Chickpea Curry , South Indian Style Channa Gravy | Step By Step Pics + Video Recipe | Channa Curry | Simple and Yummy Recipes

Today's recipe is South Indian style, Chickpeas Curry. This curry/gravy is very mild and it requires very fewer spice powders only. I didn't add too many masala powders. This is a coconut-based gravy with simple and very few ingredients, yet very tasty. This recipe is perfect for those who like a mild flavoured gravy.  It pairs perfectly with rice and Rotis.

Here's is the recipe. Scroll down for step by step pictures and Video Recipe.

Ingredients:

• 1½  cups - Chickpeas, raw (Channa) or canned Chickpeas
• 1 tsp Mustard seeds
• 2 Green chillies
• 1 Onion, large size, chopped lengthwise
• 3 Tomatoes, chopped
• ½ tbsp Ginger Garlic Paste
• 1 tsp Red Chilly powder
• ½ tbsp Coriander powder
• ½ tsp Turmeric powder
• 1 cup of grated Coconut.

Preparation:

• Wash the chickpeas thoroughly and soak in enough water for 6 to 8 hours.

• Rinse the water and add the chickpeas to a pressure cooker and 3 cups of water.

• Cook until soft for 3 to 5 whistles. 

• Ground the coconut in a mixie jar or blender to a fine paste.

Method:

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter.

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

• Cover the kadai with the lid and cook in medium flame for 10 minutes.

• Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappati, roti, poori, dosa, idli etc..

Step By Step Pictures of how to make South Indian style Chickpeas Curry

• Heat oil in a kadai/wok, add mustard seeds and allow it to splutter. 
  

• Add onions, green chillies and curry leaves and fry till the onions become light golden brown in colour.

• Next, add the chopped tomatoes and little salt to it and cook till the tomatoes become soft and mushy.

• Next add ginger garlic paste, chilly powder, coriander powder, turmeric powder and mix well and cook for a minute.

• Now add little water to it so that the mixture doesn't burn or stick to the kadai and cook for 2 minutes.

• Then add the boiled channa/chickpeas and give a good stir.

• Next, add the ground coconut paste and 2 cups of water to it and mix well and bring to a boil.

•  Cover the kadai with the lid and cook in medium flame for 10 minutes.

•  Switch off the stove and add chopped coriander leaves and mix well.

• Serve it with rice, chappathi, roti, poori, dosa, idli etc..

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