Kobbari Gulla Senagapappu Pachadi/Coconut and Roasted Chana dal Chutney

Hot piping soft idli, crispy dosa, crunchy vada, upma will taste heavenly with tasty chutney. We can make different chutney recipes by combining different dals, peanuts and coconut depending on our taste and mood. Whatever the chutney, preparation will be simple and easy.   

Today I made chutney with coconut and roasted chana dal. Coconut chutney is very famous South Indian chutney. Coconut chutney is served at road side tiffin carts to star hotels and commonly made in functions and at homes on daily bases.  We can prepare different coconut chutneys buy mixing chana dal, roasted chana dal, peanuts, mango, gooseberry, raw tamarind, coriander leaves, curry leaves..... Mix coconut chutney and curd and serve with idli, sure gonna love it.

Ingredients

• Grated Coconut - 1 cup
• Gulla Senagapappu/Roasted Chana dal - 1/2 cup
• Green chilies - 4
• Curry leaves - 1 spring
• Tamarind - Cherry size or to taste
• Oil - 1/2 tsp
• Salt to taste

For Tempering

• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera/Cumin seeds - 1 tsp
• split black gram - 1 tsp
• Bengal gram - 1 tsp
• Dry red chili - 1
• Curry leaves - 1 spring

Preparation

• Heat oil in a pan, add curry leaves, green chilies and fry for a minute.
• Add roasted chana dal, tamarind and fry for 2 to 3 minutes on low flame.(Don't leave them unattended they may burn)
• Let them cool and grind them along with coconut in a blender.
• For Tempering, heat oil in a pan, add all the ingredients under tempering and fry till mustard seeds pop and dals turn golden brown and add to the chutney.
• Serve with idli or dosa.