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
INGREDIENTS
1 cup = 250ml
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- Wash and soak black chana in required water over night or 12 hours.
- Pressure cook in low flame for 2 whistles and set aside. Reserve a fistful for grinding.
- Heat oil in a kadai. Splutter fennel seeds, saute onion, ginger garlic paste.
- Add red chilli powder, turmeric and garam masala powder.
- Add the cooked chana and boil well adding enough water.
- Grind the ingredients given under “ to grind” to smooth paste.
- Add to the kurma and mix well. Add required water, salt and boil till oil floats on top.
- Switch off the flame and garnish with coriander leaves.
Note
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Try this yummy and healthy brown chana kurma and enjoy !