Wednesday 1 January 2020

Kondakadalai Kurma/White Channa Kurma Recipe/White Chickpea Kurma - How to make Kondakadalai Kurma

Kondakadalai Kurma/White Channa Kurma is kurma variety made with Kondakadalai and coconut paste as main ingredients along with other spices. It is one healthy and great alternative when you run out of vegetables in your refrigerator. This kurma can be made with black kondakadalai or white kondakadalai. This kurma is a delectable and protein rich kurma that can be served with white rice or with idlis, dosas, chapattis/rotis etc. Do try out this Kondakadalai kurma and post your comments here. Meanwhile do check out other interesting Vegetarian Gravies/Dhals/Kootu varieties here and KurmaVarieties here.

Here’s how to make Kondakadalai Kurma with step by step photos…

Kondakadalai/White Channa/Chicpea
1 cup
2 finely chopped
3 finely chopped
Ginger & Garlic Paste
2 tsp
Red Chilli Powder
1 ½  tsp
Coriander Powder
3 tsp
Turmeric Powder
½ tsp
One handful
Coriander Leaves/Cilantro
2 tbsp finely chopped
½ tsp
As needed

For Grinding
½ cup
Fried Gram/Pottukadalai
2-3 tbsp
Green Chillies
Fennel Seeds/Sombu
1 ½ tbsp

For Tempering
1 tbsp
Cumin Seeds/Jeeragam
½ tsp
Star Anise
Bay Leaf
Cinnamon Sticks/Pattai
2 inch piece
Preparation Time: 10-15 minutes
Soaking Time: 8 hours
Cooking Time: 25-30 minutes
Author: Priya Anandakumar
Wash and soak the White Channa/Kondakadalai overnight or for about 8 hours.

Drain the water, add the soaked kondakadalai, salt, required water to pressure cooker and cook for 2-3 whistles.

Wait for the steam to release, open the lid and keep the cooked kondakadalai aside. Drain the water from the cooked kondakadalai and keep in separate bowl.

Add the ingredients mentioned under grinding - coconut, green chillies, pottukadalai/fried gram, fennel seeds/sombu to the mixer and grind to fine paste with required water.

Heat 1 tbsp of oil in a kadai/pan, add cinnamon sticks, star anise, cumin seeds, bay leaf, cloves, cardamom/elachi , asafetida/perungayam and fry well until nice aroma fills the room.

Add the finely chopped onions to the kadai and sauté well until the onion color changes to light golden color.

Add ginger & garlic paste and saute well until the raw smell vanishes.

Now add the chopped tomatoes and sauté well until they turn mushy.

Now add the washed mint leaves and saute until the tomatoes are thoroughly cooked along with the mint leaves.

Add red chilli powder, coriander powder/dhaniya powder, turmeric powder, salt and give a good stir until the raw smell vanishes.

Now add the water in which the channa/chickpea/kondakadalai is cooked.

Let it come to a boil, then add the cooked channa/kondakadalai to the pan. Cover and cook for 4-5 minutes.

Now add the ground coconut paste, chopped coriander leaves and mix everything really well. Adjust the consistency at this stage.

Let it boil for 8-10 minutes. Now the kondakadalai kurma is ready, add little mint leaves and switch off the stove.  Finally, add juice of half lemon and give a good stir.

Yes, delicious, rich and tasty Kondakadalai Kurma is ready to be enjoyed, serve it hot with steam cooked white rice, Idlis, Dosas, Rotis/Naan/Chapathi etc.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes from my kitchen.

Other Kurma Varieties that might be of your interest...
Mushroom Kurma
Simple & Easy Chicken Kurma

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Priya Anandakumar