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Chettinad Style Chana Chukka

chana poriyal
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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

Instructions

  • 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

Video

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