Follow these steps for perfect results
Tamarind Paste
Arhar Dal (Split Toor Dal)
Fresh Coconut
grated
Salt
to taste
Onion
finely chopped
Sunflower Oil
Asafoetida (hing)
Jaggery
Whole Black Peppercorns
Roasted Gram Dal (Pottukadalai)
Dry Red Chillies
Dry roast toor dal, bengal gram, peppercorns, and red chillies until the lentils turn golden brown.
Set aside the roasted ingredients to cool.
In the same pan, saute the grated coconut until it dries out.
Add the roasted lentils, coconut, tamarind paste, salt, jaggery, and a small amount of water to a blender.
Blend into a coarse chutney. It should be thick, not runny.
Heat sunflower oil in a small pan for the tadka.
Add asafoetida and let it sizzle.
Pour the tadka over the chutney.
Serve hot with steamed rice and ghee or with dosa.
Expert advice for the best results
Roast the lentils on low heat to prevent burning.
Adjust the amount of red chillies to your spice preference.
The chutney can be stored in the refrigerator for up to 3 days.
Everything you need to know before you start
10 mins
Can be made 1-2 days in advance.
Serve in a small bowl alongside the main dish. Garnish with a sprig of curry leaves (optional).
Serve with hot steamed rice and ghee.
Serve with dosa or idli.
The spice complements the chutney.
Discover the story behind this recipe
A staple side dish in South Indian cuisine, often served as part of a traditional meal.
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