Urad Dhal Chutney

Urad Dal chutney

Urad Dal chutney lasts longer than any other chutney, a good choice for traveling. It's a perfect combo for tamarind rice, Idlies.
Course Side Dish
Cuisine Indian, South Indian
Keyword urad dal chutney
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 240kcal
Author Sujatha Muralidhar



  • 1/2 cup Skinless Black gram / Urad dal
  • 2 Red Chili
  • 1 tbsp Tamarind paste
  • 1 pinch Asafoetida
  • 1/2 tsp Salt or as required


  • In a pan, add oil, skinless black gram / urad dal and chili.
  • Fry it till urad dal becomes golden brown.
  • Then add asafoetida, and tamarind and switch off the stove.
  • Allow it to cool.
  • Grind it in the mixer grinder by adding a little water to thicker consistency.
  • Transfer it to the serving bowl.
  • Heat pan, add oil followed by mustard seeds, urad dal, and curry leaves. Allow mustard to get splutter.  
  • Then, add this seasoning to the chutney and serve.


  • Make thicker versions, by adding very little water.
  • This can be stored up to 1 day at room temperature.
  • The best companion for traveling.


Calories: 240kcal | Carbohydrates: 36g | Protein: 13g | Fat: 5g | Saturated Fat: 4g | Sodium: 593mg | Potassium: 235mg | Fiber: 12g | Sugar: 7g | Vitamin A: 430IU | Vitamin C: 66.7mg | Calcium: 42mg | Iron: 4.8mg