Urad dal chutney is a simple and tasty chutney made with freshly grated coconut, urad dal, red chili, asafoetida, and tamarind. Roasting urad dal until golden brown under low-medium flame is very important to prepare this chutney. A tasty and flavorful chutney to serve as a side dish for Idli, Dosa or Paddu/paniyaram.
Coconut – 1/2 cup
Urad Dal – 1 1/2 tbs
Dried red chilies – 3 no’s
Tamarind – a small piece
Asafoetida – 1/4 tsp pinches powdered
Salt to taste
For seasoning –
Mustard – 1/4 Tsp
Curry leaves – 1/2 spring
Oil – 2 Tsp
Take a frying pan, add 1/2 tsp of oil in it when it is hot, add urad dal in it, fry on a medium-low flame until dal turns to light brown and aromatic. Roasting urad dal until golden brown under low-medium flame is very important to prepare tasty chutney. So take care not to burn it.
Allow it to cool, once it is ready, transfer all the ingredients to a mixer jar along with coconut, asafoetida, salt to taste and a small piece of tamarind, blend it to smooth paste.
Seasoning is optional, this chutney tastes great without tempering.
For tempering heat 1 tsp of oil in a pan, when it is hot add mustard seeds, allow it to splutter, add curry leaves when it begins to splutter remove from the flame, add it to the prepared chutney. Mix it well.
Transfer blended chutney to a serving bowl, enjoy this yummy Urad Dal Chutney with Idli, Dosa, Akki rotti, Paddu, Tatte Idli, with a tsp of Sesame/gingelly oil on it.