Channa Kurma – Coconut based gravy made with Chickpeas / Kondakadalai. Well, once in a week its chapati routine in our house.. i cant handle that everyday mostly we are “sohthu mootais” that chapati needs to have a good side dish otherwise it wont sell at the table. This week had a chance to make this scrumptious channa gravy … just typical kurma ingredients with added channa… no one complained, i could only see those chapthis disappearing 😛
- Channa / White chickpeas – 1 cup (soaked overnight) (cooked)* see notes
- Onion – 1 cup (chopped)
- Green chilli – 2
- Tomato – 1/2 cup (chopped)
- Ginger – 2 inch (crushed)
- Garlic – 5 (crushed)
- Cumin seeds – 1 teaspoon
- Fennel seeds – 1/2 teaspoon
- Curry leaves – a few
- Turmeric powder – 1/4 teaspoon
- Red Chilli powder – 1 teaspoon
- Coriander powder – 2 teaspoons
- Garam masala powder – 1/2 teaspoon
- Salt – 1 & 1/2 teaspoon (or to taste)
- Oil – 2 tablespoons
- Ghee – 1 teaspoon
- Curry & Coriander leaves for garnish – a few
Ingredients to grind
- Coconut – 1/2 cup (grated)
- Cashew – 3
- Poppy seeds – 1 teaspoon
- Black peppercorns – 1/2 teaspoon
- Water – 1/4 cup
Lets see how to make this Channa Kurma….
First thing you soak the raw channa for atleast 8 to 9 hours or overnight in enough water. You may precook and add it to the gravy… or cook along if using a pressure cooker. I cooked them separately in a pressure cooker for 5 to 6 whistles… and reserved them.
Heat oil in a pan… if you plan to cook the soaked channa then use a pressure cooker pan. Temper with cumin seeds, fennel seeds and curry leaves.
Add in onions, green chillies and crushed ginger garlic… saute well till the onions turn translucent.
Time to add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala and salt. Saute well till the masala gets cooked with onion mixture.
Now add the cooked channa along with the water in which it was cooked….(If you plan to cook the soaked channa then add little extra water and pressure cook for 4 to 5 whistles)
Since mine was already cooked… cooked them covered for 15 minutes over low flame… Try CHETTINAD VELLAI KURMA
Meanwhile grind coconut, cashew, poppy seeds & black peppercorns with water to make a thin paste.
By this time… the gravy kind of cooks a bit and thicken…
Add the coconut paste to the gravy and simmer until it thickens to the desired consistency.
Switch off and garnish with curry and coriander leaves. Finally i would like to add my love.. “ghee”which give a nice finishing touch!
- Serves 4
- I usually soak channa for eve snacking… hence used the leftover for making this kurma. If you prefer you can cook them along with gravy…
- You may try adding some mint leaves for variation…
- Yo may add whole garam masala instead of powder.