Vella Kadala Curry | Chickpea Curry


Vella Kadala Curry is one of my favorite Kerala dishes of all time. It’s a terrific combo with our traditional ‘Puttu’. The combination of Vella Kadala Curry goes great with chappati and appam too. Nevertheless, there is nothing to beat the ideal combination of Puttu with Vella Kadala Curry that is every Malayalee’s favorite. There is no doubt about it. Chickpea curries prepared from coconut bases are quite familiar in Kerala Cuisine, but for this special Chickpea Curry dish, I haven’t included coconut, due to a healthy perspective. You can well conclude that Chickpea Curries are all purpose curries that goes well with almost everything. What makes Vella Kadala Curry unique and special is the thick spicy aromatic gravy in spite of using very few ingredients. There is no ginger, garlic or tomatoes, yet the dish tastes original and very tasty too. I label Vella Kadala Curry as the easiest of Chickpea dishes yet there is no compromise in taste and flavor.

Vella Kadala Curry is one of the healthiest dishes since very little oil is used, no sauteing of individual ingredients and masala powders needed. I used pure coconut oil just for seasoning. Coconut oil grants the necessary flavors for the dish. You can use any oil as per preference. And one vital point to note, make the dish thin and of flowing consistency especially if you are having Puttu. Puttu is a dry dish and watery consistency is required for side dishes. If the dish has turned out too thin, there is a method to rectify it. Mash a few cooked chickpeas in mixer and add it to the curry. You will get the desired thickness. Chick peas are healthy and wholesome, rich in protein and vital nutrients required. You can explore a well detailed Chickpea Curry here.


Vella Kadala Curry

Vella Kadala Curry | Chickpea Curry

Prep Time 30 minutes
Total Time 30 minutes
Course Breakfast, Side Dish
Cuisine Kerala
Servings 4 people



  • Soak chickpeas overnight.
  • Take a pressure cooker add chickpeas, sliced onion, green chillies, turmeric powder, coriander powder, red chilly powder, garam masala and required salt.
  • Pour water, close the lid and pressure cook it for 5-6 whistles.
  • Now the chickpeas is well cooked.
  • Heat a pan and add oil. Stir in chopped shallots and curry leaves. Saute till the shallots turns light brown in colour.
  • Mix it with the curry. Vella Kadala Curry is ready.
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