Channa Kurma
Channa Kurma is a classic South Indian curry made with soft, cooked chickpeas simmered in a rich, aromatic coconut-based gravy. Known for its comforting taste and creamy texture, this kurma pairs beautifully with chapati, poori, dosa, idli, or even plain rice. It’s a staple in many South Indian homes and is loved for its balanced blend of spices and mild sweetness.
Equipment
- 1 Pressure cooker
- 1 Pan
Ingredients
- 1 Cup Kabuli Channa
- 2 no Onion
- 4 no Tomato
- 1 tsp Ginger Garlic paste
- 1 tsp Red chilli powder
- 2 tsp Garam masala powder / Channa masala powder
- As req Salt
- 1/4 tsp Turmeric powder
- few Coriander leaves
To temper
- 1 no Bay leaf
- 2 no Cardamom
- 2 no Clove
- 1 inch Cinnamon
- 1 tbsp Ghee
To grind
- 1/4 no Coconut
- 1 tbsp Roasted gram
- 1 tsp Fennel seeds
- 1 tsp Cooked Channa
Instructions
- Wash and soak the Kabuli Channa overnight or 6-8 hours.
- Drain the water from the channa and add fresh water to pressure cook it. Donot make it mushy.
- Chop the onions finely.
- Grind the coconut, roasted gram and fennel seeds. Keep it aside.
- Separately grind the tomatoes and make puree out of it.
- In a pan, add ghee and saute the bay leaf, cardamom and cloves.
- Then add the ginger garlic paste, saute until raw smell goes off.
- Add chopped onions, saute till transparent.
- Once the onions become transparent add the ground tomato puree and cook till the raw smell of the tomatoes disappear.
- Add turmeric powder, salt, red chilli powder and garam masala powder.
- Now add the ground masala into the pan. Add some water and allow it to cook.
- When they start to boil, add the pressure coked channa, mix well and cook for two minutes.
- Turn off the stove and garnish with coriander leaves before serving.
- It goes well with Roti, batura and puri.