Kadalai paruppu chutney or chana dal chutney with tomato, red chilli and asafoetida along with chana dal, makes a great accompaniment for idli dosa.

This kadalai paruppu chutney is a simple and easy No onion no garlic one with chana dal, tomato, red chilli as main ingredients.
When I asked my MIL a chutney different from the one I usually make, she told to try this.
I already made this twice. Perfect to go with idli dosa. We had with idli and Aj had it with dosa, both tasted good.
Love watery yet creamy chutney instead of thick paste like chutneys. And this is the perfect one I can vouch for.
I love peanut chutney the best, this comes next. It has got a lovely colour. If you can, use baydige chilli or kashmiri red chilli for bright red colour.
I am sure everyone back to their routine after the holiday season😀. Last year went off really fast for me and looking forward for this New Year with new hopes😊.
Kadalai paruppu chutney
Ingredients
- 4 tablespoon Chana dal / Kadalai paruppu
- 1 Tomato small
- 7 Red chillies
- 2 tablespoon Coconut grated
- 1 pinch Asafoetida
- 2 teaspoon Oil
- Salt - As needed
To temper
- 1 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 sprig Curry leaves
Instructions
- Fry chana dal, red chillies, asafoetida in a teaspoon of oil until golden. Transfer to a plate and add cubed tomato.
- Once tomato is soft, transfer to a plate and let all the ingredients cool down.
- First powder red chilli, chana dal, asafoetida with salt and coconut. Later add tomato and little water.
- Grind to slightly coarse paste, not too coarse. Just make sure its not too smooth. Adjust water consistency. Temper with the items given under ‘To temper’ table and mix with chutney.
Video
Notes
- Chana dal should be more and tomato should be very less. Coconut can be adjusted as per your wish.
- In case you do not have tomato, you can add a pinch of tamarind too.
- You can add one garlic flake to this, fry in oil and add.
- This can be made without coconut too, add little more chana dal.
How to make kadalai paruppu chutney :
- Fry chana dal, red chillies, asafoetida in a teaspoon of oil until golden. Transfer to a plate and add cubed tomato.
- Once tomato is soft, transfer to a plate and let all the ingredients cool down.
- First powder red chilli, chana dal, asafoetida with salt and coconut. Later add tomato and little water.
- Grind to slightly coarse paste, not too coarse. Just make sure its not too smooth. Adjust water consistency. Temper with the items given under ‘To temper’ table and mix with chutney.
The chutney has a nice chana flavour and goes well with idli dosa. Pour it over the idlis, dunk it and enjoy.
kirti sharma
Hi! please let me know that for how much time we need to soak chana dal in water for this chutney?
reshmi
no soaking is needed I thnk..as its frying.
Raks anand
Yes, Reshmi is right. We are roasting and grinding, so no need to soak.
Shamee S
super..will try soon...
Traditionally Modern Food
Nice color perfect for breakfast..yum
Rama Balaji
Thanks for sharing no onion no garlic chutney will try soon and post my feed back. Sound very tasty
Hema
I guess coconut is the secret ingredient that gives taste for this chutney. I tried without it and it didn't turn out great. Will try with coconut next time.