Masaal – Side dish for Chappathi and Puri

Masaal is a very good side dish for and Chappathi and puri. It is a famous South-Indian gravy. The restaurants in Tamilnadu will add tomatoes in the masaal and it gives a different taste to it. But my amma and Paati makes it without tomatoes and it is a hit in our family. My brother and I love it a lot. The masaal consistency for Chappathi and puri is slightly watery and the for Masaal Dosai it is thick.


Potatoes- 5

Onion – 1

Ginger- 1 tsp

Green chillies – 2

Curry leaves – few

Salt- As required

Turmeric powder- 1 tsp

Lemon juice – 1 tsp

For Tempering

Oil – 2 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp

  • Pressure cook the potatoes. Peel the skin and mash it well.
  • Chop the onions, green chillies and ginger.
  • In a pressure pan, add 2 oil and splutter mustard seeds. Then add urad dhal, channa dhal and saute until they turn golden brown in colour.

  • Then add ginger, green chillies, curry leaves and saute well.

  • Add onions and saute until it turns transparent.

  • Now add the cooked potatoes and add salt, turmeric powder.

  • Add water to adjust the consistency.

  • Allow it to cook for five minutes and turn of the stove.

  • Garnish with Cilantro and add 1 tsp lemon juice.

  • The masaal is ready to serve.

Please follow and like us:

Channa/Chole masala

Channa masala or Chole masala is one of the famous recipes made as a side dish for chappathi, puri and Batura. Bread Channa, Chole Batura are some of the famous combinations. My mom makes this recipe as a side dish for roti. I made some alteration with the addition of coconut. This is one of the recipes my husband asked me to make from the time we got married. Atlast I made this at home and he liked it a lot. Also I want to dedicate this recipe to our aunt who asked for this recipe when I mentioned about it in Poori..



Kabuli Channa – 1 cup

Onion – 3

Tomato – 4

Ginger – Small piece

Garlic – 2 cloves

Red chilli powder – 1 tsp

Garam masala powder/Channa masala powder – 2 tsp

Salt- To taste

Turmeric powder – A pinch

Coriander leaves – few

For tempering

Bay leaf – 1

Cardamom – 1

Clove- 2

Ghee – 2 tbsp

To grind

Coconut – 1/4

Roasted gram- 1 tbsp

Fennel seeds- 1 tsp


  • Wash and soak the Kabuli Channa overnight or 6-8 hours.
  • Drain the water from the channa and add fresh water to pressure cook it. Donot make it mushy.
  • Chop the onions finely.
  • Grind the coconut, roasted gram and fennel seeds. Keep it aside.
  • Separately grind the tomatoes, garlic and ginger.
  • In a pan, add ghee and saute the bay leaf, cardamom and cloves.
  • Then add the chopped onions, saute till transparent.
  • Once the onions become transparent add the ground tomato-ginger-garlic paste/puree and cook till the raw smell of the tomatoes disappear.
  • Add turmeric powder, salt, red chilli powder and garam masala powder.
  • Now add the ground coconut, fennel seeds and roasted gram into the pan. Add some water and allow it to cook.
  • When they start to boil, add the pressure coked channa, mix well and cook for two minutes.
  • Turn off the stove and garnish with coriander leaves before serving.
  • It goes well with Roti, batura and puri.

Please follow and like us: