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 watchingthis 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.
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.
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 !
Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.
People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy. Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.
Idli podi / Gun powder is an inevitable side dish in my house. Though I make varieties of chutney and sambar recipes for idli, dosa we have the habit of eating at least one last idli with idli podi. So I always keep idli powder also known as chutney powder in stock. And I love to try varieties of idli podi recipes. Its been a long time I used flax seeds in my cooking.
Flax seeds (Linum usitatissimum) also known as common flax or linseeds (Aali vithai in Tamil,
Alsi ke Beej in Hindi,
Agase bījagaḷu in Kannada, caṇa vittukaḷ in Malayalam, Avise gin̄jalu in Telugu ) are small oil seeds that originated in the Middle East thousands of years ago. Lately, they have gained popularity as a health food. This is due to their high content of heart-healthy omega-3 fats, fiber, and other unique plant compounds. Flax seeds have health benefits such as improved digestion and a reduced risk of heart disease, type 2 diabetes, and cancer. They can be easily incorporated into your diet. Roasting and grinding them is the best way to make the most of their health benefits. (source : https://www.healthline.com/nutrition/foods/flaxseeds).
Earlier I used to add roasted flax seeds powder in my poriyal and kootu. This time, I wanted to include it in the form of idli podi.
This Flax seeds idli podi is a healthy chutney powder recipe prepared with urad dal, chana dal, flax seeds and curry leaves. Garlic flavored idli podi is our family’s favorite. So I have added some garlic cloves in this flax seeds podi. You can skip if you don’t like it.
Friends, do try this healthy flax seeds idli podi recipe / flax seeds chutney powder for idli, dosa. You will love it. Check out the video too !
Red chilli – 12 to 15 (6 spicy chilli, 6 byadge or Kashmiri chilli)
Curry leaves - 1 sprig
Asafetida / Hing – 1/4 tsp
Garlic cloves with skin - 10
Salt - as needed
Cooking oil – 2 tsp
HOW TO MAKE FLAX SEEDS IDLI PODI
Heat a kadai and dry roast flax seeds till it starts to pop.
Remove in a plate. Add 1 tsp cooking oil in the kadai.
Roast chana dal and urad dal. Roast till golden in low to medium flame.
Remove in a plate. Heat 1 tsp oil. Add red chilli, curry leaves, hing and roast till crispy.
Add salt and switch off the flame. Let everything cool down.
Firstly grind the red chilli to a coarse powder.
Now add the roasted dals, flax seeds and grind to powder.
Lastly add the garlic cloves. Grind to a fine powder.
Remove in a bowl. Cool down and store in a box.
Enjoy with idli, dosa adding sesame oil.
METHOD - STEP BY STEP PICTURES
Heat a kadai and dry roast the flax seeds till it starts to pop. Do in low to medium flame without burning them. Transfer to a plate.
In the same kadai, add 1 tsp of cooking oil. Add chana dal, urad dal and keep roasting them till both the dals turn golden in color. Do it patiently in low to medium flame. It takes 5 to 7 minutes.
Transfer to the flax seeds plate. Now add 1 tsp of oil and add the red chillies, hing and curry leaves. Roast it till crispy without browning the chillies. Roast in low to medium flame patiently. Lastly add salt.
Switch off the flame and let it be in the kadai for some time. It helps to make the chillies more crispy.
Firstly grind the red chillies (use Byadge or Kashmiri chilli for bright color), curry leaves coarsely. Then add the roasted dal, flax seeds together to a powder. Lastly add garlic cloves with skin. Grind to a smooth powder by mixing the powder from the bottom. Don’t worry, garlic will be ground well.
Now transfer the idli podi to a bowl. Let it cool down. Then store in an air tight box. Use up to 2 weeks to 1 month. Enjoy with idli dosa drizzling with sesame oil.
Note
For variations, you can skip garlic cloves and add asafetida alone.
You can also add 2 tbsp of dry roasted sesame seeds and add it while grinding. It adds a nice flavor.
Grinding red chillies firstly gives a nice, bright color to idli podi.
For healthy variations, you can add roasted horsegram too.
You can also add 2 tsp of roasted coriander seeds for variations.
Healthy and tasty flax seeds idli podi is ready to enjoy with idli dosa !