Skip to main content

Chickpeas and Potato Kurma - Channa and Potato Kurma - Side dish for Poori & Chapathi

Chickpeas and potato kurma - prepared with chickpeas(kondaikadalai), potato and flavoured with onions, tomato and whole garam masala. A perfect side to chapathi, poori, dosa and aapam. Kurmas are especially a special dish in Tamil Nadu with different varieties. In most of the South Indian restaurants this chickpeas potato kurma is served as a side dish for chola poori.


My son Siva like this chickpeas kurma for poori very much. Most of the time I prepare potato masala or chana masala for poori but now a days Siva is asking me to prepare this kurma for poori. The best kind of kurmas are the ones with a correct balance of flavours without much oil. I learned these tips with lots of experiments with kurma. For this kurma there is no need to add cashew nuts, poppy seeds or any other fresh creams for a thick consistency. The onions, tomatoes, ginger, garlic and whole garam masala is ground to a thick paste along with fresh coconut. The fennel seeds add a mild sweetness to this gravy, so do not skip it. In this dish, I have not added garam masala powder and coriander powder. If you want to include, you can add it also. This kurma comes together quickly. When the chickpeas are cooking, just chop the onions, tomatoes, ginger and grind the masala paste. You can prepare the gravy within 20 minutes. Now let's see how to prepare this Chickpeas and potato kurma in detail.

Here is a short video for Channa Potato Kurma


Checkout my other Kurma recipes




Chickpeas and Potato Kurma Recipe Details
 
Print Friendly and PDF
Prep time : 15 minutes
Cook time : 20 minutes
Soaking time : 8 hours
Serves : 3
Category : side dish
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/2 cup chickpeas
  • 1 potato
  • 1 onion, thinly sliced
  • 1 green chilly
  • 2 small piece cinnamon
  • 1 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • small piece jaggery
  • few coriander leaves
  • salt to taste
  • 4 tbsp oil
For coconut masala
  • 1/2 cup fresh coconut
  • 1 onion
  • 2 ripe tomato
  • 5 garlic cloves
  • small piece ginger
  • 1 tsp fennel
  • 3 cardamom
  • 3 cloves
  • 1 star aniseed
Cooking Directions
  1. Measure and take the chick peas in a vessel and rinse it for a couple of times. Soak with 2 to 3 cups of water for 8 hours. After 8 hours once again rinse it and drain the water. Wash the potato and peel the skin. Cut into small cubes. Take a small pressure cooker or pan and add the chick peas and potato. Add 1 cup of water and pressure cook for 5 to 7 whistles.
  2. Take a big jar and add the spices one by one and then add the onions, tomatoes, ginger and garlic. Grind it without any water and add the coconut and grind it smoothly.
  3. Heat oil in a kadai and add the cinnamon, sliced onions and green chilly.Stir and saute the onions on medium heat until soft.
  4. Next, add the ground coconut masala paste and stir it well.
  5. Add the red chilly powder and turmeric powder and stir it continuously for a few minutes until the raw smell goes off.
  6. Now add 1/2 cup of water and mix well. Add the required salt and allow the gravy to boil for 5 minutes.
  7. After 5 minutes, add the cooked chick peas and potato along with the cooked water and mix well.
  8. Add a small piece jaggery and allow the kurma to boil for 7 to 9 minutes.
  9. When you see the oil specks on the top of the kurma, add the chopped coriander leaves and turn off the heat.

Chickpeas and Potato Kurma with step by step photos 


Measure and take the chick peas in a vessel and rinse it for a couple of times. Soak with 2 to 3 cups of water for 8 hours. After 8 hours once again rinse it and drain the water. Wash the potato and peel the skin. Cut into small cubes. Take a small pressure cooker or pan and add the chick peas and potato. Add 1 cup of water and pressure cook for 5 to 7 whistles.

Cut the onions, tomatoes, ginger and peel the garlic cloves. Grate the coconut and keep all the masalas ready for grinding.

 Take a big jar and add the spices one by one and then add the onions, tomatoes, ginger and garlic. Grind it without any water and add the coconut and grind it smoothly.

Heat oil in a kadai and add the cinnamon, sliced onions and green chilly.

 Stir and saute the onions on medium heat until soft.

 Next, add the ground coconut masala paste and stir it well.

Add the red chilly powder and turmeric powder and stir it continuously for a few minutes until the raw smell goes off.


Now add 1/2 cup of water and mix well. Add the required salt and allow the gravy to boil for 5 minutes.

 After 5 minutes, add the cooked chick peas and potato along with the cooked water and mix well.

 Add a small piece jaggery and allow the kurma to boil for 7 to 9 minutes.

When you see the oil specks on the top of the kurma, add the chopped coriander leaves and turn off the heat. 

 Transfer the kurma to the serving dish and enjoy with poori.




Comments

Popular posts from this blog

Easy Tiffin Sambar - Quick Hotel Style Tiffin Sambar for Idli, Dosa and Ven Pongal

Easy tiffin sambar with full video and step by step pictures. This tiffin sambar is a simple, easy, quick and delicious sambar for idli, dosa and ven pongal. You can easily prepare this tiffin sambar for festivals and other family occasions because it's easy and quick without any complicated steps.  This tiffin sambar includes moong dal, carrots, potato, brinjal, onions, tomato and green chilly. You can also include vegetables like capsicum, yellow pumpkin for this sambar.  I prefer to use moong dal for this sambar. When compared to moong dal, toor dal requires more time to cook so I omitted it. Instead of moong dal you can also use masoor dal .  To keep this recipe simple, I used sambar powder and there is no need for any dry  roasting and grinding works. A handful of fresh coconut is ground along with cooked tomato and sambar powder which gives a nice colour for the sambar. If you plan to prepare sambar in advance make the sambar in thin consistency because moong dal sambar thick

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Quick Tiffin Sambar - Side Dish for Idli, Dosa and Ven Pongal - Sambar without Tamarind

Quick tiffin sambar recipe with moong dal, toor dal and combination of vegetables. We have tasted this tiffin sambar many times at our Grandma's house prepared by our home chef Deivanai at Tirunelveli. Usually they put onions, chow chow (chayote), carrots, potatoes, tomatoes, green chillies and dals. We have different versions of tiffin sambar in every household with any vegetables as they prefer. You can add capsicum, drumstick or yellow pumpkins too. This sambar recipe is a bit unique recipe with a  combination of dals and  without any tamarind. I wanted to try this quick tiffin sambar at home for a long time. Last week during my visit to Tirunelveli I called her up and asked for the recipe. She explained the recipe  with a few simple steps and the sambar turned out well. This tiffin sambar is a simple yet tasty sambar and perfect side dish for idli, dosa and ven pongal.  Check out my other side dishes for idli and dosa Brinjal Kichadi  Brinjal Kichadi with Dal Puli Milagai Tomat

Pidi Karunai Kizhangu (Yam) Masiyal

Pidi karunai kuzhambu (Yam) provides all the important nourishment to the body which not only improves the immunity system, but also brings a glow in the body. It is used as an Ayurvedic medicine to cure piles. It is high in Vitamin B6, and contains Vitamin C and A, potassium, phosphorous and magnesium. This pidi karunai masiyal is easy to make and tamarind juice is added to remove itchiness. A healthy and low calorie dish which goes well with rice. I learnt this recipe from my mom. For pulikuzhambu we prepare this masiyal as a side dish. Try this easy and healthy masiyal for your family. 

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Nellai Idi sambar - Tirunelveli Idi Sambar - Sambar Recipes

Idi Sambar recipe with full video and step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious.  This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, b