Thursday, May 7, 2009

Kadalebele / Channa dal /Lentil Chutney

Kadalebele chutney is one of the most common chutney's made in Karnataka.I usually make it when I run out of vegetables in my fridge.Its easy and very tasty with hot steaming rice and also with Rice and Rasam.You can add little water to this chutney and serve with Idli and Dosa.


Channa dal/Kadalebele- 1 cup
Fresh coconut(grated)- 2 tbsp
Red Chilli powder- 2 tsp
Coriander leaves(chopped)-1 tsp
Tamarind juice- 1 tbsp
Potato(boiled)- 1 small
Sugar- 1/4 tsp
Salt to taste

For seasoning:

Oil- 2 tbsp
Mustard seeds-1 tsp
Urad dal- 1 tsp
Red chili- 1-2
Curry leaves- 3-4
Hing a pinch


Dry roast Channa dal until golden brown on a slow fire.After it cools down grind coarsely in a mixer/blender.To this add Coconut,Tamarind paste,Coriander leaves,Red chili powder,Salt,Sugar and blend it.Add little water and grind it to a coarse consistency.
In a little pan add oil.Add mustard seeds.After it splutters add urad dal,red chili,curry leaves and Hing.Now cut the boiled potatoes into cubes and fry for 2 minutes in this oil seasoning.After this cools down add the ground chutney,mix well and serve.

1 comment:

Happy cook said...

I have never had this looks so so yummy delcious.

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