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
- 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
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.
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