Kadalai Paruppu chutney, a flavorful and delicious chutney made from chana dal and coconut. If you're looking for some "Thanni Chutney"("Thanni" in tamil means water, here in the context, it's watery/thin) as side dish for idli or dosa, then this would be apt chutney.
There are days that i love to pair my idli and dosa dishes with this kind of thin chutney instead of thick chutney. To me, i like thick chutney better when there is sambar also along side. Anyone like me??
This chana dal chutney is my recent favorite one and have been making this repeatedly for past few months. You might knew this already if you have followed my IG page where i share my daily meal platter.
Roasted chana dal gives such a wonderful flavor to this chutney and it tastes almost similar to the red chutney serve in road side idli/dosa shop. The flavor of the chutney is mainly from the roasted dal, so make sure to roast the dal in medium flame until it reaches dark brown without getting burnt. That's is the key to deliciousness here !!
Next, to get a bright chutney color, use kashmiri chilies instead of regular chili. Also sometimes, i would like to add 1/2 of tomatoes instead of tamarind for tartness in the chutney. It gives bright color and different flavor.
Here in this post, I have shared pictures of chutney using all the combinations that i have mentioned above. So you will get the idea of how it looks. Now it's time to check out how to make this chutney. Now let's see how to make this delicious chutney.
Chana dal chutney with tamarind and red chili
Chana Dal Chutney | Kadala Paruppu Chutney
Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Chana dal - 1 tbsp
Coconut(grated) - 1/3 cup
Red chili - 3
Garlic - 2
Tamarind - a small piece(see notes)
Salt - to taste
Water - as needed
Oil - 1 tsp
To Temper
Sesame oil - 1/2 tsp
Mustard/Urad dal - 1/4 tsp
Pearl onion(finely chopped) - 1
Curry leaves - few
Chana dal - 1 tbsp
Coconut(grated) - 1/3 cup
Red chili - 3
Garlic - 2
Tamarind - a small piece(see notes)
Salt - to taste
Water - as needed
Oil - 1 tsp
To Temper
Sesame oil - 1/2 tsp
Mustard/Urad dal - 1/4 tsp
Pearl onion(finely chopped) - 1
Curry leaves - few
In this picture, i have used red chili and tomatoes
Heat a kadai with 1 tsp of oil and add the chana dal, roast till it's dark golden brown.
Transfer into mixie jar and let it cool a bit, in the meantime, add red chili(use kashmiri chili for bright red color) ,garlic & tamarind(see the second note for variation ) in the same kadai and roast till the chilies are puffed up. 
Grind the dal into coarse powder and then add the roasted chili,garlic,& tamarind and coconut.
Next add salt & grind into coarse mixture then add the water and make it as smooth paste.
Heat the kadai with oil and temper the ingredients listed under "To Temper".Let the onions become translucent and then keep the flame in low and add 1/2 cup of water.
Add the chutney into it and mix it well. Let the chutney be in heat for a min or two in low flame or until steam comes through it. No need to boil. 
Tasty Chana dal chutney / Kadala Paruppu Chutney is ready. It tastes good with both idli and dosa.
Tasty Chana dal chutney / Kadala Paruppu Chutney is ready. It tastes good with both idli and dosa.
Related : More Side dishes for idli and dosa
Chana dal chutney with tamarind and red chili
- Make sure to roast the chana dal dark brown without burning.That's the key to flavor.
- Instead of tamarind, you can use 1/2 of tomato too for tartness and it gives bright color too.
- The chana dal makes the chutney stick into the bottom of the hot pan, that's the reason, after tempering, the water is added into the pan before adding the chutney.
- Don't let the chutney to boil, it becomes thick and look like porridge(unless that's what you're looking for)
- I prefer my chutney to be thin, so just keep it in the flame in a min or two until the chutney is slightly warm.
- More time on the heat makes the chutney thick which i don't like it.
- Sesame oil for tempering give nice flavor to the chutney.
See how the color looks bright when i use kashmiri red chili on the other day!!!
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