Kadalai kurma

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

Rate This Recipe

Ingredients

  • 1 cup - black chick peas (soaked overnight)
  • 1 large (sliced thin) - onion
  • 2 (chopped) - tomatoes
  • 1 - potato
  • 1/2 tsp -turmeric powder
  • 1 tbsp - oil
  • salt
  • few - cilantro
  • for the masala: 2 tbsp - coriander seeds
  • 3 - red chillies
  • 1 tsp - saunf/fennel seeds
  • 1 stick - cinnamon
  • 4 - cloves
  • 2 - cardamom
  • 1 - onion (chopped)
  • 1/2 inch piece - ginger
  • 2 pieces - garlic
  • 1/4 cup - coconut (grated)
  • 1 tsp - oil

How to Make Kadalai kurma

  • Soak the black chickpeas overnight and then pressure-cook it with enough water and salt for up to 2 whistles.
  • Once cooked, drain it out and keep it aside. In the meantime, fry all the ingredients mentioned in the masala ingredients in about a tsp of oil.
  • Let it cool down a bit and then grind it into a smooth paste adding about 1/2 a cup of water.
  • In a cooker, add about a tbsp of oil and fry the sliced onions until translucent.
  • Now add the tomatoes, turmeric powder and salt.
  • Be careful when adding the salt, because the chickpeas are already cooked with salt.
  • So add just enough salt for the gravy.
  • Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes.
  • Now add the cooked chickpeas and add about a cup of water to it.
  • Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
  • Recipe courtesy: My Cooking Journey

EXPLORE CATEGORIES