Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney is an easy chutney which goes well with hot idlis, dosa, oothappam etc.

Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney can be made in two ways. One with tomato and without tomato. Here I have shown the one without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help. You can adjust the consistency of this chutney as your wish ans either way it tastes too good. There is also another quick variety of garlic chutney that too doesnt require any vegetables other than garlic and I will post that recipe soon.

When I started preparing this chutney, I am out of my tomatoes and to compensate, added tamarind. Also here, I have added tamarind pulp instead of whole tamarind. This chutney turned out really awesome and I can bet you, you will definitely have 2 or more idlis if this kadalai paruppu chutney | Chana dal chutey is your side dish.

We South Indians always love to have our idli or dosa with chutneys and so we try different varieties of chutneys. Below are some of my chutney recipes, you can find in this site.

• Spicy Onion Chutney
• Onion Tomato Chutney
• Varamilagai Chutney
• Coriander Chutney
• Coconut Chutney
• Pottukadalai Chutney without coconut
• Ground nut Chutney
• Mint Chutney ( pudhina thuvayal )

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable Recipe of Kadalai Paruppu Chutney | Chana Dal Chutey

Print

Kadalai Paruppu Chutney | Chana Dal Chutney

Cook Time

7 mins

Total Time

7 mins

 

Kadalai Paruppu Chutney | Channa dal Chutney is an easy chutney which goes well with hot idlis, dosa, oothappam etc. It can be made in two ways. One with tomato and without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help.

Course: Side Dish

Cuisine: South Indian

Keyword: Bengal gram chutney, chana dal Chutey, kadalai paruppu chutney

Servings: 4

Calories: 100 kcal

Author: Akila

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10 adjsut according to your spice level
• Garlic – 3 if using small, add 6 to 8
• Tamarind water – 1/2 cup from small gooseberry size tamarind
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Instructions

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

1. In a pan or kadai, add oil.
2. When oil is hot, add kadalai paruppu.
3. Saute lightly.
4. Add dried chilli and garlic.
5. Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.
6. Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.
7. Add asafoetida.
8. Once the tamarind water becomes thick ( almost half its quantity ).
9. transfer the content to mixer grinder or food processor.
10. To this, add the coconut and required salt.
11. Add required water and grind to a smooth paste.
12. Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

1. In a small kadai, add 2 tbsp oil.
2. When oil is hot, add the mustard seeds. When they splutter, add the urud dal.
3. Add curry leaves.
4. Fry til dal becomes light brown and add this temperings to the chutney.
5. Mix this tempering
6. Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Recipe Notes

Check the below notes 

Step by step instructions for Kadalai Paruppu Chutney | Chana dal Chutey

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10, adjsut according to your spice level
• Garlic – 3, if using small, add 6 to 8
• Tamarind pulp / tamarind water – 1/2 cup (taken from small gooseberry sized tamarind)
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

In a pan or kadai, add oil.

When oil is hot, add kadalai paruppu.

Saute lightly.

Add dried chilli and garlic.

Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.

Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.

Add asafoetida.

Once the tamarind water becomes thick ( almost half its quantity ).

transfer the content to mixer grinder or food processor.

To this, add the coconut and required salt.

Add required water and grind to a smooth paste.

Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

In a small kadai, add 2 tbsp oil.

When oil is hot, add the mustard seeds. When they splutter, add the urud dal.

Add curry leaves.

Fry til dal becomes light brown and add this temperings to the chutney.

Mix this tempering

Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

• I am adding the tamarind water here, so that ingredients gets soaked well and easy to grind without any tamarind remainings. You can either add directly while grinding or add a piece to dal while sauting.
• Also you can replace tamarind with tangy tomatoes (naatu thakkali).
• Prepare tempering with Nallennai always.