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
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
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In a pan or kadai, add oil.
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When oil is hot, add kadalai paruppu.
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Saute lightly.
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Add dried chilli and garlic.
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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.
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Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.
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Add asafoetida.
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Once the tamarind water becomes thick ( almost half its quantity ).
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transfer the content to mixer grinder or food processor.
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To this, add the coconut and required salt.
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Add required water and grind to a smooth paste.
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Transfer to a bowl and keep aside.
To prepare temperings / Tadka / Thallippu
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In a small kadai, add 2 tbsp oil.
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When oil is hot, add the mustard seeds. When they splutter, add the urud dal.
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Add curry leaves.
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Fry til dal becomes light brown and add this temperings to the chutney.
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Mix this tempering
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Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.
Recipe Notes
Check the below notes