I had posted drumstick curry with peanuts sometime back. I made this kurma with the remaining drumsticks. Fresh ones are a rarity and this was the first time I was seeing it and wanted to make the most of it. So I called my mom to check if there was any special dish I could do. She suggested I make this kurma and the selling point was the addition of garbanzo/chickpeas.
I always have a bag of cooked garbanzo in the freezer and I throw it in a lot of dishes starting from upma to any stir fry. The kurma was delicious and it was a perfect side to rice. Kurma also goes well with rotis, dosa or idli. She said that we could add channa dal or garbanzo and I of course picked garbanzo. Off to the recipe.
Pressure cook the soaked garbanzo and potatoes. Just boil the potatoes alone if using canned garbanzo.
Prepare the masala next. In 1/2 tsp oil, saute onions, tomatoes, ginger, garlic and green chillies. Allow to cool.
Take the cooled mix and add fennel seeds and pottukadalai.
Blend to a smooth paste. Keep aside.
Prepare the gravy next. Heat oil and splutter mustard seeds.
Add onion and green chillies.
Saute until the onions are cooked.
Add tomatoes and drumstick.
Add the garbanzo(chickpeas).
Add the mashed potatoes.
Add the ground masala.
Add turmeric, chilly powder and salt.
Add water and bring to boil. Simmer for 10 – 15 minutes until the raw smell of the masala is gone.
Add the coconut milk and mix well. Turn off the stove after a minute.
Tasty kurma ready to be enjoyed with rice or rotis.