Black Chickpeas Curry (Kuru Curry From Coorg)


Here is a simple recipe from Coorg for black chickpeas curry. This dish is a great favorite at home and is loved by all.  This dish is very tasty and nutritious. In Coorg, it is generally served with rice, rice rotis or Akki Votti and Paputtu. It also goes very well with puris, chapathis and dosas.

Let’s learn how to make it.


1 cup black chickpeas (whole bengal gram) soaked overnight

2 medium sized tomatoes, finely chopped

1 medium sized onion, finely chopped

½ tsp fennel (saunf)

½ tsp coriander seeds

A few sprigs of coriander, finely chopped

¼ cup oil

Grind to a fine paste

4 tbsp grated coconut

1/4” ginger

3 cloves of garlic

1/2” piece of cinnamon

2 cloves

½ tsp fennel

½ tsp coriander seeds

1/2 tsp chilli power

¼ tsp turmeric powder

Few sprigs of coriander, finely chopped

Few sprigs of mint, finely chopped


  1. Cook the black chickpeas with ½ tsp fennel, ½ tsp whole coriander seeds and 2 cups of water till well cooked. Set aside.
  2. In a pan, heat the oil. Add the onions. When it turns transparent, add the ground masala and fry it till the oil separates (4-5 minutes). Now reduce the flame.
  3. Add the tomatoes and salt. Keep stirring till the tomatoes are well cooked.
  4. To this, add the cooked black chickpeas with its water (1/4 cup). Let the mixture boil well. Keep stirring till the gravy thickens.
  5. Adjust the seasoning and garnish with freshly chopped coriander leaves.

Serve hot with puris, chapathis, dosas or rice.


  1. If you want a thick gravy, you can limit the water added.
  2. This curry can be made in advance and stored in the fridge for 2-3 days. But, it is best when served fresh.



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