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    You are here: Home / Recent Posts / Dry Chana | Kondakadalai Pirattal

    Dry Chana | Kondakadalai Pirattal

    June 19, 2013 by Sharmilee J 22 Comments

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    Dry Chana is a spicy & tasty dish made by preparing a masala with spices, coconut, tomato & onion and cooking it with chana. Dry Chana is relished as an appetizer and also as a side for roti, chapati, poori & also for rice meal.Kondakadalai Pirattal Recipe

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    I was browsing jacobs cookbook the other day and I saw this recipe…kondakadalai pirattal sounded interesting so right away I tried it. I loved the aroma and flavour of the curry and to my surprise the lil one loved it and asked for second serving which is very rare so I can approve this recipe as kid friendly too…. 🙂 just that adjust spicelevel according to your preference. We had drumstick sambar,rice, chana curry and mango patchadi .
    If you have any more questions about this Dry Chana Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Dry Chana Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Dry Chana
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    Dry Chana | Kondakadalai Pirattal

    Dry Chana is a spicy & tasty dish made by preparing a masala with spices, coconut, tomato & onion and cooking it with chana. Dry Chana is relished as an appetizer and also as a side for roti, chapati, poori & also for rice meal.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup chana
    • 1 onion chopped finely
    • 1/2 tsp tomato puree from 1 tomato
    • 1/2 tsp red chilli powder
    • 1 tsp coriander powder
    • salt to taste

    To Temper:

    • 3 tsp oil
    • 1 tsp mustard seeds
    • 1 red chillies broken
    • 1 small sprig curry leaves

    To Roast & Grind to a Powder :

    • 3/4 tsp pepper
    • 1/4 inch piece cinnamon

    To Grind:

    • 4 tbsp coconut
    • 5 small onion
    • 1/2 tsp coriander seeds
    • 1/2 tsp fennel seeds
    • 4 cloves garlic

    Instructions

    • Soak chana overnight and pressure cook along with a pinch of turmeric powder for 5-6 whistles or until soft, reserve the cooked water. Set aside.
    • Roast pepper and cinnamon for 2mins then grind it to a fine powder – I used my hand mortar and pestle.
    • Grind the ingredients listed under ‘to grind to a paste’ to a semi fine paste, Set aside.
    • Heat oil in a kadai – add the ingredients listed under ‘to temper’ let it splutter.
    • Then add onion and fry till golden brown then tomato puree along with red chilli and coriander powder. Mix well and saute till raw smell of tomato leaves.
    • Now add the coconut paste, saute well then add 1/4 cup water and allow it to boil.
    • Add half of the toast and ground powder, reserve the other half to be added at the last stage. Add required salt.
    • Add chana along with cooked water. Mix well.
    • Add the other half of roast and ground powder and keep cooking and switch of when it becomes a dry curry.
    • If you want to make it for poori or chapati you can make it gravy kind.
    • Serve Chana with hot steamed rice. It goes well even with chapati and poori.

    Notes

    • You can make this with brown chana too.
    • You can even grind 5 cashews along with other ingredients
    • If you want to serve it for poori or chapati, you can make it gravy kind and switch off at that time. I served it as a side dish for rice so made it as a dry curry.
    Nutrition Facts
    Dry Chana | Kondakadalai Pirattal
    Amount Per Serving (75 g)
    Calories 477 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 4g25%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Sodium 1958mg85%
    Potassium 386mg11%
    Carbohydrates 76g25%
    Fiber 27g113%
    Sugar 10g11%
    Protein 17g34%
    Vitamin A 415IU8%
    Vitamin C 65mg79%
    Calcium 240mg24%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Dry Chana

    1. Soak chana overnight and pressure cook along with a pinch of turmeric powder for 5-6 whistles or until soft,reserve the cooked water.Set aside. Roast pepper and cinnamon for 2mins then grind it to a fine powder – I used my hand mortar and pestle.Kondakadalai Pirattal Recipe - Step1Pin
    2. Grind the ingredients listed under ‘to grind to a paste’ to a semi fine paste,Set aside. Heat oil in a kadai – add the ingredients listed under ‘to temper’ let it splutter.Kondakadalai Pirattal Recipe - Step2Pin
    3. Then add onion and fry till golden brown then tomato puree along with red chilli and coriander powder. Mix well and saute till raw smell of tomato leaves.Kondakadalai Pirattal Recipe - Step3Pin
    4. Now add the coconut paste, saute well then add 1/4 cup water and allow it to boil. Add half of the toast and ground powder,reserve the other half to be added at the last stage.Add required salt.Kondakadalai Pirattal Recipe - Step4Pin
    5. Add chana along with cooked water. Mix well. Add the other half of roast and ground powder and keep cooking and switch of when it becomes a dry curry. If you want to make it for poori or chapathi you can  make it gravy kind.
      Kondakadalai Pirattal Recipe - Step5Pin

    Serve with hot steamed rice. It goes well even with chapathi and poori.Chana Dry Curry RecipePin

    Tips

    • You can make this with brown chana too…actually the orginal recipe called for brown chana variety only.
    • You can even grind 5 cashews along with other ingredients as mentioned in the orginal recipe.
    • If you want to serve it for poori or chapathi, you can make it gravy kind and switch off at that time.I served it as a sidedish for rice so made it as a dry curry.

    Chana Dry Curry Recipe

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    Filed Under: Lunchbox Recipes, RandomPosts, Recent Posts, Sides, Varuval

    Reader Interactions

    Comments

    1. Veena Theagarajan

      June 19, 2013 at 9:06 am

      similar to sundal.. Looks yummy and healthy

      Reply
    2. Sona S

      June 19, 2013 at 9:15 am

      Looks very delicious and inviting.

      Reply
    3. ramya

      June 19, 2013 at 9:27 am

      "Happy birthday" to dear Mittu! Yummy looking dry curry too!

      Reply
    4. Priya Suresh

      June 19, 2013 at 11:57 am

      Cant wait to make some,inviting and flavourful pirattal.

      Reply
    5. AparnaRajeshkumar

      June 19, 2013 at 12:21 pm

      happy bday to dear mittu 🙂 channa piratal is too good !

      Reply
    6. Vaishnavi

      June 19, 2013 at 12:52 pm

      Happy birthday dear mittu kutty. Good presentation

      Reply
    7. Sapana Behl

      June 19, 2013 at 1:25 pm

      Looks tempting !!

      Reply
    8. Corporate to Kitchen

      June 19, 2013 at 1:29 pm

      This is how my mom makes & we used to love it. Its called as sukey in konkani. Your pics look lovely & very tempted to make one soon.

      Reply
    9. Divya Shivaraman

      June 19, 2013 at 2:02 pm

      Happy birthday mittu…am sure mamma will have cake in her store for big day

      Reply
    10. Anu Shoj

      June 19, 2013 at 5:23 pm

      wow nice masala chole…yumm…beautiful clicks…
      Anu's Healthy Kitchen – Herb Garden Chicken Pizza

      Reply
    11. Sangeetha M

      June 19, 2013 at 9:09 pm

      spicy and yummy chickpeas dry curry…would like to try this soon..

      Reply
    12. Apu

      June 19, 2013 at 9:52 pm

      Birthday greetings for your little girl! Chana look super!

      Reply
    13. Akila

      June 20, 2013 at 2:04 am

      Lovely pirattal

      Reply
    14. Manjula Bharath

      June 20, 2013 at 3:43 am

      Happy b'day to mittu 🙂 dry curry looks super delicious and very healthy one 🙂

      Reply
    15. Nagalakshmi V

      June 20, 2013 at 4:22 am

      low how this dish looks and sounds. also love that aluminium kadai of yours. very cute.

      Reply
      • SHARMILEE J

        June 20, 2013 at 4:46 am

        Thank you Nags…Its a indalium kadai 🙂

        Reply
    16. Aakriti Malu

      July 15, 2013 at 5:01 am

      Hi Sharmilee,

      The coconut in the recipe is the dry coconut (khobra) or the scraped one which we use directly after breaking the coconut?

      Thanks,
      Aakriti

      Reply
      • SHARMILEE J

        July 15, 2013 at 7:39 am

        It is fresh coconut only….

        Reply
    17. Meenal Ramanathan

      October 25, 2013 at 9:00 am

      instead of tomato puree can we use tomatoes

      Reply
      • SHARMILEE J

        October 25, 2013 at 10:44 am

        Yes you can use roughly cubed tomatoes….

        Reply
    18. Meenal Ramanathan

      November 13, 2013 at 9:17 am

      kondakalai pirattal was yummy. i did not get the color like you but mine was little bit orangish shade.i think i got this color bcoz i used tomatoes.i think if i use puree i will get the color like yours

      Reply
    19. gc

      January 05, 2020 at 2:45 pm

      Do you still have the name of the original cookbook/author?

      Reply

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