Chickpeas coconut milk curry
Chickpeas coconut 🥥 milk curry .
A delicious side dish that is finger licking😋 good . We love the many ways of enjoying chickpeas , one as the popular chana masala , but my personal favourite is this coconut milk curry with chickpeas and mild spices .
Less is more in this dish if you ask me . I was tempted to toss in few chunks of potatoes too as it can give a beautiful texture to the dish .maybe next time , the cooker was already closed 😆usually green gram is used to prepare the curry but I had lots of chickpeas to be used so for a change I decided on this. and it was a hit esp with rice , although it goes well with dosa , idiappam and chapatis too
All you need :
Presoaked chickpeas
Green chilies ,
curry leaves,
1 cup of chopped 🍅 tomatoes and onions 🧅
Curry leaves
Coconut milk
Coconut oil for tempering with mustard seeds , cumin
Salt
Chickpeas coconut milk curry makes a delicious side dish or an additional dish when you have guests over, easy and quick to put together . Of course you need soaked chana /chickpeas or you can use the canned ones too .
The same recipe can be used for making some excellent tasty green gram curry too , ( payaru ) nutritious and super quick as green gram doesnt require prior soaking .
Bachelors can make this quickly as a one post dish, enjoy with basmati rice, jeera rice or with chapatis or pooris . Delicious chickpeas coconut milk curry . Easy and quick to prepare . Fairly simple and few ingredients. But an amazingly finger licking good dish .
Ingredients
2 cups chickpeas soaked overnight or for 8 hours .
1 onion chopped
1 tomato chopped
3-4 slit green chilies
2 cups thick coconut milk
1 tbsp coconut oil
Salt
Curry leaves
1 tsp coconut oil for tempering
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Few curry leaves for tempering
Method
1. Take a pressure cooker , add coconut oil when pan is heated , add chilies , curry leaves , chopped onions and tomatoes.
Sautee few minutes .
2. Add the overnight soaked drained chickpeas to the cooker , add little more water required to pressure cook. Add salt , allow the mixture to boil first before closing the lid . Pressure cook for 5-6 whistles till the chana / chickpeas are cooked well .
3. Open the cooker after pressure settles down , mash a few chickpeas , add thick coconut milk , mix well . After adding coconut milk don’t over boil . Just allow a gentle boil . Remove .
4. Prepare a tempering with coconut oil , splutter mustard seeds , cumin seeds , curry leaves . Pour this over the prepared curry .
Cover and keep till serving time . This makes an excellent side dish for chapatis , pooris , dosa and idiappam .
Watch my youtube video for this recipe . Subscribe to my channel for regulary uploads .
A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.