Konda Kadalai Kuruma Recipe in Tamil | Channa Kurma Recipe | Kadala Curry in Tamil

In this video we will see how to make Konda Kadalai Kuruma Recipe in Tamil, a rich, flavorful, and aromatic South Indian style chickpea kurma made with freshly roasted coconut, pepper, fennel, cumin, poppy seeds, and traditional whole spices. This kurma has a thick and creamy texture with a wonderful combination of mild spice, coconut flavor, and perfectly cooked chickpeas, making it a delicious side dish for breakfast, lunch, or dinner. Konda Kadalai Kuruma is a wholesome and satisfying vegetarian recipe that pairs beautifully with chapathi, poori, dosa, idiyappam, appam, parotta, or rice. The freshly roasted coconut masala gives the gravy its rich body and authentic flavor, while bay leaves, cinnamon, cloves, cardamom, and stone flower add a wonderful restaurant-style aroma. Ginger-garlic, curry leaves, tomato, coriander powder, chilli powder, and garam masala bring all the flavors together beautifully. The chickpeas are soaked well before cooking so they become soft and absorb the flavors of the kurma. This recipe is perfect for weekend meals, family lunches, lunch boxes, or when you want a comforting and protein-rich vegetarian gravy. Finish with fresh coriander leaves and serve hot for the best taste. Once you try this homemade Konda Kadalai Kuruma, it will surely become one of your favorite chickpea recipes. Friends, please do try this Konda Kadalai Kuruma recipe at home and share it with your friends and family. Also, please share your feedback about the recipe in the comments below. All the best and happy cooking! Ingredients: To roast and grind: 2 tsp Oil 1/2 cup Coconut 1 tsp pepper corns 1 tsp Fennel seeds 1 tsp Cumin seeds 1 tsp Poppy seeds To make the gravy: 2 tbsp Oil 2 bay leaves,1 Cinnamon,2 cloves,2 cardamom,1 stone flower 1 Onion 2 tsp Ginger Garlic paste Curry leaves 1/8 tsp turmeric powder 1/2 tsp Garam masala 1.5 tsp Coriander powder 1 tsp Chilli powder 1 Tomato 1 cup chickpea soaked for 6-8 hrs Water as required Salt as required Coriander leaves