Kadale Bele Chutney / Kadalai Parppu Chutney

This is a south Indian chutney. In Kannada it is Kadale Bele and in Tamil it is called Kadalai
Parppu chutney. For this chutney I have added coriander leaves and green chillies so that color of the chutney is green. This will suit for dosa, puri, idli and plain rice. I will make lots of twists in this chutney so that the taste varies.



Sending this Chutney / Dip Mania to Maneadige hosted by Ramya and Lentils Mela by Ashwini's Spicy Cuisine

Ingredients

• Bengal gram / Kadale Bele / Chanda dal - 5 tsp
• Curry leaves - 6 -7 leaves
• Green chillies - 2-3 (as per taste)
• Coconut , grated - 1 cup
• Ginger - a small piece (optional) (but i use ginger normally)
• Tamarind paste /pulp - 1/4 tsp Or Lemon juice
• Rock salt / Salt - as per taste

For Tempering

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Black gram / Udhina bele / Urad dal - 1/2 tsp
• Asafoetida / hing - a pinch

Method

• Roast bengal gram / kadale bele along with curry leaves and green chillies
• Grind the coconut, roasted bengal gram, curry leaves, chillies, ginger, tamarind and salt
• Add a little bit of water to grind coaresly
• Heat oil in a pan, add mustard seeds, allow to splutter and add hing, black gram fry till brown
• Pour into the chutney and serve

Note : You can use lemon juice after grinding instead of tamarind.

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