Kerala-style Spicy Chickpea Stew

Ingredients

While the original Bangladeshi Chotpoti is a tangy and spicy street food dish made with a variety of ingredients like potatoes, chickpeas, and tamarind chutney, this Kerala-style adaptation focuses on the flavors and ingredients commonly found in Kerala cuisine. The use of mustard seeds, curry leaves, and coconut milk gives the dish a distinct South Indian twist. Additionally, the original Chotpoti is often served with crispy fried bread or puris, whereas this Kerala-style stew is best enjoyed with steamed rice or appams. We alse have the original recipe for Chotpoti, so you can check it out.

• 2 cups (400g) cooked chickpeas 2 cups (400g) cooked chickpeas
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons tamarind pulp 2 tablespoons tamarind pulp
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 32g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add curry leaves, chopped onion, and green chilies. Sauté until the onion turns golden brown.
3. 3.
   Add ginger-garlic paste and sauté for a minute until fragrant.
4. 4.
   Add turmeric powder, red chili powder, and coriander powder. Mix well to coat the onions.
5. 5.
   Add cooked chickpeas and stir to combine with the spices.
6. 6.
   Pour in the coconut milk and tamarind pulp. Stir well to combine.
7. 7.
   Season with salt to taste and simmer the stew for 10-15 minutes, allowing the flavors to meld together.
8. 8.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the stew.
• Tamarind pulp — Soak tamarind in warm water and extract the pulp for a tangy flavor. Adjust the amount according to your taste preference.

Tips & Tricks

• For an extra kick of heat, add a pinch of Kerala red chili powder or crushed black pepper.
• If you prefer a milder version, reduce the amount of red chili powder or omit the green chilies.
• Serve the stew with steamed rice, appams, or dosas for a complete meal.
• Garnish with freshly chopped cilantro leaves for added freshness and flavor.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to further develop.

Serving advice

Serve the Kerala-style Spicy Chickpea Stew hot in individual bowls. Accompany it with steamed rice or appams for a satisfying meal. Add a side of pickle or raita for a burst of tanginess and a cooling element.

Presentation advice

To enhance the presentation, sprinkle a pinch of red chili powder or paprika on top of the stew before garnishing with cilantro leaves. Serve the stew in traditional Kerala-style bowls or on a banana leaf for an authentic touch.