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Wednesday, June 29, 2016

Kondakadalai-kurma
Kondakadalai kurma is made with chana, coconut and other masalas as main ingredients. I wanted to try something with black chana for long time, thought will try kurma with it, as I have not tried kondaadalai kurma for chapati. Always love the cute tiny kala chana over the white chickpeas. I love it’s texture too better. Very simple and straight forward recipe that you can include in your routine menu. I wanted to post this last week itself, but could not spare time sitting and posting Raised Eyebrow. Man, what a hectic trip it was. Too much of travel and time flew just like that! It was an expected one, so it was my mistake on not to scheduling last two week’s post. I thought later part of the trip could be relaxing, but I had no heart to spend time on blogging than spending time over blogging. As always had many plans, some got executed some not, but I have no repents. It was an awesome trip and had a great time Blushing. Did a lot of shopping, got puttu maker and cast iron kadai which I wanted to buy mainly. Can’t wait to use both soon. Especially the puttu maker Tongue.
kondakadalai-kurma-for-chapathi

Kondakadalai kurma recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 12 Hrs soaking time  |  Cook time: 25 mins   Serves: 4

Click here for cup measurements

Ingredients

Black chana – 3/4 cup

Onion – 2

Tomato – 3

Garlic, finely chopped – 1 tbsp

Red chilli powder – 1 tsp

Coriander seeds powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Lemon – 1/2

Coriander leaves, finely chopped – 1 tbsp

Salt – as needed


To grind to a paste

Coconut, grated – 1/2 cup

Cashew nuts - 8

Fennel seeds / Soambu – 3/4 tsp

Ginger - 1/2 inch piece

Green chilli – 3


To temper

Oil – 1 tbsp

Bay leaf – 1

Clove – 1

Cardamom - 1

Cumin seeds – 1 tsp

Curry leaves – 1 sprig


Method

  1. Soak chana overnight with enough water. Wash and change the water morning, enough to immerse the chana and pressure cook for 4-5 whistles with little salt.
  2. 1-cook
  3. Grind the ingredients under ‘To grind’ table to a smooth paste with little water.
  4. 2-grind
  5. Heat a pan and temper with the items under ‘To temper’ table in order.
  6. 3-tadka
  7. Add very finely chopped garlic and mix well until fragrant.
  8. 4-fry-onion-tomato
  9. Add finely chopped onion, fry for a minute, followed by finely chopped tomato. Add little salt, red chilli powder, coriander seeds powder and turmeric. Fry in medium flame until tomatoes are mushy.
  10. 5-Add-masala
  11. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
  12. 6-add-masala
  13. Boil for 5-6 mins in medium flame and once thick, switch off  the flame, add lemon juice, coriander leaves and mix well.
  14. 7-boil,-ready

Notes

    • Fennel and coriander leaves should not be added more as it will over power the smell.
    • Adjust water consistency as needed. For reference, I used medium sized onion, tomato.

Goes well with chapathi, phulka etc. I had with chapathi.
kondakadalai-kurma-recipe

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12 comments:

  1. I am looking for iron cast kodai, can you tell me from where dis you get it :)

    ReplyDelete
    Replies
    1. I got in Kumbakonam kumbeswaran koil street

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  2. so happy to see a post from you after quite sometime.hope you had a wonderful vacation..as usual the dish and pictures look awesome..looking forward to your puttu recipe..

    ReplyDelete
  3. Hey,

    Cooking is new to me and you know what,your blog made cooking much easier for a newbie like me.

    Especially the tips and notes you add at the end of every recipe is very useful.

    Keep the recipes coming:-)

    ReplyDelete
  4. Wow raji its yummy. Will try n tell you. In kerala they call it as kadala curry and use side dish for aapam,idiyappam n puttu. We are tamilians so never used too. I tried once with idiyappam really it taste yummy. Hv a try. Soon will try and let u know ur version with idiyappam n phulkas :).

    ReplyDelete
  5. I've never tried making a Kurma with Black chana,it is always a Kadala curry for Puttu or a coconut based gravy/Ghashi for lunch.This one looks yummy!Hope you had a great trip!

    ReplyDelete
  6. What's cast iron kadai and it's purpose? Pls post photo also. Thanks

    ReplyDelete
  7. What's cast iron kadai and it's purpose? Pls post photo also. Thanks

    ReplyDelete
  8. Yummiest ever. Can't thank you enough :)
    Please suggest a few more curries with coconut paste please. :)

    ReplyDelete
  9. I tried this recipe yesterday and the outcome was delicious and tasty!!! Thanks for this wonderful recipe

    ReplyDelete

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