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 .
Its a special day today….Its been 4 yrs…Still each day is new and fresh with you around….which makes me feel life is worth living each minute!! You understand even my silence, you are my best friend for life, my little doll….You are a blessing and 19-06-2009 will always remain special to us….Happy Birthday Mittu! 🙂
Its a special day today….Its been 4 yrs…Still each day is new and fresh with you around….which makes me feel life is worth living each minute!! You understand even my silence, you are my best friend for life, my little doll….You are a blessing and 19-06-2009 will always remain special to us….Happy Birthday Mittu! 🙂
Chana Dry Curry Recipe – Ingredients
Channa – 1 cup
Onion – 1 chopped finely
Tomato puree – from 1 tomato
Red Chilli Powder – 1/2 tsp
Coriander powder – 1 tsp
Salt – to taste
Onion – 1 chopped finely
Tomato puree – from 1 tomato
Red Chilli Powder – 1/2 tsp
Coriander powder – 1 tsp
Salt – to taste
To temper:
Oil – 3 tsp
Mustard seeds – 1 tsp
Red Chillies – 1 broken
Curry leaves – 1 small sprig
To roast and grind to a powder :
Pepper – 3/4 tsp
Cinnamon – 1/4 inch piece
To grind :
Coconut – 4 tbsp
Small onion – 5
Coriander seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Garlic – 4 cloves
Method:
- 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 chapathi you can make it gravy kind.
Serve with hot steamed rice. It goes well even with chapathi and poori.
My Notes:
- 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.
Veena Theagarajan says
June 19, 2013 at 9:06 amsimilar to sundal.. Looks yummy and healthy
Sona S says
June 19, 2013 at 9:15 amLooks very delicious and inviting.
ramya says
June 19, 2013 at 9:27 am"Happy birthday" to dear Mittu! Yummy looking dry curry too!
Priya Suresh says
June 19, 2013 at 11:57 amCant wait to make some,inviting and flavourful pirattal.
AparnaRajeshkumar says
June 19, 2013 at 12:21 pmhappy bday to dear mittu 🙂 channa piratal is too good !
Vaishnavi says
June 19, 2013 at 12:52 pmHappy birthday dear mittu kutty. Good presentation
Sapana Behl says
June 19, 2013 at 1:25 pmLooks tempting !!
Corporate to Kitchen says
June 19, 2013 at 1:29 pmThis 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.
Divya Shivaraman says
June 19, 2013 at 2:02 pmHappy birthday mittu…am sure mamma will have cake in her store for big day
Anu Shoj says
June 19, 2013 at 5:23 pmwow nice masala chole…yumm…beautiful clicks…
Anu's Healthy Kitchen – Herb Garden Chicken Pizza
Sangeetha M says
June 19, 2013 at 9:09 pmspicy and yummy chickpeas dry curry…would like to try this soon..
Apu says
June 19, 2013 at 9:52 pmBirthday greetings for your little girl! Chana look super!
Akila says
June 20, 2013 at 2:04 amLovely pirattal
Manjula Bharath says
June 20, 2013 at 3:43 amHappy b'day to mittu 🙂 dry curry looks super delicious and very healthy one 🙂
Nagalakshmi V says
June 20, 2013 at 4:22 amlow how this dish looks and sounds. also love that aluminium kadai of yours. very cute.
SHARMILEE J says
June 20, 2013 at 4:46 amThank you Nags…Its a indalium kadai 🙂
Aakriti Malu says
July 15, 2013 at 5:01 amHi 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
SHARMILEE J says
July 15, 2013 at 7:39 amIt is fresh coconut only….
Meenal Ramanathan says
October 25, 2013 at 9:00 aminstead of tomato puree can we use tomatoes
SHARMILEE J says
October 25, 2013 at 10:44 amYes you can use roughly cubed tomatoes….
Meenal Ramanathan says
November 13, 2013 at 9:17 amkondakalai 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