I do this kuruma in many ways. One method which I do commonly is here. This method can be done with other varieties of peas like kidney beans, white beans, etc..
Ingredients:
- Green Peas-1 cup
- Onion- 1
- Grated coconut-1 1/2 tablespoon
- Cumin seeds-1/2 teaspoon
- Turmeric powder-1/4 teaspoon
- Chilli powder-1/2 teaspoon
- Coriander powder-1/2 teaspoon
- Cinnamon- a small piece
- Cloves-2
- Oil-3 teaspoon
- Salt
Method:
- Wash the green peas and cook it with enough water seperately.
- Grind onion, grated coconut and cumin seeds into fine paste.
- Heat oil in pan and add the cinnamon and cloves.
- Add the paste and fry it for 2-3 minutes.
- Add the turmeric powder, chilli powder, coriander powder and salt to the paste.
- Add little water and then allow it to cook well with the lid closed.
- When the masala is ready, add the cooked peas to it and allow it to boil for 2 minutes.
- A perfect side dish for all kind of rices and chappathi.
Tip: Add 1 tomato if desired, which gives a different taste.
One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.
Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.
Ingredients:
- Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
- Large Onion-1
- Tomato-2
- Garlic-4,5
- Ginger-1 inch
- Fennel(Sombu)-1 teaspoon
- Turmeric Powder-1/4 teaspoon
- Chilli Powder-1/2 teaspoon
- Coriander Powder-1/2 teaspoon
- Cloves-2
- Cinnamon-small piece
- Oil-2 tablespoon
- Lemon juice-few drops
- Salt
Method:
- Boil the tomatoes and make into a paste after peeling off the skin.
- Tomato Puree can also be used instead of this paste.
- Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
- Now heat the remaining oil in pan and add cloves and cinnamon.
- Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
- Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
- Garnish with coriander leaves and add a few drops of lemon juice during serving.
- Suits with Chapathi, poori, Samosa, Rice.
