This is the most popular and preferred chutney in Andhra for most of the breakfast recipes like Idly, Dosa, Pesarattu, Upma, and Pongal. It’s amazing how bringing a few ingredients together creates such flavor.
Course Chutneys
Cuisine Andhra cusine
Keyword chutney, coconut chutney, dal chutney, putnala chutney, roasted chana dal
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Author Sowji'sKitchen
Ingredients
To Be Ground
1/2cuproasted chana dal
2tbspgrated coconut or desiccated coconut
2 or 3green chilies
1tspcumin seeds
4tbspwater
For Tempering Chana Dal Chutney:
1/2tspoil
1/2tspmustard seeds
1/2tspurad dal
1/2tspchana dal
1/2tspcumin seeds
1red chili
FewCurry leaves
Instructions
Take1/2 cup chana dal, 2 tbsp grated coconut , 3 green chilies, 1/2 tsp cumin seeds and salt as required in a chutney grinder jar.
Add 4 to 5 tbsp water and grind to a smooth chutney.
Remove the chutney in a small pan or bowl.
In another small pan or tadka pan, heat 1/2 tbsp oil.
Add mustard, urad dal, chana dal, red chili and fry 2 mins
Then add the curry leaves.
Saute till the curry leaves become crisp.
Pour the entire tempering ingredients along with the hot oil in the chutney.
Stir very well and serve roasted chana dal chutney with idli, medu vadai or dosa or any south indian tiffin breakfast.