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

Indian hummus spread

Summary:

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.

Ingredients:

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)

Seasoning:

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

Process:

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.