Chickpeas Kurma / Kondakadalai Kurma / Chana Korma

Chickpeas kurma

Chickpeas Kurma / Kondakadalai Kurma / Chana Korma is a healthy, yummy coconut based curry and a perfect side dish for chapathi or dosa or puri or idiyappam or puttu or parotta. You can make this south Indian style kurma either with white or black chickpeas. They are very simple to make dish, they are very fragnant because of freshly ground spices. If you love the aroma of spices, then you would definitely fall in love with this kurma. Try this finger licking sundal kurma for breakfast or dinner. Also check other kurma recipes like potato kurma, kala chana (black chickpeas) curry, restaurant style kurma, green peas kurma, mushroom kurma, chole masala, vegetable kurma, navratan korma

How to make Chickpeas Kurma / Kondakadalai Kurma / Chana Korma

Chickpeas Kurma / Kondakadalai Kurma – Side dish for Chapathi
 
Chickpeas Kurma / Kondakadalai Kurma is a perfect side dish for chapathi or dosa or idiyappam.
Author:
Recipe type: side dish
Cuisine: Indian

Ingredients
  • 1 Cup of Cooked Chickpeas (White)
  • 2 Red Onion, Chopped
  • 2 Tomato, Chopped
  • 3 Tsp of Coriander Powder
  • 1 Tsp of Red Chilly Powder
  • ½ Tsp of Turmeric Powder
  • 1 Tsp of Garam Masala
  • Salt to taste
  • Coriander Leaves to garnish
  • To Grind
  • 3 Tbsp of Coconut (grated)
  • 3 Garlic Cloves
  • ½ Inch Ginger
  • ½ Tsp of Fennel Seeds (sombu)
  • 1 Small Cinnamon Stick
  • To Temper
  • 2 Tsp of Oil
  • 1 Tsp of Cumin
  • 1 Tsp of MUstard Seeds
  • Few Curry Leaves

Instructions
  1. You can use canned chickpeas or if you are using dried one, soak it for overnight and pressure cook it next day with enough water.
  2. In a mixie, grind all the ingredients listed under “To Grind”.
  3. Heat a pan with oil, add mustard seeds, cumin and curry leaves, after it pops up.
  4. Add onion, fry this until golden brown.
  5. Add tomatoes, fry till it turns soft.
  6. Add turmeric powder, coriander powder, garam masala and red chilly powder, fry this well till oil seperates from it.
  7. Add cooked chickpeas, saute this well with masala, add salt, ground masala paste and water
  8. Cover and cook this for 10-15 mins in a low flame.
  9. Finally add coriander leaves, mix well and turn it off.
  10. Serve this kondakadalai kurma for chapathi or dosa

Notes
You can use either white or black chickpeas.
Add any vegetables of your choice like mushroom or potato.

kondakadalai kurma

Tags: Chickpeas Kurma,  Kondakadalai Kurma, Chana Korma, kurma recipes for chapathi, kurma recipe ideas, kurma recipe with coconut, how to make chickpeas kurma, how to make kondakadalai kurma, prepare chana kurma,  south indian style kurma, restaurant style kurma recipe, kurma seivadhu epadi.




Low Fat Sweet Potato Fries (Indian Style)

Low Fat Sweet Potato Fries (Indian Style)

Low fat sweet potato fries (Indian Style) is one of my favorite side dish. Whenever I go for weekly vegetable shopping, I used to buy sweet potato without fail.  Sweet potatoes are very good for our health as they are very rich in minerals like potassium, iron, magnesium and vitamins like A, B6 and D. In US, sweet potatoes in markets are very bigger in size when compare to India. In this recipe, I used only 2 big sweet potatoes. You can also make sweet potato fries like french fries by deep frying them in oil . But instead of deep frying, I chose pan frying. I mixed all the masalas (spice powders), curd and sweet potato in a bowl, then i pan roasted them with less oil. It tastes awesome with sambar rice or dal rice or even good with chapathi. Also check my  sweet potato fry recipe (sakkaraivalli kizhangu varuval)

How to make Low Fat Sweet Potato Fries (Indian Style)

 

Low Fat Sweet Potato Fries (Indian Style)
 
Prep time

Cook time

Total time

 

low fat sweet potato fries is a low calorie, very tasty side dish recipe goes well with sambar rice, dal rice or chapathi.
Author:
Recipe type: side dish
Cuisine: Indian
Serves: 2

Ingredients
  • 2 Sweet Potatoes (big)
  • 2 Tbsp of Curd (yogurt)
  • ½ Tsp of Red Chilly Powder
  • ½ Tsp of Pepper Powder
  • ½ Tsp of Garam Masala
  • ½ Tsp of Sambar Powder
  • Pinch of Kashmiri Powder (optional) for colour
  • 1 Tsp of Ginger Garlic Paste
  • 1 Tbsp of Olive Oil
  • Salt tot taste

Instructions
  1. Wash and cut the sweet potato into finger sized pieces with same thickness.
  2. In a bowl, add sweet potato and all the ingredients listed under ingredient list. Mix everything well with hand. Marinate them for 15 mins.
  3. Heat a pan with oil, add the marinated sweet potatoes, fry them in low flame for 20 mins until they turn crisp and brown.
  4. Low fat sweet potato fries are ready.

Notes
Always use non sticky pan or cast iron pan for frying.
Ginger garlic paste adding for easy digestion.
You can follow the same recipe for potato.
Adjust the amount of spice powders as per your taste.

Low Fat Sweet Potato Fries (Indian Style)




Mushroom Chops Recipe / Kalan Chops (Chettinadu Style)

mushroom chops recipe

Mushroom Chops Recipe / Kalan Chops (Chettinadu Style) is a aromatic, protein rich and tasty curry made with mushrooms and  flavored with lots of Indian spices. Here I used baby bella mushroom, you can use any variety of mushroom to make this chops. If you are a non-vegetarian, you can follow the same recipe instead of mushroom, you can add pork or prawn or mutton or egg.  Kalan chops goes very well with roti or poori or sambar rice or rasam rice or curd rice.

Check my other Mushroom Recipes

  1. Mushroom 65
  2. Mushroom Biryani
  3. Mushroom Manchurian
  4. Mushroom Mint Biryani
  5. Mushroom Peas Curry
  6. Mushroom Kulambu
  7. Mushroom Potato fry

How to make Mushroom chops / Kalan chops (Chettinadu style)

Mushroom Chops Recipe / Kalan Chops (Chettinadu Style)
 
Prep time

Cook time

Total time

 

Mushroom Chops Recipe / Kalan Chops (Chettinadu Style) is a yummy side dish made with mushroom and flavorful spices. Goes well with sambar rice or rasam rice or curd rice.
Author:
Recipe type: side dish
Cuisine: Indian
Serves: 2

Ingredients
  • 3 Tsp of Oil
  • 1 Tsp of Mustard Seeds
  • ½ Tsp of Fennel Seeds
  • ¼ Tsp of Fenugreek Seeds
  • Few Curry Leaves
  • ½ Red Onion, Finely Chopped
  • 3 Small Onions (Pearl Onions), Chopped
  • 4 Garlic Cloves (Big), chopped
  • ½ Tsp of Turmeric Powder
  • 1 Tsp of Red Chilly Powder
  • 2 Tsp of Coriander Powder
  • 1 Tomato (Big), Blanched
  • 8-10 Mushrooms
  • ½ Tsp of Black Pepper, Coarsely ground
  • Few Coriander (cilantro) Leaves
  • ½ Tsp of Garam Masala
  • Salt and water as needed
  • To Grind
  • 2 Tbsp of Coconut (freshly grated)
  • 4 Cashews, Roasted
  • 1 Tbsp of Pottukadalai (Fried gram)

Instructions
  1. Clean, wash and chop the mushrooms.
  2. In a mixie jar, add cashes, fried gram, coconut and water, grind it to a smooth paste. keep it aside.
  3. Heat a pan with water, add tomato, cook it for 2 mins, cool it and remove the skin. This step is called BLANCHING.
  4. In a mixie jar, when it comes to a boil, add the blanched tomato, grind it to a smooth paste by adding little water.
  5. Heat a pan with oil, when it is hot, add mustard seeds, fennel seeds, fenugreek seeds and curry leaves, after mustard pops up and fennel changes color. Add garlic cloves, chopped big and small onions, fry until it turns golden brown colour.
  6. Add turmeric powder, red chilly powder and coriander powder, fry well for a min.
  7. Add ground coconut cashew paste, fry well for 2 mins.
  8. Add tomatoes, fry well for 2 mins. Now you get a thick paste.
  9. Add mushrooms, fry well for 3 mins in a medium flame.
  10. Add water and check salt. Cover and cook it for 10 mins in a low flame.
  11. Finally add chopped coriander leaves, garam masala and coarsely ground black pepper, mix well with mushroom. Turn off the flame.
  12. Hot, yummy mushroom chops are ready to eat with chapathi or rice.

Notes
If you have small onions, use that instead of big onion. I got only few, so I used big onion.
Small onions adds a nice taste to the curry.
Use any variety of mushroom, here I used baby bella mushroom.
If you are a spicy lover, add green chilly and reduce the amount of red chilly powder.
Adding black pepper at the end adds a wonderful flavor.
If you are lazy to do BLANCHING tomato, just grind the tomato and use it.

 

kalan chops (chettinadu style)

Tags: Mushroom Chops Recipe, mushroom chops, Kalan Chops,  Chettinadu Style mushroom chops, how to make mushroom chops, prepare mushroom chops, mushroom recipes Indian, easy mushroom recipes, kalan recipes, side dish for rice and chapathi.