Wednesday, June 18, 2014


Channa- soaked for 6-8 hours
Onion-1 big (thinly sliced)
Tomato-1 medium (cut into small cubes)
Green Chillies-2
Ginger garlic paste-2 tsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Coconut -1/2 cup
Turmeric powder-1/2 tsp
Coriander powder-1 tsp
Chilli powder-1 tsp
Garam masala powder-1/4 tsp
Chicken masala powder-1tsp (optional)
Oil-2 tbsp
Salt- to taste

1.Pressure cook the channa for 3 whistles and keep it aside.
2.In a kadai,add oil and add onion and ginger garlic paste and saute.(keep some onion for grinding).
3.Then add tomato and salt and saute well.(keep some tomato for grinding).
4.Now grind the onion and tomato,green chillies kept aside with 2-3 tsp cooked channa.
5.Grind this nicely to a paste and add to the kadai mixture.
6.Add mint leaves,turmeric powder,coriander powder,chilli powder,garam masala powder and chicken    masala powder.
7.Cook well till raw smell goes off.
8.Now add the cooked channa and mix well.
9.Add water to it and let it boil.
10.Grind the coconut to a paste with water and add to it.
11.Let it boil and garnish with coriander leaves.
12.Serve this rich kurma with chapati,parotta,puri etc..

1.You can even omit coconut if your kurma is too thick.
2. Kurma will still taste good without coconut,as you add tomato,onion and channa ground mixture.

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