When you want something that’s a little different from the traditional coconut or coriander chutneys, this Urad Dal Chutney steps in as a perfect side dish for idlis and dosas. Since this is a no coconut chutney, it can be prepared in larger quantities and refrigerated – typically for up to a week. The red chillies and tamarind make a spicy and tangy combination and the dish attains balance. This chutney makes me breeze through a work week if I have idlis or dosas in my breakfast plan.
Recipe Details :
Serves: 4 pax
Time: 15 mins
- 1/4 cup urad dal
- A small ball of tamarind
- 3 red chillies
- 1/2 tsp sesame oil
- 1/2 tsp mustard seeds
- A pinch of asafoetida
- 1 onion, roughly chopped
- 1 garlic pod, skin peeled (optional)
- Salt to taste
- 1 tsp oil
- In a pan, add the oil and a pinch of asafoetida. Stir for a bit and then add the urad dal, red chilli and tamarind. Sauté the dal on a low flame till it turns golden brown. Then switch off the flame and remove this aside on a plate to cool.
- In the same pan, add the chopped onions and garlic and cook them till the onions turn brown. Then switch off the flame.
- Now allow both sets of roasted items to cool completely.
- Then put these items into a mixer. Add salt and grind into a smooth paste. Add water depending on the consistency you want and your chutney is ready.
- Finally temper the chutney in sesame oil with mustard seeds, urad dal and a single red chilli just before serving.