kadle-uddina bele chutney recipe | channa dal chutney recipe with step by step photo and video recipe. kadle-uddina bele chutney is a south indian chutney or pachadi. channa dal – split black lentils chutney goes well with hot steamed rice or ganji.
you can also have with rava idli, stuffed idli, poha idli and dosa’s like rava dosa, mysore masala dosa, neer dose and onion uttappam.
when you want a break from regular chutney recipes, kadle-uddina bele chutney recipe can help you. this chutney tends to become more thick, so add necessary water before serving. this chutney can be made spicy or less spicy, depending on the number of red chilies used. for a bright red colour use kashmiri red chilies.
the chutney has slightly sour due to tamarind and you can also add a pinch of jaggery. if you like chutney’s refer my other chutney recipes: ridge gourd chutney, tomato onion chutney, sweet potato chutney, peanut chutney, and red chutney etc.
kadle-uddina bele chutney recipe | channa dal chutney video recipe:
kadle-uddina bele chutney recipe | channa dal chutney recipe card:
kadle-uddina bele chutney recipe | channa dal chutney recipe
Ingredients
- 1 cup coconut, fresh / desiccated
- 1 tsp kadle bele / channa dal
- 1 tsp of urad dal, uddina bele
- 3 dried red chilli
- 5 curry leaves
- small ball of tamarind
- ½ tsp turmeric powder
- salt to taste
- ½ tsp jaggery, optional
for seasoning
- 2 tsp oil
- ¾ tsp mustard seeds
- ¾ tsp urad dal
- 2 dried red chilli
- few curry leaves
Instructions
- fry channa dal and urad dal with 2 tsp of oil.
- add 3 red chillies and continue to fry.
- also add curry leaves and fry.
- switch off and allow them to cool.
- grind the roasted ingredients along with coconut, tamarind, salt and ½ cup of hot water to a coarse paste.
seasoning:
- take a small pan, add in oil, mustard seeds, urad dal, curry leaves, red chilies. allow to splutter.
- immediately pour the tempering on the chutney and serve.
kadle-uddina bele chutney recipe | channa dal chutney photo recipe:
- fry channa dal and urad dal with 2 tsp of oil.
- add 3 red chillies and continue to fry.
- also add curry leaves and fry.
- switch off and allow them to cool.
- grind the roasted ingredients along with coconut, tamarind, salt and ½ cup of hot water to a coarse paste.
seasoning
- take a small pan, add in oil, mustard seeds, urad dal, curry leaves, red chilies. allow to splutter.
- immediately pour the tempering on the chutney and serve.
- serve channa dal chutney with steamed rice, ganji or rava idli, mini idli or bullet idli, idli, idli with cooked rice and dosa’s like rava dosa, mysore masala dosa, neer dose or onion uttappam.
click here to check other chutney recipes.
notes:
- do not forget to add tampering with mustard seeds and urad dal
- you can serve this chutney with hot steamed rice.
Can we do this even if we don’t have coconuts?
you need to add coconut.. or try out my other no-coconut based chutneys like tomato chutney.
Hello Archana,
I try almost all of your recipes and most of them turn out to be a hit with my son and husband. Your recipes are easy to follow and ingredients are easily available at home. Can you do me a favour by sending recipe for cream cheese? It’s not easily available here in India. Thanks a lot for sharing your expertise with us. Keep up the good work.
will surely share.. thank you very much.. do try out more recipes and share your feedback with us
Hey Archana,please send me this recipes in German i cant Not so good englisch and im undersant IT Not :(my houseband is tamil and He like idli sooo much me and my Kids to:)
Unfortunately I do not know german. But certainly you can try google translate to translate our web page to german. Thanks a lot for stopping by our site. Happy eating
Hey Archana, tried this recipe and it turned out to be fantastic. Your easy to follow steps are a great help. Chutney tastes good with dosa.
Thanks a lot Ketaki 🙂 Glad you liked it.. Keep trying out other chutney recipes and do let me know..
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