Kadle uddina bele chutney Recipe - Chana dal Chutney - Kadalai Paruppu Chutney

Chanadal Chutney is a Popular South Indian Chutney Recipe.This Chutney is a Great Accompaniment for idli,dosa,Chapathi,Rava Idli, Mysore Masala Dosa,Neer dosa & Biyyam Rava Upma.   Chana dal is called Kadle Bele in Kannada & Kadalai Paruppu in Tamil.This Chutney is a No onion & No Garlic Chutney.This Chutney is Easy to make & we will see the preparation of this Chutney.

Kadle Uddina Bele Chutney

 Prep Time :  5   min. 

Cook Time : 7 - 8   minutes.

Recipe Category: Side Dish

Recipe Cusine :South Indian

Serves: 2.

Ingredients

Chanadal - 2 tbsp.
Urad dal - 1 tbsp.
Red Chillies - 4.
Coconut(grated) - 1/2 Cup.
Salt - To Taste.
oil - 1 tsp.

To Temper

Oil - 1 tsp.
Mustard seeds - 1/2 tsp.
Urad dal - 1 tsp.
Red chillies - 1.
Hing - 1/8 tsp.
Curry leaves - 1 Sprig.

Preparation

Grate the Coconut & keep it ready.

Method

• Heat 1 tsp of oil in a Pan, add chanadal,urad dal & Red Chillies.Saute till the dal's turn Golden Brown Colour. Cook in Medium Low flame.

• Then add Coconut, give a quick Mix.Switch off the flame.Coconut gets Cooked in a heat of the kadai. 
• Grind everything into a smooth paste,  with needed salt  & water to get chutney Consistency.

• Heat the oil, add mustard seeds when it splutters add urad dal,Red chillies,Hing & curry leaves.When dal turns Golden brown colour, switch off the flame & Immediately Pour the tempering over the chutney. Now the Chutney is Ready to serve.                              

 Notes

• Adding Urad dal to the tempering gives crunchy taste to the chutney.
• you can also add Equal Proportion of Urad dal & Chanadal to make this  chutney.
• you can add handful of coriander leaves while adding coconut & switch off the flame, both coconut & Coriander leaves gets cooked in heat of the Pan, then grind into a smooth paste.