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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
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
2
people
Calories
213
kcal
Author
Sujatha Muralidhar
Equipment
Mixer grinder
Ingredients
For prepping
½
teaspoon
vegetable oil
¼
tsp
black mustard seeds
½
cup
urad dal
/ skinless black gram
2
red chili
1
pinch
asafoetida
1
inch
tamarind
1 inch sized ball
For blending
⅓
cup
water
½
teaspoon
salt
or as required
For seasoning
1
teaspoon
vegetable oil
¼
teaspoon
black mustard seeds
¼
teaspoon
urad dal
/skinless black gram
1
tablespoon
curry leaves
chopped
Instructions
For prepping
Over medium heat, in a pan, add vegetable oil, black mustard seeds, urad dal, and red chili.
Fry it till urad dal becomes golden brown.
Then add asafoetida, and tamarind and switch off the stove.
Allow it to cool.
For blending
Grind it in the spice blender by adding a little water, and salt-to thick consistency.
Transfer it to the serving bowl.
For seasoning
Over medium heat, place a pan, add vegetable oil, black mustard seeds, urad dal, and curry leaves.
Allow mustard to get splutter and add this sizzling seasoning to the chutney.
Gently mix and serve.
Notes
Make thicker versions, by adding very little water.
This can be stored up to 1 day at room temperature.
The best companion for traveling.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
32
g
|
Protein:
14
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Sodium:
591
mg
|
Potassium:
145
mg
|
Fiber:
11
g
|
Sugar:
3
g
|
Vitamin A:
987
IU
|
Vitamin C:
362
mg
|
Calcium:
98
mg
|
Iron:
4
mg