Karnataka

Hurigadale chutney

Name: Hurigadale chutney
Total time: 10 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/3 cup hurigadale roasted chana dal (roasted split chickpeas); 3/4 cup fresh fresh grated coconut; 2 to 3 green chilli; a small piece ginger; a tiny piece tamarind; Salt, to taste; Water, about 1/2 cup; 1 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 tsp urad dal (split black gram); a few curry leaves; a pinch asafoetida

Roasted gram and coconut, blitzed smooth. The chutney darshini dreams are made of.

10 minTime

4 gProtein each

mediumSpice

The darshini chutney3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

138kcal

4 gprotein

4 gfibre

10minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Roasted chana dal (roasted split chickpeas)⅓ cup hurigadale

Fresh grated coconut¾ cup fresh

Green chilli2 to 3

Gingera small piece

Tamarinda tiny piece

Saltto taste

Waterabout 1/2 cup

Cooking oil (vegetable oil)1 tsp

Mustard seeds½ tsp

Urad dal (split black gram)1 tsp

Curry leavesa few

Asafoetidaa pinch

Method

4 steps

1Grind the hurigadale dry to a powder first.
2Add the coconut, green chillies, ginger, tamarind, salt and water. Grind smooth.
3Heat the oil, splutter the mustard, fry the urad dal until golden, add the curry leaves and asafoetida and pour over the chutney.
4Serve with idli, dosa or vade.

Serve it like this

Pour into a small steel bowl and spoon the tempering over the top just before serving.

Make it a meal

What goes with Hurigadale chutney: a bread or rice, a side, something to drink and something sweet.

Bread or rice

Akki rotti40 min