Chana Kurma

Monday, January 7, 2013 0 comments

While Punjabi chole masala is ideal for puri, this chana kurma is amazing with chapati and parotta. It will also be great with vegetable pulao. 

Following the same recipe, you can substitute chana with black chana and vegetables like potato, cauliflower, mixed vegetables or even chicken. 

1 cup chana (soaked overnight)
1 medium sized onion
2 médium sized tomato
1 ts ginger garlic paste
(1/4 ts turmeric powder, 3/4 ts chilli powder, 1 ts coriander powder)/ 2 ts kuzhambu podi
Few curry leaves
Handful of cilantro

To grind
3 ts grated coconut
1 ts kasa kasa
4 cashews/ 1 ts pottukadalai
1 ts black peppercorn
1 ts cumin seed
3/4 ts fennel seed
2 cloves


- Pressure cook chana with enough water and salt for 4 whistles. It should be soft enough such that it is easily mashable with your fingers.
- Grind the ingredients mentioned above into a smooth paste with very little water.
- Heat oil in a pan. Once hot add the thinly sliced onions. Fry them until they turn translucent.
- Add ginger garlic paste and curry leaves.  Fry for few seconds.
- Add tomatoes and a little salt. Cook them until they turn mushy. 
- Add turmeric powder, chilli powder and coriander powder. Cook for a while until the masala is blended well the the tomato and oil separates from the mixture.
- Now add the ground mix
- Add the cooked chana with its water.
- Allow the contents to boil.
- Then reduce the flame to a medium and let the mixture boil until the gravy is thickened.
- Finally garnish with coriander leaves.


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