Green Pepper Mughlai is a majestic yet simple dish full of flavours, exciting green colou...

Traditional mild Mughlai dish made of succulent chicken pieces cooked in coconut cashew n...

A spicy and tangy tomato Saar or curry recipe prepared by grinding together garlic, ginge...

Goan Shrimp curry, an scrumptious seafood delicacy influenced from the Portugal cuisine. ...

Navratan Korma is a popular restaurant dish, a delicious combination of several vegetable...

Gongura Sweet Corn Mushroom Curry tastes amazingly delicious with its tangy twist and a b...

Channa Kadi Recipe, How To Make Channa Kadi Recipe

Name: CHANNA KADI
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2

This is a Hyderabadi delicious dish with mouth watering ingredients such as Imli (tamarind), Curry leaves...so forth. Enjoy!

About Recipe

How to make CHANNA KADI

(89 ratings)

0 reviews so far

Prep time
5 mins

Cook time
10 mins

Total time
15 mins

Author : Vahchef
Main Ingredient : Other

Servings : 2 persons
Published date : November 20, 2016

Ingredients used in CHANNA KADI
• Tomato - 3-4 no.
• Tamarind pulp - 1 cup.
• Chick peas or black eye beans - 1-2 cup.
• Desiccated coconut - 2-3 teaspoons.
• Red chilli powder - 1-2 teaspoons.
• Onions - 4 no.
• Curry leaves - 3 springs.
• Cumin seeds - 1 tea spoon.
• Salt - to taste.
• Oil - as required.
• Turmeric powder - 1 tea spoon.
• Potatoes - half cup.
Method:
Grind coconut and cumin seedsand set aside, then grind onion and tomato to paste. Mix in this paste, the ground cumin seeds and coconut, red chilli powder, turmeric powder,salt, mix well, set aside. Put some oil in a pot add some whole cumin seeds1/2 tsp. saute until dark than add this paste mixture, saute this while stirring so it wont burn down for few mintues. Pre-soak tamarind in water and now squeez the water from the tamarind in this, stir, add curry leaves, chopped coriander and green pepper. Lastly, add the canned peas or beans, make sure to strain the water before adding. cover it with lid and let cook until oil rises to the top.