Black Chana Kurma / Karuppu Kondakadalai Kurma - Kala chana kurma recipe

Usually I make kurma for chapathi with white chana / Kabuli chana / Vellai kondakadalai in Tamil and chole for bhatura with black chana. For a change, I tried this South Indian style (Tamil nadu) black chana kurma / black chickpeas kurma/ brown chana kurma / karuppu kondakadalai kurma for chapathi after watching this YouTube video.  As it was different from my usual kurma recipes, I was tempted to try. It came out so well. We all loved it.

For South Indian kurma recipes, coconut ground with spices would be the base. But this kurma has tomato, onion and coconut for the base. So it was tasting different and yummy. I am sure this kurma would go well with poori and dosa too.

Friends, do try this easy and yummy South Indian style karuppu kondakadalai kurma and enjoy with chapathi / Poori and dosa.

Check out my hotel style white chana kurma

Easy chole recipe in pressure cooker

 

Black chana kurma / Karuppu kondakadalai kurma recipe

Black chana kurma / Karuppu kondakadalai kurma recipe for chapathi, poori, dosa

 

Cuisine: Indian

Category: side dish

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Black chana / Karuppu kondakadalai - 1 cup Cooking oil - 2 tbsp Big onion - 1 Green chilli - 1 Fennel seeds - 1/2 tsp Ginger garlic paste - 1.5 tsp Red chilli powder - 1 tsp Garam masala powder - 1/2 to 1 tsp Turmeric powder - 1/4 tsp Salt & water - as needed Coriander leaves - to garnish To grind Ripe tomato - 2 Big onion - 1 or small onion - 5 Grated coconut - 2 tbsp Fennel seeds - 1/4 tsp Cinnamon - 1 Cloves - 1 Cardamom - 1 Cashew nuts - 5 Boiled chana - a fistful Curd - 2 tsp

HOW TO MAKE BLACK CHANA KURMA

1. Wash and soak black chana in required water over night or 12 hours.
2. Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
3. Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
4. Add red chilli powder, turmeric and garam masala powder.
5. Add the cooked chana and boil well adding enough water.
6. Grind the ingredients given under “ to grind” to smooth paste.
7. Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
8. Switch off the flame and garnish with coriander leaves. 

METHOD - STEP BY STEP PICTURES

Wash and soak the black chana / Karuppu kondakadalai in enough water over night or 12 hours. Pressure cook it adding required water and salt for 2 whistles in low flame. Reserve a fistful of chana for grinding. Grind onion, tomato, coconut, spices and cooked chana to a smooth paste. Heat oil in a kadai. Splutter fennel seeds. Saute onion, ginger garlic paste till raw smell goes off. Add red chilli powder, turmeric powder, garam masala powder and mix well.  Add the cooked chana, ground tomato+onion+coconut paste and required water. Add required salt, mix well and add water if required. Boil till oil floats on top. Garnish with coriander leaves. Serve hot with chapathi, poori and dosa. Enjoy !

Note

For variations, you can saute onion, tomato, coconut and spices before grinding. You can skip one green chilli and use red chilli powder alone. Adjust the quantity of chilli powder and garam masala powder as per your taste.

Try this yummy and healthy brown chana kurma and enjoy !

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