Chana Kurma recipe | Side dish for chapati

Chana Kurma recipe | side dish for chapati is an excellent accompaniment to chapati, poori, kushka biryani, or parotta. I have posted peas kurma, paneer korma, and many other kurma recipes. Generally, at my place, kurma is preferred less compared to channa masala.  Channa kurma | Chickpeas kurma: I tried it a few months back, and everyone at home liked it. So after coming back from my vacation, I tried this kurma again. I have posted this channa kurma recipe with a quick video and step-by-step pictures too. Try this South Indian version of Chana masala at home and let me know how it turned out.

• Mixed veg kurma recipe
• Potato kurma | restaurant style kurma recipe
• Vegetable kurma| No onion no garlic
• Idli dosai kurma recipe
• Vegetable Kurma recipe with coconut milk

Print Pin

No ratings yet

Chana kurma recipe

South Indian kurma recipe using chickpeas

Course Breakfast | Dinner

Cuisine Indian, South Indian

Keyword side dish for roti, South indian gravy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 1 cup Channa | white kabuli chana
• 3 tsp Oil
• 1 Onion
• 1 Tomato
• 5-6 Mint leaves
• 1 tsp Red chili powder
• Salt as needed
• Coriander leaves few

To grind

• 7-8 Cashew nuts
• 1 small bit Stone flower| kalpaasi
• 1 tsp Fennel seeds sombu
• 1 tbsp Coconut

Instructions

• Soak channa in water for 8 hours or over night.
• Finely chop the onion and tomato.
• Soak the cashew nuts in warm water for 10 minutes.
• Grind the cashew nuts, stone flower, fennel seeds, and coconut into a fine paste. Add a little water while grinding.
• In a pressure cooker, add oil and add the mint leaves.
• Add the onions and saute for a few minutes on a low flame.
• Add in the tomatoes and saute for a minute.
• Add the red chili powder and salt.
• Mix well.
• Drain water from the soaked channa and add it to the cooker.
• Mix well.
• Add the ground paste to this, then add 1 to 1 and 1/2 cups of water.
• Pressure cook for 4-5 whistles.
• Once the pressure is released, mix well and add a little water if needed to adjust the consistency.
• Garnish with chopped coriander leaves.
• Serve hot with chapati or poori.

Video

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!

Like our videos ?Subscribe to Jeyashris kitchen!

Notes

1. Instead of red chili powder, you can add green chili while grinding the masala.

2. Adding mint leaves gives a nice flavour, so do not omit this.

3. Instead of cashew nuts, you can add 1 tsp of roasted gram | pottukadalai.

4. Chana kurma pairs well with parotta, chapati, brinji, seeraga samba biryani and poori

Method:

• Soak channa in water for 8 hours or over night.
• Finely chop the onion and tomato.
• Soak the cashew nuts in warm water for 10 minutes.
• Grind the cashew nuts, stone flower, fennel seeds, and coconut into a fine paste. Add a little water while grinding.

• In a pressure cooker, add oil and add the mint leaves.
• Add the onions and saute for a few minutes on a low flame.
• Add in the tomatoes and saute for a minute.

• Add the red chili powder and salt.
• Mix well.

• Drain water from the soaked channa and add it to the cooker.
• Mix well.

• Add the ground paste to this, then add 1 to 1 and 1/2 cups of water.
• Pressure cook for 4-5 whistles.

• Once the pressure is released, mix well and add a little water if needed to adjust the consistency.
• Garnish with chopped coriander leaves.

• Serve hot with chapati or poori.