Posted by Anjus on Nov - 30 - 2011 under Curries, Vegetarian
  • Kadala (Chick Peas): 1 cup
  • Onion: 1 medium
  • Tomato: 1 large
  • Green chilly: 1-2
  • Ginger:1 small cube (1 tsp)
  • Garlic: 1/2 tsp
  • Turmeric powder: 1/4 tsp
  • Coriander powder: 2 Tbsp
  • Red chilly powder: 1 1/2 tsp
  • Garam Masala: 1/2 tsp
  • Pepper powder: 1/2 tsp
  • Salt: to taste
  • Meat masala (optional): a pinch
  • Coconut milk (optional): 1/2 cup
  • Slice Coconut Pieces/ Thengakothu (optional): 1/4 cup
  • Mustard seeds
  • Oil
Cuisine: Cooking time: 20-25 mins Serving: 3-4 people

Initial Preparations:

  • Wash and soak the chik peas overnight or about 6-7 hours.
  • Chop onion, tomato,ginger and garlic and keep it aside.
  • Keep the sliced coconut pieces ready.



  1. Pressure cook the kadala with enough water, salt, half of the chopped onion and tomato pieces. It is cooked for 4-5 whistles so that it becomes soft.
  2. Heat oil in a pan, crackle mustard seeds.
  3. Add remaining chopped onion, salt and when it becomes light brown, add chopped ginger, garlic, curry leaves and rest tomato pieces. Saute well to get it mixed.
  4. Add turmeric powder, chilly powder, meat masala (optional) and coriander powder, mix it well.(Make sure that it is done in a low flame, otherwise it may get burnt).
  5. Transfer the cooked kadala into it, add pepper powder, garam masala and mix well.
  6. Cook uncovered it for sometime so that the gravy thickens.(Otherwise take out 1/4 cup of cooked peas in a bowl, allow it to cool and grind it to form fine paste. Add this into the kadala curry so that it thickens).
  7. Add coconut milk into it, but is optional.
  8. For adding sliced coconut pieces, heat oil (ghee) in another pan, fry it and add it into the gravy.
  9. Mix well and garnish with curry leaves, remove from the flame.

Goes well with rice, puttu, appam etc.

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Rating: 8.8/10 (14 votes cast)
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Rating: +3 (from 5 votes)
Vella Kadala / White Chick Peas Curry, 8.8 out of 10 based on 14 ratings
Meal: Food type: