Recipe for sundal kuruma made with bengal gram – karuppu kondai kadalai. Excellent side dish for dosai or chapati.
This is a recipe for sundal kuruma that combines the flavors of black chickpeas (also known as kala chana) and a rich coconut based gravy.
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Here is the video of how to make Karuppu Sundal Kuruma Recipe | Bengal Gram Curry | South Indian Style Black Chana Kurma Recipe
For the kuruma masala:
2 tablespoons vegetable oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 -inch piece of ginger, chopped 1 pod of country garlic (use half the quantity if using regular garlic) 1 sprig of curry leaves 1/4 cup Indian shallots 1 chopped tomato 1 cup water
Other Ingredients:
1 cup Bengal gram 2 tablespoons vegetable oil 1/2 -inch cinnamon stick 3 cloves 1 sprig of curry leaves 1/2 cup sliced onions 1 teaspoon salt 1 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 1/2 teaspoon turmeric powder 2 teaspoons coriander powder 1/2 teaspoon black pepper powder 2 cups water (divided) 1/3 cup fresh shredded coconut 20 cashews 2 sprigs of coriander leaves
Wash the Bengal gram and soak it overnight in water. After soaking, drain and set it aside.
For the kuruma masala, heat oil in a pan and add fennel seeds, cumin seeds, chopped ginger, garlic, and curry leaves. Sauté for a few seconds. Add shallots and tomatoes. Sauté until the tomatoes are soft. Remove the pan from heat and set it aside to cool.
Transfer the cooled mixture to a mixer or blender, add water, and grind to a smooth paste. Set aside.
For Making the kurma, heat a pressure cooker and add oil. Add cinnamon and cloves. Then, add curry leaves and sliced onions. Sauté for a few minutes until the onions are soft. Add salt and the spice powders.
Add the prepared masala paste and a cup of water. Add the soaked Bengal gram and mix well. Cover the cooker and cook for 20 minutes on low flame, disregarding the number of whistles. After 20 minutes, remove from heat and allow the pressure to settle naturally. Once the pressure has settled, open the cooker and mix well.
Bring it back to a simmer. Grind the coconut and cashews with half a cup of water and add them to the pan. Wash the mixer or blender with half a cup of water and add it back to the pan. Simmer for five minutes. Sprinkle coriander leaves.
Karuppu Sundal Kuruma is ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 12h
- Cook Time: 60m
For the kuruma masala:
2 tablespoons vegetable oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 1/2 -inch piece of ginger, chopped 1 pod of country garlic (use half the quantity if using regular garlic) 1 sprig of curry leaves 1/4 cup Indian shallots 1 chopped tomato 1 cup water
Other Ingredients:
1 cup Bengal gram 2 tablespoons vegetable oil 1/2 -inch cinnamon stick 3 cloves 1 sprig of curry leaves 1/2 cup sliced onions 1 teaspoon salt 1 teaspoon Kashmiri red chili powder 1/2 teaspoon garam masala 1/2 teaspoon turmeric powder 2 teaspoons coriander powder 1/2 teaspoon black pepper powder 2 cups water (divided) 1/3 cup fresh shredded coconut 20 cashews 2 sprigs of coriander leaves
Wash the Bengal gram and soak it overnight in water. After soaking, drain and set it aside.
For the kuruma masala, heat oil in a pan and add fennel seeds, cumin seeds, chopped ginger, garlic, and curry leaves. Sauté for a few seconds. Add shallots and tomatoes. Sauté until the tomatoes are soft. Remove the pan from heat and set it aside to cool.
Transfer the cooled mixture to a mixer or blender, add water, and grind to a smooth paste. Set aside.
For Making the kurma, heat a pressure cooker and add oil. Add cinnamon and cloves. Then, add curry leaves and sliced onions. Sauté for a few minutes until the onions are soft. Add salt and the spice powders.
Add the prepared masala paste and a cup of water. Add the soaked Bengal gram and mix well. Cover the cooker and cook for 20 minutes on low flame, disregarding the number of whistles. After 20 minutes, remove from heat and allow the pressure to settle naturally. Once the pressure has settled, open the cooker and mix well.
Bring it back to a simmer. Grind the coconut and cashews with half a cup of water and add them to the pan. Wash the mixer or blender with half a cup of water and add it back to the pan. Simmer for five minutes. Sprinkle coriander leaves.
Karuppu Sundal Kuruma is ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 12h
- Cook Time: 60m
Find it online : https://www.kannammacooks.com/karuppu-kondakadalai-kuruma/
Indulge in the delightful flavors of this Tamil style Egg Curry! A fusion of aromatic spices and creamy coconut, this dish is a burst of taste that pairs perfectly with steamed rice. Spice up your mealtime with this flavorful delight!
Here is the video of how to make Muttai Puli Kuzhambu | Egg Curry In Tamarind Sauce | Tamil Style Egg Curry Recipe | Easy Everyday Recipe
2 tablespoons peanut oil 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 dried red chilies 2 sprigs curry leaves 1 cup chopped onions 2 green chilies 1 teaspoon crushed garlic 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 2 teaspoons coriander powder 1/4 teaspoon asafoetida 2 tomatoes, chopped 1 teaspoon salt 1 small piece of tamarind (about the size of a gooseberry) 1 cup hot water 1/3 cup fresh shredded coconut 1 cup water 4 hard-boiled eggs 2 sprigs of coriander leaves
Soak the tamarind in a cup of hot water for 15 minutes. Squeeze to extract the pulp and discard the seeds and pith. Set the tamarind pulp aside.
Grind the shredded coconut in a cup of water to form a smooth paste. Set the coconut paste aside.
Heat peanut oil in a kadai and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let the mustard seeds crackle.
Add the chopped onions, green chilies, and crushed garlic. Saute everything for a few minutes until the onions are soft and lightly browned.
Stir in the turmeric powder, red chili powder, coriander powder, and asafoetida. Saute for a few seconds to coat the spices in oil.
Add the chopped tomatoes and salt. Cook on a low flame until the tomatoes are soft and mushy. Add the tamarind pulp and mix everything well. Cover the pan with a lid and let the curry simmer for five minutes.
Stir in the ground coconut paste and the hard-boiled eggs. Mix well, cover the pan, and let the curry simmer for another 5 minutes.
Finish the dish by garnishing with a generous sprinkling of coriander leaves.
Serve and enjoy the delicious curry with rice.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
