Channa kurma

Channa kurma                     

                                                                                                                      Total Time - 35mins

                                                                                                                      Preparation Time -15mins

                                                                                                                       Cooking Time - 20mins 

Chana masala  literally 'mix-spiced small-chickpeas'), also known as channay, chole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. 

As one of the most popular dishes in the world, both in and out of India and Pakistan, channa masala (or chana masala, chole masala, or chholay, depending on where you're from.

In India, it is sold by street vendors and restaurants, and may be eaten with puri, Chappathi.

This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). We followed my mom recipe. You can use black chana as well. It was very flavorful and the addition of chana made it more healthy too. You can add chopped onion on top of it to adds a great taste and goes well with chapathi, poori & dosa.If you like u can mix this kurma with plain rice and enjoy. I  will post North Indian restaurant style chana masala here so that you can enjoy that as well.

Note: Today i didnt made this recipe my sister cooked this.

Ingredient 

Chickpeas  1cup
Onion 1 large finely chopped 
Tomato 1 small 
Ginger garlic paste 1tbspn 
Turmeric powder 1/4tbspn 
Chilli powder 1tbspn 
Masala ( red chilli, coriander seed, cumin seed, turmeric, fennel seed, pepper) 1 1/2 tbspn 
Coconut pieces 4
Green chilli 2
Coriander leaves
Cinnamon 1inch
Cardamom 3
Clove 3
Oil 3tbspn 
Salt as required 

Steps

1. Heat a cooker and add 3tbspn of oil.
2. Add cinnamon, cardamom and clove. Once it crackled then add onion and green chilli.
3. Saute until  it turns golden brown color.
4. Add ginger garlic paste and cook for 2mins.


5. Now add tomato and stir them 
occasionally until tomato becomes mushy. 
6. Then add masala ingredients ( masala powder, chilli powder, turmeric powder)
7. Mix them altogether. 
8. Meanwhile grind coconut pieces into smooth paste.
You can add cashew while grinding 
9. Add coconut paste into whole mixture. 
10. Now add chickpeas and some salt to taste.
11. Pour required water and pressure cook for 3-4 whistle. 
12. Then serve with chappathi or poori

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