Follow these steps for perfect results
chana dal
white urad dal
red chillies
dried
coriander seeds
ginger
chopped
onion
chopped
tomato
chopped
salt
to taste
mustard seeds
asafoetida
oil
for use
curry leaves
Heat oil in a pan.
Add chana dal and urad dal, cook until golden brown.
Add dry red chillies, coriander seeds, onion, and ginger. Sauté until the onion softens.
Add tomatoes and cook until soft.
Turn off the heat and let the mixture cool.
Grind the cooled mixture into a smooth paste.
For tempering, heat oil in a small pan.
Add mustard seeds and let them splutter.
Add curry leaves and asafoetida, sauté briefly.
Pour the tempering over the chutney and mix well.
Serve with dosa or sambar.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Roast the dals well for a nutty flavor.
Add a small piece of tamarind for extra tanginess.
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, garnish with curry leaves.
Serve with dosa, idli, or vada.
Enjoy as a side dish with rice and curry.
The bitterness complements the chutney's spice.
Discover the story behind this recipe
A staple condiment in Andhra cuisine, often served with breakfast.
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