Channa Kurma, Kondakadalai Kurma Recipe – Homemade south Indian Tamil style kurma made using chickpeas. Recipe with step by step pictures and video.
This delicious South Indian Tamil style Channa Kurma, Kondakadalai Kurma Recipe goes well with chapati, parotta, poori or pulao. There is a little bit of grinding and prep work involved but its totally worth it. I always make a big batch and the store the leftovers in the fridge. The channa kurma tastes even better the next day. Do try it at home. This recipe will make up to 6-7 generous servings. This recipe uses white poppy seeds. If poppy seeds is something that is not available in a country where you live, just omit it.
Here are other recipes from the site using chickpeas. Chickpeas
Here is the video of how to make Channa Kurma, Kondakadalai Kurma Recipe
Here is the step by step pictorial of how to make Channa Kurma, Kondakadalai Kurma Recipe
Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.
We will also make a spice paste for the channa kurma. Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.
Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Here is the link to buy 5 liter pressure pan online. Note: If you want a spicy kurma, add more green chillies.
Sauté until the onions are slightly brown.
Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry.
Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.
Grind the tomatoes in a mixie to a puree. Add it to the pan.
Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally. Note: If you want a thick kurma, instead of three cups of water, just use two cups of water.
Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.
Bring the pressure pan back to a simmer. Add in the coconut paste to the pan.
Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves.
This channa kurma / Kondakadalai kurma goes well with chapati, parotta, poori and pulao.
Main Ingredients
1 cup dry white chickpeas 2 tablespoon coconut oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 2 cups onions, finely chopped 1 teaspoon salt 3/4 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 2 tablespoon chopped mint leaves 4 tomatoes, ground to a paste 2.5 to 3 cups water to cook 1/2 teaspoon sugar 2 sprigs coriander leaves
Spice Paste for the channa kurma
1/2 inch piece Indian cinnamon (cassia) 3 cloves 1 teaspoon fennel seeds 1/4 teaspoon black pepper 7 cloves garlic, chopped 1.5 inch piece ginger, chopped 1/4 cup water to grind
Coconut Paste
10 cashews 2 teaspoon white poppy seeds (optional) 1/2 cup fresh shredded coconut 3/4 cup water
Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.
Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.
Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Sauté until the onions are slightly brown. Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry. Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.
Grind the tomatoes in a mixie to a puree. Add it to the pan. Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally.
Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.
Bring the pressure pan back to a simmer. Add in the coconut paste to the pan. Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves. This channa kurma / kondakadalai kurma goes well with chapati, parotta, poori and pulao.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Main Ingredients
1 cup dry white chickpeas 2 tablespoon coconut oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 2 cups onions, finely chopped 1 teaspoon salt 3/4 teaspoon turmeric powder 1 teaspoon red chilli powder 2 teaspoon coriander powder 2 tablespoon chopped mint leaves 4 tomatoes, ground to a paste 2.5 to 3 cups water to cook 1/2 teaspoon sugar 2 sprigs coriander leaves
Spice Paste for the channa kurma
1/2 inch piece Indian cinnamon (cassia) 3 cloves 1 teaspoon fennel seeds 1/4 teaspoon black pepper 7 cloves garlic, chopped 1.5 inch piece ginger, chopped 1/4 cup water to grind
Coconut Paste
10 cashews 2 teaspoon white poppy seeds (optional) 1/2 cup fresh shredded coconut 3/4 cup water
Wash and soak the white channa / chickpeas in lots of water overnight. Drain the chickpeas after the overnight soak (about 8-12 hours). Set aside.
Take all the ingredients listed under spice paste and grind it to a fine puree. Set aside.
Heat oil in a pressure pan (I have used a 5 liter pan today) and add in the cumin seeds, curry leaves and green chillies. Add in the finely chopped onions. Sauté until the onions are slightly brown. Add in the spice paste and the salt. Sauté well for 4-5 minutes until the paste is dry. Add in the turmeric powder, red chilli powder and coriander powder. Also add in a little bit of mint leaves. Mint leaves gives a wonderful aroma to the kurma. Sauté on a low flame for a few seconds.
Grind the tomatoes in a mixie to a puree. Add it to the pan. Add in the soaked and drained chickpea along with three cups of water. Add in half a teaspoon of sugar. The little sugar nicely balances the taste of the kurma. Cover and cook for 30 minutes on a very low flame. Ignore the number of whistles. After the 30 minutes, remove the cooker from heat and wait for the pressure from the cooker to settle naturally.
Grind everything listed under “coconut paste” to a fine puree. The paste has white poppy seeds. If you cannot source white poppy seeds in a place / country where you live, just omit it. Its ok.
Bring the pressure pan back to a simmer. Add in the coconut paste to the pan. Simmer the channa kurma for five minutes. Finally garnish with chopped coriander leaves. This channa kurma / kondakadalai kurma goes well with chapati, parotta, poori and pulao.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
Find it online : https://www.kannammacooks.com/channa-kurma/
Recipe for Vegetable biryani made with the addition of coconut milk. Biryani made in the pressure cooker. Recipe with step by step pictures and video.
Here is a simple one pot biryani recipe made with the addition of coconut milk. The coconut milk adds a nice richness and flavour to the rice. I have used ready made biryani masala today to make it a bachelor friendly version. One can use home made masala too. The brand of rice I use, masala etc. have been mentioned in the post here. Read along.
Here are some of the tips while making biryani in a pressure cooker. 1. Soaking the rice – Soak the rice just before starting to cook (about 20 minutes). The rice will absorb some of the water and will nicely fluff up while cooking without becoming mushy or gummy. After the said time, drain the rice in a colander and set aside. 2. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. For this recipe, a 5-6 liter cooker works best. 3. Readymade biryani masalas usually has added salt. So go easy on salt and adjust the seasoning later if need be. I use Kohinoor brand biryani masala. 4. Sauté the spice powders and masala powders for a minute to extract the flavors of the spices. Do not add it directly to water. 5. Add the rice only after the water / liquid comes to a rolling boil. This is very important for the rice to stay fluffy. 6. I use 1 rice : 1.5 water for cooking the biryani. I like to use the brands Daawat / Lal Qila. These are the brands I use at home too. 7. 1:2 rice vs veggie ratio. If you use one cup of rice, use two cup of veggies. Use firm veggies that will retain its shape after cooking. Vegetables like Carrot, Beans, Green Peas, Potato, Baby Corn, Mushroom, Paneer all works well. 8. Canned coconut milk works perfectly fine for this recipe.
Here are other biryani recipes from the site Biryani Recipes
Here is the video of how to make Vegetable Biryani with Coconut Milk (Pressure Cooker Method)
Here is how to do Vegetable Biryani with Coconut Milk (Pressure Cooker Method) Before starting to cook, wash and soak the rice in water. I like to use the following brands of rice.
Make a masala paste with garlic, ginger, green chillies and shallots. Add a little water while grinding. Grind to a really fine paste. Set aside.
Heat ghee and oil in a pressure pan. I have used a 5 liter pressure cooker for making the Vegetable Biryani with Coconut Milk today. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. Add in the sliced onions and cook till the onions are soft.
Add in the ground paste and the salt. I have used only 3/4 teaspoon of salt for the whole dish as the biryani masala (readymade) that we will be adding later consists added salt. So go easy on the salt. We can adjust the seasoning later if need be.
Cook for a few minutes.
Add in the finely chopped tomatoes. If you cannot chop the tomatoes fine, you can grate the tomatoes and add instead. Cook till the tomatoes are mushy.
Add in the chopped coriander leaves and mint leaves. Sauté for a minute.
Add in the veggies and toss well to coat.
Add in the coconut milk and water. I like to use 1 rice : 1.5 liquid for making this recipe. I have used 200 ml canned coconut milk. To that, I have added 350 ml water.
Mix well and let everything come to a rolling boil.
Its very important to add the rice only after the liquid comes to a rolling boil. Drain the rice and add it to the pan.
Cover and cook for two whistles. About 7-8 minutes on medium flame. After the said time / whistles, switch off the flame and allow the pressure to settle naturally. Open and gently fluff up the rice.
Vegetable biryani with rich addition of coconut milk is ready. You can just serve as is. You dont even need any side dish for this recipe. You can serve it with a simple raita. This is a perfect lunch box dish as it stays very moist and delicious even when cold.
Main Ingredients for Vegetable biryani made with coconut milk
1.5 cups ( 350 ml) basmati rice 1 tablespoon ghee 2 tablespoon vegetable oil 1.5 cups onions, sliced 3/4 teaspoon salt 1.5 cups tomatoes, finely chopped 15 grams readymade biryani masala 1/2 cup coriander leaves, chopped 1/2 cup mint leaves, chopped 200 ml coconut milk 350 ml water
For the Vegetable biryani paste
1 pod garlic (about 10 cloves) 2 inch piece ginger, chopped 5 green chillies 6 Indian shallots / small onions 1/4 cup water
Here is how to do Vegetable Biryani with Coconut Milk (Pressure Cooker Method)
Before starting to cook, wash and soak the rice in water.
Make a masala paste with garlic, ginger, green chillies and shallots. Add a little water while grinding. Grind to a really fine paste. Set aside.
Heat ghee and oil in a pressure pan. Add in the sliced onions and cook till the onions are soft.
Add in the ground paste and the salt. I have used only 3/4 teaspoon of salt for the whole dish as the biryani masala (readymade) that we will be adding later consists added salt. So go easy on the salt. We can adjust the seasoning later if need be. Cook for a few minutes. Add in the finely chopped tomatoes. If you cannot chop the tomatoes fine, you can grate the tomatoes and add instead. Cook till the tomatoes are mushy. Add in the ready made biryani masala. Sauté for a minute.
Add in the chopped coriander leaves and mint leaves. Sauté for a minute. Add in the veggies and toss well to coat. Add in the coconut milk and water. I like to use 1 rice : 1.5 liquid for making this recipe. I have used 200 ml canned coconut milk. To that, I have added 350 ml water. Mix well and let everything come to a rolling boil. Drain the rice and add it to the pan.
Cover and cook for two whistles. About 7-8 minutes on medium flame. After the said time / whistles, switch off the flame and allow the pressure to settle naturally. Open and gently fluff up the rice.
Notes
Here are some of the tips while making biryani in a pressure cooker. 1. Soaking the rice – Soak the rice just before starting to cook (about 20 minutes). The rice will absorb some of the water and will nicely fluff up while cooking without becoming mushy or gummy. After the said time, drain the rice in a colander and set aside. 2. Using the right kind / size pressure cooker is important. Using a very big cooker for a small quantity of rice is one of the main reasons for burning / charring at the bottom. For this recipe, a 5-6 liter cooker works best. 3. Readymade biryani masalas usually has added salt. So go easy on salt and adjust the seasoning later if need be. I use Kohinoor brand biryani masala. 4. Sauté the spice powders and masala powders for a minute to extract the flavors of the spices. Do not add it directly to water. 5. Add the rice only after the water / liquid comes to a rolling boil. This is very important for the rice to stay fluffy. The hot water kind of shocks the rice and immediately starts to cook. 6. I use 1 rice : 1.5 water for cooking the biryani. I like to use the brands Daawat / Lal Qila. These are the brands I use at home too. 7. 1:2 rice vs veggie ratio. If you use one cup of rice, use two cup of veggies. Use firm veggies that will retain its shape after cooking. Vegetables like Carrot, Beans, Green Peas, Potato, Baby Corn, Mushroom, Paneer all works well. 8. Canned coconut milk works perfectly fine for this recipe.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
