Varutharacha Vella Kadala (White Chick Peas) Curry


1 1/2 cup white chick peas / chana / vella kadala
3/4 cup grated coconut
1 shallot, sliced
4 tsp coriander powder
1 tsp + 1 tsp chilli powder
1/2 tsp + 1/2 tsp turmeric powder
1 medium onion, thinly sliced
1 1/2 tsp ginger, chopped
1 1/2 tsp garlic, chopped
1 green chilli, chopped
2 small tomatoes, chopped
1 sprig curry leaves
1 tsp garam masala
2 dried red chillies, broken
3/4 tsp mustard seeds
salt to taste
2 tbsp oil


  1. Wash and soak the white chick peas in enough water for 8 hours or overnight.
  2. In a pressure cooker, add the chick peas and cook adding 1/2 tsp turmeric powder and enough water for 2 whistles until soft.
  3. Heat 1/2 tsp coconut oil in a pan and fry grated coconut and sliced shallot until coconut turns light golden.
  4. Then reduce the flame to low and add coriander powder and 1 tsp chilli powder and stir for 1-2 minutes until the raw smell goes.
  5. Switch off the flame and keep it aside to cool completely. Then grind to a smooth paste adding water and keep it aside.
  6. Heat oil in a pan and splutter mustard seeds and fry dried red chillies .
  7. Add sliced onion and little salt and cook till onion turns transparent.
  8. Add ginger, garlic, green chilli and curry leaves and saute until onion turns light golden.
  9. Add 1 tsp chilli powder and 1/2 tsp turmeric powder and mix for a minute over low flame.
  10. Add chopped tomatoes and cook for few minutes until it turns soft and mushy.
  11. Add garam masala and mix well for a minute.
  12. Then add ground coconut paste and mix well. Now add cooked chick peas along with gravy and mix well.
  13. Adjust the salt and water and bring to a boil. Then cook covered for 10 minutes at low flame.
  14. Add 1 tsp coconut oil and few curry leaves . Switch off the flame and keep it covered for 10 minutes. Serve with puttu, idiyappam, dosa etc…

Recipe Source: YummyOYummy

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