Follow these steps for perfect results
Dry Red Chilli
Ginger
chopped
Curry Leaves
Tamarind Water
Mustard Seeds
Dry Red Chillies
Chana Dal (Bengal Gram Dal)
Heat a skillet with oil.
Crackle the chana dal and roast the dry red chillies.
Roast the curry leaves until crisp.
Add the chopped ginger and saute.
Add tamarind water and let it soak up the water, reducing the flame and stirring.
Allow the mixture to cool.
Grind into a smooth paste.
Heat a small kadai for tempering.
Crackle mustard seeds and dry red chili.
Pour the tempering over the chutney.
Serve.
Expert advice for the best results
Adjust the number of chillies to your preferred spice level.
Roasting the curry leaves well enhances their flavor.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Serve in a small bowl, garnish with fresh curry leaves.
Serve with idli, dosa, or uttapam.
Serve as a side dish with rice and sambar.
Balances the spice of the chutney.
Helps to cool down the palate after the spice.
Discover the story behind this recipe
A common side dish in Andhra cuisine, often served with breakfast or as an accompaniment to meals.
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