Yesterday was Saraswathi Pooja and traditionally as an offering, we make the karuppu kadalai sundal. I had so much left over from that sundal yesterday that I had to make something to use it up. I have never made Kadalai Kurma before. Will I make it again? Yes yes yes…It was absolutely a transformation and we loved it with the roti’s. This dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam or dosai. I went with the coconut based (Chettinadu style) recipe with this since I was using up the left over sundal that already had coconut in it. I played a little bit with the recipe I am familiar with (Pungent feijoda) that is made with Rajma. Preparation time – 20 mins plus overnight to soak the kadalaiCooking time – 40 minsDifficulty level – medium
Ingredients to make Kadalai Kurma – serve 6
Black chick peas/karuppu kadalai – 1 cup (soaked overnight)Onion – 1 large (sliced thin)Tomatoes – 2 (chopped)Potato - 1Turmeric powder – ½ tspOil – 1 tbspSalt - to tasteCilantro – few
For the masala –
Coriander seeds – 2 tbspRed chilies - 3Saunf/fennel seeds – 1 tspCinnamon – 1 stickCloves – 4Cardamom – 2Onion – 1 (chopped)Ginger – ½ inch pieceGarlic – 2 piecesCoconut – ¼ cup (grated)Oil – 1 tsp
Procedure 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 teaspoon of oil. Let it cool down a bit and then grind it into a smooth paste adding about ½ a cup of water.
In a cooker, add about a tablespoon 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 with it. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
Serve hot with rotis, rice or idiayappam.
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