South Indian Chickpea Curry is a flavorful and comforting dish made with protein-rich chickpeas simmered in aromatic spices, curry leaves, and coconut. This mildly spiced curry has a beautiful balance of heat and creaminess, making it perfect with steamed rice, dosa, or appam. It’s naturally vegan, gluten-free, and packed with traditional South Indian flavors.
Prepare chickpeas: Soak dried chickpeas overnight. Pressure cook until soft. (You can also use canned chickpeas.)
Heat oil: In a deep pan, heat coconut oil on medium flame.
Tempering: Add mustard seeds and let them splutter. Add curry leaves carefully.
Sauté base: Add chopped onion and cook until translucent. Stir in ginger-garlic paste and sauté for 1 minute.
Add chickpeas: Add boiled chickpeas and mix well. Cook for 3–4 minutes.
Add coconut milk: Pour in coconut milk and simmer for 5–7 minutes until slightly thick. Add salt and adjust consistency with water if needed.
Serve: Garnish with fresh coriander (optional) and serve hot with steamed rice, dosa, or chapati.
1 cup dried chickpeas (soaked overnight & boiled)
1 small onion (finely chopped)
2 tablespoons coconut oil
1 tablespoon ginger-garlic paste
1 teaspoon mustard seeds
½ cup coconut milk
8–10 curry leaves
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