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Home » ACCOMPANIMENTS » Kondakadalai kurma recipe | For chapathi

Kondakadalai kurma recipe | For chapathi

June 29, 2016 by Raks Anand 15 Comments

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😯. 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-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. Kondakadalai kurma recipe step 1

  3. Grind the ingredients under ‘To grind’ table to a smooth paste with little water.
  4. Kondakadalai kurma recipe step 2

  5. Heat a pan and temper with the items under ‘To temper’ table in order.
  6. Kondakadalai kurma recipe step 3

  7. Add very finely chopped garlic and mix well until fragrant.
  8. Kondakadalai kurma recipe step 4

  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. Kondakadalai kurma recipe step 5

  11. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
  12. Kondakadalai kurma recipe step 6

  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. Kondakadalai kurma recipe step 7

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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Filed Under: ACCOMPANIMENTS, SIDE DISH FOR CHAPATI

Previous Post: « Mor kuzhambu with onion | South Indian kuzhambu recipes
Next Post: Indian lunch menu idea 58 – with recipe links »

Reader Interactions

Comments

  1. Nandhini

    June 29, 2016 at 11:51 am

    I am looking for iron cast kodai, can you tell me from where dis you get it 🙂

    Reply
  2. Subashini N

    June 29, 2016 at 12:00 pm

    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..

    Reply
  3. Raks anand

    June 29, 2016 at 2:54 pm

    I got in Kumbakonam kumbeswaran koil street

    Reply
  4. keerthi

    June 29, 2016 at 11:12 pm

    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:-)

    Reply
  5. Nithya

    June 30, 2016 at 4:09 am

    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 :).

    Reply
  6. Divya Kudua

    June 30, 2016 at 11:02 am

    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!

    Reply
  7. Ramya Venkat

    June 30, 2016 at 12:37 pm

    delicious kurma

    Reply
  8. Jothi Arthi Suresh

    July 1, 2016 at 7:04 am

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

    Reply
  9. Jothi Arthi Suresh

    July 1, 2016 at 7:59 am

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

    Reply
  10. Neha Celly

    July 25, 2016 at 5:15 am

    Yummiest ever. Can't thank you enough 🙂
    Please suggest a few more curries with coconut paste please. 🙂

    Reply
  11. Neethu

    November 27, 2016 at 2:36 pm

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

    Reply
  12. Shaheen

    May 14, 2017 at 2:56 pm

    I made this for lunch today and it was a big hit. Especially with my hubby. Thank you for sharing.

    Reply
  13. Unknown

    October 19, 2017 at 10:17 am

    Came out well..thank u mam

    Reply
  14. Radhika Santhanam

    December 12, 2017 at 1:32 am

    Can I skip the tomatoes and make it ad white gravy??

    Reply
  15. Raks Kitchen

    December 12, 2017 at 1:44 am

    Sure, lastly after switching off, squeeze some lemon to balance 🙂

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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