Kadalai Kurma Recipe

Cooking Directions

• STEP 1.Soak the chickpeas overnight and cook them until tender.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions, ginger-garlic paste, and saut茅 until golden brown.
• STEP 4.Add chopped tomatoes, turmeric powder, red chili powder, and cook until tomatoes are soft.
• STEP 5.Add cooked chickpeas, salt, and mix well.
• STEP 6.In a blender, grind coconut, cashews, and fennel seeds into a smooth paste.
• STEP 7.Add the coconut paste to the chickpeas mixture and cook for a few minutes.
• STEP 8.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can pressure cook the chickpeas to save time.
• Adjust the spice level according to your preference.
• For a creamier texture, you can add a tablespoon of fresh cream.

Storage and Serving

• Kadalai Kurma can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat before serving and add a little water if needed to adjust the consistency.
• Serve hot with steamed rice, pulao, or roti for a delicious meal.