Chana Kurma - South Indian Style Chana Kurma for Poori - Side Dishes for Poori

Chana Kurma is a very popular side dish in South Indian cuisine and differs from Chana masala. I have already posted chana and potato kurma which is also a famous dish in South Indian cooking. 

This kurma is similar to it,but have different flavours and little rich too.Cashew nut is the additional ingredient, that gets added in this chana kurma, which will not include in the chana potato kurma and chana masala. A pinch of black pepper powder is added in this kurma, which is not added to the other kurma dishes. I prepared this kurma as a side dish for beetroot poori and it was so delicious. Like most kurmas, this chana kurma also includes the combination of garamasala and coconut cashew paste. This kurma comes together easily, with minimal chopping works. The essential step to make a good kurma with good taste is frying the spices, onions and tomatoes well in the oil. Wait until you see oil seperates for each step.Use garamasala powder depending on your taste. Start with 1/2 tsp of garamasala powder first, then increase as per your requirement. 

Similar Kurma Recipes 

Here is a short video for Chana Kurma along with Beetroot Poori

Chana Kurma Recipe Details

Prep time : 15 minutes
Cook time : 30 minutes
Serves : 4
Category : side dish 
Author : Muthulakshmi Madhavakrishnan


  • 3/4 cup chick 
  • 1 onion, finely chopped
  • 2 to 3 tomato
  • 2 green chilly
  • 1 tbsp ginger garlic paste
  • 1/2 tsp turmeric 
  • tsp red chilly powder
  • 1 tsp coriander powder
  • 2 tsp garamasala powder
  • 1/2 tsp black pepper powder
  • 1 tbsp kasuri methi
  • 1/4 cup milk
  • 1 bay leaf
  • 2 cinnamon
  • 3 cloves
  • few coriander leaves
  • salt to taste
  • 4 tbsp oil

To grind

  • 1/2 cup coconut
  • 10 cashew nuts
  • 2 tsp fennel seeds
Here is a one minute video for Chana Kurma 


  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. Take a small pressure cooker or pan and add the chick peas. Add 1 cup of water and pressure cook for 5 to 7 whistles. 
  2. Grind the tomatoes without water. 
  3. Take a mixer and add the fennel seeds, cashew nuts and coconut. Grind it smoothly. 

Cooking Directions

Heat oil in a kadai and add the bay leaf,  cinnamon and cloves. Next add chopped onions and green chilly. Stir and saute the onions on medium heat until soft. Add the ginger garlic paste and saute well. 

Next, add the ground tomato paste and stir it well.Add the red chilly powder and stir it continuously for a few minutes until raw smell goes off. After a few minutes, add the coriander powder.

After 5 minutes, add the cooked chick peas along with the cooked water and mix well. Add turmeric powder and required salt. 

Add the grounded coconut paste along with required water. Mix well and allo the kurma to boil for a few minutes.

Add garamasala powder and black pepper powder. Mix well. Allow the kurma to boil on low heat for 10 to 15 minutes. 

When you see the oil specks on the top of the kurma, add kasuri methi leaves and milk. 

After a gentle boil, add chopped coriander leaves and turn off the heat. 

Delicious Chana kurma is ready to serve. 


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