Sep 2, 20232 min read

Quick and Easy Chutney Recipe for Idli and Dosa

Are you craving a delicious chutney to accompany your idli or dosa, but you don't have any vegetables on hand? Don't worry; we've got you covered with a simple and quick chutney recipe that requires basic ingredients you probably already have in your pantry. This chutney is not only easy to make but also incredibly flavorful. Let's dive into the recipe:

Ingredients:

- 2 tablespoons oil

-Siragam

- 1 teaspoon mustard seeds (kadugu)

- A pinch of asafoetida (hing)

- 2-3 cloves of garlic

- 2-3 dried red chillies (adjust to your spice preference)

- 1 small onion, roughly chopped

- 1-inch piece of ginger, chopped

- 2 tablespoons chana dal (split chickpeas)

- A handful of curry leaves

- 2 tablespoons fried gram (roasted gram dal)

- 2 ripe tomatoes, chopped

- Small piece of tamarind (about 1/2 teaspoon)

- A small bunch of fresh coriander leaves with stems

- 2-3 tablespoons grated coconut

- Salt to taste

Instructions:

1. Heat 2 tablespoons of oil in a pan over medium heat.

2. Add a pinch of Siragam, crushed garlic cloves, dried red chillies, and roughly chopped onion to the pan. Sauté them until the onions turn translucent.

3. Stir in the chopped ginger and hing and continue to sauté for a couple of minutes until it becomes aromatic.

4. Now, add 2 tablespoons of chana dal (split chickpeas) to the pan. Continue to cook, stirring frequently, until the dal turns golden brown.

5. Toss in a handful of fresh curry leaves and 2 tablespoons of fried gram (roasted gram dal). Sauté for another minute.

6. Add the chopped tomatoes and tamarind to the mixture. Cook until the tomatoes become soft and pulpy.

7. Next, add a small bunch of fresh coriander leaves along with their stems. The stems add extra flavor and health benefits. Sauté everything for 5-10 minutes.

8. Finally, add 2-3 tablespoons of grated coconut and salt to taste. Continue to sauté for a few more minutes.

9. Allow the mixture to cool down slightly, and then transfer it to a blender or food processor. Grind it into a fine paste.

10. In a separate pan, heat a bit more oil and add mustard seeds (kadugu) and curry leaves for the tempering. Once the mustard seeds start spluttering, pour this tempering over the chutney.

Your quick and easy chutney is ready to be served with idli or dosa. Enjoy this flavorful side dish that's perfect for those days when you're short on vegetables but still want a delicious accompaniment to your South Indian breakfast.