Kadlebele chutney / Channadal chutney / Kadalaiparupu chutney

Kadlebele Chutney / Channadal Chutney / Kadalaiparupu Chutney

Chutney plays an important role. It is an important ingredient for serving Idli, Dosa, Upma, Vada and many more dishes. Kadlebele Chutney / Channadal Chutney which is also called Kadalaiparupu Chutney in Tamil is a South Indian chutney. In this reciepe Kadlebele / Channadal is the main ingredient. Along with this we are going to add fresh or frozen shredded coconut, which is optional. But in South India coconut is must for chutneys.

                              

Ingredients:

Shredded fresh / frozen Coconut - 1/2 Cup

Kadlebele / Channadal - 1/2 Cup

Red chilly - 2 

Tamarind - 1/2 inch

Curry leaves - 2-3 Num

Oil - 1 Tsp

coriander leaves - handful

Salt to taste

To Temper:

Oil- 1 Tsp

Mustard seeds - 1/2 Tsp

Curry leaves - 2

Asafoetida - 1 pinch

Method:

1. In a pan add oil, channadal, tamarind and red chilly

2. Fry the ingredients till channadal turns golden brown

3. Let the roasted ingredients rest for few minutes till it comes to the room temperature. 

4. In a mixing jar  add coconut, fried ingredients and salt to taste.

5. Grind with little water to a smooth consistency. 

6. In a small pan heat the oil and put mustard seeds. when it starts splutters add curry leaves and asafoetida.

7. while serving give this temper to the chutney.

8. Serve Kadlebele chutney / Channadal chutney with Idli, Dosa  or Upma or any  other south Indian dishes.