Kondakadalai kurma is prepared with kala chana in coconut based gravy 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 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.
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.
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
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
4. Add very finely chopped garlic and mix well until fragrant.
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.
6. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency.
7. Boil for 5-6 mins in medium flame and once thick, switch off the flame, add lemon juice, coriander leaves and mix well.
Goes well with chapathi, phulka etc. I had with chapathi.
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Recipe card
Kondakadalai kurma recipe
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
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
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
- 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.
Nandhini
I am looking for iron cast kodai, can you tell me from where dis you get it 🙂
Subashini N
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..
Raks anand
I got in Kumbakonam kumbeswaran koil street
keerthi
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:-)
Nithya
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 :).
Divya Kudua
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!
Ramya Venkat
delicious kurma
Jothi Arthi Suresh
What's cast iron kadai and it's purpose? Pls post photo also. Thanks
Jothi Arthi Suresh
What's cast iron kadai and it's purpose? Pls post photo also. Thanks
Neha Celly
Yummiest ever. Can't thank you enough 🙂
Please suggest a few more curries with coconut paste please. 🙂
Neethu
I tried this recipe yesterday and the outcome was delicious and tasty!!! Thanks for this wonderful recipe
Shaheen
I made this for lunch today and it was a big hit. Especially with my hubby. Thank you for sharing.
Unknown
Came out well..thank u mam
Radhika Santhanam
Can I skip the tomatoes and make it ad white gravy??
Raks Kitchen
Sure, lastly after switching off, squeeze some lemon to balance 🙂