#chickpeasrecipe

This White Chickpeas Kurma is a good side dish for idli, dosa, poori, chapathi, appam, idiyappam, parotta. It well goes with white rice too.
Ingredients:
Chickpeas - 1/2 cup (soak 8 hrs or overnight)
Big onion - 1
Tomato - 2
Ginger garlic paste - 1 tsp
Curry leaves - 1 sprig
Cinnamon - a small piece
Fennel seeds - 1/2 tsp
Karimasala powder - 1 tsp
Kulambu powder - 1 tsp
Coriander leaves - for garnish
Water - as needed
Salt - as needed
Oil - 1 tbsp
For coconut paste:
Grated coconut - 1/2 cup
Fennel seeds - 1 tsp
Cumin seeds - 1 tsp
Black peppercorns - 1/2 tsp
Cashewnut - 10
Cooking method:
1.Heat the oil in a pressure cooker, add cinnamon, fennel seeds and curry leaves.
2.Add finely chopped onion, cook till it turns brown. Now add the ginger garlic paste, cook till the raw smell goes.
3. Add the chopped tomato, soaked chickpeas, masala powders and salt cook till the raw smell goes & tomato turns soft.
4.Now add the water and allow it boil.
5.Meanwhile in a mixer grinder, add the items given in "For coconut paste". Grind as a fine paste by adding some water.
6.Once the kurma starts boiling, add the grinded paste mix well, close with the cooker lid & cook for 8 to 10 whistles.
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