Chana kurma recipe
South Indian kurma recipe using chickpeas
Servings: 4
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
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