Kadala Curry / Spicy Kerala Kadala Curry

Kadala and Puttu is a very popular and traditional breakfast dish in Kerala. The spicy Kadala curry and Rice Puttu is considered a great combination although it goes well with Appam, Neer Dosa and Idiyappam also. Kadala (Black Chickpeas) is very nutritious and good for your health. Earlier we used to get big Kadala (Black chick peas), now we have this small size Kadala which tastes even better. A good Kadala Curry should be spicy and the masala aromas should waft around your house.

Moreover, Black Chickpeas is very nutritious and great for your health. To know more about the health benefits of Chickpeas, check Black Chickpeas and Potato curry, which is another wonderful curry with Black chickpeas. White Chickpeas or Kabuli chana is another variety which is also nutritious. Please check my chole bhature and Hummus recipes.

The cooking part is relatively easy and no elaborate procedures are required. Kadala should be soaked overnight and cooked properly. Spice/ Masalas are almost same, though in some parts of Kerala, tomatoes and Coconut Milk are not added in Kadala Curry. I have attempted to modify the traditional Kerala Kadala curry recipe and it is absolutely delicious with Coconut milk. The gravy is more richer and tastier. This is a great spicy Kadala curry recipe to have with your puttu. Also try my Erachi Puttu for variety breakfast and other Nadan Kerala preparations like Nadan Chicken Curry, Chicken curry with Thengakothu, Chicken Roast, Beef Roast, Tharavu Roast etc..

Time : 30 mts
Serves: 4


Kadala: 1 ½ cups
Onions: 2 nos
Green Chilly: 2 nos
Coconut strips (Thengakothu): 1 ½ tbsp
Tomatoes: 1 no
Curry leaves: 3-4 sprigs
Ginger: 1’ piece
Garlic cloves: 10 nos
Red Chilly Pdr: 1 ½ tsp
Coriander Pdr: 2 tbsp
Pepper pdr: a pinch
Turmeric Pdr: 1 tsp
Garam Masala Pdr: 1 tsp
Coconut milk: 1 cup
Oil: as required


Clean and soak Kadala( Black Chick peas) in water overnight. Drain and cook in Pressure cooker with just enough water to cover the chick peas. Slice the onions, slit green chillies, slice/ chop ginger, garlic. Heat oil, fry the coconut strips (Thengakothu) till slightly brown, add the curry leaves, sauté the onion, green chillies, garlic and ginger till translucent. Mix all masala/ spice powders with little water and make a good paste. Add this to onion mix and sauté for some time. Add the cubed tomatoes and fry for another two minutes. Add the cooked Kadala and salt and mix well with the gravy. Add the skimmed coconut milk to the gravy and let it boil. Lastly, add thick coconut milk and remove from fire. Serve hot.

Serve with:

Spicy Kadala curry goes well with Puttu, Idiyappam and Appam.


  • Green chilly should be medium spicy. If it is too hot, add only one.
  • Check the link for Garam Masala here. 
  • The spice level is medium, if you want it spicier please increase the Chilly powder.
  • Kadala should be soaked for 6 hours or more and should be cooked properly (6-8 minutes in pressure cooker after whistle)
  • To know more about the health benefits of Black Chickpeas check the link – Black Chana and Aloo recipe

Enjoy with Puttu or Appam and let me know if you like it. God Bless!!

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