Website of the Year India 2015

Kandi gingala kurma (pigeon peas kurma) Recipe

Kandi gingala kurma (pigeon peas kurma) is a popular Indian Curries
Author :
On :
Wednesday, 22 June, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • Fresh pigeon peas - 500gms Green chilli - 2, cut vertically into two Red Chilli powder3 - 2 medium, cut into small pieces, Red Chilli powder4 puree - 1 tbsp Red Chilli powder - 2 tsp Red Chilli powder5 - 1/8 tsp Dhania powder - 1 tsp Garam Masala - 1/2 tsp Oil - 3 tbsp Red Chilli powder6 and Red Chilli powder1 paste - 1 tbsp Salt Paste of 1 tsp of Poppy Seeds and 1 tbsp of fresh Red Chilli powder2 Chopped Coriander leaves - 1 tbsp Cloves - 2 Cardamom - 2 Red Chilli powder0 - 1/2 inch pieces Bay Leaf - 1
  • How to Make Kandi gingala kurma (pigeon peas kurma):

    1. Heat oil in a cooker. Add cloves, cinnamon, cardamom, bay leaf, onion and chilli pieces. Fry till onion turns pink and soft.
    2. Add ginger-garlic paste. Fry till raw smell goes. Add dhania powder, haldi, red chilli powder. Mix and fry for 2 to 3 minutes.
    3. Add tomato puree and salt. Cook for 2 minutes.
    4. Add peas and 400 ml water. Mix well and cook up to 3 to 4 whistles and take it off the fire.
    5. After the cooker cools, add the paste of poppy seeds and coconut. Mix and cook under simmer for 2 minutes. Add water if necessary.
    6. Sprinkle chopped coriander leaves and remove.
    7. This preparation is very delicious and nutritious. It goes very well with any rice preparation /chapatti /poori /dosa.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more