🌰 For the curry:
- White chickpeas (vellakadala) – 1 cup (soaked overnight & pressure cooked)
- Onion – 2 (finely chopped)
- Tomato – 2 (pureed or finely chopped)
- Ginger-garlic paste – 1 tbsp
- Green chilies – 1-2 (slit)
- Curry leaves – few
- Coriander leaves – for garnish
🌶️ Spices:
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
- Fennel seeds (saunf) – ½ tsp (optional, for Chennai-style aroma)
- Salt – to taste
👩🍳 Preparation Steps:
- Soak and cook chickpeas:
Soak 1 cup white chickpeas overnight. Pressure cook with salt and a pinch of turmeric for 4–5 whistles. Keep aside. - Sauté base masala:
In a kadai, heat oil. Add mustard seeds, cumin seeds, and fennel. Once they splutter, add curry leaves, green chilies, and chopped onions. Sauté till golden brown. - Add ginger-garlic paste:
Sauté until raw smell disappears. - Add tomato puree:
Cook until oil starts separating from the masala. - Spice it up:
Add turmeric, red chili, coriander powder, and salt. Cook the masala thoroughly. - Mix chickpeas:
Add the cooked chickpeas along with water as needed. Mash a few chickpeas slightly to thicken the curry. - Finish with garam masala:
Simmer for 5–7 minutes. Adjust consistency. - Garnish and serve:
Add chopped coriander leaves and serve hot.
🍽️ Serving Suggestions:
You can also pair it with set dosa for a Tamil Nadu-style twist.
Perfect with chapathi, parotta, poori, or even ghee rice.
