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channa-kurma-kondakadalai-kurma-recipe-tamil-rice-chapati-poori-4

Channa Kurma, Kondakadalai Kurma Recipe


  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 60m
  • Yield: 6 servings 1x

Description

Channa Kurma, Kondakadalai Kurma Recipe – Homemade south Indian Tamil style kurma made using chickpeas. Recipe with step by step pictures and video.


Scale

Ingredients

Main Ingredients

1 cup dry white chickpeas
2 tablespoon coconut oil
1/4 teaspoon cumin seeds
2 sprigs curry leaves
2 green chillies
2 cups onions, finely chopped
1 teaspoon salt
3/4 teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoon coriander powder
2 tablespoon chopped mint leaves
4 tomatoes, ground to a paste
2.5 to 3 cups water to cook
1/2 teaspoon sugar
2 sprigs coriander leaves

Spice Paste for the channa kurma

1/2 inch piece Indian cinnamon (cassia)
3 cloves
1 teaspoon fennel seeds
1/4 teaspoon black pepper
7 cloves garlic, chopped
1.5 inch piece ginger, chopped
1/4 cup water to grind

Coconut Paste

10 cashews
2 teaspoon white poppy seeds (optional)
1/2 cup fresh shredded coconut
3/4 cup water


Instructions

Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.

Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.

Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Sauté until the onions are slightly brown. Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry. Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.

Grind the tomatoes in a mixie to a puree. Add it to the pan. Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally.

Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.

Bring the pressure pan back to a simmer. Add in the coconut paste to the pan. Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves. This channa kurma / kondakadalai kurma goes well with chapati, parotta, poori and pulao.

 


Keywords: channa kurma