Very Popular side dish of Kerala that tastes heavenly with the freshly roasted and ground spices and coconut. It tastes delicious with Aappam, Puttu, Dosa and Hot Steamed Rice. It is also perfect to take in Lunch box with Plain rice or Phulkas..
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Yield / Serves
Overnight soaked Black Chickpea 200 gms
Cloves 5, Cinnamon Sticks 2 inch, Cardamom 1
Dhania (Coriander seeds) 2 table spoons
Red Chillies 3 or 4
Fresh Grated Coconut 3 table spoons
Onions 2 Tomatoes 2 Green chillies 3
Oil 2 tb spoons
Fenugreek (Saunf) 1/2 tea spoon
Finely chopped Ginger and Garlic 2 tea spoons each
Pressure cook the Black chickpeas with salt to soft up to 5 or 6 whistles and keep aside.
Heat a pan and dry roast the coriander seeds, cardamom, cinnamon, Cloves and red chillies till nice aroma comes and transfer them to a plate.
In the same pan dry roast grated coconut to golden brown. Take a table spoon of boiled chickpeas and Grind the roasted spices, chick peas with coconut to fine paste with water and keep aside.
Heat a wok with oil. Saute it with fennel seeds. Add the chopped onions and fry till they become soft.
Now add the chopped green chillies, garlic and ginger and fry in medium flame for 2 minutes.
Add tomatoes and fry till they become mushy.
Add turmeric powder, salt and boiled chickpeas with a cup of water. After 2 minutes add the ground paste and mix well. When the gravy thickens garnish with curry leaves and coriander leaves.
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