kadle-uddina bele chutney recipe | channa dal chutney recipe
Hebbar's Kitchen
Hebbar's Kitchen
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  • 5 mins Cook time
  • 10 mins Total time
  • 15 mins kadle
  • 3 servings Ingredients
  • 1 cup fresh grated coconut or
  • 1 cup desiccated coconut (coconut powder) 1 tsp kadle bele / channa dal 3-4 red chili / lal mirch 1 tsp of urad dal / split, skinned black gram small ball of tamarind salt to taste ½ tsp jaggery (optional) for seasoning 2 tsp oil ¾ tsp mustard seeds / rai or sarson 1 sprig of curry leaves / kadi patta a pinch of asafoetida / hing Instructions take a frying pan with 1 tsp of oil. roast 2 red chilli along with 2 tsp of urad dal and channa dal. keep the heat on medium and frequently stirring roast the ingredients without letting any of them burn. after about 4-5 minutes, kadle bele turns light pink and becomes crispy and the red chilies look toasted (without black spots). switch off and let cool. grind the roasted ingredients along with coconut, jaggery, tamarind, salt and ½ cup of water to a coarse paste. heat oil in a small pan. add the mustard seeds. when they splutter, add urad dal. fry the urad dal till it becomes brown. then add the curry leaves, red chili and asafoetida. fry for a minute. immediately pour the tempering on the chutney. mix it well with the chutney. serve kadle-urad bele chutney with steamed rice ganji or rava idli, mini idli or bullet idli, idli, idli with cooked rice and dosa's like rava dosa, mysore masala dosa, neer dose and onion uttappam. 3.5.3208
  • 3-4 red chillies and continue to fry.
  • 15 Minutes Recipes



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