Whenever we did not have vegetables at home, she used to come up with mouth-watering chutneys along with rasam. My mom-in-law & her relatives are chutney experts. She fine tuned my cooking skills, made me understand the importance of each vegetable, spices that go into a dish & many more things. I have learnt whole lot chutney recipes from her & I will let you all know. It’s just a matter of time.
1 tbsp urad dal/ಉದ್ದಿನಬೇಳೆ/split black gram
2 red chillies
1 tsp coconut oil (Any cooking oil could be used, but coconut oil adds the flavor to the chutney)
6-8 curry leaves
½ cup grated coconut.
1/4th tsp thick tamarind extract or a raisin sized tamarind soaked in water.
Salt according to taste.
1 tsp oil
¼ tsp mustard seeds
3-4 curry leaves (optional)
A generous pinch of asafetida/hing
- Heat the coconut oil in the tempering pan, when oil is hot, add urad & toor dal to it. Fry till the dals turn golden brown. Add the broken red chillies, curry leaves & fry it again for a minute. Allow the mixture to cool.
- Make a paste out of the above mixture, coconut, tamarind & salt by adding little water.
- Scoop out the chutney to a bowl, prepare the tempering & pour it on to the chutney prepared.
- Mix well & serve it as a side dish for rasam-rice, curd-rice or roti.
- Add oil to a pan, when oil is hot, add mustard seeds. When mustard seeds splutter, add curry leaves. Switch off the flame, add asafetida. Tempering is ready to be poured on chuntey prepared.