Pottukadalai kurma is an easy side dish for dosa, chapati and idly. The main ingredients of pottukadalai kurma are chana dal, coconut, and pottukadalai(roasted gram). Pottukadalai kurma is mostly served in street-side food stalls in Tamil Nadu because with a small number of ingredients it makes the large volume of delicious kurma. This kurma is commonly called kaiyendhi Bhavan dosa kuruma. I personally like to eat egg dosa with pottukadalai kurma.
You may also like other side dishes for idli, dosa and, chapati like kondakadalai kurma, kalla veetu aviyal, Pakoda kurma. Please check the dish dish recipe list here.
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Ingredients :
- 2 tbsp of chana dal
(soak the chana dhal for an hour) - 1/4 cup of oil
- 200 grams of onion-sliced (one large)
- 40 grams of tomato-chopped(half tomato)
- 3- slit green chili
- 10-curry leaves
- 1 to 1.25 tsp of salt(Adjust to taste)
- 1/4 tsp of turmeric powder
- 1- bay leaf
- 2- cloves
- 2 – cinnamon sticks(1 cm each)
- 1/4 cup of grated coconut
- 1/2 tsp of fennel seeds
- 1 tbsp spoon – roasted gram(pottukadalai) – coarse ground
- 3 cups of water
- 1 cm ginger- crushed
Procedure :
Step 1:
1. Grind the soaked chana dal until a smooth paste. Add some water while grinding.
2. Transfer the dal paste to a bowl and add 3 cups of water. Dilute the dal paste and keep it aside.
Step 2:
1. In a pot heat required oil and when the oil is hot enough, fry the cinnamon, cloves, bay leaves for a second followed by ginger, green chili, and curry leaves. Then, add in the sliced onion and, saute until golden. Next, saute the tomato until juicy, add some salt to the tomato.
2. Once the tomato is juicy, add in the diluted dal and mix well. Season the kurma with some salt and turmeric powder. Let the kurma boil until the raw smell of the dal goes away, about 10 minutes over medium.
3. While the kurma is boiling, in a blender grind the coconut and fennel seeds into a smooth paste, add required water for grinding.
4. To the boiling kurma, add in the coconut paste and mix well. Adjust the salt level, let the kurma simmer until thickened, about 10 minutes or so.
5. Finally, add in the roasted gram powder(coarse ground), mix well and continue to simmer the Pottukadalai kurma for two more minutes.
6. Pottukadalai kurma thickens as it cools, so turn off the heat at right consistency.
Serve the PottuKadalai kurma with dosa, chapati, poori, and idly
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