My mother-in-law makes some unique dishes which will be very tasty. This is one of that kind. This korma is made from the black chickpea stock. The stickiness from the chickpea stock gives taste to the korma. My mother-in-law said that it will be good with idly. I guess it will be good with chapati too.
Time of Preparation : 45 minutes
Spice level : 4
No of Servings : 3
- Black Chick pea / Kala Chana – 200g
- Onion (medium size) – 1 (finely chopped)
- Tomato – 1
- Green chillies – 4 (slit lengthwise)
- Garlic – 4 cloves
- Ginger – 1 tbsp
- Coconut – 1/3 cup
- Split dalia – 2 tbsp
- Black pepper – 1 tsp
- Fennel seeds – 2 tsp
- Bay leaves – 1
- Cinnamon stick – 1″
- Cloves – 2
- Sambar powder – 1 tsp
- Coriander powder – 1/2 tsp
- Salt – to taste
- Oil – 1 tbsp
Method of Preparation:
- Soak the black chickpeas in 4 to 5 cups of water over night and boil it.
- Take the water (chickpeas stock) from that and use the boiled chickpeas for some other curry.
- Heat oil in a pan and add bay leaves, cinnamon stick and cloves.
- Then add the green chillies followed by the chopped onions.
- Fry till they become translucent and add add the tomatoes followed by salt.
- Fry till they become soft and add the sambar powder and coriander powder.
- Make a paste of coconut, ginger, garlic, pepper, split dalia and fennel seeds.
- Add the paste to the mixture and add the water taken from the boiled chickpeas.
- Allow it to boil for 15 minutes and garnish with coriander leaves.
- Serve hot with idlies