- Soak chana overnight with enough water. ¾ cup Black chana Wash and change the water morning, enough to immerse the chana and pressure cook for 4-5 whistles with little salt. Grind to a smooth paste with little water. ½ cup Coconut,¾ teaspoon Fennel seeds,½ inch Ginger,3 Green chilli,8 Cashew nuts Heat a pan and temper with 1 tablespoon Oil,1 Biryani leaf,1 Clove,1 Cardamom,1 teaspoon Cumin seeds,1 sprig Curry leaves Add very finely chopped garlic and mix well until fragrant. 1 tablespoon Garlic Add finely chopped onion, fry for a minute, followed by finely chopped tomato. Add little salt, red chilli powder, coriander seeds powder and turmeric. Fry in medium flame until tomatoes are mushy. 2 Onion,3 Tomato,1 teaspoon Red chilli powder,½ teaspoon Coriander seeds powder,½ teaspoon Garam masala powder,¼ teaspoon Turmeric. Add cooked chana with the water and let it boil for 2 mins. Add ground paste and mix well. Adjust water consistency. ½ Lemon Boil for 5-6 mins in medium flame and once thick, switch off the flame, add lemon juice, coriander leaves and mix well. 1 tablespoon Coriander leaves.
Kondakadalai kurma
#myrecipe
By Shaalini Shaalu
Mar, 18th
566
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Kadalai
- Potato
- Tomato
- Onion
- Ginger garlic paste
- Corinader powder
- Chilli powder
- Turmeric
- Curry leaves
- Corinader
- Oil
- Salt
- Coconut
- Fennel seeds
- Cumin seeds
- Cinnamon
- Cloves
- Lemon
