Kadalai Paruppu Chutney

Recipe for Kadalai Paruppu Chutney Recipe. Getti Chutney Recipe. Kadalai paruppu chutney recipe made with chana dal and coconut. Excellent side dish for idli and dosa.

Amma is here with us in Bangalore and we all like her kadalai paruppu chutney a lot. She is coming to Bangalore after almost three years. She is in her seventies and her spinal issues have been so severe and painful that she dreads to travel anywhere. But somehow this time she wanted to come and spend time with us all. She is so fond of old movies and everyday after breakfast and bath, she sits for a movie. A couple of channels telecast black and white movies exclusively in the morning after ten. She just gets all her work done and eagerly waits for the movie of the day. Sivaji and Savithri being her favorite. She does not watch serials and she enjoys these movies so much. I have been watching a little with her whenever I get time. She is taking it a little easy in the kitchen these days. She is making simple recipes for us and really likes to make chutneys for breakfast or dinner. Here is her chutney recipe.

Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.

Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.

Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.

Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.

Serve hot with idli or dosa.

• 2 teaspoon gingely oil (Indian sesame oil)
• 3 dried red chillies
• 1/2 cup kadalai paruppu (chana dal)
• 1 sprig curry leaves
• 1/4 cup fresh shredded coconut
• 2 sprigs coriander leaves
• a pinch of hing
• 1/4 inch piece tamarind
• 1/4 inch piece ginger
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery

1. Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.
2. Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.
3. Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.
4. Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.
5. Serve hot with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

• 2 teaspoon gingely oil (Indian sesame oil)
• 3 dried red chillies
• 1/2 cup kadalai paruppu (chana dal)
• 1 sprig curry leaves
• 1/4 cup fresh shredded coconut
• 2 sprigs coriander leaves
• a pinch of hing
• 1/4 inch piece tamarind
• 1/4 inch piece ginger
• 1/2 teaspoon salt
• 1/2 teaspoon jaggery

1. Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.
2. Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.
3. Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.
4. Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.
5. Serve hot with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kadalai-paruppu-chutney-chana-dal-chutney/

Recipe for making Kerala Appam – Kerala Palappam made with soaked and ground rice and coconut milk. These lacey appams make a delicious breakfast. Also called as Vellappam or Lace Hoppers.

Vinodh’s sister Shreevidhya messaged me one day after having been to a dinner at her family’s. Nivashini, who hosted the dinner had served Kerala style appams and Shreevidhya messaged me that the appams were out of this world. I immediately contacted Nivashini and she was so sweet to share the recipe for us. She learnt this recipe during one of her vacations in Kerala from a chef at a resort. The appam batter is so easy to make. The fluffy, lacey appams with crisp edges are nothing but outstanding. I am sure this recipe will become a regular at your homes. Do give it a try!

The batter Wash and soak the raw rice in water overnite (around 8 hours). I have used sona masuri variety of rice today for this recipe. Drain the rice and add it to the wet grinder along with a cup of water. I have an ultra wet grinder and I recommend the same.

When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji).

Make Porridge and add to the batter Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter sitting in the wet grinder. Let it grind for another 10-15 minutes.

Activate the yeast In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes. Do not add really hot water as hot water will kill the yeast. The water needs to be just warm to the touch. Set aside.

Make thick coconut milk Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.

Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.

Grind the batter in the wet grinder till the mixture is very smooth.

Ferment the batter I cover the batter with a cling wrap so the batter does not foam up and over flow. Make small holes with a knife and let the batter ferment for 8 hours. The batter would have foamed up and smell very yeasty.

Now comes the fun time. Lets make appam. The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter.

Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.

Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

I have used a Hawkins Futura Non-Stick Appachatty for making the appams today.

Appam Pan https://amzn.to/3nZlpL6

Serve Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner. Here is the recipe for Sweet Coconut Milk. Here is the recipe for Vegetable Stew Here is the recipe for Kerala Chicken Stew, Chicken Ishtu

• 2 cups raw rice (like sona masuri)
• 1/2 cup fresh shredded coconut
• 3/4 teaspoon active dry yeast
• 2 tablespoon sugar
• 1.5 teaspoon salt

Making batter for Kerala Appam / Palappam

1. Wash and soak the raw rice in water overnite (around 8 hours). Drain the rice and add it to the wet grinder along with a cup of water.
2. When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter and let it grind for another 10-15 minutes.
3. In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes.
4. Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.
5. Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.
6. Grind the batter in the wet grinder till the mixture is very smooth.
7. Transfer the batter to a big bowl and ferment for 8 hours. Appam batter is ready

To make Kerala Appam / Palappam

1. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Cover with a lid and let it cook for a minute on medium flame.

Notes

The batter will take around 30-40 minutes in the wet grinder to achieve the desired smooth texture. The fermented batter can be stored in the refrigerator for upto two days.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 24 hours
• Cook Time: 20 mins
• Category: Breakfast
• Cuisine: Kerala