This Kadalai Kurma dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam or dosai. This dish is an excellent way to repurpose left over sundal.
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 kadalai
Cooking time – 40 mins
Difficulty 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 - 1
- Turmeric powder – ½ tsp
- Oil – 1 tbsp
- Salt - to taste
- Cilantro – few
For the masala –
- Coriander seeds – 2 tbsp
- Red chilies - 3
- Saunf/fennel seeds – 1 tsp
- Cinnamon – 1 stick
- Cloves – 4
- Cardamom – 2
- Onion – 1 (chopped)
- Ginger – ½ inch piece
- Garlic – 2 pieces
- Coconut – 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.
Similar Kurma Recipes
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Vegetarian 15 Bean Soup in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 2 Cups bean soup mix washed and rinsed
- 1 medium Onion chopped
- 3 pods Garlic minced
- 1 cup Celery thinly sliced
- 1 Jalapeno pepper seeded and finely chopped
- 1 Carrot Large sliced
- 1 Tomato 15 oz Can
- ½ Cup Pasta any small variety
- 1 tbsp Dried Oregano
- ½ tablespoon Dried Thyme
- Salt To Taste
- Pepper To Taste
Instructions
- Wash and rinse the beans in running water.
- Prep the vegetables and keep them ready.
- Turn on the instant pot in the saute mode and add the oil. Once the oil heats up, add the chopped onions and saute it until it is translucent.
- Add the garlic and jalapenos and saute for a minute more.
- Now add the celery and the carrots and saute for couple of minutes.
- Now add the celery and the carrots and saute for couple of minutes.
- Add 6 cups of water and close the instant pot lid. Turn off the instant pot and then turn it on again. Set it on Beans/Chili setting and let it finish the cycle. Turn off the instant pot and let the pressure release naturally.
- Taste the soup for salt and pepper and adjust if needed.
- Serve with some crusty bread.
Nutrition
Kadalai Kurma | Black Chick Peas In Coconut Based Gravy
Equipment
- Pressure Cooker
- bowl
- spatula
Ingredients
- 1 cup Black chick peas/karuppu kadalai soaked overnight
- 1 large Onion sliced thin
- 2 Tomatoes chopped
- 1 Potato
- ½ teaspoon Turmeric powder
- 1 tablespoon Oil
- to taste Salt
- few Cilantro
For the masala –
- 2 tablespoon Coriander seeds
- 3 Red chilies
- 1 teaspoon Saunf/fennel seeds
- 1 stick Cinnamon
- 4 Cloves
- 2 Cardamom
- 1 Onion chopped
- ½ inch piece Ginger
- 2 inch piece Garlic
- ¼ cup Coconut grated
- 1 teaspoon Oil
Instructions
- 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.
Anonymous says
Hi sandhya madam,
I got frozen rotis from indianshop when i back home from work today.we prepared kadalai kurma and had dinner paired with rotis & tasted great.kurma turned out awesome with all the freshly grounded spices that we all enjoyed having it with roti.whenever we get frozen rotis or parathas,we go for ready to eat subzis and got bored with it, but this homemade kurma has got divine taste in it and we all loved it verymuch with roti.Thanks for sharing this recipe and my friends liked this much and conveyed their thanks to u.we like to make your another mixed veg kurma aswell.whenever we get rotis or parathas we can either make dis or that and noneed to go for readytoeat sabzis.
Thanks again.
Kumar
Anonymous says
Thanks a lot sandhya madam for reply.
Going to make this friday evening for dinner and l will let you know the feedback.
Thanks once again for helping us by replying our queries reg this recipe.
Kumar
Anonymous says
Hi sandhya madam,
We would like to try this mouthwatering recipe eagerly and we mailed you last week with some basic queries regarding this recipe as we are very new in cooking.But, we haven't got replied from you sofar and we are waiting for your reply to make this.
Kindly consider our mail &plz reply and encourage us to try this awesome curry u posted.
Kumar
shasan18 says
Hi, Just sent you an email with the measurements. Do let me know if you liked the recipe.
Thanks