Friday, August 8, 2008

Chenna Masala(Kondakadalai Kuruma)

One of the best side dishes for the Chapathi is the Channa Masala. I always wonder, why people call it as Channa Masala although they use Chickpeas for it.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated.


  • Cooked Chickpeas(Bengal gram/Kondakadalai)-1 can (400g)
  • Large Onion-1
  • Tomato-2
  • Garlic-4,5
  • Ginger-1 inch
  • Fennel(Sombu)-1 teaspoon
  • Turmeric Powder-1/4 teaspoon
  • Chilli Powder-1/2 teaspoon
  • Coriander Powder-1/2 teaspoon
  • Cloves-2
  • Cinnamon-small piece
  • Oil-2 tablespoon
  • Lemon juice-few drops
  • Salt


  • Boil the tomatoes and make into a paste after peeling off the skin.
  • Tomato Puree can also be used instead of this paste.
  • Fry Fennel, ginger garlic paste and onion in small amount of oil and make into a paste without adding much water.
  • Now heat the remaining oil in pan and add cloves and cinnamon.
  • Then add the paste and Tomato paste or puree (add very little water, only if needed) and cook it till oil comes in the sides.
  • Finally add the cooked Chickpeas and required amount of salt to the gravy and cook it for another two minutes.
  • Garnish with coriander leaves and add a few drops of lemon juice during serving.
  • Suits with Chapathi, poori, Samosa, Rice.

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