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.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
- 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