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.
Servings: 6 people
Calories: 209kcal
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.
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