This Kadalai Kurma dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam, or dosai. This dish is an excellent way to repurpose leftover sundal.
Yesterday was Saraswathi Pooja, and traditionally, as an offering, we make the karuppu kadalai sundal. I had so much leftover from that sundal yesterday that I had to make something to use it up.
I have never made Kadalai Kurma before. Will I make it again? Yes, yes yes…It was absolutely a transformation, and we loved it with the rotis. This dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam or dosai.
I went with the coconut-based (Chettinadu style) recipe with this since I was using up the leftover sundal that already had coconut in it. I played a little bit with the recipe I am familiar with ( Pungent feijoda ) that is made with Rajma.
Preparation time - 20 mins plus overnight to soak the kadalai Cooking time - 40 mins Difficulty level - medium
Ingredients to make Kadalai Kurma - serve 6
- Black chick peas/karuppu kadalai - 1 cup (soaked overnight)
- Onion - 1 large (sliced thin)
- Tomatoes - 2 (chopped)
- Potato - 1
- Turmeric powder - ½ tsp
- Oil - 1 tbsp
- Salt - to taste
- Cilantro - few
For the masala -
- Coriander seeds - 2 tbsp
- Red chilies - 3
- Saunf/fennel seeds - 1 tsp
- Cinnamon - 1 stick
- Cloves - 4
- Cardamom - 2
- Onion - 1 (chopped)
- Ginger - ½ inch piece
- Garlic - 2 pieces
- Coconut - ¼ cup (grated)
- Oil - 1 tsp
Procedure to make Kadalai Kurma -
Soak the black chickpeas overnight and then pressure cook them with enough water and salt for up to 2 whistles. Once cooked, drain it and keep it aside.
In the meantime, fry all the ingredients mentioned in the Masala ingredients in about a teaspoon of oil. Let it cool down a bit and then grind it into a smooth paste, adding about ½ a cup of water.
- In a cooker, add about a tablespoon of oil and fry the sliced onions until translucent.
- Now add the tomatoes, turmeric powder, and salt. Be careful when adding the salt, because the chickpeas are already cooked with salt. So add just enough salt for the gravy.
- Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for a couple of minutes.
- Now add the cooked chickpeas and about a cup of water with them. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
- Serve hot with rotis, rice, or idiayappam.
Similar Kurma Recipes
- Navaratna Kurma | Navarathan Korma
- Broccoli Potato Kurma | Spiced Broccoli And Potato Stew
- Cauliflower Kurma Recipe
- Chettinad Vegetable Kurma | Chettinad Style White Vegetable Kurma
Recipe
Equipment
- ▢ Pressure Cooker
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 cup Black chick peas/karuppu kadalai soaked overnight
- ▢ 1 large Onion sliced thin
- ▢ 2 Tomatoes chopped
- ▢ 1 Potato
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 tablespoon Oil
- ▢ to taste Salt
- ▢ few Cilantro
For the masala -
- ▢ 2 tablespoon Coriander seeds
- ▢ 3 Red chilies
- ▢ 1 teaspoon Saunf/fennel seeds
- ▢ 1 stick Cinnamon
- ▢ 4 Cloves
- ▢ 2 Cardamom
- ▢ 1 Onion chopped
- ▢ ½ inch piece Ginger
- ▢ 2 inch piece Garlic
- ▢ ¼ cup Coconut grated
- ▢ 1 teaspoon Oil
Instructions
- Soak the black chickpeas overnight and then pressure cook it with enough water and salt for up to 2 whistles. Once cooked, drain it out and keep it aside.
- In the meantime, fry all the ingredients mentioned in the Masala ingredients in about a teaspoon of oil. Let it cool down a bit and then grind it into a smooth paste adding about ½ a cup of water.
- In a cooker, add about a tablespoon of oil and fry the sliced onions until translucent.
- Now add the tomatoes, turmeric powder and salt. Be careful when adding the salt, because the chickpeas are already cooked with salt. So add just enough salt for the gravy.
- Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes.
- Now add the cooked chickpeas and add about a cup of water with it. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
- Serve hot with rotis, rice or idiayappam.
Nutrition
More Kurma
- Nilgiris Kurma – Mixed Vegetable Kurma for Parotta
- Kadappa – Tanjore / Kumbakonam Special Kadapa for Idli and Dosai
- Vegetable Kurma | Vegetable Korma | Mixed Vegetables In Spicy Indian Gravy
Kadalai Kurma | Black Chick Peas In Coconut Based Gravy
Equipment
- Pressure Cooker
- bowl
- spatula
Ingredients
- 1 cup Black chick peas/karuppu kadalai soaked overnight
- 1 large Onion sliced thin
- 2 Tomatoes chopped
- 1 Potato
- ½ teaspoon Turmeric powder
- 1 tablespoon Oil
- to taste Salt
- few Cilantro
For the masala –
- 2 tablespoon Coriander seeds
- 3 Red chilies
- 1 teaspoon Saunf/fennel seeds
- 1 stick Cinnamon
- 4 Cloves
- 2 Cardamom
- 1 Onion chopped
- ½ inch piece Ginger
- 2 inch piece Garlic
- ¼ cup Coconut grated
- 1 teaspoon Oil
Instructions
- Soak the black chickpeas overnight and then pressure cook it with enough water and salt for up to 2 whistles. Once cooked, drain it out and keep it aside.
- In the meantime, fry all the ingredients mentioned in the Masala ingredients in about a teaspoon of oil. Let it cool down a bit and then grind it into a smooth paste adding about ½ a cup of water.
- In a cooker, add about a tablespoon of oil and fry the sliced onions until translucent.
- Now add the tomatoes, turmeric powder and salt. Be careful when adding the salt, because the chickpeas are already cooked with salt. So add just enough salt for the gravy.
- Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes.
- Now add the cooked chickpeas and add about a cup of water with it. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
- Serve hot with rotis, rice or idiayappam.
