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Home » CHUTNEY » Kadalai paruppu chutney recipe, chana dal chutney

Kadalai paruppu chutney recipe, chana dal chutney

January 4, 2016 by Raks Anand 7 Comments / Jump to Recipe

kadalai-paruppu-chutney-recipe
Chana dal chutney or kadalai paruppu 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.

I 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-recipe

kadalai-paruppu-chutney-recipe
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Kadalai paruppu chutney

Chana dal chutney or kadalai paruppu chutney with tomato, red chilli and asafoetida along with chana dal, makes a great accompaniment for idli dosa.
Course Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Cup measurements

Ingredients

  • 4 tbsp Chana dal / Kadalai paruppu
  • 1 Tomato small
  • 7 Red chillies
  • 2 tbsp Coconut grated
  • 1 pinch Asafoetida
  • 2 tsp Oil
  • Salt - As needed

To temper

  • 1 tsp Oil
  • ½ tsp Mustard
  • 1 tsp Urad dal
  • 1 sprig Curry leaves

Instructions

  • Fry chana dal, red chillies, asafoetida in a tsp 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.

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 :

    1. Fry chana dal, red chillies, asafoetida in a tsp of oil until golden. Transfer to a plate and add cubed tomato.Step 1 kadalai paruppu chutney
    2. Once tomato is soft, transfer to a plate and let all the ingredients cool down.Step 2
    3. First powder red chilli, chana dal, asafoetida with salt and coconut. Later add tomato and little water.Step 3
    4. 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.Step 4

The chutney has a nice chana flavour and goes well with idli dosa. Pour it over the idlis, dunk it and enjoy.
kadalai-paruppu-chutney

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Filed Under: CHUTNEY, SIDE DISH FOR IDLI / DOSA

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Reader Interactions

Comments

  1. kirti sharma

    January 4, 2016 at 11:28 am

    Hi! please let me know that for how much time we need to soak chana dal in water for this chutney?

    Reply
  2. reshmi

    January 4, 2016 at 12:54 pm

    no soaking is needed I thnk..as its frying.

    Reply
  3. Raks anand

    January 4, 2016 at 1:08 pm

    Yes, Reshmi is right. We are roasting and grinding, so no need to soak.

    Reply
  4. Shamee S

    January 5, 2016 at 1:23 am

    super..will try soon…

    Reply
  5. Traditionally Modern Food

    January 5, 2016 at 3:48 am

    Nice color perfect for breakfast..yum

    Reply
  6. Rama Balaji

    March 17, 2016 at 1:18 pm

    Thanks for sharing no onion no garlic chutney will try soon and post my feed back. Sound very tasty

    Reply
  7. Hema

    May 25, 2017 at 9:37 am

    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.

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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