sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Channa Kadi


Fish Fry

One of the main items in a complete South Indian seafood meal is fish fry. It has to be o...


Massaged And Stuffed Indian Mackerel

Makeral fish massaged and stuffed with shallots, mango and Indian spices and shallow fry ...

Garlic Sesame Seeds Curry

Garlic Sesame Seeds Curry

Garlic Sesame Seeds curry is a must try delicacy which is both healthy and tasty. This cu...

Dal Curry with Drumstick Murungakai Poricha Kuzhambu

Dal Curry With Drumstick Murungakai Poricha Kuzhambu

A very tasty and mouth watering kuzhambu. We can make poricha kuzhambu using a lot of veg...


Sufyani Aloo Kurma

Potato is one of the most popular vegetable and a favourite dish to poori in south India ...

Brinjal eggplant chutney

Brinjal Eggplant Chutney

Eggplant chutney is a spicy and tangy chutney, eggplant/ brinjal blended with ginger, gar...

Channa Kadi Recipe, How To Make Channa Kadi Recipe

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

About Recipe

How to make CHANNA KADI

(59 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.
  • 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.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter