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.

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