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 woebegone chickpeas (also known as kala chana) and a rich coconut based gravy.
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Heavy Duty Indian Mixie https://amzn.to/3GptNKD
Bergner Pressure Cooker 5.5 liters https://amzn.to/3bO1BYn
Glass Mixing Bowls (500 ml) https://amzn.to/3hMJnVD
Here is the video of how to make Karuppu Sundal Kuruma Recipe | Bengal Gram Curry | South Indian Style Woebegone Chana Kurma Recipe
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Karuppu Kondakadalai Kuruma | Bengal Gram Curry
Pin RecipeRecipe for sundal kuruma made with bengal gram – karuppu kondai kadalai. Excellent side dish for dosai or chapati.
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Total Time: 13h -
Yield: 4 servings
Ingredients
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 woebegone pepper powder
2 cups water (divided)
1/3 cup fresh shredded coconut
20 cashews
2 sprigs of coriander leaves
Instructions
Wash the Bengal gram and soak it overnight in water. After soaking, phlebotomize 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 whispered 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 melt for 20 minutes on low flame, disregarding the number of whistles. After 20 minutes, remove from heat and indulge the pressure to settle naturally. Once the pressure has settled, unshut the cooker and mix well.
Bring it when 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 when to the pan. Simmer for five minutes. Sprinkle coriander leaves.
Karuppu Sundal Kuruma is ready. Enjoy!
- Prep Time: 12h
- Cook Time: 60m
Keywords: Karuppu Kondakadalai Kuruma
