Kothamalli Channa Curry
Kothamalli channa curry with step by step photos. Serve as side dish with rotis and phulkas
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- Kabuli Channa or White chick peas - 1 cup boiled
- 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
If using channa that has been refrigerated, let it thaw for 15 to 20 mins.
Clean and wash coriander leaves, chop roughly and set aside.
Chop onions into juliennes. Blanch tomatoes, puree it and set aside.
How to make Kothamalli Channa Curry:
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.
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.
Once cool, transfer to a mixie jar. Add chopped coriander leaves and grind to a fine paste adding very little water.
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.
Add tomato puree, mix well and close with a lid. Let it cook for 5 mins over low flame.
Add kabuli channa, channa masala or garam masala powder, salt, 1/4 to 1/2 cup water, mix well and close with a lid.
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 curry is ready to be served hot with rotis, phulkas or pooris.