Kadalai parupu/Channa dhall chutney




Kadalai parupu – 1/4 cup

Coconut – 2 tsp

Onion – 1

Tomato – 1

Red chillies – 3 to 4

Ginger – A small piece

Asafoetida –  A pinch

Tamarind paste – 1 tsp

Salt to taste


Fry the channa dhall in a tawa for few minutes. Make sure it does not get burnt.  Then, in a separate tawa, add oil.  Add asafoetida, red chillies, onion, tomato, ginger one by one.  Saute until it becomes soft and add tamarind paste, add salt.  Now once this is done, switch off the flame and allow it to cool.  Grind the roasted channa dhall along with the onion-tomato mix along with coconut.  Goes well with idly, dosa, and rice (serve with sesame oil).