Swetha's Fusion
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Kadale Kalu Usli

Sunday, January 01, 2017

Kadale Kalu Usli / Kadle Usli / Channa Sundal - all different names depending on the different regions. This is a south-Indian dish prepared as offering (naivedyam) during Ganesha Pooja. A Festive food, but it is one of favored snack in our house. May be prepared with Kabul Channa (Garbanzo beans/ Chickpeas) but I prefer the Black or Green Channa / Kappu Kadle kalu or Hassiru Kadle kalu. 


  1. Kari Kadale Kalu / Channa /Garbanzo / Chickpeas 
  2. Chili powder
  3. Lemon Juice
  4. Coconut
  5. Kadi Patha (curry leaves)
  6. Mustard
  7. Asafetida/Hing
  8. Salt
  9. Coriander (cilantro)


  • Soak Kadale/Garbanzo over night. Note: No need to soak if you are using canned chickpeas.
  • Wash and pressure cook with salt and water. Let it cool. Drain and keep aside.
  • Take 2 tsp., of oil in a pan and heat it on medium hot. Add mustard seeds, Curry leaves and asafetida. 
  • Once mustard starts to crack, add cooked Kadale/Channa to it. Mix in salt and chili powder to taste . After 2 minutes of stirring, add grated coconut.
  • Remove from the fire and garnish with lemon juice and chopped cilantro.

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~ Kadale Kalu Usli ~
Posted by Swetha @ 1/01/2017 12:50:00 PM ::
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