“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.
Chole(Chickpeas) curry - good combination for pooris
Published On: 03 May 2006
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Bengali: Laban / Noone
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Soak chickpeas in water overnight or atleast for 6 hours.
Take them in a pressure cooker, add salt, one teabag(optional) and water and pressure cook them until they are just tender or upto 1 whistle.
:- Take care not to overcook.
Drain the water and separate 1 cup of cooked chickpeas.
Blend these separated ones into into thick, smooth paste with little water.
Heat 1 tsp of peanut oil or ghee in a large pot over medium heat.
Splutter mustard seeds and cumin seeds.
Add onion and cook until translucent.
Add the tomatoes and cook on high heat, until the tomatoes soften and turn mushy, stirring in between.
To this tomato sauce, add the cooked chickpeas, pureed chickpea paste, chana masala powder, salt, red chilly powder, turmeric powder and 1 glass of water. Stir to combine.
Raise the heat and bring this mixture to a boil.
Reduce the heat and simmer, partially covered for about 20 mins or until slightly thickened.
:- Taste and adjust the seasoning.
Add finely chopped fresh coriander leaves and lime juice.
Chana massala is available in market. This has come out really well.
hey vry nice recipe......Really nice... I added little sambhar masala too..It came bit spicy.... made it more tasty...thnx....
sounds good... but can chandana pls tell me hw to prepare this Chana masala powder...
I think its really delicious. all in my family loved this thank q chandana
Paalak(Spinach) and paneer curry
Papaya Moru Curry is a traditional kerala side dish recipe m...
This is a recipe for Chettinad Urlai/Baby potato Roast. Chet...
This one is an easy and simple way of cooking with capsicum....
Kaya parippu curry is a traditional kerala dish that combine...
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