Paruppu thogayal/Chanadal chutney is popular South Indian chutney variety goes well with rice varieties especially Puliyodarai, vathal kozhambu, rasam rice, curd rice or you can also mix directly with hot rice. Sprinkle some ghee and eat with papads. You can also feed babies and toddlers. We can make this chutney/thogayal with moong dal, toor dal or chana dal with the same ingredients. Moong dal and toor dal is healthier than chana dal.
Other Chutney Varieties: coriander chutney, tomato chutney, ridge gourd chutney, mint onion chutney, coriander coconut chutney, mint chutney, ginger chutney, coconut chutney, peanut/groundnut chutney, red coconut chutney, coriander-mint chutney, curry leaves chutney, garlic chutney, garlic tomato chutney, mint coconut chutney, tomato coconut chutney.
- 4 tsp Chana dal
- 2 Garlic pods
- 4-6 Red chilis
- 4 tsp Grated coconut
- 1 small piece Tamarind
- Salt as needed
- 1 tsp Oil
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves
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Heat oil in a pan, add chana dal, roast till it becomes golden brown.
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Add garlic pods.
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Add red chilis, cook for a minute and turn off the flame.
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Cool down the mixture, add it in a mixer jar.
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Add grated coconut, tamarind, and salt.
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Add water and make it a smooth paste.
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In a small pan, heat oil, add mustard seeds, allow it to crackle and add curry leaves.
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Add seasoning with chutney and serve with hot rice.
Step by Step Pictures
Method
1. Heat oil in a pan, add chana dal, roast till it becomes golden brown.
2. Add garlic pods.
3. Add red chilis, cook for a minute and turn off the flame.
4. Cool down the mixture, add it in a mixer jar.
5. Add grated coconut, tamarind, and salt.
6. Add water and make it a smooth paste.
7. In a small pan, heat oil, add mustard seeds, allow it to crackle and add curry leaves.
8. Add seasoning with chutney and serve with hot rice.
