Churan-Channa Kurma

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • White Kabuli Channa - 150g
  • Churan - 100g, sliced
  • Tamarind paste - 1/4 cup
  • Tomato puree - 15g
  • Medium tomato, cut into small pieces - 2
  • Medium onion, chopped - 2
  • Freshly grated coconut - 6 tsp
  • Green chillies - 2
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Masala powder (optional)
  • Coriander leaves for garnishing
  • Salt to taste
  • Mustard seeds and urad dhal for tempering

How to Make Churan-Channa Kurma

  • Soak the channa overnight in water with a pinch of salt.
  • Pressure cook it the next day and keep aside.
  • Prepare tamarind juice.
  • Dry roast grated coconut and chillies. Cool a little and then grind it.
  • Heat a little oil, and splutter mustard seeds and urad dhal. Add masala powder (if using) and onion, tomato and saute.
  • Add salt, tamarind juice, and sliced churan and boil for 5 minutes till soft.
  • Add turmeric, chilli powder, coconut paste, and tomato puree and cook for 5 minutes.
  • Now add the cooked channa, mix, and cook for 5 minutes.
  • Garnish with finely chopped coriander leaves.