Coconut & Roasted Chana Dal Chutney

Recipe by
Total Time:
30 mins
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

Rate This Recipe

Ingredients

  • 1 cup - roasted channa dal (putnala pappu)
  • 1/3 cup - sesame seeds)
  • 1/2 cup - coconut (fresh or dry)
  • 2 tbsp - channa dal
  • 2 tbsp - urad dal
  • 1.5 tbsp - fenugreek seeds
  • Green chillies - to taste
  • 1 tbsp - oil
  • Tamarind pulp
  • 1/2 tsp - sugar
  • A pinch - asafoetida
  • For Seasoning:
  • 1 tbsp - oil
  • Asafoetida - a pinch
  • A few - cumin seeds
  • A few - mustard seeds
  • 1 - red chilli
  • A few - curry leaves or coriander leaves

How to Make Coconut & Roasted Chana Dal Chutney

  • Heat oil and fry the dals, fenugreek, sesame seeds, roasted channa dal, chillies and coconut.
  • Remove from fire and grind with the tamarind pulp, sugar and salt.
  • Add water as required.
  • Transfer the chutney into a serving tray.
  • Add the mustard and cumin seeds to the hot oil. When the mustard seeds pop, add asafoetida and turn off the eat.
  • Add red chillies and curry leaves to the seasoning.
  • Add this to the chutney.
  • Served with dosa, idli, masala vada or rice.

EXPLORE CATEGORIES