dhurdhal chutney (split pigeon peas chutney)
A good side dish for idly and dosa
Cooking Time
15min
Prep Time
30 min
Serves
3
Categories
Breakfast
Dinner
Side Dish
Cooking tools used
Mixer Grinder
Cuisines
Indian - Tamil
Indian - South Indian
Ingredients
Main Section
Split Pigeon Peas
8
tbsp
dry red chillies
5
unit/count
garlic cloves
6
unit/count
onions
2
unit/count
Chopped
oil
4
tbsp
curry leaves
1
handful
mustard seeds
1
tsp
salt
1
tsp
1 tsp or as much you needed
tamarind (raw)
3
inch
Step 1
Pour 1 tbsp oil then add the split pigeon peas. Roast it well until it's color changed into golden brown in low flame. After that changed it to a plate, let it cool
Step 2
Add 1 tbsp oil and add dry red chillies and tamarind. Fry it 2 mins with low flame. Then let them cool
Step 3
Pour 1 tbsp oil and add garlic cloves fry it for 5 mins with low flame. Then let it cool down
Step 4
Fry the onions with two tbsp oil. Fry it well until it's color turned into light brown. Let it cool down
Step 5
Add all the ingredients in a mixture jar and grind them finely with water (don't add too much water). Now the chutney is ready.
Step 6
Pour oil into the pan. Add mustard seeds and curry leaves. Then add this into the chutney.
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