Kadala (black chickpeas) is an Indian staple which is a good source of protein.
There are 2 varieties of chickpeas available – Kala chana (Black chickpeas) which is brown in color and Kabuli chana (Garbanzo beans/ White chickpeas) which is lighter in color and has a smooth texture.
Black chickpeas is called as ‘Karutha kadala’ and white chickpeas is called as ‘Vella kadala’ in Malayalam.
Usually we make curry out of Kadala but this is a dry version of Kadala recipe made with less ingredients but still tastes good.
How to make Kadala ularthiyathu | Kadala mezhukkupuratti | Black chickpeas stir fry
Here I’m explaining the ingredients and method of making Kadala ularthiyathu.
- Black chickpeas (Kadala) – 1/2 Cup
- Turmeric powder – 1/4 Teaspoon
- Chopped ginger – 1/2 Teaspoon
- Salt – To taste
- Mustard seeds – 1/2 Teaspoon
- Shallots – 10 Nos
- Garlic – 4 Cloves
- Coconut bites – 1/4 Cup
- Chili flakes – 1 Teaspoon
- Curry leaves – 1 Sprig
- Garam masala powder – 1/8 Teaspoon
- Coconut oil – 2 Tablespoon
- Wash and soak black chickpeas overnight or for 8 hours.
- Take ingredients 1-4 with enough water (1.5 Cup water approx) in a pressure cooker.
- Cook in medium flame for 10 -15 minutes. Turn off the stove and let it cool for sometime.
- If water is left in the cooker after cooking, reduce it by putting back on the flame. Or discard the water (not recommended) by draining.
- Heat coconut oil in a pan/ kadai and splutter mustard seeds.
- Crush shallots and garlic cloves and add to the oil. Roast till light brown color and fragrant.
- Add coconut bits and curry leaves, saute till fragrant.
- Add chili flakes and saute till fragrant.
- Add cooked and drained chickpeas and mix everything well.
- Roast it for sometime till all the masalas are coated with chickpeas well.
- Add garam masala powder, mix well and switch off the flame.
- Serve hot.
Pro tips & tricks by Anishya
- Soaking is important as it reduces cooking time as well as increases nutritional values.
- Better drain off the water over flame rather than discarding it in trash. So we can retain all the nutrients.
- Adding coconut bits are optional but it will give a nice crunch for the ularthu.
- Use an iron pan while frying the Kadala as it will give more flavour.
- Cooking time depends on the type of cooker, quality of the kadala and the stove flame. So experiment it for the first time and note the time and water quantity for next time cooking.
Variations you can try
- You can try the same recipe with Kabuli chana or Vella kadala.
- This is recipe is tasty without garam masala too.
- Adding few teaspoons of scraped coconut at the end of cooking is also good.
Best serving combos suggested by Anishya
- Hot Kerala rice + Moru curry
- Hot Kerala rice + Chammanthi + Any pickle
- Chapati/ Roti + Raita/ Salad
- Gruel/ Kerala kanji