white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

chickpeas)kondai kadalai kuzhambu / kondakadalaiThis white channa kurma will surely be a variation from usual type of sambar that we make for idli and dosa.This is my mil’s recipe,sometimes she used to substitute even some dried peas(should be soaked and cooked like channa) instead of this kabuli channa.So,its a usual kurma made frequently at our home.While pressure cooking itself add some salt needed for channa so that the taste is well enhanced.white channa kurma/kondai kadalai kuzhambu / kondakadalaiThe consistency of this gravy should not be too thick it should be lightly thin.Lightly mash some boiled channa while adding to gravy.This helps to thicken the gravy as well.While grinding khus-khus its better to soak it in hot water for some time and grind.This way it will grind smoothly with other ingredients.This white channa kurma suits well with idli and dosa than chapati.

white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

INGREDIENTS:

White channa/kondaikadalai/chickpeas – 1 cup(soak overnight and pressure cook till cooked)
Salt to taste
Turmeric powder – 1 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala powder – 1 tsp
Chopped small onion – 1/2 cup
Chopped tomatoes – 2
Some curry leaves
Some coriander to garnish
Mustard seeds/kadugu – 1 tsp
Oil – 2 tbsp,hing/asafoetida – 1 tsp(water)

To grind:

Grated coconut – 1/2 cup
Poppy seeds/khus-khus – 2 tbsp(should be soaked in hot water for 10 minutes before grinding) Cinnamon/pattai – 1 small bit
Cloves/lavangam – 3-4
Roasted gram dal/pottukadalai – 2-3 tbsp
Sombu/fennel seeds – 11/2 tbsp

METHOD:

 

1.Soak channa over night in the morning pressure cook by adding salt and sufficient water.
2.Keep this ready and in-between soak khus-khus for 10 minutes in hot water.
3.Grind all the “to grind”ingredients to a smooth paste by adding water and keep ready.
4.Keep kadai add oil ,add mustard to splutter.
5.Now add onions with curry leaves and cook till it changes colour lightly.
6.Then add chopped tomatoes.
7.Cook till soft,add hing water
8.Add all the powders(turmeric,chilli ,corianderand garam masala powders)
9.When rawness of masala goes off  add channa with its water.
10.When it boils add ground mixture dilute to required gravy consistency and add salt.
11.Check while adding salt as we have already added while boiling channa.
12.Let it boil for 8-10 minutes.
13.Then when ready switch off and add chopped coriander and serve it with idli or dosa.

white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

Prep Time: 8 hours

Total Time: 8 hours, 50 minutes

white channa kurma  (chickpeas)kondai kadalai kuzhambu / kondakadalai

Ingredients

  • White channa/kondaikadalai/chickpeas - 1 cup(soak overnight and pressure cook till cooked)
  • Salt to taste
  • Turmeric powder - 1 tsp
  • Chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Garam masala powder - 1 tsp
  • Chopped small onion - 1/2 cup
  • Chopped tomatoes - 2
  • Some curry leaves
  • Some coriander to garnish
  • Mustard seeds/kadugu - 1 tsp
  • Oil - 2 tbsp
  • Hing/asafoetida - 1 tsp(soaked water)
    To grind:
  • Grated coconut - 1/2 cup
  • Poppy seeds/khus-khus - 2 tbsp(should be soaked in hot water for 10 minutes before grinding)
  • Cinnamon/pattai - 1 small bit
  • Cloves/lavangam - 3-4
  • Roasted gram dal/pottukadalai - 2-3 tbsp
  • Sombu/fennel seeds - 11/2 tbsp

Instructions

  1. Soak channa over night in the morning pressure cook by adding salt and sufficient water.
  2. Keep this ready and in-between soak khus-khus for 10 minutes in hot water.
  3. Grind all the “to grind” ingredients to a smooth paste by adding water and keep ready.
  4. Keep kadai add oil add mustard to splutter.
  5. Now add onions with curry leaves and cook till it changes colour lightly.
  6. Then add chopped tomatoes.
  7. Cook till soft,add hing water.
  8. Add all the powders(turmeric,chilli,coriander and garam masala powders)
  9. When rawness of masala goes off add channa with its water.
  10. When it boils add ground mixture dilute to required gravy consistency and add salt.
  11. Check while adding salt as we have already added while boiling channa.
  12. Let it boil for 8-10 minutes.
  13. Then when ready switch off and add chopped coriander and serve it with idli or dosa.

Notes

You can use any variety channa for making this gravy. Add less cinnamon and cloves as given if added more it will be over powering. Cook channa nicely and mash some channa while adding to kurma so that the taste will be more enhanced. Instead of roasted gram you can even use some cashews for rich flavour.

Some side dishes for idli and dosa:

Sambar for idli

Radish chutney

Mint chutney

Ridge gourd peel chutney

Tiffin sambar

 

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