Annapoorna Organic, KL


Channa Kurma

For tempering

  • Oil - 2 tbsp
  • Cinnamon - 1/4 inch
  • Bay leaf - 1
  • Annapoorna Cumin  Seeds - 1/2 tsp 
  • Clove - 1
  • Cardamom - 1
  • Star anise - 1
  • Curry leaves
  • Green Chilies - 2
  • Take the channa soaked overnight.
  • In a pressure cooker, cover it with water.
  • Add some salt to it.
  • Cook for 5 whistles. Set it aside.
  • Now, take a pan and add 2 tsp of oil.
  • Add onions and saute it until it turns translucent.
  • Add ginger, garlic, turmeric powder, cumin powder, garam masala, coriander powder, and chili powder to the pan and mix.
  • Also three teaspoons of water.
  • Add tomatoes
  • Cover and let it cook for 6-7 minutes or until the raw smell of the masalas exhausts.
  • Allow it cool.
  • Add coconut and cashews to the pan.
  • Grind all the above masala ingredients to a fine paste.
  • Heat oil in a pan and add the whole spices - cinnamon stick, bay leaf, clove, cardamom, cumin seeds and green chilies - and saute for 30 seconds.
  • Now add the freshly ground masala paste to the pan.
  • Add salt to taste.
  • When it comes to a boil, add the cooked channa - don't drain any excess water.
  • Mix well and cook for 5 minutes.
  • Mash a part of the channa.
  • Garnish it with chopped coriander leaves.


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