Kurma is an excellent side dish for chapathi, poori, kuska 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 have tried few months back and it was liked by every one at home. 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 wise pictures too. Try this South Indian version of Channa masala at home and let me know how it turned out.
Channa kurma recipe
Preparation Time : 10 mins+8hrs soaking time | Cooking Time : 20 Mins |Serves: 4-5
Channa | white channa 1 cup
Oil 1 tsp
Onion 1
Tomato 1
Mint leaves 5-6
Red chili powder 1 tsp
Salt as needed
Coriander leaves few
To grind
Cashew nuts 7-8
Stone flower| kalpaasi 1 small bit
Fennel seeds (sombu) 1 tsp
Coconut 1 tblsp
Video of how to make kurma
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 little water while grinding.
- In a pressure cooker add oil and add the mint leaves.
- Add the onions and saute for a few minutes in 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 and add 1 to 1 and 1/2 cup of water.
- Pressure cook for 4-5 whistles.
- Once the pressure is released, mix well and add little water if needed to adjust the consistency.
- Garnish with chopped coriander leaves.
- Serve hot with chapathi or poori.
Notes:
- Instead of red chili powder you can add green chili while grinding the masala.
- Adding mint leaves gives nice flavour, so do not omit this.
- Instead of cashew nuts you can add1 tsp of roasted gram |pottukadalai
Thanks for the recipe Jeyashri. I've always wanted to try Channa with a south Indian flavor. Will try this and let you know.
Sure, let me know how you liked it.
I have already done this 3 times. I use canned Chana and cook for 1 whistle. ?
Dear jeyashri.. I follow your recipes closely.. This was extremely tasty. I dont like the punjabi style chole much due to the strong spices tgis was fab..Thank you so much for a wonderful recipe..
Thank you vidhya, Glad to know that you liked it.
Loved it. I didn’t expect it to taste so good. I added few green chilies when grinding and also added red chili powder as per taste. Also in oil, I added cardamom and cinnamon just before mint leaves.
This one is a keeper. Thanks so much door sharing
So happy to know. Thanks a lot for the feedback.