Bengal Gram Chutney (Kadalai Paruppu Chutney)


  1. Bengal Gram – 1/2 cup
  2. Granted coconut – 1/2 cup
  3. Red chilly -3 number
  4. Coriander leaves – Few
  5. Curry leaves – Few
  6. Oil – 1 tbls
  7. Mustard seeds – 1 tbls
  8. Salt
  9. Tamarind – (1 grape size)


  • Heat the pan, add  Bengal gram to dry fry for 4 minutes.
  • Transfer the gram with coconut, red chilly, Coriander leaves, tamarind salt and water to grind well till it turns a thick paste.
  • Head oil in a pan, add mustard seeds.
  • when it starts to pop add curry leaves and 1 red chilly and mix in the paste.

Serve with hot rice/ Idly / Dhosai.


3 thoughts on “Bengal Gram Chutney (Kadalai Paruppu Chutney)

  1. Pingback: Senga Pappu Kobbari Koora (Bengal Gram and Coconut Curry) | ãhãram

  2. Pingback: Kobbari-Gulla Senaga Pappu Pachadi (Coconut and Roasted Gram Chutney) | ãhãram

  3. Pingback: Kobbari Pachadi or Coconut Chutney for Idli or Dosa | ãhãram

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