Channa Kurma Recipe - Chickpeas Kurma - Side dish for Roti,Poori

Before going to this recipe,let me tell you,this is not North Indian style Chana masala.This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil).I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too.As suggested by my friend Shalini,I serve this kurma garnished with chopped onions.It adds a great taste and goes well with chapathi, poori & dosa.If you like u can mix this kurma with plain rice and enjoy.Soon I will post North Indian restaurant style chana masala.

Channa Kurma/chickpeas Kurma

Chana Masala / Chana kurma for chapathi/Roti and Parota

Cuisine: Indian

Category: Side dish for roti

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup - 200ml

White Chana/Kondakadalai - 1 cup ( Soak for 8 hrs) Cooking oil + ghee – 2 tbsp Bayleaf – 1 no Black stone flower/Kalpasi – 1 no Cinnamon – 1 inch,Cloves – 1 no,Cardamom –1 no Cumin seeds – 1/2 tsp Big onion - 1 no Tomato - 1 no Mint leaves - 1 tbsp (optional) G&G paste - 1/2 tsp Red chilli powder or sambar powder - 1/2 tsp ( Add more for spicy kurma) Turmeric powder - 1/4 tsp Garam masala powder - 1/2 tsp Curd or lemon juice – 1 tsp Kasoori methi – a pinch Salt & water - as needed To grind Grated coconut - 1/3 cup Green chillies - 2 no Fennel seeds - 1/2 tsp Cinnamon - 1 inch Cloves - 2 nos Cardamom - 1 no Pottukadalai/Fried gram dal - 2 tsp Cashewnuts - 4 nos KhusKhus/Poppy seeds - 1/2 tsp (optional)

METHOD

Wash and soak the chana over night.Pressure cook for two whistles in low flame.You can also add the soaked chana directly to the kurma and pressure cook it.Both works. Wash and chop the vegetables finely.Chop the onion and tomato.Grind all the ingredients given under “To grind” to a smooth paste adding enough water. Heat a pressure cooker base and add oil + ghee.Saute the bayleaf and black stone flower/Kalpasi.Splutter cumin seeds.Add onions,g&g paste and saute till it turns transparent & raw smell goes off.Add mint leaves.Then add the tomato pieces and saute until mushy.Add the ground coconut paste,turmeric powder,red chilli powder and Garam masala powder.Add the required salt and saute well till the raw smell of masala vanishes.Do in medium flame. Lastly add the soaked chana( Here I used boiled chana).Mix well and add a 2cups of water. Mix well and add a pinch of kasoori methi and curd.Stir well and pressure cook in low flame for just one whistle.Chana kurma is ready to serve !! Enjoy with chapathi ,poori or parota.It tasted great with dosa too!

Note

Grinding part is the highlight of this kurma.So please don’t omit any ingredient from it.No worries if you don’t add khus khus.But the remaining are must. Adjust the quantity of chillies and red chilli powder based on your taste. You can try to replace Red chilli powder with chana masala powder if you have.But adjust the quantity as per your wish.

Try this yummy channa kurma for roti/Parota,enjoy your food !!

Technorati Tags: Channa kurma,Channa kurma recipe,Chana kuruma,Chana kurma,Chana kurma recipe,chana masala,Chana kurma for poori,Chana kurma for chapathi,side dish for roti,Kurma recipes,Kurma varieties

Very good recipes Tags: Channa kurma, Channa kurma recipe, Chana kuruma, Chana kurma, Chana kurma recipe, chana masala, Chana kurma for poori, Chana kurma for chapathi, side dish for roti, Kurma recipes, Kurma varieties