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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Coconut & Roasted Chana Dal Chutney

August 5, 2011

Coconut & Roasted Chana Dal Chutney

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I love a hearty South Indian breakfast, so I go that extra mile to make the traditional breakfast that I’ve grown up eating – Idli, Dosa, Appam, Sanna, Panpolay, Mutli  – aah, what is life without them? But then if you want to have a proper breakfast then it is also important to team it up with the right accompaniment. South Indian breads (as mentioned above) are usually fermented (except Neer Dosa & Mutli/Dumplings) and when served with a piping hot Sambhar (spiced  & seasoned mixed vegetable broth) or a coconut chutney feels like a complete breakfast providing the body with the right nourishment to kick start one’s metabolism. 
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Since we usually rush through the mornings, I don’t quite prepare both the Sambhar & the Chutney (although I’d love to do that someday), so usually I make a simple Coconut & Coriander Chutney or the Curry Leaves (Kadipatta) Chutney, but I recently tasted this Roasted Chana Dal Chutney that adds that extra taste that roasted gram imparts. It was made by my friend’s Cook and we liked it instantly. I tried to make it at home by modifying the ingredients each time that I tried it and it has been my husband’s favourite ever since so I find myself trying this more often these days – or until I find another new recipe 🙂
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Coconut & Roasted Chana Dal Chutney
You Need:
  • 1/2 cup or 1 fistful grated coconut
  • 1-1/2 tbsp chana dal (Bengal gram)
  • 1/2 inch ginger
  • 1 clove garlic
  • 2 small green chillies
  • 2 tbsp sour curds (yoghurt)
Method:
On a hot tawa lightly roast the chana dal – do not brown them too much or they will taste bitter. Grind all the ingredients above to a coarse texture. Add boiled & cooled water only to assist grinding or to adjust consistency.
Serve with dosa, appams, sanna or neer dosa
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Filed Under: All Posts, Chutneys Dips & Sauces, Mangalorean Recipes Tagged With: Chana Dal Chutney, Coconut Chutney, Healthy Chutneys, Roasted Bengal Gram

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Comments

  1. May says

    August 5, 2011 at 9:48 am

    Awwww Shireen, thanks a ton for the encouraging comments you leave on my blog..:) My husband stumbled upon your blog and was telling me about how awesome it was…;-) I then had to tell him the whole story..lol!! He was amazed to know that we know each other…:D Your blog and pictures help me survive in Lohr and make me look forward to our return back home to India!!

    Reply
  2. Vimitha Anand says

    August 5, 2011 at 10:36 am

    Simple and yummy quick fix chutney. Nice one. Love the clicks.

    Reply
  3. Ambreen says

    August 5, 2011 at 11:09 am

    Sounds like an interesting recipe, fantastic clicks 🙂

    Reply
  4. Santosh Bangar says

    August 5, 2011 at 3:35 pm

    yummy simple chutney

    Reply
  5. Priya (Yallapantula) Mitharwal says

    August 5, 2011 at 6:01 pm

    Yum, love it, what's not to love 🙂

    Reply
  6. Vatsala. says

    August 5, 2011 at 11:14 pm

    looks delicious.

    Invitation for a Potluck
    Event – LGSS_Potato

    Reply
  7. Prathima Rao says

    August 6, 2011 at 9:54 am

    A must in every south indian home!! Looks fresh & yummy!!!
    Prathima Rao
    Prats Corner

    Reply
  8. Pratiba Bhat says

    October 12, 2012 at 4:49 am

    A bit of asafetida (Hing) will add more earthiness to this chutney 🙂 Love the clicks. Looks very homely and tempting.

    Reply
  9. Anonymous says

    November 4, 2012 at 8:23 am

    Your picture is being plagiarized by http://jainrasoi.com/pickles-chutneys/coconut-chutney. They have done this to lots of bloggers.

    Reply
  10. Shireen Sequeira says

    November 4, 2012 at 11:51 am

    @Anonymous: Thanks so very much for bringing this to my notice. I really appreciate it!! I will take suitable action against the website and alert other bloggers as well

    Reply
  11. rek says

    January 6, 2016 at 2:36 am

    One doubt mam should the channa be cooked? I mean should we just soak the channa and use it or cook it like keep it for 5 whisel in cooker

    Reply
  12. Shireen says

    January 23, 2016 at 9:18 am

    @ Rek: We need to use chana dal (split bengal gram) for this recipe and not whole chana which we soak and cook. The chana dal can be roasted on a hot tawa. Maybe a quick Google search can help you identify the two types (dal and whole lentil)

    Reply
  13. Unknown says

    March 1, 2016 at 4:59 am

    Hi is it actual yellow chana dal or little yellow wht v cal daliya.

    Reply
  14. Moumita Dutta says

    May 26, 2016 at 6:20 pm

    Hi….One question.. If the dal is roasted more then is dre any way to rectify it??

    Reply
  15. Shireen says

    August 8, 2016 at 11:45 am

    @ Moumita: If the dal is burnt then please discard it and try again or else it will ruin the taste of the chutney

    Reply
  16. Purnima D'lima says

    August 19, 2016 at 4:58 pm

    Hi Shireen…….can you please post some pics of the process of roasting the chana dal so as to know how exactly it should be before grinding it……Thanks dear!!!!!!!

    Reply
  17. Ruchik Randhap says

    August 22, 2016 at 9:29 am

    @ Purnima: I will surely do that and update the post with the pics 🙂

    Reply
  18. Joan says

    May 1, 2020 at 8:33 am

    hi Shiren 2hen its manglorean food ur blog is the best bet for recipes…. n whatever I have tried has not failed till date …. what I wanted to know is if this is the same chutney that can be served with mangalore buns/goli bhaje …. bec that’s on my list next …. please advise…. thanks

    Reply
    • Shireen Sequeira says

      May 1, 2020 at 1:30 pm

      Hi Joan,

      Thank you so much for the lovely words! Well, yes, you can serve this chutney with Mangalore buns although I serve the with basic coconut chutney. Please use the search bar and look for ‘basic coconut chutney’. If you need any help, do let me know!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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