South Indian Chutney Recipe
This recipe of chutney goes perfect with any South Indian food like idli, dosa, uttapam, or adai. Made with the delicious, and aromatic urad and chana dal (black lentils and chick pea lentils), this chutney is very easy and quick to make. It can be made less or more spicy by adjusting the quantity of the red chilies, according to taste.
- Split chick pea lentil (Chana Dal) - 1/4 cup
- Black lentil (Urad dal) - 1/4 cup
- Dried red chilies - 4-5
- Lemon juice (or yogurt) - 2 tbsp lemon juice (or 3 tbsp yogurt)
- Sugar - 1 & 1/2 tsp
- Salt - To taste
- Oil - 1 tsp
- Cumin Seeds - 1/2 tsp
- Aasafoetida (Hing) - 1/8 tsp
- Curry leaves - 5-6
- Roast chana dal and urad dal in 1/2 tsp oil, on medium heat, till they turn reddish brown in color.
- When they are almost done, add the red chilies and roast for a minute or two.
- After little cooling, transfer to a grinder and add salt, sugar, lemon juice (skip lemon juice if adding yogurt later).
- Grind to a slightly coarse mixture, and keep aside. Add water as needed for grinding.
- Add yogurt (only if not using lemon juice in step 3; otherwise omit this step) and mix well.
- Add more water if needed, to get the desired thickness.
- Heat 2 tsp oil in a pan and add cumin seeds. As they start sizzling, add asafoetida, and curry leaves. Turn off the heat.
- Add the seasoning in step 7, to the ground chutney. Mix well.
- Serve with any south Indian food like idli, dosa, medu vada, and so on.