Varutharacha kadala curry for puttu/Chickpeas in roasted coconut gravy


Kadala    – 250 gm

Grated coconut  – 1 cup

Chilli powder     – 2 tsp

Coriander powder – 3 tsp

Turmeric powder    – 1/2 tsp

Fennel seeds       – 1/2 tsp

Garam masala       – 1 tsp
Mustard seeds     – 1/2 tsp

garlic chopped      – 5 nos

Green chilli       2 nos

Onion sliced    – 1 no

curry leaves


Salt to taste

Soak chickpeas overnight. Pressure cook chickpeas along with salt and water.

Heat 1 tsp oil in a pan, fry grated coconut. When it turns brown, add coriander pdr, chilli pdr, turmeric pdr, fennel seeds, garam masala. Switch off the stove. When it is cold, grind this to a smooth paste.

Heat oil in another pan, crackle mustard seeds. Saute onion, green chillies, curry leaves. Now add the ground paste along with little water. Saute for a minute. Add cooked chickpeas along with the water. When the gravy thickens, switch off the stove.

This curry goes well with idiyappam and puttu.

10 thoughts on “Varutharacha kadala curry for puttu/Chickpeas in roasted coconut gravy”

  1. Puttum kadalayum….I am just loving it very nice.. like the presentation and the pix. you have many of good recipes.. do try to visit my place when time permits love to have your feedback dear.following u glad if u follow me back.. Have a good day.. Happy Blogging

    Ongoing event : “Dish-it-out” – “Light Dinners”


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