Kadalai Kurma (Black chick peas in a coconut based gravy)

24th Oct, 2012

kadalai Kurma

Yesterday was Saraswathi Pooja and traditionally as an offering, we make the karuppu kadalai sundal. I had so much left over from that sundal yesterday that I had to make something to use it up. I have never made this dish before. Will I make it again? Yes yes yes…It was absolutely a transformation and we loved it with the roti’s.

This dish would be a very good combination not only with chapatti, but also with rice, puttu, Idiayappam or dosai. I went with the coconut based (Chettinadu style) recipe with this since I was using up the left over sundal that already had coconut in it. I played a little bit with the recipe I am familiar with (Pungent feijoda) that is made with Rajma.

kadalai Kurma

Preparation time – 20 mins plus overnight to soak the kadalai
Cooking time – 40 mins
Difficulty level – medium

Ingredients – serve 6

  • Black chick peas/karuppu kadalai – 1 cup (soaked overnight)
  • Onion – 1 large (sliced thin)
  • Tomatoes – 2 (chopped)
  • Potato – 1
  • Turmeric powder – ½ tsp
  • Oil – 1 tbsp
  • Salt – to taste
  • Cilantro – few

For the masala –

  • Coriander seeds – 2 tbsp
  • Red chilies – 3
  • Saunf/fennel seeds – 1 tsp
  • Cinnamon – 1 stick
  • Cloves – 4
  • Cardamom – 2
  • Onion – 1 (chopped)
  • Ginger – ½ inch piece
  • Garlic – 2 pieces
  • Coconut – ¼ cup (grated)
  • Oil – 1 tsp
Procedure –

  • Soak the black chickpeas overnight and then pressure cook it with enough water and salt for up to 2 whistles. Once cooked, drain it out and keep it aside.
  • In the meantime, fry all the ingredients mentioned in the Masala ingredients in about a tsp of oil. Let it cool down a bit and then grind it into a smooth paste adding about ½ a cup of water.
kadalai Kurma

kadalai Kurma

  • In a cooker, add about a tbsp of oil and fry the sliced onions until translucent.
kadalai Kurma
  • Now add the tomatoes, turmeric powder and salt. Be careful when adding the salt, because the chickpeas are already cooked with salt. So add just enough salt for the gravy.
kadalai Kurma
  • Once the tomatoes are mushy and cooked, add the potatoes and the ground paste and fry for couple of minutes. 
kadalai Kurma
  • Now add the cooked chickpeas and add about a cup of water with it. Cook it for up to 3 more whistles. Once the steam releases, open the cooker and garnish with cilantro.
kadalai Kurma
  • Serve hot with rotis, rice or idiayappam.
kadalai Kurma

Sending this recipe to

South Indian Cooking Event Series # 2 



4 thoughts on “Kadalai Kurma (Black chick peas in a coconut based gravy)

  1. Hi sandhya madam,
    We would like to try this mouthwatering recipe eagerly and we mailed you last week with some basic queries regarding this recipe as we are very new in cooking.But, we haven't got replied from you sofar and we are waiting for your reply to make this.
    Kindly consider our mail &plz reply and encourage us to try this awesome curry u posted.


  2. Thanks a lot sandhya madam for reply.
    Going to make this friday evening for dinner and l will let you know the feedback.
    Thanks once again for helping us by replying our queries reg this recipe.


  3. Hi sandhya madam,
    I got frozen rotis from indianshop when i back home from work today.we prepared kadalai kurma and had dinner paired with rotis & tasted great.kurma turned out awesome with all the freshly grounded spices that we all enjoyed having it with roti.whenever we get frozen rotis or parathas,we go for ready to eat subzis and got bored with it, but this homemade kurma has got divine taste in it and we all loved it verymuch with roti.Thanks for sharing this recipe and my friends liked this much and conveyed their thanks to u.we like to make your another mixed veg kurma aswell.whenever we get rotis or parathas we can either make dis or that and noneed to go for readytoeat sabzis.
    Thanks again.


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