Required
1 cup chickpeas
1 – 1 and 1/2 onion
3-4 bulbs of garlic
One small piece ginger
1-2 small tomatoes
2-3 cloves
2 cardamoms
1/2 teaspoon turmeric + pepper powder
3/4 tablespoon chicken masala / meat masala / garam masala (according to your preferred taste)
Salt (as required)
1/4 teaspoon mustard seeds
1 red dry chilli cut into pieces
Curry leaves 5-8
Oil (coconut / sunflower)
Grated coconut (not essential, if you don’t like it)
Recipe
Keep 1 cup chickpeas immersed in water overnight with 1/4 teaspoon turmeric-pepper powder and 1/4 teaspoon salt.
Next day put it in pressure cooker and cook it until two whistles. Keep it aside.
Chop garlic, ginger and crush them if possible.
Slice onion.
Roast grated coconut in a pan (this step can be avoided if you dont like coconut in your curry).
Put oil in a pan and add cloves and carbamom. Add the ginger-garlic mix. Saute all together.
Add the sliced onion. Saute.
Add sliced tomato. Saute.
Add 1/4 teaspoon turmeric-pepper powder. Saute.
Add 3/4 tablespoon chicken masala. Saute the mix until its brownish. Add some water and let it simmer for 2 min.
Let it cool down a bit and put the mix into a mixer-grinder. Add 2-3 tablespoon cooked chickpeas into the mixer. This is to make your gravy thick.
Grind.
Heat a pan. Add the cooked chickpeas and ground curry mix into it. Let it simmer.
Separately, take a pan. put some oil and into the boiling oil put 1/4 teaspoon mustard seeds + curry leaves + dried red chilli slices. Saute it and add this to the simmering curry.
Depending on your preferred thickness, let the curry dry down in simmering mode.
Your Kerala style / South Indian style chickpeas curry is ready to serve 🙂
