South Indian Style Channa Gravy with coconut / Chickpea gravy/ Kondakadalai kuzhambu

This channa gravy is a homestyle recipe made using coconut paste, giving it a traditional flavour of south Indian gravy. This traditional gravy also includes brinjal and drumstick which adds to the flavour. Here I have used white channa, but we can use the black channa which are more rich in protein.
Channa gravy

  • Channa (Chickpea)- 1 cup
  • Drumstick - 1 (diced)
  • Brinjal - 1 (diced)
  • Onion - 1/2 (chopped)
  • Garlic - 4 cloves ( chopped)
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Oil
  • Salt to taste
  To Grind:
  • Pearl onions /Shallots - 8
  • Curry leaves - 4 or 5 leaves
  • Red chillies - 4
  • Tomato - 1 (chopped)
  • Coriander powder - 1 tbsp
  • Grated Coconut - 1/3 cup
Pour Oil in a pan, roast red chillies,curry leaves,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Turn off flame, add coriander powder and mix well. Cool the above roasted ingredients and grind them with grated coconut.

  1. Rinse and soak Channa (Chickpea) in water overnight (Soak channa for atleast a minimum of 6 hours).
  2. Pressure cook it with water adding a little salt until the channa is soft and set aside.
  3. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  4. Now add onions and garlic, fry till the onions become translucent.
  5. Add the vegetables, drumstick and brinjal and saute for 2 minutes.
  6. Add the cooked Channa (Chickpea) and stir well.
  7. Add the grounded paste (paste containing onion , tomato and coconut) and stir well. 
  8. Add salt , 1/2 cup water and allow to cook well with a closed lid until the drumstick and brinjal are tender. (Adjust water according to the thickness you need)
  9. Now tasty Channa gravy is ready.