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.

By Sanjeev Kapoor 05 Apr 2024| Updated On14 Jul 2024 09:39 ISTin Recipes Pickle Jams Chutneys

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Kadalai Paruppu Chutney 1 — Kadalai Paruppu Chutney

Main ingredients	Split Bengal gram (chana dal)
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

Ingredients

Method

1.Heat 2 tbsps oil in a non-stick pan, add chanadal 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 chanadal, coconut, ¾ cup water and grind to fine chutney. Transfer in a bowl.

6.Heat coconut oil in a pan. Add uraddal, 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.

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