Undayum Kadalayum / Kadala Pidi


1 1/2 cup kadala/ black chickpeas
1 1/2 cup rice flour
1 1/2 cup wheat flour
1 tsp turmeric powder
1 tbsp chilli powder
1 cup grated coconut
3-4 garlic cloves, crushed
1 tsp garam masala
few coriander leaves, chopped
1 sprig curry leaves
1 tsp mustard seeds
2 tsp urad dal
2-3 dry red chillies
salt to taste
2 tbsp oil


  1. Soak black chickpeas overnight in water and pressure cook it adding little salt and enough water till soft. Drain the water and keep it aside.
  2. In a large bowl, mix together the rice flour , wheat flour, 1/2 tsp salt and 1 tbsp oil. Add required amount of  boiling water to this and mix thoroughly by stirring with a wooden spoon.
  3. When the dough is still warm, knead it well to a soft and smooth dough.
  4. Apply some oil to your hands and form small balls (almost same size of chick peas) out of the dough and keep it in a plate. Repeat the process till all the dough is used up and keep it aside.
  5. Grind the grated coconut to a paste and keep it aside.
  6. In a large pan, add the cooked chickpeas, 2 – 2 1/2 cup water, turmeric powder, chilli powder and salt, mix well and bring to a boil.
  7. When it boils, add the prepared small balls and cook covered for 20-25 minutes, stirring occasionally to keep the balls separate.
  8. Then add the ground coconut along with crushed garlic and mix well. Add garam masala and mix well.
  9. Let it boil and cook for another 2-3 minutes until the gravy thickens and well coated with  the balls…
  10. Add chopped coriander leaves and curry leaves and remove from flame.
  11. Heat 1 tbsp oil in a pan and splutter mustard seeds. Add urad dal, dry red chillies and curry leaves. 
  12. Pour this seasoning over the cooked undayum kadalayum and keep it covered for 5 minutes. Mix well and then serve…
Recipe Source: Taste Of Kerala


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