Guest recipes with Serene Tharian

Recipe that varies throughout India

South Indian Chickpea Curry

South Indian style Chickpea or Channa Curry with coconut milk and spices like fennel seed and cumin is easy to make. This curry is vegan (if coconut oil is used), gluten-free, nut-free and soy-free.

‘Channa’ means Chickpea and the curry and masala versions of it are cooked throughout India with recipes varying by region. In the south of India, the spicy masala for the Channa is tempered with coconut milk, because no south Indian cook would think of a curry without it.

Freshly made, it tastes fantastic served with rice or bread, but it tastes even better the next day. This curry can be frozen in an airtight glass container for up to two months and reheated later.

3 cans chickpeas- drain the liquid, wash well, and drain again.

5 tablespoons coconut oil or ghee

2 large chopped onions

1 large chopped tomato

1 tablespoon ginger garlic paste

½ teaspoon cumin seeds

1 teaspoon cumin powder

1 teaspoon coriander powder

2 teaspoon curry powder

½ teaspoon fennel seeds

½ teaspoon turmeric

¼ teaspoon chilli powder (according to taste)

¼ teaspoon pepper

2 sprigs curry leaves

4 tablespoons chopped coriander leaves

Salt to taste

1 tin full fat coconut milk (reserve 1 tablespoon for garnish )

 

 

Heat the ghee or coconut oil in a sauté pan and add cumin seeds, curry leaves and the chopped onions.

When the onions become translucent, add the ginger garlic paste.

Cook this mixture till the raw smell of the ginger-garlic paste disappears. The mixture should be aromatic. This should take around 15 minutes on a low fire.

Add the dry spices, cumin, coriander, turmeric, curry powder, fennel seeds, pepper powder, salt (and chilli powder). Add a tablespoon of ghee or coconut oil if it is too dry.

Saute for another 8 minutes on low fire, till the spice mixture smells blended and no single spice stands out.

Add the chopped tomatoes, cover the pan and sauté for 15 minutes on low fire. Make sure the mixture does not burn, stir often.

Add the drained chickpeas, stir the masala through and sauté for 8 to 10 minutes, on medium fire, with the cover on.

Add the coconut milk, and let it warm through on low fire for a few minutes

Garnish with the chopped coriander leaves. Switch off the flame, keep it covered for 15 minutes before serving. Pour the reserved tablespoon of coconut milk on top before serving.

For a more festive feel to the dish, add toasted cashew nuts & raisins.

 

Serene runs amateur cooking club The Best Exotic Kerala Kitchen, where cooking lessons are held for friends and family. Tel: 99 222462