Kadalai paruppu chutney recipe, chana dal chutney

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😊.

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4.50 from 2 votes

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

1x2x3x

Cup measurements

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

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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.

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How to make kadalai paruppu chutney :

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

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