Chana Gashi (Chana in coconut gravy)

by foodsavory

Chana Gashi

Here”s something from the Konkan belt. This dish is a favorite among Mangaloreans. This gravy is ideally prepared with raw jack fruitChana Gashi (..also known as Chakka in kerala). It is a mildly spiced gravy, but one can make it spicier as per one”s spice palate.


Black Chana – 1 cup

Raw Jackfruit – peeled and cut into more than 1″ cubes

Grated Coconut – 2-3 tbsp

Red chillies (roasted) – 5-6 (depending on spicyness)

Tamarind – 1/2″ ball

Cumin Seeds – 1 tbsp

Methi seeds – 1 pinch

Turmeric piece – 1/2 inch (or turmeric powder – 1/2 tsp)

Salt – to taste


For tempering/seasoning:


Oil (preferably coconut oil) -2 tbsp

Mustard Seeds online casino dgfev – 1/2 tsp

Curry Leaves – 9-10


Method of preparation:

Soak the chana overnight in water. Pressure cook the chana till soft. Cook the jackfruit pieces till soft. Drain the water and keep aside.

Roast the turmeric piece and methi seeds till it gives a nice aroma.Now grind the coconut, chillies, tamarind, turmeric and methi seeds into a fine, thick paste with minimal water. Before removing the paste from the grinder, add half the cumin seeds and grind for a few seconds. Now add this paste to the cooked chana and jackfruit in a vessel. Add salt and enough water to make a thick gravy and bring to boil.

For Seasoning:

Heat oil and add mustard seeds. Once the seeds pop add the remaining cumin seeds and curry leaves.

Pour it on the gravy and leave covered for a few minutes.

Tastes best with rice.

Hint: If you have excess water after cooking the chana, you could use this water to grind the paste. Also, we can use yam (sooran) instead of raw jackfruit.

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