Goan Style Chana Ros | Chanyacho Ros | Restaurant Style Chanyachi Bhaji | No onion no garlic | Dried white peas curry | Konkani Vatana Coconut Curry | Chana Tonak Vegan recipe with detail step by step instructions and a video. Chana Ros or Chanyacho Ros is an authentic and traditional Goan curry made from dried white peas or vatana. It is a slightly spicy coconut based gravy. The name is based on the Konkani words ‘chane’ meaning vatana and ‘ros’ meaning a coconut based gravy. Thus, the name ‘chanyacho ros’.
Versions of Goan Chana Ros
Various restaurants and Goan homes have their own family version of making chana ros. The recipes are quite similar with minor variations. The chana ros or tonak available in cafes and eateries sometimes has a little onion added and is served with hot fresh Goan pao. This combination is famously known as chanyachi bhaaji with pav and is very popular. This same chana curry is also served along with ‘patal batatachi bhaji’ and pav and is called as ‘mix bhaji pav’.
The chana ros made in Hindu households does not have onion in the recipe. It is a no onion no garlic recipe which is mostly made during pure vegetarian days. This type of chanyacho ros is frequently made during Ganesh Chaturthi and other religious ceremonies and festivals. It is mostly eaten with steaming hot white rice or pooris. In our home, we make this recipe sometimes on a Monday when we consume only vegetarian food. I have shared this no onion no garlic recipe of chanyacho ros in this post.
How to serve Chanyacho Ros?
In my house, we eat chana ros with plain white rice. Alternately, it can also be served with rotis, pooris or pav. This recipe can also be paired up with our patal batatachi bhaji and pav and served as mix bhaji.
You can also check out our other famous Goan bhaji pao combos like Tomato Salad Bhaji, Alsande Tonak and Patal Batata Bhaji.
Check out more traditional and authentic Goan recipes on our youtube channel Bhukkad Recipes. Do not forget to like, share and subscribe!!
- ½ cup white dried peas (vatana) soaked for 8 hours or overnight
- 1 cup fresh grated coconut
- 2 red chillies
- 2 cloves
- 4 peppercorns
- small piece of cinnamon
- 1½ Tsp coriander seeds
- ½ Tsp turmeric powder
- 1 Tsp jaggery
- 1 Tsp mustard seeds
- ⅛ Tsp asafoetida powder
- 10 – 12 curry leaves
- small ball of tamarind
- salt as per taste
- coconut oil
- Drain the water from the soaked vatana and wash them once.
- Add the vatana to a pressure cooker. Add salt and water. Cook for 2 whistles or till soft.
- Heat little oil in a pan. Add cloves, peppercorns, cinnamon, red chillies and coriander seeds.
- Fry for 2 – 3 minutes or till they give out an aroma. Transfer to mixer jar.
- To the same pan, add coconut. Roast the coconut till brown.
- Add turmeric powder and mix well. Roast the coconut for 2 minutes. Turn off the flame. Let it cool down.
- Add the coconut to the spices in the mixer jar. Add tamarind and water. Grind into a fine paste.
- Heat oil in a pan. Add mustard seeds. Let them splutter.
- Add asafoetida powder and curry leaves. Fry for 30 seconds.
- Add the pressure cooked vatana and coconut paste made in step 7 above. Mix well.
- Add water as needed to adjust the consistency of the gravy. Add jaggery. Add salt as per taste. Mix well.
- Bring it to a boil and turn off the flame.