Karuppu Kondai Kadalai Kurma | Brown Chickpeas Curry


Softly boiled chickpea carries mild aroma of spices blend in a rich creamy curry. A nutritive curry for your taste buds.

In this recipe, I have dry roasted whole coriander, fennel seeds, red chili pepper, pepper corn, coconut and cashews then, grind these into a fine paste. Then mix it with the gravy.


Watch full video for the recipe.






Recipe:

  • Prep time - 30 mins ( excluding the soaking time of brown chickpeas. ie, 6 hrs)
  • Cooking time - 30 mins
  • Serves - 4
Ingredients:
  • Brown chickpeas - 1/2 cup, soaked and cooked softly ( chickpeas increase in size after soaked in water)
  • Onion - 2 medium, finely chopped
  • Tomato - 3 medium, finely chopped
  • Ginger garlic paste - 2 tbsp
  • Salt to taste
  • For dry roasting:
    • Coriander seeds - 1 and half tbsp
    • Fennel seeds - 1 tbsp
    • Red Chili pepper - 3, dried
    • Pepper Corn - 1 tsp
    • Coconut - 1/2 cup, grated
    • Cashew - a small handful
  • For seasoning:
    • Bay leaf - 1
    • Cloves - 2
    • Cinnamon - 1, 2 inch size
  • Cilantro - for garnishing
  • Oil - 3 tbsp
Method:
  • Dry roast the ingredients above. Grind it into a fine paste by adding little water.













  • Be prepared with the softly cooked chickpea. Save the chickpea stocking.
  • In a skillet or stock pan, heat oil over medium heat and add the seasoning ingredients.
  • Add in the onion and nicely saute it until translucent. Then add the ginger garlic paste and tomatoes. Saute well with enough salt.
  • Once the mixture is cooked, add the ground masala in. Mix well and cook till the raw smell vanishes with some water or chickpea stocking.
  • Then add the softly boiled chickpeas in. Cook for 10 more mins over low heat till oil separates.
  • Garnish it with cilantro.
  • Serve it hot with chappathi, rice, poori, idli and dosa.
Hope you like this recipe. I will share another interesting in my next post. Your feedback and comments are welcome. Have a good day! 

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