If you’re a fan of Indian cuisine, you’ve likely heard of the popular and versatile dish channa masala. But have you ever tried its close cousin, channa kurma? With rich flavours and a creamy texture, chana kurma adds a delightful twist to the traditional chickpea curry.
Channa Kurma, also known as Chickpea Kurma, is a beloved Indian gravy that hails from the country’s southern regions. This delightful dish combines tender chickpeas, and a blend of aromatic spices to create a symphony of flavours that will leave you craving more. The richness of the gravy, combined with the creaminess of coconut & cashew paste, makes Channa Kurma an indulgent and satisfying dish that showcases the essence of South Indian cuisine.
There’s something truly magical about how chana kurma can transport you to a different world with its tantalizing aroma. The kitchen fills with fragrant spices, enticing your senses and making your mouth water in anticipation. As the gravy simmers on the stove, the chickpeas absorb all the flavours, becoming tender and flavorful. The combination of spices, onions, tomatoes, and coconut paste creates a symphony of tastes that dance on your taste buds, leaving you craving for more.
So, whether you’re a food enthusiast looking to explore new flavours or someone seeking a cozy and satisfying meal, this kondakadalai kurma is a must-try dish that will leave you with a satisfied smile and a craving for another bowl.
More about Channa Kurma
Channa kurma, known as chickpea kurma, originates from South Indian cuisine. It is a delicious blend of chickpeas cooked in fragrant, mildly spiced gravy. The dish has gained popularity not just in India but also around the world, thanks to its unique taste and versatility.
The magic of chana kurma lies in its distinctive blend of aromatic spices and herbs. The key ingredients include chickpeas (channa), onions, tomatoes, ginger, garlic, coconut, cashews, fennel seeds, and a range of spices such as turmeric, cumin, coriander, and garam masala.
One of the highlights of chana kurma is the use of aromatic spices that infuse the dish with an irresistible aroma. The careful blend of spices enhances the taste and gives the curry its vibrant colour. Each spice contributes its unique flavour profile, resulting in a symphony of tastes that tantalize the taste buds.
Channa kurma stands out from other chickpea gravies due to its rich and creamy texture. The addition of coconut spice paste brings a velvety smoothness to the dish, elevating it to a whole new level of indulgence. This creamy base also helps balance the spices and mellows down the heat, making it an enjoyable dish for those who prefer milder flavours.
Why I Love Channa Kurma
Flavorful and Aromatic: Chana kurma is packed with a wide array of spices and aromatic ingredients. The harmonious blend of these spices infuses the dish with an irresistible aroma and a depth of flavours that tantalize the taste buds.
Creamy and Luxurious Texture: The addition of coconut and cashew paste in chana kurma lends a creamy and luxurious texture to the dish. This velvety smoothness provides a pleasant contrast to the tender chickpeas and the spice-infused curry. The creamy consistency also helps balance the spices, making it enjoyable for those who prefer milder flavours.
Versatility: Chana Kurma offers versatility in terms of both taste and customization. The level of spiciness can be adjusted to suit individual preferences, ranging from mild to fiery hot. The dish can be made to cater to different dietary needs, such as vegetarian, vegan, or even by adding meat for non-vegetarian variations. It can be paired with a variety of accompaniments like rice, and bread, or even used as a filling in wraps and sandwiches.
Nutritious and Filling: Chana kurma is not only delicious but also nutritious. Chickpeas, the main ingredient, is a good source of plant-based protein, dietary fibre, and essential minerals such as iron and folate. They provide a satisfying and filling meal, making it a wholesome option for those looking for a balanced diet.
How to make Channa Kurma
Soak Channa for 8 hours. Pressure cook with enough water and salt for 5 whistles.
Channa should be soft.
Add coconut, cashews, fennel seeds, green chillies, cloves, cardamom, and cinnamon to a mixie jar along with little water. Make a fine paste.
Add oil to a pressure cooker. Once hot, add bay leaf, cumin seeds, and star anise. Saute. Add finely chopped onion, curry leaves. Saute till the onion turns translucent.
Add ginger garlic paste. Saute till the raw smell leaves.
Add tomato, salt, turmeric powder, red chilli powder, and coriander powder. Mix well.
Add the ground coconut paste. Mix well. Add the cooked channa.
Finally, add 1 cup water and finely chopped coriander leaves. Cook for another 2 whistles. Let the pressure release naturally. Open and give a good mix. Enjoy channa kurma with rotis, rice or poori.
With Rice: Chana kurma pairs wonderfully with steamed rice. You can serve it alongside plain basmati rice, jeera rice, ghee rice, or coconut milk pulao. The creamy curry blends beautifully with the fluffy rice, creating a satisfying and balanced meal.
With Indian Bread: Chana kurma is delicious when accompanied by various Indian breads. Serve it with fresh naan, which is a soft and pillowy bread, perfect for scooping up the curry. Roti or chapati, also complements the dish well. Additionally, you can serve it with paratha, or even with poori.
As a Filling: Chana kurma can also be used as a filling for wraps, sandwiches, or rolls. Spread the curry on a flatbread or wrap, along with some fresh salad greens, sliced onions, and a drizzle of yogurt or mint chutney. Roll it up and enjoy a flavorful and portable meal on the go.
Other recipes you may like
Channa Kurma | Kondakadalai Kurma
- 1 cup Channa / Chickpeas
- 3 tbsp Oil
- 1 Bay Leaf
- 1 Star Anise
- 1/2 tsp Cumin Seeds
- 1 Onion finely chopped
- Curry Leaves few
- 1 tbsp Ginger Garlic Paste
- 1 Tomato chopped
- 1/2 tsp Turmeric powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- Salt as needed
- 1 cup Water
- Coriander Leaves for garnishing
To grind together
- 1/4 cup Coconut
- 10 Cashews
- 1/2 tsp Fennel Seeds
- 2 Green Chillies
- 2 Cloves
- 1 Cardamom
- 1 inch Cinnamon
- Wash Channa and soak Channa for 8 hours in enough water. After 8 hours, drain the soaked water. Add the channa to a pressure cooker. Add salt and water to cover the channa and pressure cook for 5 whistles. Once done, check the channa. It should be soft. Transfer the cooked channa to a bowl.
- Add ingredients under "to grind together" to a mixie jar. Add little water and make a fine paste. Keep it aside.
- Add oil to the pressure cooker. Once hot, add bay leaf, cumin seeds, and star anise. Saute. Add finely chopped onion, curry leaves. Saute till the onion turns translucent.
- Add ginger garlic paste. Saute till the raw smell leaves. Add tomato, salt, turmeric powder, red chilli powder, and coriander powder. Mix well.
- Add the ground coconut paste. Mix well. Add the cooked channa and 1 cup of water.
- Add finely chopped coriander leaves. Cook for another 2 whistles. Let the pressure release naturally. Open, gently mash and give a good mix. Enjoy channa kurma with rotis, rice or poori.