Kerala Style Black Chickpeas Curry

How to Make Kerala-Style Black Chickpeas Curry

Today I'm going to show you how to make a delicious Kerala-style black chickpeas curry that goes well with bread, idiyappam, dosa, chapati, and puttu. This is a simple and easy recipe that you can make at home with some basic ingredients and spices.


- 1 cup of black chickpeas, soaked overnight and boiled with salt and onion

- 2 tbsp of coconut oil

- 1 tsp of mustard seeds

- 3 green chilies, slit

- A few curry leaves

- 1 tbsp of coriander powder

- 1/2 tsp of turmeric powder

- 1 tsp of chili powder

- 1/2 tsp of garam masala

- 1/2 tsp of chicken masala

- Salt to taste

- 1 cup of grated coconut

- 2 tbsp of boiled black chickpeas

- Water as required


1. In a blender, add the grated coconut and 2 tbsp of boiled black chickpeas. Add some water and grind it to a smooth paste. Keep it aside.

2. Heat a pan over medium flame and add the coconut oil. Once the oil is hot, add the mustard seeds and let them crackle.

3. Add the green chilies and curry leaves and sauté for a few seconds.

4. Add the coriander powder, turmeric powder, chili powder, garam masala, and chicken masala and fry them on low flame until the raw smell goes away.

5. Add the coconut paste and cook for a minute, stirring well.

6. Add the boiled black chickpeas and mix well. Add some water if the curry is too thick. Adjust the salt as per your taste.

7. Cover the pan with a lid and let it boil for about 10 minutes on medium flame or until the oil separates from the sides.

8. Turn off the flame and transfer the curry to a serving bowl.

Your Kerala-style black chickpeas curry is ready to enjoy with your favorite accompaniments. I made some coconut shell puttu or chiratta puttu to go with it. You can also try it with appam, idiyappam, or dosa.

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