. Add 1/2 of the Onion and fry till they are golden brown and then remove from heat.
  5. Grind all the roasted ingredients(from step 2,3,4) with a tspn of cooked chickpeas into a fine paste.
  6. Heat 2 tspns of Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts spluttering, add Curry leaves and the remaining Onion(finely chopped) and fry till they are golden brown.
  7. Add Turmeric powder, ground masala paste and 1 or 2 cups of water(water used for cooking Chickpeas). Cook this masala for 5 to 10 minutes.
  8. Then add cooked Chickpeas and Salt. Bring this to boil and then reduce the heat. Cook the curry for 7 to 10 minutes in medium heat. Remove from heat and serve.

Goes well with: Rice, Chapathi, Puttu

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