Kondakadalai Kurma / Black Chickpeas Kurma

A super delicious kurma loaded with flavors!

Kala channa / black chickpeas – 1 cup, soaked overnight
Onion – 1, chopped
Green chilies – 2, finely chopped
Tomato – 1, finely chopped
Ginger – 1″, finely minced
Garlic – 5 pods, finely minced
Cumin seeds – 1 tsp
Fennel seeds – 1/2 tsp
Curry leaves – A sprig
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – 1/2 tsp
Coriander leaves – A small bunch, finely chopped
Freshly grated coconut – 1/2 cup
Cashew – 3
Black peppercorns – 1/2 tsp
Water – As needed
Salt – To taste
Oil – As needed
Ghee – As needed

Method: Pressure cook the chana for 5 to 6 whistles. Keep it aside. Grind coconut, cashew, & black peppercorns with little water to make a smooth paste. Keep it aside. Heat oil in a pan. Splutter cumin seeds, fennel seeds, & curry leaves. Add the minced ginger & garlic and fry for a minute until the raw smell goes away. Add the chopped onions & saute until translucent. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Fry until the masala gets cooked with onion mixture & the oil starts to separate. Add the cooked channa along with water & cook it covered for 10-15 minutes at low flame. Add the prepared coconut paste to the gravy and simmer until it thickens to the desired consistency. Switch off and garnish with coriander leaves. Finally add some ghee to give a yummy finishing touch!

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