Saturday 30 November 2019

Kadalai Paruppu Chutney/BengalGram Dal Chutney/Channa Dal Chutney [No Onion/No Tomato]

Today, I am sharing a simple, divine and tasty chutney made with very few basic ingredients available at home. With onion price sky rocketing in India[Chennai], I thought of coming up with a side dish for idlis and dosas that taste yummy, without onions and tomatoes. Do try out this simple and delectable kadalai paruppu chutney and post your comments here. Meanwhile do check out other interesting and easy Chutney/Thogaiyal/Podi varieties here.

Here’s how to make Kadalai Paruppu chutney with step by step photos…

Kadalai Paruppu/Channa Dal
¼ cup
Dry Red Chillies/Kaindha Milagai
Grated Coconut/Coconut Pieces
½ cup
One small marble size ball
¼ tsp
As needed
Curry Leaves/Karuvepilai
1 tsp

For Tempering
1 tsp
Mustard Seeds/Kadugu
½ tsp
Urad Dal/Ullutham Paruppu
½ tsp
Curry leaves/Karuvepilai
Preparation Time: 10minutes                                   Course: Side dish
Cooking Time: 10 minutes                                         Cuisine: Indian
Author: Priya Anandakumar


Heat 1 tsp of oil in pan, add kadalai paruppu/channa dal and roast until the dal turns to golden brown. Make sure you keep mixing to avoid burning of dal. Transfer the dal to a plate.

In the same pan add dry red chillies, curry leaves and roast until the curry leaves turn crispy and switch off the stove. Transfer it to a plate.

Now add roasted channa dal, red chillies, curry leaves, tamarind, salt, coconut , asafoetida/perungayam to the mixer.

Grind everything really well to a fine paste with required amount of water and transfer it to a bowl.

Heat 1 tsp of oil in a kadai, splutter mustard seeds, add urad dal, curry leaves and fry for 20-30 seconds or until the dal changes to golden brown color and switch off the stove.

Add the tempering to the chutney and adjust the consistency of the chutney as per your requirement.

Yes, healthy and very tasty chutney is ready to be enjoyed. Serve it with steam cooked idlis, dosas, uthappam, paniyaram etc.

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Have a great day and enjoy.

Until then I am signing off…

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Priya Anandakumar