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Channa Kurma | Kondakadalai Kurma Recipe

Gayathri Vijayakumar
Channa Kurma, also known as Chickpea Kurma, is an Indian gravy from the country's Southern regions. The richness of the gravy, combined with the creaminess of coconut & cashew paste, makes Channa Kurma a satisfying dish that can be served with Rice, Roti, Poori etc.
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Prep Time 15 minutes
Cook Time 30 minutes
Soaking Time 8 hours
Course Main Course, Side Dish
Cuisine Indian
Servings 4 people

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.

Notes

Adjust spice to suit your taste. 
Make sure the channa is cooked very well. Otherwise, it won't mix well with the kurma gravy. 
Adjust the consistency of gravy according to how you like. You can keep it a bit watery or thick. 
 
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