Hurikadale/ channa dal chutney

Am going to share a very simple chutney recipe which is a perfect accompaniment to dose /dosa or even with rice as a side dish. 

Doses and chutneys are a staple in South Indian household and I have seen my Amma prepare numerous varieties of them. This recipe is a modification of a  Shunti/ginger chutney prepared by my mother.Here goes the recipe.

Ingredients

Chana dal/ hurikadale 2 tbsp

Coconut grated 1/2 cup

Ginger 1 inch

Green chillies 2

Salt

For tempering:

 Oil 1 tsp

Mustard seeds 1 tsp

Red chillies 1-2

Method

  1. Fry channa dal in oil till its colour starts slightly browning. Add grated coconut at this stage and fry some more.
  2. Blend the above mixture with little water ,ginger, green chillies and salt.
  3. Blend till you get a fine paste.
  4. Add water to the chutney to adjust consistency as per your requirement. For accompaniment with rice we keep it thick and don’t add tempering or water.
  5. For tempering , heat oil in a tadka pan.Add mustard seeds and red chilli.Remove from flame once mustard seeds start spluttering and add it to chutney.

Hope you enjoy this recipe.

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