Follow these steps for perfect results
Curry leaves
Fresh
Chana dal
Black pepper powder
Methi Seeds (Fenugreek Seeds)
Cumin seeds
Tamarind
Salt
Heat oil in a pan on medium heat.
Roast the chana dal, black pepper, fenugreek seeds, and cumin seeds until fragrant and lightly browned.
Add the curry leaves and saute for a few seconds until slightly crisp.
Cool the chutney mixture completely.
Grind the cooled mixture into a coarse powder in a food processor along with salt and tamarind.
Serve with hot steamed rice and sesame oil.
Expert advice for the best results
Dry roast the ingredients on low heat to prevent burning.
Adjust the amount of black pepper according to your spice preference.
Store in an airtight container to maintain freshness.
Everything you need to know before you start
5 mins
Can be made ahead and stored for several weeks.
Serve in a small bowl alongside rice and sesame oil.
Serve with hot rice and a drizzle of sesame oil.
Enjoy with idli or dosa.
Use as a condiment with South Indian meals.
Complements the earthy and herbal notes.
Discover the story behind this recipe
Commonly used as a condiment in South Indian cuisine.
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