Kadalai paruppu chutney
Easy, delicious chutney to go with anything!
- For the Chutney
- Kadalai paruppu/Channa dal – 2 tbsp
- Grated Coconut – 1 whole coconut
- Whole dry red chillies – 5 you could substitute green chillies instead
- Curry leaves – from 2 stems
- Urad dal – 1 tbsp
- Ginger – 1 inch piece peeled and chopped
- Tamarind – ¼ tsp sized
- Salt to taste
- Oil – 2 tbsp
- For the Tempering
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Urad dal – 1 tsp
- Curry leaves – 1 stem
- Asafoetida – a pinch
Heat a pan. Add 2 tbsp oil. When the oil is hot, add urad dal and channa dal and fry for 1-2 minutes on low to medium heat. Add chillies and curry leaves and fry for a minute. Add grated coconut, chopped ginger and tamarind and fry on low heat till the coconut is nicely roasted – about 3-4 minutes. Switch off. Cool, add salt and grind adding water as necessary to your desired chutney consistency.
To the same pan add 1 tbsp oil. When oil is hot, add mustard seeds, urad dal, curry leaves and asafoetida. When the dal turns golden, remove from heat pour the mixture over the ground chutney and mix well. Serve with idli, dosai or upma.