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    Home » Recipes » Side Dish For Chapati

    Kondakadalai kurma recipe | Side dish for chapathi

    June 29, 2016 by Raks Anand 15 Comments / Jump to Recipe

    Kondakadalai kurma is prepared with kala chana in coconut based gravy and other masalas as main ingredients.

    Kondakadalai kurma

    I wanted to try something with black chana for long time, thought will try kurma with it, as I have not tried kondakadalai 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.

    In south India, this variety of kala chana is used to prepare kuzhambu or side dish for puttu as it is famous in Kerala.

    kondakadalai kurma
    side dish for chapathi

    Step by step photos

    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.

    cooked step 1

    2. Grind the ingredients under ‘To grind’ table to a smooth paste with little water.

    ½ cup Coconut, ¾ teaspoon Fennel seeds, ½ inch Ginger, Green chilli – 3, 8 Cashew nuts

    grind paste step 2

    3. Heat a pan and temper with the items under ‘To temper’ table in order.

    1 tablespoon Oil, 1 Biryani leaf, 1 Clove, 1 Cardamom, 1 teaspoon Cumin seeds, 1 sprig Curry leaves

    temper step 3

    4. Add very finely chopped garlic and mix well until fragrant.

    onion tomato step 4

    5. 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.

    spices step 5

    6. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.

    ground paste step 6

    7. Boil for 5-6 mins in medium flame and once thick, switch off  the flame, add lemon juice, coriander leaves and mix well.

    lemon step 7

    Goes well with chapathi, phulka etc. I had with chapathi.

    kondakadalai kurma
    side dish for chapati

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    Kondakadalai kurma
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    Kondakadalai kurma recipe

    Kondakadalai kurma is made with chana, coconut and other masalas as main ingredients. Healthy everyday side dish for chapathi.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 25 minutes
    Soak time 10 hours
    Servings 4 people
    Cup measurements

    Ingredients

    • ¾ cup Black chana Karuppu kondakadalai
    • 2 Onion
    • 3 Tomato
    • 1 tablespoon Garlic finely chopped
    • 1 teaspoon Red chilli powder
    • ½ teaspoon Coriander seeds powder
    • ½ teaspoon Garam masala powder
    • ¼ teaspoon Turmeric powder
    • ½ Lemon
    • 1 tablespoon Coriander leaves finely chopped
    • Salt – as needed

    To grind to a paste

    • ½ cup Coconut grated
    • 8 Cashew nuts
    • ¾ teaspoon Fennel seeds Soambu
    • ½ inch Ginger
    • 3 Green chilli

    To temper

    • 1 tablespoon Oil
    • 1 Biryani leaf
    • 1 Clove
    • 1 Cardamom
    • 1 teaspoon Cumin seeds
    • 1 sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Soak chana overnight with enough water.
      ¾ cup Black chana
    • Wash and change the water morning, enough to immerse the chana and pressure cook for 4-5 whistles with little salt.
      Salt – as needed
    • Grind the ingredients under ‘To grind’ table to a smooth paste with little water.
      ½ cup Coconut, ¾ teaspoon Fennel seeds, ½ inch Ginger, 3 Green chilli, 8 Cashew nuts
    • Heat a pan and temper with the items under ‘To temper’ table in order.
      1 tablespoon Oil, 1 Biryani leaf, 1 Clove, 1 Cardamom, 1 teaspoon Cumin seeds, 1 sprig Curry leaves
    • Add very finely chopped garlic and mix well until fragrant.
      1 tablespoon Garlic
    • 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.
      2 Onion, 3 Tomato, 1 teaspoon Red chilli powder, ½ teaspoon Coriander seeds powder, ½ teaspoon Garam masala powder, ¼ teaspoon Turmeric powder
    • Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
      ½ Lemon
    • Boil for 5-6 mins in medium flame and once thick, switch off  the flame, add lemon juice, coriander leaves and mix well.
      1 tablespoon Coriander leaves

    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.
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    More Side Dish For Chapati

    • Hariyali aloo recipe
    • Paneer mirch masala recipe
    • Kadalai maavu chutney | Besan chutney | Bombay chutney
    • Chole recipe | Easy pressure cooker method

    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 01, 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 01, 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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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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