Channa Kurma, also known as Chana Korma or Kondakadalai Kurma, is a popular Indian dish with tender chickpeas cooked in a flavourful and aromatic curry. This hearty and satisfying dish is loved by many for its rich and creamy texture, as well as its blend of fragrant spices.
Whether you’re a fan of Indian cuisine or simply looking to explore new flavours from Tamil Nadu, Chana Kurma Recipe is a must-try dish that will surely delight your taste buds.
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Hotel Style Channa Kurma Recipe, also known as Chickpea Kurma, is a beloved Indian gravy from the country’s southern regions. While Channa Masala is a popular recipe across the globe, this delightful kurma combines tender chickpeas and a blend of aromatic spices to create 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.
Whether you’re a food enthusiast looking to explore new flavours or someone seeking a cozy and satisfying meal, this white chana 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 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 kondakadalai kurma recipe lies in its distinctive blend of aromatic spices and herbs. The key ingredients include white 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 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.
Channa kurma stands out from other chickpea gravies due to its rich and creamy texture. Adding coconut spice paste brings a velvety smoothness to the dish, elevating it to a new level. This creamy base also helps balance the spices and mellows down the heat, making it a delicious side dish for those who prefer milder flavours.
Why you will love Channa Kurma
Flavorful and Aromatic: Chana kurma is packed with various spices and aromatic ingredients. The blend of these spices infuses the dish with an irresistible aroma and a depth of flavours.
Creamy Texture: Adding coconut and cashew paste to channa kurma lends a creamy 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: Channa 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. Chickpeas Kurma can cater to different dietary needs, such as vegetarian, vegan, or even adding meat for non-vegetarian variations. Kabuli Chana Kurma can be paired with various 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, are 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 seeking a balanced diet.
How to make Channa Kurma
Soak Channa / vellai kondakadalai for 8 hours. Pressure cook with enough water and salt for 5 whistles. Channa should be soft.
Add frozen or fresh coconut, cashew nuts, fennel seeds, green chilies, cloves, cardamom, and cinnamon stick to a mixie jar with little water. Make a smooth paste.
Add oil to a pressure cooker. Once hot, add bay leaf, cumin seeds, and star anise. Saute. Add finely chopped onion and 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.
Serving Suggestions
With Rice: This easy Channa kurma recipe 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: This South Indian Style Kurma is delicious with various Indian breads. Serve it with fresh naan, a soft, pillowy bread perfect for scooping up the curry. Roti, or chapati, also complements the dish well. Additionally, you can serve this rich gravy with paratha or even with poori.
As a Filling: This easy Chana kurma recipe can also be used for wraps, sandwiches, or rolls. Spread the curry on a flatbread or wrap, 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.
Frequently asked questions
Yes, you can use canned chickpeas as a time-saving alternative. However, dried chickpeas soaked overnight and then boiled will yield a superior texture and flavour.
The spice level can be adjusted to suit your preference. By controlling the number of green chillies and red chilli powder, you can customize the dish to be mild, moderate, or spicy.
Yes, Channa Kurma can be prepared and reheated before serving. The flavours tend to meld and develop further when the dish sits for some time.
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Recipe Card
Channa Kurma | Kondakadalai Kurma Recipe
Ingredients
- 1 cup Channa / Chickpeas
- 3 tablespoon Oil
- 1 Bay Leaf
- 1 Star Anise
- ½ teaspoon Cumin Seeds
- 1 Onion finely chopped
- Curry Leaves few
- 1 tablespoon Ginger Garlic Paste
- 1 Tomato chopped
- ½ teaspoon Turmeric powder
- 1 teaspoon Red Chilli Powder
- 1 tsp Coriander Powder
- Salt as needed
- 1 cup Water
- Coriander Leaves for garnishing
To grind together
- ¼ cup Coconut
- 10 Cashews
- ½ teaspoon Fennel Seeds
- 2 Green Chillies
- 2 Cloves
- 1 Cardamom
- 1 inch Cinnamon
Instructions
- 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.