Zero Oil Malvani Chole

Pavithira Vijay
Pavithira Vijay|
Last updated on Jan 17th
Chickpeas cooked in Malvani Style coconut based gravy with absolutely no oil.
  • Prep Time15Minutes
  • Cooking Time25Minutes
  • Serves3people

Recipe Ingredients

  • 250 gms Chickpeas
  • 1/2 cup Coconut Milk
  • Salt as needed
  • Tamarind (amla size) (or 4 - 5 kokum petals
  • 1 Onion
  • 1/2 cup fresh Grated Coconut
  • 6 - 7 Dry Red Chillis
  • 1 tbsp Kashmiri Red chilli Powder (for color)
  • 1 tbsp Coriander Seeds
  • 1 tsp cumin seeds
  • 1/2 tsp Black Pepper corn
  • 1 inch piece Ginger
  • 4 - 5 Garlic Cloves

Recipe Preparation

  1. Soak the chickpeas overnight, and then pressure cook them for 2 - 3 whistles until they are soft.
  2. Grind together the last 9 ingredients in the list to a smooth paste adding little water.
  3. Cook this paste for 10 minutes, with stirring in between, until raw smell fades.
  4. Add the coconut milk and the tamarind extract and mix well.
  5. When the gravy comes to a boil, add the boiled chickpeas, adjust salt and water, close and cook for 10 minutes on low - med flame.
  6. Turn off stove.
My Tip: I have used both coconut and coconut milk. As fresh coconut gives a nice taste and the coconut milk makes the gravy creamier. Feel free to add some boiled potatoes to the gravy along with the chickpeas.