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    Home » chutney » Coconut Chana Dal Chutney Recipe for Tiffins

    Last Updated: July 17, 2020 | First Published on: November 8, 2011 by Hari Chandana Ponnaluri

    Coconut Chana Dal Chutney Recipe for Tiffins

    4 shares
    Kobbari Sanaga Pachadi with Pongal ~ Our Breakfast Today!

    Ingredients :

    Fresh Coconut : ½ cup
    Bengal gram / Chana Dal : 1 tbsp
    Dried Red chillies : 4
    Tamarind : small piece
    Salt to taste
    Oil : ½ tsp
    For Tempering :

    Mustard Seeds : ¼ tsp
    Chana Dal : ¼ tsp
    Urad Dal : ¼ tsp
    Cumin Seeds : ¼ tsp
    Dried Chilli : 1
    Oil : 1 tsp
    Curry leaves

    Method :

    Heat oil in a pan. Add and fry the chana dal until it becomes golden color. Then add the red chillies and fry for a minute. Switch off the flame and let them cool completely. Grind the coconut pieces,tamarind, roasted chana dal and salt to a smooth paste by adding little water. Transfer the chutney into a bowl and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal, cumin seeds and urad dal and let them splutter. When they start to splutter, add the red chilli and curry leaves and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa , pongal or upma.

    • You can also check other Chutney recipes here
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    4 shares

    Filed Under: chutney, Uncategorized Tagged With: chanadal, coconut, coconut chutney

    Reader Interactions

    Comments

    1. Ashwini Nishil says

      November 14, 2011 at 1:15 pm

      chutney look so tempting!

      Reply
    2. manjooo says

      November 14, 2011 at 9:03 pm

      looks soo yummm

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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