“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
Yummy channa curry - Ramya V
Published On: 10 Jan 2005
malayalam: Urulakizhangu / Kizhangu
telugu: Bangaala Dumpa / Urlagadda / Alu Gadda
hindi: Aloo / Batata
Konkani: Kook / Batato
for more details, click the name of the ingredient
telugu: Tametokai / Ramamulaga (Pandu/Kaya)
kannada: Tomaato Hannu
Oriya: Bilati Baigana
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Cook channa with salt in a pressure cooker.
Heat oil in a pan or a kadai.
Splurt cloves, cardamom and cinnamon sticks.
Add garlic, ginger, small onion, chilly powder and coriander powder.
Add coconut and coriander leaves and fry.
Allow it to cool and grind to a fine paste.
Heat oil in the same pan.
Fry sliced onions and green chillies.
Add the ground masala and fry.
Add tomatoes and saute, till raw smell leaves.
Add this to the cooked channa.
Add diced potatoes and salt to taste.
Pressure cook, till you get 2 whistles.
Garnish with coriander leaves.
:- Serve hot with chappathis, poorisand dosas.
Very tasty recipe..came out very nice and easy to prepare too. Thanks.
Really very nice recipe. I tried it several times.
Thank you so much Remya......God bless u...
That was a cool recipe.....came out really well.Thank u Ramya.
Thank you ramya for sharing this wonderful recipe. May God bless you.
Cooling the masala before grinding in an old mixie is just a precaution against burning the rubber knob due to over heating.... :)
If you have a mixie with platic knobs, guess it would be okay...try it out at your own risk ;-)
Infact, you can grind when the masala is warm to make it a smooth paste....
General Tip : add hot water to coconut to grind it into a fine paste!!
A very delicious curry.
Ramya, can you tell me why you want the sauted masala to cool before grinding? Waht will happen if we grind the sauted ingredients hot? Pls tell
Good receipe, easy to prepare and yet authentic.
My husband likes to have this with Puttu.
Very good and tasty recipe.Thanks Remya for sharing this recipe.do post more recipes.Everyone should try this recipe.
very good recipe,so tasty & easy to make.my hubby loves it.it is a good side dish for appam also.thanks alot.
i am going to try this.but why do u pressure cook it at the end?
great recipe ! husband loved it ! the same masala can also be used as a base for a mixed vegetable curry.
very good recipeeee...... my husband likes to eat this even with rice
superb recipeeeeeeeeee....... my husband likes it...
Lovely dish...easy to make and tasty to eat..thanks...
This is really great...It will go well with rice puttu also..but reduce the amount of coconut and make it more watery..
Kudos...Please give more of such authentic kerala recipes!!
My mom used to make kadala curry at home. After coming to UK I was missing home food. Tried this recipe. Really good and homely!!
Spicy rice balls - Ramya V...
Spicy sambar - Palakkadan style - Ramya V...
The oyster mushroom, is a common edible mushroom. there is ...
Punjabi style pumpkin curry is very famous dish with sweet a...
Radish offers many health and nutritional benefits. Radishes...
Raw banana coconut stir fry is a simple and healthy stir fri...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements