Here is a collection of chutney Recipes | Chutney recipes for idli, dosa, so that you no need to search the internet again and again. We South Indians prepare different varieties of chutneys as a accompaniment for idli, dosa, oothappam etc.

Chutney Recipes | Chutney Recipes for Idli, dosa

In this Chutney recipes | Chutney recipes for idli, dosa collection, I have always included some thuvayal recipes which can be eaten with plain rice as well as dosa or oothappams.

Here I have given the chutney recipes | Chutney Recipes for idli, dosa which I have tried, tasted and tested in our family. Hope you also would try and leave your comments. I will be updating this post, so if you want you can bookmark for future reference.

Chutney Recipes

Kadalai Paruppu Chutney – This chutney can be prepare without any vegetables, yes not even tomato needed for this chutney. If you have kadalai paruppu (chana dal) and tamarind, then you are ready to prepare this chutney. Of course you need chillies.

Spicy Onion Chutney – This Spicy Onion Chutney | Kara Vengaya Chutney is really a tasty and simple to make Chutney Recipe which goes very well with the idli, dosa and even chappathi. When this kind os spicy chutney is prepared and served, I bet, people can eat more than they nor ally eat.

Pottukadalai Chutney with Coconut ( fried gram chutney with Coconut – This is very simple chutney and many people used to make it as it tastes great by the addition of coconut. This chutney can also be prepared without coconut.

Onion Tomato Chutney is one of our family favourite chutney. There are many varieties of Onion tomato Chutney and this one is the simplest of all. This chutney I learned from my hubby as he is fond of this chutney.

Groundnut chutney or peanut chutney – This ground nut chutney or the peanut chutney is my little ones favourite. This chutney is without the addition of coconut, so we can say, it is a pure groundnut chutney. There is also another version of chutney which uses coconut.

Coriander Chutney – This Coriander chutney is a healthy chutney and the consistency can be adjusted as our wish. Some people think it is similar to the sandwich chutney that is made in North India, but it is very different version.

Varamilagai Chutney – If you like spicier chutneys, then this varamilagai chutney (dried red chilli chutney ) is for you. The main ingredient in this chutney is only the dried red chillies and if you cant tolerate the spiciness, little onion and tomato are added to equalize the spice.

Coconut Chutney with pottukadalai – This coconut chutney is one of the easy and tasty chutney. There are so many varieties of coconut chutney that is prepared in every house hold of Tamil Nadu. This chutney is a common chutney which is prepared with fried gram.

This Hotel Style Kaara chutney is easy to make and a spicy chutney. The addition of the kashmiri chilli in this gives a nice attractive color to this chutney. This chutney is famous in many hotels of Tamil Nadu.

Thuvayal Recipes

Thuvayal recipes are also a kind of chutney in which we can add them to just white rice along with a teaspoon of ghee, mix and eat. It looks simple yet it tastes so yummy.

Kollu thuvayal – Kollu Thuvayal is one of the most healthiest thuvayal recipe which helps in loosing weight. As said, a teaspoon of ghee and 2 tbsp of this thuvayal daily in white rice makes a healthy meal.

The post Chutney Recipes | Chutney Recipes for Idli, dosa appeared first on Learning-to-cook.

Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney can be made in two ways. One with tomato and without tomato. Here I have shown the one without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help. You can adjust the consistency of this chutney as your wish ans either way it tastes too good. There is also another quick variety of garlic chutney that too doesnt require any vegetables other than garlic and I will post that recipe soon.

When I started preparing this chutney, I am out of my tomatoes and to compensate, added tamarind. Also here, I have added tamarind pulp instead of whole tamarind. This chutney turned out really awesome and I can bet you, you will definitely have 2 or more idlis if this kadalai paruppu chutney | Chana dal chutey is your side dish.

We South Indians always love to have our idli or dosa with chutneys and so we try different varieties of chutneys. Below are some of my chutney recipes, you can find in this site.

• Spicy Onion Chutney
• Onion Tomato Chutney
• Varamilagai Chutney
• Coriander Chutney
• Coconut Chutney
• Pottukadalai Chutney without coconut
• Ground nut Chutney
• Mint Chutney ( pudhina thuvayal )

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Printable Recipe of Kadalai Paruppu Chutney | Chana Dal Chutey

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Kadalai Paruppu Chutney | Chana Dal Chutney

Kadalai Paruppu Chutney | Channa dal Chutney is an easy chutney which goes well with hot idlis, dosa, oothappam etc. It can be made in two ways. One with tomato and without tomato. when you are out of any vegetables, but still want to have chutney as your side dish for idli or dosa, then this chutney comes for help.

Course Side Dish

Cuisine South Indian

Keyword Bengal gram chutney, chana dal Chutey, kadalai paruppu chutney

Cook Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10 adjsut according to your spice level
• Garlic – 3 if using small, add 6 to 8
• Tamarind water – 1/2 cup from small gooseberry size tamarind
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Instructions

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

• In a pan or kadai, add oil.
• When oil is hot, add kadalai paruppu.
• Saute lightly.
• Add dried chilli and garlic.
• Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.
• Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.
• Add asafoetida.
• Once the tamarind water becomes thick ( almost half its quantity ).
• transfer the content to mixer grinder or food processor.
• To this, add the coconut and required salt.
• Add required water and grind to a smooth paste.
• Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

• In a small kadai, add 2 tbsp oil.
• When oil is hot, add the mustard seeds. When they splutter, add the urud dal.
• Add curry leaves.
• Fry til dal becomes light brown and add this temperings to the chutney.
• Mix this tempering
• Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

Check the below notes 

Step by step instructions for Kadalai Paruppu Chutney | Chana dal Chutey

Ingredients

• Oil – 2 tbsp + 2tsp
• Kadalai paruppu – 2 tbsp
• Dried chilli – 8 to 10, adjsut according to your spice level
• Garlic – 3, if using small, add 6 to 8
• Tamarind pulp / tamarind water – 1/2 cup (taken from small gooseberry sized tamarind)
• Grated coconut- 1/2 cup
• Salt – as per taste
• Asafoedita – little

For thalippu / tempering

• Oil – 1 tbsp
• Mustard – 1/4 tsp
• Urud dal – 1/2 tsp
• Curry leaves – little

Method to Make Kadalai Paruppu Chutney | Chana dal Chutey

In a pan or kadai, add oil.

When oil is hot, add kadalai paruppu.

Saute lightly.

Add dried chilli and garlic.

Saute the dal, chilli and garlic nicely in low flame and fry them for about 3 to 4 min, unitl the dal turns light brown color.

Now add the tamarind water or tamarind pulp, taken from a small gooseberry sized lemon.

Add asafoetida.

Once the tamarind water becomes thick ( almost half its quantity ).

transfer the content to mixer grinder or food processor.

To this, add the coconut and required salt.

Add required water and grind to a smooth paste.

Transfer to a bowl and keep aside.

To prepare temperings / Tadka / Thallippu

In a small kadai, add 2 tbsp oil.

When oil is hot, add the mustard seeds. When they splutter, add the urud dal.

Add curry leaves.

Fry til dal becomes light brown and add this temperings to the chutney.

Mix this tempering

Serve the yummy yummy Kadalai paruppu thengai chutney with dosa, idli etc.

Notes

• I am adding the tamarind water here, so that ingredients gets soaked well and easy to grind without any tamarind remainings. You can either add directly while grinding or add a piece to dal while sauting.
• Also you can replace tamarind with tangy tomatoes (naatu thakkali).
• Prepare tempering with Nallennai always.

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