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Kothamalli Channa Curry Recipe

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kothamalli channa curry recipe
Kothamalli Channa Curry recipe with step by step photos. A delicious and lip smacking side dish to serve with rotis, phulkas or pooris. This recipe is completely vegan, aromatic and flavorful and your guests will keep asking for more, if you serve them this awesome tasting curry.

This is one recipe that was adapted to suit our vegetarian palate. I happened to see a chef making this curry in a T.V. show and was really hooked to it. He made it with chicken and called it kothimeera kodi vepudu.

kothamalli channa curry

It seemed so easy and I passed this recipe on to my friend J, as she eats chicken. One Sunday when I dropped by her home, her housekeeper was making this curry and I was totally hooked to the aroma that wafted from the kitchen.

They all raved about it so much and told me that it had become one of their hot favorites and a sunday staple to be served for lunch with biryani and phulkas. And I had to make it immediately too.

kothamalli channa curry

I made it on the same day using boiled channa that was sitting in the fridge and served it with phulkas for dinner and the aroma while this was cooking had us all salivating.

Kothamalli Channa Curry recipe with stepwise photos:

kothamalli channa curry recipe step1

1. Clean and wash coriander leaves, chop roughly and set aside.

2. Blanch tomatoes, puree it and set aside.

kothamalli channa curry recipe step2

3. Heat 1 tbsp of oil in a pan. Add onion, ginger, garlic and sauté till the onions turn pink. Add clove, cardamom and cinnamon and sauté for a minute.

4. Switch off stove and immediately add red chilli powder, coriander powder, turmeric powder, cumin powder and roast in the pan heat itself. Set aside to cool.

kothamalli channa curry recipe step3

5. Once cool, transfer to a mixie jar. Add chopped coriander leaves.

6. Grind to a fine paste adding very little water.

kothamalli channa curry recipe step4

7. Heat the remaining oil in the same pan. Add ground paste and sauté over a low flame till the raw smell disappears.
The paste should cook well and will come together in a ball.

8. Add tomato puree, mix well and close with a lid. Let it cook for 5 mins over low flame.

kothamalli channa curry recipe step5

9. Add kabuli channa, channa masala or garam masala powder, salt, 1/4 to 1/2 cup water, mix well and close with a lid.

10. Cook over low flame till all the flavors merge well and the for the curry to thicken a little bit. This should take another 5 to 7 mins. Take off stove.

kothamalli channa masala recipe

11. Kothamalli channa curry is ready to be served hot with rotis, phulkas or pooris.

While the recipe may look more like the regular chana masala, its more flavorful and aromatic comaparatively. Feel free to adapt it your taste buds by using any vegetable of your choice.

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Kothamalli Channa Curry recipe details below:

Kothamalli Channa Curry
 
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Prep time
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Kothamalli channa curry with step by step photos. Serve as side dish with rotis and phulkas
Author:
Recipe type: side dish
Cuisine: Indian
Serves: 4
Ingredients:
  • Kabuli Channa or White chick peas (boiled) - 1 cup
  • Kothamalli (Coriander leaves) - 1 bunch
  • Onion - 2
  • Ginger - 1 inch piece
  • Garlic - 4 pods
  • Tomato - 4
  • Cinnamon - 1 inch stick
  • Cardamom - 2
  • Cloves - 2
  • Red chili powder - 1 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Chana masala powder or Garam masala powder - 1 tsp
  • Salt - to taste
  • Oil - 4 tbsp
Instructions:
Preparation:
  1. If using channa that has been refrigerated, let it thaw for 15 to 20 mins.
  2. Clean and wash coriander leaves, chop roughly and set aside.
  3. Chop onions into juliennes. Blanch tomatoes, puree it and set aside.
How to make Kothamalli Channa Curry:
  1. Heat 1 tbsp of oil in a pan. Add onion, ginger, garlic and sauté till the onions turn pink.
  2. Add clove, cardamom and cinnamon and sauté for a minute.
  3. Switch off stove and immediately add red chilli powder, coriander powder, turmeric powder, cumin powder and roast in the pan heat itself. Set aside to cool.
  4. Once cool, transfer to a mixie jar. Add chopped coriander leaves and grind to a fine paste adding very little water.
  5. Heat the remaining oil in the same pan. Add ground paste and sauté over a low flame till the raw smell disappears.
  6. The paste should cook well and will come together in a ball.
  7. Add tomato puree, mix well and close with a lid. Let it cook for 5 mins over low flame.
  8. Add kabuli channa, channa masala or garam masala powder, salt, 1/4 to 1/2 cup water, mix well and close with a lid.
  9. Cook over low flame till all the flavors merge well and the for the curry to thicken a little bit.
  10. This should take another 5 to 7 mins. Take off stove.
  11. Kothamalli channa curry is ready to be served hot with rotis, phulkas or pooris.

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