Channa Gravy – Chick pea Coconut Gravy – Kondakadalai Masala
Channa Gravy – Channa dal/Chick pea Coconut Gravy, the most popular dish in India is prepared by cooking chickpeas in the ground mixture of onion, tomato & coconut along with flavored Indian spices. There are many ways to prepare Chana dal gravy for chapathi, poori or roti. Adding coconut to the onion-tomato base in the curry gives some intense flavor to this gravy.
Whole Chick Pea is also known as Garbanzo Bean, Kabuli channa in Hindi, Mudip chenagulu / Senagalu in Telugu, Kadalekaalu in Kannada, kadala in Malayalam & Kondakadalai in Tamil. It is a vegetarian-friendly source of protein, Fiber & manganese.
The base of the gravy can be prepared in many ways using onion-tomato or onion-ginger-garlic or just tomato base & so on. Among them, the gravy flavored with coconut is my favorite. South Indian gravies (Especially Tamil nadu & Kerala) tend to have more coconut in them (Kurma varieties) while North Indian gravies would have more onion-tomato flavor in them. Back in our school days, my sister and I never agreed on the same dish for our lunch boxes. So, my mom used to end up preparing both chapathi & poori. But, we both preferred to have this flavorful Channa gravy as our side dish. I like this kondakadalai Kuruma very much that I used to have the left over gravy with toasted bread, plain rice, curd rice, idly, dosa and whatever I could find to pair it up with. 🙂
This Channa gravy can be prepared using White Chickpeas (Vellai Kondakadalai) or Black chickpeas (Karuppu Kondaikadalai / Mookadalai). White ones would be tastier while black ones are very healthy.
Over to “Channa Gravy – Kondaikadalai Masala – Chick Pea Coconut Gravy“ recipe from Home-Making-Delight with step by step photos..
Channa gravy Recipe – Chick pea Coconut Gravy – Kondakadalai Masala
Channa Masala | Chole Chenna Gravy | Chick Pea Coconut Gravy | Kondakadalai Masala Kuruma | Senagalu Kurma | Kabuli Chana Gravy | Kadalekaalu Gravy | Kadala Khorma
Chana/Dried Chick pea – 1/2 cup
(or) cooked chick pea – 1 cup (heaped)
Onion – 1 cup (roughly chopped)
Tomato – 1 (roughly chopped)
Ginger-Garlic Paste – 1/2 tsp
Coconut – 1/4 cup
Cinnamon Stick – 1 inch
Cloves – 3
Cardamom/Elaichi – 1/4 tsp
Dry Bay leaf – 1
Oil or Butter or Ghee – 2 tblsp
Chilli Powder/Sambhar Powder – 2 tsp or as per your taste
Garam Masala powder – 1/2 tsp (optional)
Salt – as per your taste
Lemon Juice – 2 tsp (optional)
Cilantro/Coriander leaves – Few for garnishing
- Soak the dried chick peas in water overnight and pressure cook it with salt for 3-5 whistles until soft.2. Heat Oil in a pan add cinnamon, cloves & elaichi followed by onions and sauté it until the onions are translucent.3. Add chopped tomatoes and cook it until it turns mushy. Switch off the flame, add coconut and mix well. Let it cool & grind the mixture to a fine paste in a blender.4. Heat butter in a sauce pan. When it starts to melt, add the dried bay leaf.
5. Transfer the pureed mixture to the sauce pan. Add Sambhar powder & salt and cook it until the raw smell of chilli powder goes off.6. Finally add cooked chick pea & garam masala (add water if required) and let it boil for a minute or so.7. Garnish with cilantro and serve your Channa Gravy – Kondaikadalai Masala Gravy warm with poori or chapathi.
- Skip step 1 if you are using canned/ready-to-use fresh chick peas.
If you are using chilli powder, add cumin & coriander powder along with it to increase the flavor. I skipped it as I used sambar powder which already contains those ingredients.
This Channa gravy can be a good side dish for plain dishes like Aappam, Idiappam, curd rice etc. You can also mix with plain rice and eat. It will be very tasty.
Always discard the water used to pressure-cook the Channa, as it is known to cause gastric problems.
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