Kondakadalai | Channa | Chick Peas Curry

Kondakadalai Curry Recipe

Channa curry recipe is from my mom. She used to make it quite frequently and especially along with lemon rice. This will be a good recipe to prepare and carry while travel or during picnic. It goes well with Lemon rice, tamarind rice or curd rice. If the channa is kept soaked overnight and is kept ready, this recipe can be prepared in less than 20 minutes time.

Channa Pirattal Recipe


Channa/Kondakadalai/Chick Peas 1 Cup
Onion 1 No (Finely Chopped)
Red Chillies 2 Nos
Mustard 1/4 Tablespoon
Fennel Seeds 1/2 Tablespoon
Turmeric Powder A Pinch
Chilli Powder 1/2 Tablespoon
Salt To Taste
Oil 1 Tablespoon


Preparation Method

  • Soak Channa in water for around 4 hours.
  • Pressure cook them by adding 1 cup of water, salt and then keep it aside.
  • Heat a pan and add a tablespoon of oil to it.
  • Once it is hot, add mustard, fennel seeds and after it splutters, add red chillies.
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  • Add Onion and saute for 2 minutes.
  • Add turmeric powder and chilli Powder and mix them well.
  • Add the pressure cooked channa along with the water and bring it to boil.
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  • Cook till the water evaporates. Finally transfer to the bowl for serving.

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Chickpeas Curry Recipe


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