Black Chana Kurma

This Black Chickpeas curry is a popular dish from Kerala. It gets it flavour from the spice bundle used when boiling the chana. It is a healthy dish as it is packed with vegetable protien. Using coconut oil for tempering brings out the flavours of the curry. It is a traditional breakfast dish alongwith puttu in Kerala, but can be had for lunch alogwith steamed rice or appam.

Black Chana Kurma

Author: Bhagya Suvarna

Ingredients

Ingredients

  • 200 grams Black Chana
  • 3 tbsp Coconut Oil
  • 2 nos Onions Thinly sliced
  • 4 nos Tomatoes Finely chopped
  • 3 tsps Coriander Powder
  • 1/2 tsp Chilly Powder
  • 1/2 tsp Turmeric Powder
  • 10-15 nos Curry Leaves
  • Salt to taste
  • 2 cups Coconut water

Potli (Spice Bundle)

  • 3 nos Green Cardamom
  • 6 nos Cloves
  • 2 sticks (1") Cinnamon
  • 2 tsp Fennel Seeds

Paste

  • 1 cup Cononut Freshly grated
  • 1 inch Ginger Roughly chopped
  • 4-5 nos Green Chillies chopped
  • 1/2 cup Coconut water

Instructions

Preparation

  • Soak the chana in a pan overnight. Next day drain the water and replenish with fresh water.
  • Add salt and the spice bundle and cook it in a pressure cooker until cooked.
  • Drain the water and discard the spice bundle

Potli (Spice Bundle)

  • Put the ingredients in a piece of muslin cloth fold in and secure the cloth with a knot or you can even tie it with a string and cook it along with the chana.

The Paste

  • Add all the ingredients of the paste in a blender, add coconut water and grind to a coarse paste. Remove and keep aside.

Cooking Procedure

  • Heat oil in a pan, add the onions and curry leaves and saute over a medium heat until light golden in colour.
  • Next add in the chopped tomatoes and cook for about 4-5 minutes or until it becomes mushy.
  • Add in the red chilly, coriander and turmeric powders and fry until the moisture evaporates.
  • Add the paste and stir fry for about 2 – 3 minutes
  • Add the boiled chana and stir, then add the coconut water and bring to boil. Add the salt.
  • Reduce the heat and simmer until the gravy thickens to a medium consistency. Adjust seasoning.
  • Serve the kurma with steamed rice or appams.
Posts created 30

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Begin typing your search term above and press enter to search. Press ESC to cancel.