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Home » Side Dishes » Kurma » Kadalai Kurma | Black Chick Peas In Coconut Based Gravy

Published: Oct 26, 2012 · Modified: Feb 22, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Kadalai Kurma | Black Chick Peas In Coconut Based Gravy

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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.

kadalai Kurma in a bowl

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.

kadalai Kurma garnish with cilantro

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.
Frying the ingredients
Making a paste in a bowl
  • In a cooker, add about a tbsp of oil and fry the sliced onions until translucent.
Frying the onion in a cooker
  • 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.
Adding the ingredients in a cooker
  • Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes.
Add the potatoes paste in a cooker
  • 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.
Add the cooked chickpeas and cook
  • Serve hot with rotis, rice or idiayappam.
kadalai Kurma served in a bowl

Similar Kurma Recipes

  • Navaratna Kurma | Navarathan Korma
  • Broccoli Potato Kurma | Spiced Broccoli And Potato Stew
  • Cauliflower Kurma Recipe
  • Chettinad Vegetable Kurma | Chettinad Style White Vegetable Kurma

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Kadalai Kurma in a bowl

Kadalai Kurma | Black Chick Peas In Coconut Based Gravy

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.
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Course: Entree, Lunch Recipes, Side Dishes
Cuisine: Asian, Tamil Nadu
Diet: Vegetarian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 people
Calories: 209kcal
Author: Sandhya Ramakrishnan

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 tsp Turmeric powder
  • 1 tbsp Oil
  • to taste Salt
  • few Cilantro

For the masala –

  • 2 tbsp Coriander seeds
  • 3 Red chilies
  • 1 tsp 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 tsp 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 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.

Nutrition

Calories: 209kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 19mg | Potassium: 610mg | Fiber: 5g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 18mg | Calcium: 105mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Anonymous says

    May 24, 2013 at 7:54 pm

    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

    Reply
  2. Anonymous says

    May 22, 2013 at 3:39 pm

    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

    Reply
  3. Anonymous says

    May 20, 2013 at 5:29 am

    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

    Reply
    • shasan18 says

      May 21, 2013 at 8:37 pm

      Hi, Just sent you an email with the measurements. Do let me know if you liked the recipe.

      Thanks

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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