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😯. 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. 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😛.
Kondakadalai kurma recipe
Recipe Cuisine: Indian | Recipe Category: Breakfast
Prep Time: 12 Hrs soaking time | Cook time: 25 mins | Serves: 4
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
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
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
Bay leaf – 1
Clove – 1
Cardamom – 1
Cumin seeds – 1 tsp
Curry leaves – 1 sprig
Method
- 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.
- Grind the ingredients under ‘To grind’ table to a smooth paste with little water.
- Heat a pan and temper with the items under ‘To temper’ table in order.
- Add very finely chopped garlic and mix well until fragrant.
- 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.
- Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
- Boil for 5-6 mins in medium flame and once thick, switch off the flame, add lemon juice, coriander leaves and mix well.
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. 
I am looking for iron cast kodai, can you tell me from where dis you get it 🙂
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..
I got in Kumbakonam kumbeswaran koil street
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:-)
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 :).
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!
delicious kurma
What's cast iron kadai and it's purpose? Pls post photo also. Thanks
What's cast iron kadai and it's purpose? Pls post photo also. Thanks
Yummiest ever. Can't thank you enough 🙂
Please suggest a few more curries with coconut paste please. 🙂
I tried this recipe yesterday and the outcome was delicious and tasty!!! Thanks for this wonderful recipe
I made this for lunch today and it was a big hit. Especially with my hubby. Thank you for sharing.
Came out well..thank u mam
Can I skip the tomatoes and make it ad white gravy??
Sure, lastly after switching off, squeeze some lemon to balance 🙂