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. 
Nandhini
June 29, 2016 at 11:51 amI am looking for iron cast kodai, can you tell me from where dis you get it 🙂
Subashini N
June 29, 2016 at 12:00 pmso 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..
Raks anand
June 29, 2016 at 2:54 pmI got in Kumbakonam kumbeswaran koil street
keerthi
June 29, 2016 at 11:12 pmHey,
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:-)
Nithya
June 30, 2016 at 4:09 amWow 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 :).
Divya Kudua
June 30, 2016 at 11:02 amI'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!
Ramya Venkat
June 30, 2016 at 12:37 pmdelicious kurma
Jothi Arthi Suresh
July 1, 2016 at 7:04 amWhat's cast iron kadai and it's purpose? Pls post photo also. Thanks
Jothi Arthi Suresh
July 1, 2016 at 7:59 amWhat's cast iron kadai and it's purpose? Pls post photo also. Thanks
Neha Celly
July 25, 2016 at 5:15 amYummiest ever. Can't thank you enough 🙂
Please suggest a few more curries with coconut paste please. 🙂
Neethu
November 27, 2016 at 2:36 pmI tried this recipe yesterday and the outcome was delicious and tasty!!! Thanks for this wonderful recipe
Shaheen
May 14, 2017 at 2:56 pmI made this for lunch today and it was a big hit. Especially with my hubby. Thank you for sharing.
Unknown
October 19, 2017 at 10:17 amCame out well..thank u mam
Radhika Santhanam
December 12, 2017 at 1:32 amCan I skip the tomatoes and make it ad white gravy??
Raks Kitchen
December 12, 2017 at 1:44 amSure, lastly after switching off, squeeze some lemon to balance 🙂