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Chettinad Style Chana Chukka | Dry Chana Masala Recipe

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What is Chana Chukka?

Chana Chukka is a dry-style chickpea masala popular in South Indian cuisine, especially in Chettinad cooking, made with roasted spices and coconut.

Is Chana Chukka spicy?

Yes, Chettinad-style recipes are known for their bold and spicy flavors, but you can adjust the spice level according to your preference.

Can I make Chana Chukka without coconut?

Yes, but roasted coconut gives the dish its authentic flavor and texture.

What can I serve with Chana Chukka?

It pairs well with rice, chapati, dosa, poori, parotta, or can even be enjoyed as a healthy snack.

Can I use canned chickpeas?

Yes, canned chickpeas can be used to save time. Reduce the cooking time accordingly.

Why should chickpeas be soaked overnight?

Soaking helps chickpeas cook faster and improves their texture and digestibility.

Can I prepare this recipe vegan?

Yes, simply skip the curd or replace it with thick plant-based yogurt.

How do I store leftover Chana Chukka?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat before serving.

Is Chana Chukka healthy?

Yes, chickpeas are rich in protein, fiber, and nutrients, making this a wholesome and filling dish.

Can I make this recipe ahead of time?

Yes, the masala tastes even better after resting for a few hours as the flavors blend well.

Ingredients

To pressure cook

3/4 cup chickpeas

Water

Turmeric powder

Salt

1 tsp garam masala

To roast and grind

1 teaspoon fennel seeds

Clove

1 tbsp coriander seeds

1/2 teaspoon pepper

1/2 teaspoon cumin seeds

Cinnamon

3 tbsp coconut

To temper

1 tablespoon peanut oil

1/2 teaspoon fennel seeds

Curry leaves

For sauté

1 1/2 cups onion

1 tbsp ginger garlic paste

1/3 cup water

1 tbsp thick curd

Required salt

1/2 tbsp Kashmiri chilli powder

How to make channa chukka with step-by-step pictures

️ First, wash and soak chickpeas overnight

️ Add water, turmeric powder, salt, and garam masala; pressure cook for 6 whistles

️ Furthermore, add all the ingredients under “roast and grind” (except coconut) to a pan and roast well

️ Add coconut; cool and grind to a coarse mixture

️ Heat oil in a heavy-bottomed wide pan

️ Add fennel seeds and let them splutter

️ Furthermore, add curry leaves, ginger-garlic paste, and onion; sauté till translucent

️ Add cooked chana, whisked curd, salt, and Kashmiri chilli powder; sauté for a minute

Furthermore, add water; cover and cook till water is fully absorbed

️ Finally, add lemon juice and keep covered till serving