Follow these steps for perfect results
Coriander Seeds
Sunflower Oil
for cooking
Salt
to taste
White Urad Dal
split
Onion
chopped
Mustard Seeds
Dry Red Chillies
Chana Dal
Bengal Gram Dal
Tomato
chopped
Curry Leaves
Asafoetida
hing
Ginger
chopped
Heat oil in a kadai and saute urad dal and chana dal until light brown.
Add dry red chillies, coriander seeds, onions, and ginger; saute until onions are translucent.
Add tomatoes and salt; saute until tomatoes become mushy.
Switch off the heat and grind the mixture to a smooth paste.
For tempering, heat oil in a small kadai, add mustard seeds and allow them to splutter.
Add curry leaves and hing, leave for 10 seconds, and pour over the chutney.
Serve the chutney with pesarattu or idli.
Expert advice for the best results
Adjust the amount of dry red chillies to your desired level of spiciness.
Ensure the dals are roasted well for a nutty flavor.
Everything you need to know before you start
10 mins
Can be made 2-3 days in advance and stored in the refrigerator.
Serve in a small bowl as a side dish, garnish with a sprig of curry leaves.
Serve with dosa.
Serve with idli.
Serve with pesarattu.
Serve as a side for rice.
The spices in the chai complement the chutney.
Discover the story behind this recipe
A traditional condiment in Andhra cuisine, often served during festivals and special occasions.
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