Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Nariyal chane dal ki chutney. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.
Nariyal chane dal ki chutney Recipe. Add rai, jeera, urad dal and chana dal. Fry until they turn to golden color in a medium flame.
You can have Nariyal chane dal ki chutney using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Nariyal chane dal ki chutney
It’s 1/2 of raw coconut.
Prepare 1/2 gram of pulses.
You need to taste of Salt according.
You need 4-5 of red chilli.
Prepare 4-5 of garlic.
It’s 2-3 stick of curry leaves.
You need 2 pieces of tamarind.
Take 1 tsp of black mustard.
Make ready 4 tsp of mustard oil.
It’s 1 glass of water.
Pour this tempering over the chutney and mix well.Chana dal chutney is a south Indian chutney / Pachadi.It goes well with idli, dosa and uttapam.It doesn't takes much time to prepare Chana dal chutney.
Nariyal chane dal ki chutney step by step
Take all ingredients ready,heat a pan and heat 2 tsp mustard oil..
After heating the oil roast all ingredients till gram pulse should be littile golden..
Put the knob off,let it be cool completely then transfer in a grinder jar and add some water..
Add salt,grind smooth,see the consistancy..
Again take left oil in pan,after heating crackle curry leaves,red chilli,and mustard seeds..
Transfer all the chutney in pan,cook it for 1 minute only and take out in bowl,serve with idli,dosa aur paratha,put in air tight container for 10 to 15 days..
Add soak dal, dessicated Coconut, green chily, Coriander leaves and water as required and grind it into a fine paste.Now add salt to taste and mix it well; Heat oil for tempering.Add mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle.
Enjoy the original recipe of Chana dal chutney shown below.chutney for dosa & idli with step by step photo and video recipe. the chutney is mainly prepared with coconut pulp which is ground with green chillies, tamarind and salt. it is later tampered with mustard seeds, urad dal, red chillies and curry leaves which adds flavour to it. it is served with idli, dosa, vada and even pongal recipe.Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney.Each region in South India has their own way of making coconut chutney.And immediately pour this over the chutney.
