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.
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 | Kondakadalai Pirattal
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.
How to make Dry Chana
- 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.
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.
Veena Theagarajan
similar to sundal.. Looks yummy and healthy
Sona S
Looks very delicious and inviting.
ramya
"Happy birthday" to dear Mittu! Yummy looking dry curry too!
Priya Suresh
Cant wait to make some,inviting and flavourful pirattal.
AparnaRajeshkumar
happy bday to dear mittu 🙂 channa piratal is too good !
Vaishnavi
Happy birthday dear mittu kutty. Good presentation
Sapana Behl
Looks tempting !!
Corporate to Kitchen
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.
Divya Shivaraman
Happy birthday mittu…am sure mamma will have cake in her store for big day
Anu Shoj
wow nice masala chole…yumm…beautiful clicks…
Anu's Healthy Kitchen – Herb Garden Chicken Pizza
Sangeetha M
spicy and yummy chickpeas dry curry…would like to try this soon..
Apu
Birthday greetings for your little girl! Chana look super!
Akila
Lovely pirattal
Manjula Bharath
Happy b'day to mittu 🙂 dry curry looks super delicious and very healthy one 🙂
Nagalakshmi V
low how this dish looks and sounds. also love that aluminium kadai of yours. very cute.
SHARMILEE J
Thank you Nags…Its a indalium kadai 🙂
Aakriti Malu
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
SHARMILEE J
It is fresh coconut only….
Meenal Ramanathan
instead of tomato puree can we use tomatoes
SHARMILEE J
Yes you can use roughly cubed tomatoes….
Meenal Ramanathan
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
gc
Do you still have the name of the original cookbook/author?