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white channa kurma (chickpeas)kondai kadalai kuzhambu / kondakadalai

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Prep Time 8 hours
Total Time 8 hours 50 minutes

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
 

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