Thattukada Style Kadala Curry


1 cup black chick peas / kadala
2 medium onions, sliced
2 medium tomatoes, chopped
4 garlic cloves
small piece ginger, chopped
1 tsp fennel seeds
1/4 tsp pepper corns
2 tsp coriander powder
1/4 tsp turmeric powder
1/2-3/4 tsp chilli powder
3-4 tbsp grated coconut
2 tbsp coconut slices
4 shallots, sliced
2 dry red chillies
1/2 tsp garam masala
salt to taste
1 tsp mustard seeds
2 sprig curry leaves
3 tbsp oil


  1. Soak kadala / chickpeas in water for 5-6 hours or overnight.
  2. In a pressure cooker, cook the soaked kadala adding salt and enough water till done.
  3. In a bowl, add 3-4 tbsp of cooked kadala and mash it well and keep it aside.
  4. Heat 2 tbsp oil in a pan and add fennel seeds, pepper corns, garlic cloves and chopped ginger and saute.
  5. Add sliced onions and saute well. Reduce the flame and add coriander powder, turmeric powder and chilli powder and saute well.
  6. Add chopped tomatoes and saute till it turns soft.
  7. Add grated coconut an mix well for 2 minutes. Switch off the flame and allow it to cool.
  8. Then grind to a paste adding little water and keep it aside.
  9. Heat 1-1 1/2 tbsp oil in a pan and splutter mustard seeds. Add coconut slices, sliced shallots, curry leaves and dry red chillies and saute.
  10. Add ground paste and mix well. Add mashed kadala into this and mix well.
  11. Then add the cooked kadala with its gravy and salt and mix well.
  12. Add 1/2 tsp garam masala and allow to boil well till the gravy thickens.
  13. Switch off the flame and serve with puttu, appam etc..

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