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Curried Chickpeas Kadala Kari

Curried Chickpeas or Kadala Kari & The Suriani Kitchen Cookbook Giveaway

Popular Kerala style Curried Chickpeas or Kadala Kari made with brown chickpeas cooked with spices, tomatoes and coconut.
Prep Time 30 mins
Cook Time 45 mins
Total Time 11 hrs 15 mins
Course Side Dish
Cuisine Indian
Servings 4 servings


  • 1/2 cup grated fresh coconut
  • 6 whole peppercorns
  • 3 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 large onion, sliced
  • 2 green chillies slit
  • 6 curry leaves
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • cup Ā½chopped tomato
  • 1 tsp chilli powder
  • 1 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 6 cups to 8water
  • 1 tsp salt
  • 1 1/2 cups dried chickpeas pre-soaked in water overnight


  • Spread the grated coconut on a baking sheet and roast till lightly toasted. With a mortar and pestle or food processor, grind the toasted coconut with the peppercorns and 1/2 cup water to a coarse paste. Set aside.
  • Heat the oil in a deep pot and add the mustard seeds. When they burst, add the onions and fry for 1 to 2 minutes until soft and transparent.
  • Add the green chillies, curry leaves, and ginger and garlic pastes and fry for a minute, Then add the chopped tomatoes. Stir-fry for one more minute, until the tomatoes are soft. Add the chilli powder, coriander and turmeric and stir-fry till the oil rises to the top.
  • Add the ground coconut paste and continue stirring for 1 to 2 minutes.
  • Add the water, salt, soaked chickpeas. Stir, cover with a lid and simmer for 30 to 40 minutes, until the gravy has thickened and the chickpeas are tender.