Andhra & Rayalaseema Style Naatu Senagala Kura (Desi Channa Gravy)

Name: Andhra & Rayalaseema Style Naatu Senagala Kura (Desi Channa Gravy)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250g (1.5 cups raw) HealEx Naatu Channa (Desi Brown Chickpeas); 150g (2 medium) Onions (finely chopped); 150g (2 medium) Tomatoes (chopped); 15g each (1 tbsp each) Poppy seeds (Gasa gasalu) & Dry Coconut (Kobbari); 25g (1.5 tbsp) Ginger-garlic paste; 5g each (1 tsp each) Coriander seeds, Cumin seeds, Cinnamon, Cloves; 10g (1.5 tsp) Guntur Red Chilli Powder; 3g (0.5 tsp) Turmeric powder; 2 sprigs Curry leaves & Fresh Coriander; 35ml (2.5 tbsp) Cooking Oil; to taste Salt

Authentic rustic Andhra home-style thick chickpea curry made with fresh ground spices, poppy seeds, and coconut. The quintessential pairing for Ragi Sankati / Mudde, hot rice, and chapati.

Naatu Senagala Kura is a beloved heritage recipe in Andhra and Rayalaseema kitchens. The smaller, firmer Naatu Channa brings a rustic texture and absorbs the spicy masala deep into the grain.

Cook with HealEx Channa

100% Natural • Farm Cleaned • High Protein

Choose Your HealEx Channa For This Recipe

Whether you prefer large creamy Kabuli chickpeas, rustic desi Naatu channa, or high-fibre Black channa, HealEx brings you unpolished, premium pulses packed for pure home cooking.

Large & Creamy

HealEx Kabuli Channa (White Chickpeas)

Large, soft, and buttery white chickpeas — the gold standard for Amritsari Chole, hummus, salads, and curries.

Shop White Channa

Authentic Desi Taste

HealEx Naatu Channa (Desi Brown Chickpeas)

Traditional country brown chickpeas with an earthy aroma and firm bite — ideal for Sundal, spicy Andhra gravies, and Kadala curry.

Shop Naatu Channa

High Fibre & Protein

HealEx Black Channa (Kala Chana)

Whole black chickpeas rich in dietary fibre and plant iron — perfect for Kerala Kadala curry, gym chaat, and Navratri prasad.

Shop Black Channa

Ingredients

11 items for 4 servings

Serves 4

⚖️

Kitchen Measurement Guide (Grams & Spoons):

All ingredients are listed in exact grams for precision: 1 tablespoon (tbsp) = ~15 grams (or 15ml) | 1 teaspoon (tsp) = ~5 grams | 1 cup raw millets/channa = ~200 grams.

HealEx Naatu Channa (Desi Brown Chickpeas)
250g (1.5 cups raw) Shop
Onions (finely chopped)
150g (2 medium)
Tomatoes (chopped)
150g (2 medium)
Poppy seeds (Gasa gasalu) & Dry Coconut (Kobbari)
15g each (1 tbsp each)
Ginger-garlic paste
25g (1.5 tbsp)
Coriander seeds, Cumin seeds, Cinnamon, Cloves
5g each (1 tsp each)
Guntur Red Chilli Powder
10g (1.5 tsp)
Turmeric powder
3g (0.5 tsp)
Curry leaves & Fresh Coriander
2 sprigs
Cooking Oil
35ml (2.5 tbsp)
Salt
to taste

Method & Step-by-Step Instructions

Follow each step carefully for the authentic aroma and taste

1
Soak HealEx Naatu Channa overnight for 8 hours. Pressure cook with 3 cups water and 1 tsp salt for 5 whistles until soft.
2
Lightly roast poppy seeds, dry coconut pieces, coriander seeds, cumin, cinnamon, and cloves. Grind to a fine paste with 3 tbsp water.
3
Heat oil in a kadai or pressure cooker. Add curry leaves and onions; sauté until onions turn translucent and light golden.
4
Add ginger-garlic paste and sauté for 2 minutes. Stir in chopped tomatoes, turmeric, and Guntur red chilli powder; cook until tomatoes soften.
5
Add the ground masala paste and cook on medium flame for 3-4 minutes until oil separates.
6
Add the cooked Naatu channa along with its water. Simmer on medium-low flame for 10-12 minutes until gravy reaches thick, luscious consistency.
7
Garnish with freshly chopped coriander. Serve hot with Ragi Sankati, rice, poori, or chapati.

Community

No public notes yet — be the first to share how you cooked this.