Chickpeas Curry/ Kadalai Kurma / Chana Korma

This is something most of the people get excited for; one of the routine orders placed over a breakfast or dinner menus in India. Guess what ? Chana masala! Soft boiled Chickpeas with the onion, tomato masala gives a nice aromatic texture and tastes so good. Even kids love to have Chickpeas. You can expect them to finish the food in a jiffy.

When I was in Northern part of India, though we had mostly Chappati/ Roti with other vegetables in our menus, Chickpeas curry makes the occasion so very special. Whether you are a Vegetarian or Non- Vegetarian, Chickpeas are liked by all. Chickpea’s nutritive value is very well known. It contains protein, dietary fibre, Vitamin B6 etc.,

I am sharing the famous South Indian Chickpeas Kurma recipe with you below. This is one recipe where you will need a stage by stage inspection. Make sure, whatever in hot pan is well cooked before adding any raw new ingredient in.


  • Prep time – 6 to 9 hours.
  • Cooking time – 30 mins.
  • Serves – 3
  • Cuisine – Indian

Ingredients :

  • Whole Chickpeas dried – 3/4 cup (170 gms) or Canned one – 1 can ( 15 Oz )
  • Onion – 1 medium (diced)
  • Tomato – 1 medium (diced)
  • Ginger Garlic paste – 1 tablespoon
  • Red chilli powder – 1 tablespoon
  • Coriander powder – 1 and half tablespoon
  • Ground Turmeric – a pinch
  • Coconut powder – 1 tablespoon / freshly grated coconut – 1/4 cup
  • Ground pepper corns – 1/4 teaspoon
  • Fennel – 1/2 teaspoon ( crushed or grounded)
  • Salt to taste

For seasoning :

  • Cinnamon – small stick
  • Cloves – 2
  • Bay leaf – 1
  • Curry leaves – 1 sprig
  • Oil


  • Soak the whole chickpeas in hot water for 6 to 9 hours. I am using “Garbanzos Chickpeas.”

Note : Hot water makes the process a little faster.

  • After 6 to 9 hours, clean the chickpeas with water and pressure cook it without adding salt till becomes soft. How? Put the chickpeas along with water ( water level should be slightly higher than chickpeas). Close the pressure cooker with whistle on high flame. After first whistle, reduced the flame to low. Let it be whistled 5 to 6 times. Some takes more time to cook. So after 5 to 6 whistles, open the PC once the pressure is released. Check it and continue. In my experience, Garbanzos gets cooked in half time compared to the others.
  • You can skip the about step if you are using canned chickpeas.
  • In a shallow pan, heat the oil ( 3 tablespoons) – add the seasoning ingredients except curry leaves.

Note : Always add curry leaves at the end of the recipe for more fresh aroma.

  • Add the diced onions, saute well then add Ginger garlic paste.
  • Then add tomatoes along with enough salt and with the help of the ladle mash the tomatoes while sauteing. This gives a creamy thick texture. And the tomatoes will be blended in the rest of the ingredients.
  • Now add the chickpeas along with the stocking in the PC to the pan and add the red chilli powder, coriander powder and ground turmeric. Mix it well.
  • Bring it to a boil and taste the mixture and adjust it.
  • Lower the flame and close the pan with lid. Once the raw smell of the spices have vanished, add the coconut milk ( Coconut powder + 20 ml hot water – mix it well till there are no lumps) along with ground pepper corns and ground / crushed fennel seeds. Mix well and close the pan.

Note : If you are using freshly grated coconut, grind them in blender along with whole pepper and fennel.

  • After 5 mins check if the raw smell of coconut is gone. Now increase the flame, add the curry leaves. Then cook on medium flame, half opened till the you see oil separating out.
  • Serve hot along with Chappatis/ rotis, rice, idli, dosas.

Hope you enjoyed the recipe. Try it and your feedback are welcome. If you have any doubts, post in comments section. I know that I had not put much pics. Well! I am working on that.. Stay tuned for tomorrow’s recipe! Have a wonderful day!


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