Friday, April 29, 2011

Tomato Channa Dhal Chutney

This recipe is from my mother-in-law. Simple to prepare. The best combination for this chutney is Kuzhi paniyaram or plain dosa. I generally do not add any seasoning for this chutney, as its taste fine just like that. I don’t grind this chutney to a smooth paste, rather leave it a little coarse.


Tomato – 4
Red chillies – 3
Cilantro (coriander leaves) – 4 - 5 strands
Tamarind – a little
Channa dhal – 2 - 3 tbsp
Curry leaves – 1 strand
Asofoetida - ½ tsp
Gingely Oil – 1 - 2 tbsp
Salt as per taste


First cut the tomatoes into cubes. Heat oil in a pan, add the red chillies, channa dhal and fry them till the dhal becomes light golden brown. Next add asofoetida, curry leaves, tomato and salt. Allow the tomato to cook for 4 – 5 minutes so that the raw smell leaves and tomato becomes soft. When done add the cilantro and allow it to cool. Blend the mixture to a slightly coarse paste. Serve it with hot kuzhi paniyaram, idly or dosa.


  1. Sounds like a great accompaniment with kuzhi paniyarams.

  2. Very lovely chutney with the tomato goodness! Great with any main dish!

  3. This sounds really delicious. I would love to try this sometime..Nice recipe!

  4. nice:) i will use this recipe next time...


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