Follow these steps for perfect results
Tur Dal
pili
White Urad Dal
split
Dry Red Chillies
Roasted Chana Dal
Cumin Seeds
Tamarind
Garlic
cloves
Salt
to taste
Mustard Seeds
White Urad Dal
Dry Red Chillies
Curry Leaves
sprig
Asafoetida
Oil
Heat oil in a pan.
Add tur dal and cumin seeds, cook until light brown.
Add urad dal and dry red chillies, cook for 1-2 minutes.
Turn off heat and let the mixture cool.
Add tamarind, garlic, and water to the mixture.
Grind in a mixer grinder.
Transfer to a bowl.
For tempering, heat oil in a pan.
Add mustard seeds and urad dal, cook for 10 seconds.
Add curry leaves, dry red chillies, and asafoetida, cook for 10 seconds.
Pour the tempering over the chutney and mix well.
Serve with Keerai Sambar, Cabbage Thoran, Rice, and Papad.
Expert advice for the best results
Adjust the amount of red chillies according to your spice preference.
Roast the dals until they are fragrant for a better flavor.
Add a small piece of ginger for an extra flavor boost.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance and stored in the refrigerator.
Serve in a small bowl as a side dish or accompaniment. Garnish with a sprig of curry leaves.
Serve with hot rice.
Serve as a side dish with South Indian meals.
Serve as a dip with dosas or idlis.
The spices in the chai complement the spices in the chutney.
Discover the story behind this recipe
A staple side dish in Andhra cuisine, often served with rice or as a part of a thali.
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