Kadalai Kurma | Black Chick Peas In Coconut Based Gravy

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 tsp 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 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 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.