Varutharacha Kadala Curry / Black Garbanzo Beans with a roasted coconut paste

Ingredients (Serves 5 – 6)

  1. Black chana / kadala – 1.5 cup, soaked in enough water for at least 8 hrs

Turmeric powder – 1/2 tsp

Water – As required

Pressure cook for  5 – 6 whistles.

2. Coconut oil – 2 tsp

3. Grated coconut – 1.5 cup

Curry leaves – A few

Coriander powder – 1 tbsp

Kashmiri chilli powder – 1 tbsp

4. Coconut oil – 1.5 tbsp

5. Thenga kothu / coconut tidbits – 3 tbsp

Shallots – 3/4 cup, sliced or 1 cup sliced onion

Ginger – 2 tsp, thinly sliced

Garlic – 2 tsp, chopped

Green chilies – 1 – 2, slit

Curry leaves – A few

6. Turmeric powder – 1/4 tsp

Tomato – 1 medium, chopped

7. Garam masala powder – 3/4 – 1 tsp

8. Coconut oil – 2 tsp

9. Mustard seeds – 3/4 tsp

Dried red chilies – 1, broken

Curry leaves – A few


  1. Pressure cook kadala adding turmeric powder and enough water for 5 – 6 whistles until soft. Reserve the gravy.
  2. Heat coconut oil and fry grated coconut, few curry leaves until coconut turns light golden. Bring down the heat to low. Add coriander powder and kashmiri chilli powder. Stir for about 30 seconds. Switch off. Set aside to cool completely. Grind to a very fine paste without adding water.
  3. Heat coconut oil in a pan and add thenga kothu / coconut tidbits. Stir for a minute. Add shallots / onion, ginger, garlic, 1 – 2 green chilies and curry leaves. Saute until onion turns light golden. Add turmeric powder and stir for a few seconds. Add chopped tomato and cook until it gets mashed. Add garam masala powder and cook for a minute. Add the reserved gravy . Mix well. Add 1/2 cup hot water, if gravy is less. This curry tends to thicken a lot as it rests so adjust the consistency accordingly. Cover and cook for 5 minutes. Add cooked kadala. Bring to a boil and cook for 6 – 8 minutes. Add roasted coconut paste. Mix well. Cook for a few minutes. Switch off.
  4. Heat 2 tsp coconut oil in a small pan. Splutter mustard seeds and fry dried red chilly and a few curry leaves. Pour over the curry. Serve with puttu/appam/idiyappam etc.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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