Skip to main content

Chenna Masala - Side dish for poori, batura and nann


This chenna masala is a simple home style dish. My mother often prepares this chenna masala in my childhood days.There is no need for chenna masala powder, amchur powder, tea powder or dried pomegranate seeds powder just simple garamasala powder is enough for the masala. Fresh onions, fresh tomatoes, ginger, garlic are made into a nice paste and little tamarind juice and jaggery are added to enhance the taste. A fantastic gravy with minimum ingredients.


This chenna masala is a simple home style dish. My mother often prepares this chenna masala in my childhood days.There is no need for chenna masala powder, amchur powder, tea powder or dried pomegranate seeds powder just simple garamasala powder is enough for the masala. Fresh onions, fresh tomatoes, ginger, garlic are made into a nice paste and little tamarind juice and jaggery are added to enhance the taste. A fantastic gravy with minimum ingredients.   Always try to use dried chickpeas rather than the canned peas because they are adding too much preservatives and sodium to keep it fresh for a longtime. Soak the dried chickpeas for more than 8 hours or overnight and pressure cook them thoroughly, they won't turn hard. Do you want a perfect Chenna Masala? The answer is let them to cook well until the raw smell of the garlic, ginger, red chillies and the coriander seeds disappear. Try to use unrefrigerated tomatoes for any dishes because the sweetness in the tomatoes tastes so bland after refrigeration.

Always try to use dried chickpeas rather than the canned peas because they are adding too much preservatives and sodium to keep it fresh for a longtime. Soak the dried chickpeas for more than 8 hours or overnight and pressure cook them thoroughly, they won't turn hard. Do you want a perfect Chenna Masala? The answer is let them to cook well until the raw smell of the garlic, ginger, red chillies and the coriander seeds disappear. Try to use unrefrigerated tomatoes for any dishes because the sweetness in the tomatoes tastes so bland after refrigeration. Let's see how to prepare this Chenna Masala with step by step photos.

Checkout my other masala recipes here
Chenna Masala with step by step photos

Prep time  :  20 minutes Soaking time : 8 hours
Cook time :  40 minutes
Total time : 9 hours
Serves 4



Ingredients

  •     1 cup(200g) chickpeas
  •     1 (thinly sliced) onion
  •     1 (Slit lengthwise) green chilly
  •     1 tsp tamarind
  •     1.5 tbsp garamasala powder
  •     1/2 tsp turmeric powder
  •     1 tsp jaggery
  •     1/4 cup chopped coriander leaves
  •     2 tbsp oil
  •     salt

For Onion Tomato paste: 

 
  • onions
  • 5 tomatoes
  • 7 garlic
  • 2 tsp chopped ginger
  • 1 tbsp coriander seeds
  • 6 red chilly or 2 tsp red chilly powder
 
Cooking Directions

1. Wash the chickpeas in cold water for 3 to 5 times and soak in 4 cups of water for 8 hours. Then pressure cook the chickpeas with 1 cup of water for 10 whistles.


2. Take a big mixer jar and add the red chillies, garlic cloves, chopped ginger, coriander seeds and onions. Grind them and add the chopped tomatoes. 


3. Grind it to a smooth fine paste.(No need to add any water). The paste will be in deep red colour.


4. Soak the tamarind in warm water and extract the juice thickly.
Heat oil in a pan over medium heat. Add sliced onions and saute till onions turn translucent.


5. Add the masala paste and saute them in low flame for 10 minutes.



6. When the oil starts to leave the sides of the masala add the tamarind extract, turmeric powder and slit green chilly.


 7. Add the cooked chickpeas. Stir well.Add the required salt and 1 cup of the boiled water in which the chickpeas were cooked.



 8. Add 1.5 tbsp garamasala powder and bring it to a low boil.After 5 minutes,  stir to coat evenly with the chickpeas and let the masala simmer for 15 to 20 minutes on a low flame.Keep on stirring in between. (Check on the masala frequently because it must have enough water to boil or you will need to  add some more water).

 
9. Finally, add the powdered jaggery and cook till you get the consistency you prefer. It should be medium thick. Now this is the time to adjust your seasonings. Taste and add if anything was missed. I always prefer a masala which is very well seasoned. 


  10. Garnish with coriander leaves and serve with roti, batura or jeera rice along with sliced onions and lemon.

    Notes:

    If you forgot to soak the chickpeas, then bring 2 cups of water to a rapid boil and add the washed chickpeas. Along with the chickpeas allow them to boil for 10 to 15 minutes and keep it covered. After 2 to 3 hours pressure cook for 10 whistles.
    While grinding remember to chop tomatoes, ginger and garlic.
    The gravy will splutter while sauteing so close it with a lid and stir in between.
    The gravy will reach a unique taste only if the raw smell of the ginger, garlic and tomatoes disappear.(Again the same point because this is the most important step in chenna masala).
    In the final stage you can add 1 tbsp of butter for rich taste.
    Leftover gravy can be mixed with puffed rice and have a quick masala pori. 


    If you try this recipe for Chenna Masala then leave a comment below and share the recipe for your friends and family.



      

    Comments

    Post a Comment

    Popular posts from this blog

    Kadayam Vathakuzhambu - Kadayam Chettiyar Mess Vathakuzhambu - Vathakuzhambu Recipes

    Kadayam is a small village in the Tenkasi district. . Kadayam village is near to our hometown Ilanji and this vathakuzhambu is a famous dish in a mess. Last year Suresh sir, asked me to prepare this Kadayam vathakuzhambu in the Amul live cookery show. Before that I haven't tried this vathakuzhambu. Later, my Perippa arranged to get the recipe from his friend Kalyani Sivagaminathan Sir from Kadayam. Then he gave me their contact details. Their mess name is Kalyani Chettiyar mess. She shared the vathakuzhambu recipe clearly with the step by step instructions and cooking methods. The way she explained made me to try this vathakuzhambu on that day for our lunch, but somehow delayed posting in Virundhombal. Again prepared this vathakuzhambu on the next day evening for the live show. After watching my live show, they were very happy and appreciated it. It turned out well. I liked the taste of sundakkai vathal and the garlic on the next day because they got soaked well in the tamarind gra

    Collection of Kuzhambu varieties for lunch

    KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

    Ridge Gourd Kootu - Peerkangai Kootu

    Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

    Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

    This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

    Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

    Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

    About me

    Hai,  I am Muthulakshmi Madhavakrishnan welcoming you to my blog VIRUNDHOMBAL . Basically, I am a computer science graduate from Bhrathidasan university, Tiruchy. From my infancy stage till I get married I have been nurtured In Tiruchy. I went to a school where a rich tradition and heritage find a valuable space. Yes, I did my schooling in Railway mixed High school and all disciples are unique in their own way. Even while I was pursuing my higher education in Jamal Mohmaed college, Tiruchy we the students feel free to    interact with our co students about our way beyond our college days. After my college days are over I was about to choose Home science with specialization of food science my wedlock ceremony, though not an interruption, had to be arranged as a part of the parental care. It was a blessing in disguise as my husband    a busy software techie found his own time to appreciate my magical work in the kitchen.That was an inspiration for me, a housewife like me as the hu

    Pacha Milaga Sambar | Green Chilly Sambar - 2

    Pacha Milaga Sambar - Sambars are prepared in different ways. They may be prepared by using different kinds of vegetables with different methods. This Pachai milaga sambar is also different Sambar without any sambar powder. Yes, for this sambar there is no need for any powders except the turmeric powder. Only green chillies are used for spiciness and other basic vegetables are added.