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CHANADAAL CHUTNEY

07 Jun

Split Bengalgram or chana daal chutney prepared in Iyengar’s style using hing and coconut in the recipe…

     A very spicy flavourful cutney which goes well with Tatte idli or plain idlis or dosas…

   A very different recipe where there is no use of onions or garlic made..

This recipe was shown in a cookeryshow which i bookmarked and made to serve with my semolina idlis ,which together tasted awesome..

Give this a try and enjoy making and eating 🙂

#easy #quick #sidedish #coconut #chutney #spicy #idli #dosa #instant #cookwithashu

Recipe credit to chef Ranganath

INGREDIENTS

•2 tblsp split bengalgram(chanadaal)

•1 tblsp split blackgram(urddaal)

•2 spring curryleaves

•1/4 tsp asafoetida(hing)

•1/2″ginger

•A small piece tamrind

•8-10 greenchillies (use according to spiciness)

•1/2 cup coconut

•3 tblsp coriander leaves along with tender steam

•Salt to taste

•1 tsp oil for frying 

METHOD

▪Heat kadai add oil addchanadaal fry awhile add urddaal fry both till red and a nice aroma

▪Now add broken chilles fry

▪add all other items one by one fry well for a minute

▪Cool this 

▪Grind to chutney consistency using water..

▪Enjoy with idli or dosas..

NOTE

*don’t make chutney watery let it be thick as seen in picture

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2 Comments

Posted by on June 7, 2017 in BREAKFAST RECIPES, CHUTNEY/GOJJU

 

2 responses to “CHANADAAL CHUTNEY

  1. Megala

    June 8, 2017 at 4:53 pm

    Interesting chutney!

    Liked by 1 person

     

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