Sri Lankan style chickpeas curry (Kadala Hoddha)


As we all know, chickpeas is a great source of protein. Specially, if you are a vegetarian, chickpeas must be already on the top of your menu. This Sri Lankan style chickpeas curry is a great recipe if you are someone who enjoys hot and spicy tastes. You can use both canned and raw chickpeas to make this dish. First, I will give the recipe using canned chickpeas and then let you know how you have to adjust your recipe if you are using dried chickpeas.



  • 200 – 250g of canned chickpeas (a medium sized can) or 200g of dried chickpeas
  • 1 ¼ cup of thick coconut milk (If you care using condensed coconut milk; dilute it with water at 1:1 ratio)
  • ¾ tsp of roasted curry powder
  • 1 tsp of ground red chili powder (You can adjust as you need; better to start with around ½ tsp)
  • 2 whole dried red chilies (optional)
  • Several curry leaves
  • 2 cloves of garlic – sliced
  • A small piece of ginger (chopped)
  • ¼ of a medium sized onion (sliced)
  • A piece of cinnamon
  • 3 cardamom seeds
  • 3 cloves
  • ¼ tsp of tamarind
  • Salt to your taste- Start off with ½ tsp of salt
  • 2 tbsp of cooking oil
  • Water as needed

How to make Sri Lankan style chickpeas curry

First, start frying onions under medium heat. Once they begin to turn light grown, bring garlic to the party and fry until they both turn golden. Now, lower the heat and bring in rest of the dry ingredients except chickpeas and continue stir frying for around 10 seconds. Then, add chickpeas and ½ a cup of water and increase the heat level so that the water can reach its boiling point fast. Once it’s been boiling for about a minute, add the coconut milk. Now, let it cook under high temperature for about 3 minutes and bring it to medium heat level and simmer for about 10 minutes. Remember, you can also play with the consistency of the gravy as you want. If you want a thicker gravy, let it simmer for little longer and in you want a thin consistency, dilute it with little bit of water or thin coconut milk. Now, adjust salt to your taste and enjoy your cooking.
Note: If you are using dried chickpeas instead canned once, prepare the chickpeas as follow.

  • Soak the dried chickpeas in water that’s at room temperature, for about 4hours. This will allow them to become soften and hydrated.
  • Separately, boil the chickpeas in sufficient water until become tender and semi cooked.


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