Warm, richly spiced, and built for a satisfying meal, kadle-uddina bele chutney recipe | channa dal chutney recipe is a vegetarian south indian chutney made with coconut, kadle bele / channa dal, and of urad dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3 servings
  • Category: chutney
  • Cuisine: south indian

Ingredients

  • 1 cup coconut (fresh / desiccated)
  • 1 tsp kadle bele / channa dal
  • 1 tsp of urad dal (uddina bele)
  • 3 dried red chilli
  • 5 curry leaves
  • small ball of tamarind
  • ½ tsp turmeric powder
  • salt to taste
  • ½ tsp jaggery (optional)

for seasoning

  • 2 tsp oil
  • ¾ tsp mustard seeds
  • ¾ tsp urad dal
  • 2 dried red chilli
  • few curry leaves

Method

  1. fry channa dal and urad dal with 2 tsp of oil.
  2. add 3 red chillies and continue to fry.
  3. also add curry leaves and fry.
  4. switch off and allow them to cool.
  5. grind the roasted ingredients along with coconut, tamarind, salt and ½ cup of hot water to a coarse paste.

seasoning:

  1. take a small pan, add in oil, mustard seeds, urad dal, curry leaves, red chilies. allow to splutter.
  2. immediately pour the tempering on the chutney and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.