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Putnala pappula pachadi

Pappula Pachadi

Putnalal pappula pachadi is a simple recipe made by grinding putnala pappulu, coconut, green chili, and salt to make a coarse paste and tempering add more flavor.
Course Side Dish
Cuisine South Indian
Keyword Chutney, Coconut, Pachadi, Putnala Pappulu
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people


  • 1 cup Pappulu / Roasted Chanadal
  • 1/2 cup Fresh Coconut (chopped)
  • 2or3 Green chillies
  • 1 tbsp Salt


  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Urad Dal
  • 1 Dried Red Chilli
  • 1 tsp Oil


  • Take a frying pan and add a tbsp of oil. When heated, fry green chillies.
  • When the green chillies are fried, add coconut and sauté for a minute or two and switch off the flame. Keep aside and allow them to cool.
  • Add a cup of roasted chana dal, fried chilies, coconut, and salt to the blender and make a coarse powder.
  • Add little water and blend to make it a little coarse or fine paste. Transfer the chutney to a bowl and keep aside.
  • Now heat oil in the same frying pan and add mustard, cumin seeds when they splutter, add urad dal, curry leaves, and red chili. When the dal turns lightly brown switch off the flame.
  • Add the seasoning to the chutney and mix well. Pappula pachadi is ready to serve. It goes well with dosa, idly, pongal, Upma, or pesarattu.