Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

Bangalore Street Style Tomato Puri Chaat Recipe | Tomato Slice Recipe

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Popular Bangalore Street food, made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice.

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Do you want something (some what) healthy, that could ignite your taste buds? And how much more convenient would it be if this "healthy-tastebud-igniter" were ready in 15 minutes? 

Awesome!!! Right?

Presenting Tomato Puri or Tomato Slice Chaat, right from the streets of Bangalore. 

This chaat uses tomatoes like canapes. Tomato slices are flavored with sweet and tangy Tamarind-Date Chutney and the fresh and spicy Mint-Coriander Chutney. Top it up with some finely chopped onions, grated carrots and chopped coriander for added crunch. It also makes it almost a salad!! Wait, there are more toppings - the quintessential Sev, the only unhealthy thing out here. Sev is deep fried savory strands made from gram flour and is always present in any chaat. It is available in all super markets/ Indian stores very easily. After the sev, the whole plate is covered with a layer of salted puffed rice or churmuri or murmura.

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

If you are wondering why this is called "Puri" when there is no wheat and nothing has been deep fried, let me enlighten you my friend. The puri in the Tomato Puri is the puffed rice. Areas around Bangalore refer to it as "Kadle Puri" and hence, the puri since it overshadows the entire plate.

The chaat vendors also make versions where they replace the tomato slices with slices of cucumber. You can try that too, or make a mix of both.

Prep Advice: 
  • Since puffed rice has a tendency to soften when exposed to moisture, I suggest you add it only when you are ready to serve. 
  • The chutneys can be prepared in advance and stored in the fridge. The Tamarind-Date Chutney will last several weeks, while the Mint Coriander Chutney stays good for 2-3 days. 


Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Tomato Puri Recipe | Tomato Slice Chaat Recipe


Bangalore Street food made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed ricePopular Bangalore Street food, made by topping tomato slices with a mix of sweet and spicy chutneys and topped off with salted puffed rice. Vegan and healthy tomato canapes recipe.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


2 firm Tomatoes
1 small Onion
0.5 Carrot
2 Tbsp Coriander leaves, chopped
4 Tbsp Tamarind Date Chutney
4 Tbsp Mint Coriander Chutney
2 cups Puffed Rice
0.5 cup Sev
0.5 Lime
Salt to taste
Chaat Masala to taste

Method:


1. Slice the tomatoes, at least 3mm thick.
2. Finely chop the onions and grate the carrot.
3. Add chopped coriander to the onions and carrot. Squeeze the lime and mix well.
4. Lay out the tomatoes on the plate with no overlap.
5. Sprinkle salt and chaat masala on the tomato slices.
6. Spoon the tamarind date chutney and the mint coriander chutney on each of the tomato slices.
7. Spoon the onion-carrot mix on the tomato slices.
8. Add sev to each of the tomato slices.
9. Add the puffed rice over the tomato slices and serve immediately.
10. Don't let it sit too long, else the puffed rice will soften.


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Bisi Bele Millet Recipe [Video]

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Spicy South Indian one pot main made by simmering millet with lentils (dal), mix vegetables and spice blends. Vegan and healthy.

millet cooked with lentils, vegetables and spices

So, here I am with another Millet recipe. As I mentioned in my last week's post, I'm all on the millet wagon. I'm enjoying discovering these grains and creating recipes with them. I made a Pulao last week with Millet that tasted awesome. Leave me a comment if you want me to post that recipe.

Apart from that, I had a super tiring Saturday and a totally relaxing Sunday, just as I had planned, or not. So the whole saturday was spent gardening. If you are new here, I should let you know I have a small balcony garden where I try to grow vegetables organically. More recently, I've acquired a few flowers and fruit too, but majorly focusing on herbs and vegetables. My okra and chilli plant from last month have germinated and are coming along fine. This Saturday, I've been ambitious and planted daikon radish, beets, french beans, and brinjals. And I'm so excited!!

Sunday was the day I turned a year wiser. I spent it doing absolutely nothing. Breakfast was at Gee's place and lunch at my in law's. Dinner was take out. So all I did was lie around and watch reruns of sitcoms all day long. My dream day, almost. It would be perfect if the day was 48 hours long.

What would be your dream birthday celebration?

millet cooked with lentils, vegetables and spices


millet cooked with lentils, vegetables and spices


So back to my millet wagon, this Bisi Bele Millet is a take on the Bangalore classic, Bisi Bele Bhaat. Bisi Bele Bhaat is a simple one pot main dish made by making a sambar - a curry with lentils and vegetables and adding rice to it and simmering the two together. In today's recipe, I have replaced the rice with millet. I used little millet or samai. Navane or Foxtail Millet can be used too. You can also use Quinoa.

Bisi Bele Millet is a spicy one pot comfort dish that is perfect for those lazy evening when all you are all worked up but cannot be bothered to get a take out. This dish is even easier when you have done all the prep work in advance. The lentils/dal can be cooked and stored in the refrigerator and so can the millet. The vegetables can be diced and stored in the fridge too. So on the night you want to eat the Bisi Bele Millet, just put one pot on the stove and get it going.

Bisi Bele Millet tastes delicious with the traditional topping of spicy boondi. If you aren't vegan, then I highly recommend stirring a teaspoon of ghee or serving it with a side of raita.

millet cooked with lentils, vegetables and spices


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email







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Bisi Bele Millet Recipe


millet cooked with lentils, vegetables and spicesSpicy South Indian one pot main dish made with cooked lentils, millet, mix vegetables and spice blends. Vegan and healthy meal.

Recipe Type:  Main
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Little Millet or Samai
2 cups cooked Pigeon Pea lentils or Toor Dal
2 cups mixed chopped Vegetables (Carrots, French Beans, Potato, Kohlrabi)
2 tsp Bisi Bele Bhaat Powder or Sambar Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
Pinch of Asafoetida (Hing)
Salt to taste
Water as required
2 tsp Oil
0.5 tsp Mustard Seeds
10-12 Curry leaves

Method:


1. Boil the diced vegetables until done. You can salt the water if you want.
2. Cook the vegetables until they are done, but not mushy.
3. Add salt, bisi bele bhaat powder, turmeric powder, red chilli powder and asafoetida. Mix well.
4. Add boiled lentils and mix well. Allow it to come to a rolling boil. Add a little water if it is too thick.
5. Add boiled millet and mix well. Allow it to cook on low heat for 5-6 minutes.
6. Heat oil in a small pan and add mustard seeds.
7. Once they splutter, add the curry leaves and immediately pour on the bisi bele millet.
8. Mix well.
9. Serve hot with raita.


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Millet Lemon Rice | Samai Chitranna

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South Indian style Lemon Rice made with little millets or samai.

Indian style lemon rice made with little millets

I've newly discovered my love for millet - those ancient grains.

Off late I have been trying to eat healthier at night. My best friend lost a lot of weight by just avoiding eating rice at night, and I am inspired. I decided to give it a try. Although I'm not much of a rice person, there are nights when all I want is some rice and curry for dinner, you know, comfort food. Especially when I've been stressed out at work and the night is unusually chilly, which it kinda is with the monsoons setting in. In my bid to avoid rice, I've found a best friend in millet. 

Millet are the best replacement for rice, they taste like rice and they cook like rice. They just are smaller in size, more like broken rice. And right now, they are a rage.

Indian style lemon rice made with little millets

Indian style lemon rice made with little millets

With an entire society reeling with obesity and health issues, everyone is trying to eat healthy, organic, seasonal and local. And millet have gained a large following thanks to that. They are also very nutritious and full of fiber. There are several varieties of millet available with Foxtail millet and Little millet being the closest to rice (according to me). They can also easily replace Quinoa in a recipe, they are much cheaper than quinoa, and close to its nutritional value. Millets are also gluten free. You can read more about millet here.

Now, to my recipe - Millet Lemon Rice. Lemon rice is a very common and popular way to use leftover rice in South India. I have replaced the rice with little millet in my recipe. Just like the regular Lemon Rice is best made with a day old rice, millet lemon rice is best made with cooled cooked millet, preferably a day old. I used half day old millet and it turned out perfect. To cook millet either follow the directions on the packet or cook it the same way you would cook rice. I cooked mine in the pressure cooker, you can cook it in a pan on the stove top or in a rice cooker. 

While tempering the lemon rice, you can add peanuts or cashew nuts to add crunch to the dish. You can also skip the onions and capsicum and just make it plain. 

Millet Lemon Rice can be served as breakfast or meal. It is easy to carry in a lunch box. It can be accompanied with Indian Pickle, Raita or crispy fried papads.

Indian style lemon rice made with little millets

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Millet Lemon Rice


Indian style lemon rice made with little milletsLittle millets or Samai are cooked and tossed in a tempering of mustard seeds, lentils, curry leaves, turmeric powder and lime juice. This is the perfect way to use left over millets.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     40 minutes
Total time:     70 minutes
Yield:                Serves 2

Ingredients:


0.75 cup uncooked Little Millet or 3 cups cooked Little Millet
1.5 cup Water
3 tsp Oil
1 Onion
1 tsp Mustard Seeds
0.25 tsp Asafoetida (Hing)
1 Tbsp Chana Dal (Optional)
8-10 Curry leaves
0.5 tsp Turmeric Powder
1 Lime
0.5 tsp Sugar
0.5 Capsicum
Salt to taste

Method:


1. If using uncooked millets, soak them in water for 30-45 minutes. You can soak them overnight as well.
2. Drain out the water and pressure cook with 2 cups of water and a pinch of salt until done (2-3 whistles). If you don't have a pressure cooker, just cook it the same way you cook rice.
3. Fluff it with a fork and keep aside to cool. Lemon rice works best with a day old millet, so you can prep this a day in advance.
4. Heat oil in a pan and add mustard seeds.
5. Once the mustard seeds splutter, add the chana dal. Allow it to brown slightly.
6. Add the curry leaves and chopped green chillies.
7. Add finely chopped onion. Saute until the onions are browned.
8. Now add roughly chopped capsicum and saute for 3-4 minutes. You can add Cashews or peanuts too.
9. Add the turmeric powder, salt and juice of half lime. Mix well.
10. Add the millet and mix well.
11. Now as per taste, add in more lime juice, sugar and salt.
12. Garnish with the chopped coriander leaves.
13. Serve hot with raita.


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Iyengar Bakery Style Masala Bread Toast [Video]

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Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style!

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

You asked for snacks, so here goes - Masala Bread Toast made in full Banglore's Iyengar Bakery style!!

So I recently posted a poll on my Facebook Page. Have you liked it yet? Go on, like it so you never miss out on what's cooking on One Teaspoon Of Life!! Anyway, so while not many of you voted, the choice was waaay too clear. All you ever want to eat is snacks. There is no satisfying you folks out there, is there? But you are my kinda people. I would have voted snacks too! To say I love snacks would be an understatement. I am forever hungry for snacks, just like you.

Today I'm sharing an extremely simple recipe. This Masala Bread Toast is an extremely popular product in Banglore's famous Iyengar Bakeries. And something I buy regularly. Every evening as I travel home from work, I have just one thought on my mind - "What do I eat for evening snacks today?". Sometimes, it is just leftover breakfast (I always make extra), or a dosa or pakoras, but a lot of times, it is this Masala Bread Toast from the bakery right behind my apartment complex. 

So when you guys asked for snack, I thought this recipe was perfect. It is quick, it is filling, it is healthy if you use the right bread, and it is vegan too. But above all, it is delicious and your family will love it. It is also an excellent way to add veggies to your snacks. Although I have used some spice mixes like garam masala and chaat masala, you can skip them if making for kids or if you don't have access to them. The masala tasted perfectly tasty without any spices too. 

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Iyengar Bakery Style Masala Bread Toast

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style.


Recipe Type:  Snack
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 5 toasts

Ingredients:


5 slices Bread
1 large Onion, roughly sliced
1 medium Carrot, grated
1 small Tomato, diced
2 Tbsp chopped Coriander
8-10 Curry leaves
1 Green Chilli, finely chopped
0.5 tsp Sugar
0.5 tsp Mustard Seeds
0.5 tsp Cumin seeds
0.25 tsp Garam Masala
0.25 tsp Chaat Masala
2 Tbsp Oil
Salt to taste

Method:


1. Heat oil in a pan and add mustard seeds
2. Once the mustard splutters, add in the cumin seeds.
3. Once the cumin browns slightly, add the curry leaves and allow them to crisp up.
4. Now add the onions and saute them until they are lightly browned.
5. Toss in the grated carrot and mix well.
6. Add the diced tomatoes and mix.
7. Add the salt, chaat masala, garam masala and sugar. Mix well. Adjust the seasoning to suit your taste.
8. Cook for 2-3 minutes and remove from heat.
9. Add the chopped coriander leaves and mix well.
10. Dry toast the bread. You can add butter or oil while toasting if you like.
11. Spread the masala on the toast and serve it immediately like an open sandwich.
12. You can make the masala before and store it in the fridge, just heat it up before serving and top on the freshly toasted bread. 



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Battalu Kadabu Recipe | Steamed Rice Cups [Video Recipe]

Yum

Steamed bowl shaped dumplings made from rice semolina. Vegan and gluten free!

Steamed cups made from rice semolina

Does Breakfast excite you? Are you a cereal from a box person or someone who likes to cook an elaborate first meal of the day? Or a mix of both?

I believe I am a mix of both. There are days when I prefer just bread butter or a simple Coriander Chutney Sandwich, and there are others where I like to put in my love and effort into my favorite meal of the day. Especially on weekends. And this "Battalu Kadabu" has usually been on my weekend breakfast menu, because I believed it took time to make it, until now. I made this on a weekday and actually timed it. And it took me 50 minutes from start to finish to make this and it fed 4 people. And I believe I even ended up taking 50 minutes because I attempted to shoot a video while cooking it. But I don't believe I will make this on a weekday again because I never have that much time to spare on a regular weekday morning, but I definitely don't mind eating them.

Steamed cups made from rice semolina

So what is this Battalu Kadabu. "Battalu" means bowl in Kannada and "Kadabu" is usually a steamed dumpling. So this dumpling is called so cause it is shaped like a bowl. I learnt this recipe from my mother in law.  It took me a few tries to get it right. 

This dumpling is made with rice semolina. It can also be made with rice flour, but I prefer the rice semolina version that I am sharing. Rice semolina is cooked in boiling water to make the dough. The dough should be slightly sticky and pliable. It should not crumble, if you want to shape the kadabus. If you are struggling to shape it like a bowl, just shape them like little discs. The taste will not differ with the shape.

I love this Battalu Kadabu because it is light. It does not fill me up to the brim and make me sluggish all day. It is vegan and gluten free. Serve it warm with a good spicy coconut chutney like this tondekai chutney made from ivy gourds or heerekai sippe chutney made from ridge gourd. If you are not vegan, fill up these rice cups with some golden ghee, it is delicious.

Steamed cups made from rice semolina

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Battalu Kadabu


Steamed cups made from rice semolinaSteamed dumpling made of rice semolina (rava), eaten as a breakfast in Mangalore along with Ghee and coconut Chutney.

Recipe Type:  Breakfast
Cuisine:          South Indian / Mangalorean
Prep Time:     5 minutes
Cook time:     50 minutes
Yield:              28-30

Ingredients:


2 cups Rice Semolina (Akki Tari)
4 cups Water
0.5 tsp Salt
2 Tbsp desiccated Coconut
2 tsp Oil (to grease steamer)

Method:


1. Heat the water in a kadhai or deep pan.
2. Add the salt and coconut. Allow the water to come to a rolling boil.
3. Slowly add the rice semolina while stirring continuously to avoid forming lumps.
4. Keep stirring and cook it until everything comes together as one mass. This may take 5-6 minutes.
5. Remove from heat onto a dry plate and allow it to cool slightly.
6. Knead it for 3-4 mins, if it feels dry, add a little water and knead.
7. Pull out a small lemon sized ball and flatten it. Using your fingers make a small depression in the center and continue to gently press the edges to make a bowl shape. See video for reference.
8. If you are struggling to make the shape, just flatten them into little discs.
9. Grease the steamer plate.
10. Place them in a steamer and steam for 5-7 mins
11. Enjoy it while its hot with some spicy coconut chutney.


Steamed cups made from rice semolina


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Instant Mango Pickle [Video Recipe]

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Quick and easy to make Indian mango pickle with video instructions. Simple and flavorful!

Instant Indian spicy pickle made with raw mangoes recipe

It's been long that we spoke about Mangoes. They are making their presence felt in the market and it's time to start giving them the attention they deserve.

I am all for enjoying the succulent sweet ripe fruit as is. But I LOVE cooking with the tart raw mango. The tartness of the raw mango is so different from that of lime or tamarind. I just find it fresher, don't you? It may be my love for the fruit talking.

Read more ...

South Indian Chana Masala

Yum

Fragrant chickpea curry made in South Indian style with fresh coconut and whole spices. 

South Indian Chickpea Curry with coconut


That South Indian blood in me, is 50% coconut. I'm sure! 

Everything tastes a little better with some coconut in it, do you agree?

Now, that we have established ourselves as fans of that brown fruit or nut, lets move on. So who like chickpeas? I know I do. 

If you are still here, then you will love this South Indian style of making Chana Masala.

South Indian Chickpea Curry with coconut

Chana Masala is a curry made with Kabuli Chana or Chickpeas or Chhole. South Indians make it differently from the North Indians. The North Indian curry is heavy on tomatoes, while the South Indian one uses coconut. If you were looking for the North Indian curry, you will like these:
Amritsari Chhole, Pindi Chhole or this slightly different Chhole Palak.

While I'm super lucky to be in the tropics, where coconuts are easily available and not very expensive, you can replace the fresh coconut here with frozen coconut or with coconut milk.
If using coconut milk, just expect a paler color as you will not be roasting the coconut.

Now, back to the dish, it is actually very simple to make. You really don't need to be a chef. But you have to know your spices. Here, I have used whole spices that I dry roasted on low heat for a few minutes and then ground along with the coconut. You can use garam masala or chhole masala, but I highly recommend grinding those whole spices, just this one time. Grated fresh coconut is also roasted on low flame until it turns a golden brown. If you are using coconut milk, you don't have to do this step. Grind the spices and the coconut. Fry it for a while, then add the chickpeas and simmer. Garnish generously with coriander leaves. 

And this Chana Masala goes so well with crusty bread, some rice or light fluffy naans. You can make this curry and serve it right away, I think it tastes better the next day. A day or so in the fridge allows the chickpeas to soak in all the flavor. 

South Indian Chickpea Curry with coconut


South Indian Chickpea Curry with coconut


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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South Indian Chana Masala Recipe


South Indian Chickpea Curry with coconutSouth Indian Chana Masala is a spicy curry made with chickpeas, fresh coconut and whole spices.
Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup dried Chana or 1 can Chickpeas
0.75 cups grated fresh Coconut or 1 cup thick Coconut Milk
5-7 dry Red Chillies
1 small Onion
1 Tbsp Coriander seeds
1 tsp Fennel Seeds (Saunf)
0.5 tsp Cumin Seeds (Jeera)
1-2 Cloves (Lawang)
0.5" Cinnamon (Dalchini)
1 green Cardamom (Elaichi)
4-5 Black Peppercorns (Kali mirch)
0.5 tsp Turmeric Powder
1 tsp grated Ginger
1 tsp Tamarind pulp
4 tsp Oil
A handful of fresh coriander leaves to garnish
Salt to taste
Water as required

Method:


1. Soak the dried chickpeas in water for 8-10 hours.
2. Pressure cook with a 0.5 tsp of salt until completely cooked. Do not overcook them.
3. Dry roast the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and pepper on low heat until fragrant. That should take around 3-5 minutes. Remove from heat and keep aside.
4. Heat 1 tsp of oil in the same pan and on medium to high heat, roast the dry red chillies until they puff up. Remove from heat and keep aside.
5. Lower the heat, and add the grated coconut (if using) to the pan and on low heat, roast the coconut until it turns a golden brown.
6. Remove from heat and allow to cool.
7. Grind together the roasted whole spices, red chillies, roasted coconut, grated ginger, tamarind, turmeric powder and chopped onion along with a little water to a smooth paste. If using coconut milk, just grind together the spices, red chillies, ginger, tamarind, turmeric powder and onion.
8. Heat the remaining oil in a pan, and add the ground paste.
9. Fry on low heat for 2-3 minutes.
10. Add the cooked chickpeas, 1 cup of water and salt. Allow to come to a boil and simmer for 8-10 minutes.
11. If using coconut milk, then add it after 5 minutes of simmering and continue to simmer until the curry reaches the desired consistency.
12. Garnish with the chopped coriander leaves.
13. Serve warm/hot with rice, bread, or flatbread of your choice.


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