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A rich and aromatic South Indian curry made with black chickpeas simmered in a creamy coconut and spice paste. This flavorful kurma is a classic accompaniment to parotta, chapati, and dosa.
For 4 servings
Cook the Chickpeas
Prepare the Coconut Masala Paste
Sauté the Aromatics
A rich and aromatic South Indian curry made with black chickpeas simmered in a creamy coconut and spice paste. This flavorful kurma is a classic accompaniment to parotta, chapati, and dosa.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 337.24 calories per serving with 11.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Build the Kurma Base
Simmer and Finish
Add diced potatoes, carrots, and green peas along with the tomatoes to make a hearty mixed vegetable and kadalai kurma.
For an extra creamy texture, add 1 tablespoon of poppy seeds (khus khus) while grinding the coconut paste or stir in 1/4 cup of coconut milk at the end of cooking.
Increase the number of green chilies in the paste and add a pinch of black pepper powder along with the garam masala for more heat.
For a restaurant-style finish, add a teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala.
Black chickpeas are packed with protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, promotes a feeling of fullness, helps regulate blood sugar levels, and supports a healthy gut microbiome.
Coconut and cashews provide medium-chain triglycerides (MCTs) and monounsaturated fats, which are beneficial for heart health and provide sustained energy.
The blend of spices like turmeric, cloves, and cinnamon contains powerful antioxidants and anti-inflammatory compounds that can help strengthen the immune system.
One serving of Kadalai Kurma (approximately 1 cup or 350g) contains around 350-400 calories, depending on the amount of oil and coconut used. This estimate includes protein, healthy fats, and complex carbohydrates.
Yes, Kadalai Kurma is a nutritious dish. Black chickpeas are an excellent source of plant-based protein, dietary fiber, and essential minerals. The use of coconut provides healthy fats, and the spices offer various anti-inflammatory benefits.
Absolutely. To save time, you can use one 15-ounce (425g) can of black chickpeas. Drain and rinse them thoroughly before adding them to the gravy in Step 5. You will not need to pressure cook them.
Leftover Kadalai Kurma can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken upon cooling, so you may need to add a splash of water while reheating.
This kurma pairs wonderfully with South Indian breads like Parotta, Appam, and Idiyappam. It also tastes great with Chapati, Roti, Poori, or steamed rice.
While coconut is key to the authentic flavor, you can make a variation without it. Increase the number of soaked cashews to about 1/4 cup and add 1-2 tablespoons of roasted gram dal (pottukadalai) while grinding to help thicken the gravy.
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