Kadalai Paruppu Chutney

South Indians are expert at making a variety of chutneys and this is just one of them. It is cooked before it is ground and has a taste that is simply delectable. Easy and quick to make you can serve it with any dosa or idli, medu vada or uttappa and enjoy.

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Kadalai Paruppu Chutney 1

Kadalai Paruppu Chutney

Main ingredients

Split Bengal gram (chana dal), Garlic, Onion, Tomato,Tamarind, Scraped fresh coconut, Coconut oil, Split skinless black gram, Mustard seeds, Curry leaves

Cuisine South Indian
Course Chutney
Prep time 5-10 minutes
Cook time 10-15 minutes
Serve 4
Taste Savoury
Level of cooking Easy
Others Veg



·         1½ cups split Bengal gram (chana dal)

·         3 tbsps oil

·         10-12 garlic cloves

·         2 medium onions, quartered

·         1 medium tomato, quartered

·         1 lemon sized tamarind ball

·         Salt to taste

·         ½ cup scraped fresh coconut

·         1½ tbsps coconut oil

·         2 tsps split skinless black gram (dhuli urad dal)

·         1 tsp mustard seeds

·         A sprig of curry leaves

·         Dosa for serving




1.      Heat 2 tbsps oil in a non-stick pan, add chana dal and sauté till golden brown. Transfer into a bowl.

2.      Heat remaining oil in the same pan, add garlic and onions and sauté for 2-3 minutes.

3.      Add tomato and tamarind and mix well. Cook for 2-3 minutes.

4.      Add ½ cup water and mix well. Add salt and mix. Take the pan off the heat and allow to cool.

5.      Transfer this mixture into a grinder jar, add roasted chana dal, coconut, ¾ cup water and grind to fine chutney. Transfer in a bowl.

6.      Heat coconut oil in a pan. Add urad dal, mustard seeds and once the mustard seeds start to splutter, add curry leaves and mix well.

7.      Add this tempering to prepared chutney and mix well.

8.      Serve with dosa.