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Chana Dal Coconut Chutney

10 May

Senagapappu Kobbari Pachadi

Split chana dal is roasted till light golden in color. It is then ground into powder with spices. Finally grated coconut is ground along with the chana dal mixture into smooth paste and seasoned with dals. Serve chana dal coconut chutney with idli, dosa or with steamed rice and ghee.
Makes: around 1 1/4 Cups of Chana Dal Coconut Chutney.


Chana Dal 1/4 Cup
Grated Coconut 1/3 Cup
Whole Red Chiles 1 – 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Heat a heavy bottomed pan on low heat, add a drop of oil and chana dal.
Roast the chana dal until it changes color and turns light golden in color.
Remove the chana dal onto a plate.
Add another drop of oil and add red chile.
Fry for few seconds until it turns crisp and remove from heat.

Cool the chana dal to room temperature and grind it into fine powder along with red chile and salt.
Stir in grated coconut and half a cup of water and grind again into paste.

Remove the ground chana dal coconut chutney onto a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl.
Stir well and serve chana dal coconut chutney with idli, dosa or with steamed rice and ghee.
Notes: Make sure not to burn chana dal while roasting.

Suggestions: Adjust spice with red chillies.
Variations: You can also add a clove of garlic while roasting chana dal and grind it along with coconut.
Other Names: Chana Dal Coconut Chutney, Senagapappu Kobbari Pachadi.