Thenga Aracha Kadala Curry / Black Chickpeas Curry with Coconut


1 cup black chickpeas/ kadala
2 onions, thinly sliced
2 green chillies
3 garlic cloves, crushed
1- 1 1/4 cup grated coconut
3 shallots
3/4 tsp turmeric powder
1 1/2-2 tsp pepper powder
3/4 tsp cumin seeds
3/4 tsp mustard seeds
2 dry red chillies
1 tsp garlic, finely chopped
1 sprig curry leaves
salt to taste
1 1/2 tbsp oil


  1. Soak kadala/ chickpeas in water for 5-6 hours or overnight and then pressure cook it with 1/2 tsp turmeric powder, pepper powder, sliced onion, green chillies, crushed garlic, salt and enough water until soft.
  2. Grind together grated coconut, 1/4 tsp turmeric powder, 1/2 tsp cumin seeds, shallots adding enough water to a fine paste.
  3. Add the ground coconut paste to the cooked kadala and mix well. Add water if required and adjust the salt and boil it over low flame for few minutes . 
  4. Heat oil in a pan and splutter mustard seeds and 1/4 tsp cumin seeds. 
  5. Add dry red chillies, finely chopped 1 tsp garlic and curry leaves to this and remove from flame.
  6. Add this seasoning to the prepared curry and mix well….Serve hot with puttu….

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