Kadalai paruppu chutney Kadalai Paruppu chutney or chana dal chutney is a popular side dish to idli and dosa in south Indian homes. It is my HB’s favorite chutney.  I normally prefer onion chutney  but do try other varieties as well. During my recent visit to India, my MIL prepared Kadalai Paruppu chutney and after having it, I realized how much I missed it. And now, it has joined to my list of chutneys to go for when there is a time constraint 🙂 Kadalai paruppu chutney Kadalai Paruppu chutney, though is had with idli and dosa, it really goes well with idli. It is easy to make and tasty as well. Kadalai Paruppu chutney with idli, podi and gingely oil is a combination that has to be tried at least once :). As I had mentioned above, even though it is popular in South Indian homes, I have never seen it served in restaurants!? (or I might not have recognized it when served ;)) Kadalai paruppu chutney The main ingredient in Kadalai Paruppu chutney, as the name suggests, is kadalai paruppu. As with all other tasty dishes, there is a slight drawback to this chutney as well, i.e., fat. Kadalai paruppu is one of the grams that is used to extract oil and hence the fat content. However, having tasty chutneys once in a while is a welcome relief to otherwise mundane dishes, what say? Do try this recipe in your home and share your thoughts.

Recipe type: Breakfast
Cuisine: Indian
Cook time: 
Total time: 
Serves: 3
  • Oil – ½ tbsp
  • Chana dal or kadalai paruppu – 2 tbsp
  • Shallots – 3 nos
  • Red chilli – 2 nos
  • Tomato – 1 no
  • Grated coconut – 1 tbsp
  • Salt as required
To temper:
  • Oil- ½ tbsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves – 5 nos
  1. Heat a flat pan with oil and add chana dal (kadalai paruppu). Stir for a minute and add roughly chopped shallots. Sauté well and add red chilli and chopped tomato.
  2. Add salt and sauté for couple of minutes.
  3. Allow them to cool and blend it along with grated coconut.
  4. Transfer the kadalai paruppu chutney to a serving bowl and do the seasoning. Enjoy it with hot idlis along with idli podi on the side!
Do not fry the chana dal for so long. Add onions before the chana dal turn brown. The right state is when the chana dal turns white around the corners.

Kadalai paruppu chutney

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