May 23, 2008

Recipe - Putnal pappu pachadi (Idli chutney/idly pachadi/chana dal chutney)

Indian hummus spread


Putnal pappu pachadi/chana dal chutney is served with idli/dosa/vada and lot of other light south Indian dishes. Each household in India prepares chana dal chutney with variations. For example, small amounts of coconut or yogurt or cilantro are added. The basic preparation for chana dal chutney remains the same. The taste of putnal pappu pachadi is based on sourness added to it with tamarind/lemon juice. Sourness can always be balanced according to taste.

Putnal pappu pachadi/chana dal chutney tastes good when served fresh. Left over chutney can be stored in refrigerator, but I find the fresh made chutney tasty than the refrigerated one.


  • Putnal pappu (split chick peas) - 1 cup
  • Coconut powder - 1/4 cup
  • Green chillies - 6 Indian chillies (depending on the spice level)
  • Salt - 3/4 teaspoon (according to taste)
  • Cilantro - 3 tablespoons
  • Tamarind - small lemon size (1 and 1/2 tablespoon lemon juice or 1/4 tamarind paste)
  • Water - 1/2 cup (to grind)


  • Mustard seeds - 1 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Hing - 1/4 teaspoon
  • Dry red chilli - 1 (optional)
  • Curry leaves - 1 stalk


Grind all the ingredients with water. Add water if needed to acquire desired consistency.

Preheat oil in a pan, add mustard and cumin seeds. Let them splutter, add red chilli, hing and curry leaves. After a minute, mix the seasoning with the grinded chutney.

Serve it with piping hot idlis/dosa/upma or pita bread.

Preparation time : 15 - 20 Minutes
# Servings: 4 - 6


If the chutney/spread is being served with pita bread, do not garnish with seasoning.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.