Chana Kurma, also referred to as Kondakadalai Kurma in Tamil, is a flavorful South indian gravy made the use of white chickpeas (kabuli chana) simmered in a creamy coconut-based masala. This kurma is mildly spiced, aromatic, and pairs superbly with chapati, poori, dosa, or even rice.
Ingredients:
For the masala paste:
Grated coconut – ½ cup
inexperienced chillies – 2
Fennel seeds – 1 tsp
Poppy seeds – 1 tsp (optional)
Roasted gram dal (pottukadalai) – 1 tbsp
Ginger – 1 inch
Garlic – four cloves
Water – to grind
For the kurma:
White chana (kabuli chana) – 1 cup (soaked in a single day and pressure cooked)
Onion – 1 big (sliced)
Tomato – 1 medium (chopped)
Curry leaves – 1 sprig
Mustard seeds – 1 tsp
Cinnamon – 1 small stick
Cloves – 2
Bay leaf – 1
Turmeric powder – ¼ tsp
Salt – to flavor
Oil – 2 tbsp
Water – as wanted
Coriander leaves – for garnish
Method:
1. Cook dinner Chana: strain cook dinner soaked chana with water and salt for five–6 whistles till tender. Drain and set apart.
2. Grind Masala: combination the masala substances right into a clean paste. Hold ready.
3. Tempering: warmth oil in a pan. Add mustard seeds, bay leaf, cinnamon, and cloves. Allow them to splutter.
4. Upload curry leaves and sliced onions. Sauté until translucent. Add tomatoes and cook dinner until tender.
5. Upload turmeric and salt. Then add the ground masala. Sauté for two–three minutes.
6. Upload cooked chana and water as wished. Simmer for 10 mins on medium flame.
7. Garnish with coriander leaves.
Serving thought:
Serve warm with chapati, poori, idiyappam, or dosa. This kondakadalai kurma is rich, protein-packed, and best for each weekday meals and festive occasions.
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