Friday, April 24, 2020

Chana Dal Chutney | Kadalai Paruppu Chutney

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 !!! Now it's check out how to make this chutney.

Chana Dal Chutney

Preparation Time : 5 mins | Cooking Time : 10 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Chana dal Chutney,Kadalai paruppu Chutney, Thin Chutney,Thanni Chutney,Side dish for idli, side dish for dosa, Kadalai Paruppu chutney, a flavorful and delicious chutney made from chana dal and coconut.
Ingredients
Chana dal - 1 tbsp
Coconut(grated) - 1/3 cup
Red chili - 3 
Garlic - 2 
Tamarind - a small piece
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

Procedure
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,garlic & tamarind 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 idli and dosa.For more breakfast item, check out here or looking for more idli dosa side dish, check out here 
Notes:
  • Make sure to roast the chana dal dark brown without burning.
  • 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.
Color of the chutney depends on the chili, see how the color looks bright when i use bright red chili on the other day!!!


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