Kadala paruppu Chutney | South-Indian Chutney Recipes

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Split Chikpeas Chutney

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 3
  • Difficulty: easy
  • Recipe type: Chutney/Idly-Dosai Dip/Condiment

Ingredients:

  • Shredded coconut/thengai thuruval- 3/4 cup
  • Chanadal/kadala paruppu – 2 tblspn
  • Dry whole red chillies/varamilagai – 3 (consider size and adjust accordingly)
  • Salt to taste
  • Water – 1 cup
  • *** To Temper ***
  • Oil – 3 tsp (I used sesame oil)
  • Mustard seeds/kadugu – 1 tsp
  • Urad dal – 1 tsp
  • Curry leaves – 1 string
  • Small onions(shallots)/chinna vengayam – 5 (consider size and adjust accordingly. Can use big onions if you don’t have small onions)

Kadala paruppu Chutney – Sidedish for Idli-Dosai

 

 

 

Kadalai paruppu chutney or Chana dal chutney is my dad’s favorite. You won’t be knowing how many idlies and how many dosas you are stuffing in if you are having this kadalai paruppu chutney as your dosa/idly dip Open-mouthed smile. Were you with me when I announced the project Coconut Chutney 101 (CC 101) in GoJingalala? I am adding this chanadhal chutney as a first entry to this project. Like how I mentioned in the prologue of MY Madurai chutney recipe, I really admire the variety of twists and tweaks one could make with coconut as the main ingredient in making chutneys. So I announced this project “CC 101” even before I started working on it Hot smile. This recipe is from my grandma’s kitchen (dad’s mom). So let’s now check on how my grandma makes kadalai paruppu chutney (chanadal chutney).

 

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How to make Kadalai Paruppu Chutney | Chanadal Chutney – with step by step pictures

[All the images can be enlarged if Clicked]

Step 1.
Set ready all the ingredients on the kitchen table. Peel, wash and finely chop small onions.

kadalai paruppu chutneytamilnadu chutney recipes

 

Step 2.
Dry roast kadalai paruppu/chana dal in medium flame with 2 drops of oil. Roast them until you get nice smell and color changes to dark orange. [Roasted paruppu/dal should be in dark orange and not in brown]

kadalai paruppu chutneythengai-chutney-1

 

Step 3.
Dry roast red chillies.

south indian chutneytamilian chutney
[Important note: I realized that 3 long chillies is enough for my chutney. So neglect the chilli count in the picture]
Step 4.
Now let the roasted dal and chilli rest for few minutes before grinding. When they cool down to room temperature, grind together the coconut, roasted chillies, chanadal/kadalaiparuppu with 1/4 cup of water and little salt.

tamilnadu chutneyindian chutney varieties

Grind it little coarse but not too coarse.

thengai-chutney-varieties-1

 

Step 5.
Heat a dry wok in high flame and add 3 tsp of oil. When the oil is nicely hot add mustard seeds.

kadala paruppu chutney recipekadalai paruppu chutney

 

Step 6.
Once the mustard seeds completely splutter, add urad dal. When the urad dal tries to turn brown add chopped onions and curry leaves.

channadal chutneysplit chana dal chutney

 

Step 7.
Saute in medium flame until onions turn translucent and crispy. Add the ground chutney. Switch off flame.

coconut chutney twistssigappu thengai chutney

 

Step 8.
Add 3/4 cups of water and mix well.

chutney varietieskadalaiparuppu chutney

 

Step 9.
Check Salt. Mix them nicely so that no lumps are gathered. We need it little watery.

channadhal chutneydosa dip

 

Step 10.
Serve with hot idlies/dosa.

 

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3Ts [ Tips | Tricks | Tactics ] for making Kadalaiparuppu/Chanadal Chutney

  1. Since kadalai paruppu / Chanadhal is a thickening agent, the chutney will turn lumpy if you forget to switch off the stove after pouring the chutney in the stove. So take care to mix immediately with water.
  2. Kadalai paruppu chutney tastes best when they are watery. So have the chana dal chutney consistency little watery.
  3. I prefer not to store them in refrigerator. I use this kadala paruppu chutney immediately after preparing. If you store this chutney in refrigerator, use them within 20 hours. When you reheat, it will tend to thick, so heat it in very low flame and switch off once they are warmed up. Also, the original chutney’s taste will not be retained if you reuse after storing in refrigerator.
  4. Small onions are the real kick-factor for this recipe. Do add them for sure. If you don’t have shallots/small onions you can use finely chopped big onions but have to compromise on the taste.

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Wow… look at the beauty of how the mustard seeds are scattered. At home, when Amma makes this kadalai paruppu chutney (chana dal chutney), I used to chase these floating mustard seeds with the spoon and enjoy them with the idlies. I will leave others with no clue that the chutney was even tempered with mustard seeds Rolling on the floor laughing . Like I mentioned in the 3Ts section above, onions are the kick factors. Normally these onions and the urad dal settle down at the bottom of the chutney bowl. So forget not to mix well during every serve. When you feel the onions for every bite of the idly/dosa you’ll realize that you are not to be blamed for the intake of the 4+ or 5+ or 6+ or 7++ idlies/dosas. Blame the small onions Open-mouthed smile

 

Mangala from cooking.jingalala.Org
Eat Well!

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Dear Readers,
Sure the recipe tastes far great than the pictures shown. To show you the process in making the recipe with step-by-step pictures and to show you the outcome of the recipes with some cool photographs, I spend quite a lot of time in photographing it without minding the food getting dry or limp or not-so-hot-enough for us to eat (or sometimes without minding that we are hungry :)

But your comments can make me forget all my tiresome efforts I spend in deciding, preparing, cooking, shooting and composing a recipe post just for you! If you find the recipe useful please leave us a comment. I would also like to know if you tried the recipe and if the recipe came out well. Even if it didn’t, tell me that. I can guess or figure out what might have gone wrong or if I missed out to put any essential points in my recipe post. You can share the pictures of the tried recipes in our Facebook page or you can e-mail us!

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  • Dhivya

    Looks yummmyyyy .. Will try soon and let you know :D

    • http://cooking.jingalala.org Mangala

      Sure do it Dhivi :)

  • Dhivya

    Hey Meena,

    I tried this and it came out good :) But unfortunately i didn’t have chinna vengayam that day :(

    I used to make the same type of chutney with channa dal+ moong dal. That tastes good too :)

    Expecting many more chutney recipes :)

    • http://cooking.jingalala.org Mangala

      Dhivya, I owe you for all your comments. Would you mind spending time to send me the recipe for that moong dal chutney.

      hey and sure! Many chutney recipes are there in my drafts. Will compose and publish them soon. :)

  • sowmya

    Hi, I tried this today and my husband loved it very much. Normally, he do not try any new food. I gave it saying coconut chutney. By tasting it he found the different taste and appreciated very much. thank you.
    Thanks,
    Sowmya

    • http://cooking.jingalala.org/ Mangala Meenakshi

      Girl you’ve got tricks too :) Good to hear your husband liked your new kadala paruppu chutney recipe sowmya!

  • maheswari

    Hi, I tried this chutney, it came out really well. I accept that this finely chopped small onions are the real culprits which makes the chutney yummy…………. now i am adding more chopped small onions to make it more yummy……. yummy………as my kid says, yummy…..yummy…..mummy…..

    • http://cooking.jingalala.org/ Mangala Meenakshi

      :D :D :) :) It’s so lovely to read your kid’s comment Mahesh!

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