We have idlis and dosas at least 2 or 3 times in a week, either with sambar or chutneys, the most common ones being the tomato and coconut chutneys. But we also make other chutnies with coriander, mint, onions and even with other vegetables like carrots, cabbage and chayote. Today's chutney is made with chana dal/ kadala paruppu/ bengal gram along with some coconut and onions and spiced up with some dried red chillies. This is a very easy one and goes very well with both idlis and dosas and adais too..
Need To Have
- Kadala Paruppu/ Chana Dal - 3 tablespoons
- Onion - 1 medium, chopped
- Dried Red Chillies - 2
- Grated Coconut - 2 tablespoons
- Tamarind - small marble size
- Mustard Seeds - 1/4 teaspoon
- Urad Dal/ Husked Black Gram - 2 teaspoons
- Asafoetida - 1/8 teaspoon
- Curry Leaves - 6
Method
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Heat 1/2 teaspoon of oil and roast the chana dal and red chillies, remove and keep. Add some more oil, add the onions and saute till pink and remove.
Grind the roasted chana dal, red chillies, onions along with the coconut and tamarind, salt and water to a coarse paste.
Heat some oil, add the mustard and urad dal, when it starts spluttering add the asafoetida and curry leaves, mix for a few seconds, remove and add to the ground chutney.
Note
You can increase the tamarind a little more and have this chutney mixed with some rice too.
The red chillies that I had were too spicy, if not we can add more chillies and the chutney gets a nice orange color.
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