Urad Dal Recipe – Authentic South Indian Coconut Chutney Recipe

Last Updated on 4 months by Neha Deshmukh

Urad Dal Recipe – Authentic South Indian Coconut Chutney Recipe

Hey everyone! Today, I’m sharing a recipe that’s a staple in many South Indian homes – a vibrant, flavorful Urad Dal Coconut Chutney. This isn’t just a condiment; it’s a little piece of home, a burst of flavor that instantly elevates any meal. I remember learning to make this from my grandmother, and honestly, it’s one of those recipes that just feels comforting. Let’s get cooking!

Why You’ll Love This Recipe

This chutney is seriously addictive! It’s quick to make, requires minimal ingredients, and delivers a fantastic balance of spicy, tangy, and subtly sweet flavors. It’s perfect with rice, dosas, idlis, or even as a dip for your favorite snacks. Plus, it’s naturally gluten-free and can easily be made vegan. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 tablespoon Urad Dal (split black lentils)
• 1 teaspoon Dry Red Chilies (adjust to your spice preference)
• 0.5 cup Grated Coconut (fresh is best!)
• 1 teaspoon Tamarind
• A small pinch of Hing (Asafoetida)
• 1 teaspoon Oil
• Salt to taste

Ingredient Notes

Let’s talk about these ingredients for a sec – a few little tips can make all the difference!

Urad Dal: The Heart of South Indian Flavor

Urad dal is the star here, lending a lovely nutty flavor and creamy texture. It’s a key ingredient in many South Indian dishes. You can find it at most Indian grocery stores, or online. (Approximately 30g)

Dry Red Chilies: Adjusting the Spice Level

I use Byadagi chilies for a beautiful color and mild heat, but you can use any dry red chilies you like. Feel free to adjust the quantity based on how spicy you like things! Start with one and add more if you’re feeling brave.

Fresh Grated Coconut: Importance of Freshness

Seriously, fresh grated coconut makes all the difference. It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you can’t find fresh, unsweetened frozen grated coconut is a good substitute. (Around 60g)

Tamarind: Balancing Tartness and Flavor

Tamarind provides that lovely tangy counterpoint to the richness of the coconut and urad dal. You can use a small piece of tamarind pulp, or tamarind paste. If using paste, start with about ½ teaspoon.

Hing (Asafoetida): A Unique Digestive Aid

Don’t skip the hing! It adds a unique savory depth and is also known for its digestive properties. A little goes a long way – seriously, just a pinch!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Add the urad dal and dry red chilies.
2. Fry them until the urad dal turns golden brown and fragrant – this usually takes about 3-5 minutes. Keep an eye on it, as it can burn quickly!
3. Now, add the tamarind and hing. Sauté for another 2 minutes, letting the flavors meld together.
4. Toss in the grated coconut and continue to sauté for another 3-4 minutes, until the coconut turns slightly golden and any moisture evaporates.
5. Transfer the roasted mixture to a grinder. Add a little water (start with 2-3 tablespoons) and salt to taste.
6. Grind everything to a semi-coarse paste. You don’t want it completely smooth – a little texture is nice! Add more water if needed to reach your desired consistency.

Expert Tips

• Roasting is Key: Don’t rush the roasting process. It’s crucial for developing the flavors.
• Cool Slightly: Let the roasted mixture cool down slightly before grinding. This prevents the chutney from becoming too warm and watery.
• Water Control: Add water gradually while grinding. You can always add more, but you can’t take it away!

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.

Spice Level Adjustment

If you like it really spicy, add more red chilies or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the red chilies before frying.

Regional Variations – Tamil Nadu vs. Kerala Style

My friend from Kerala swears by adding a tiny piece of ginger to her chutney, while my aunt in Tamil Nadu prefers a squeeze of lemon juice at the end. Feel free to experiment and find what you like best!

Festival Adaptations – Serving with Onam Sadya

During Onam in Kerala, this chutney is a must-have as part of the elaborate Sadya feast. It’s served alongside a variety of other dishes, adding a delightful kick to the meal.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With steamed rice, rasam, and papad for a classic South Indian meal.
• As a dip for idli or dosa.
• Spread on sandwiches or wraps.
• Served alongside vegetable pakoras or samosas.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a little water to loosen it up before serving.

FAQs

Let’s answer some common questions!

What is the best way to store leftover chutney?

Store it in an airtight container in the fridge. Adding a tiny drop of oil on top can help prevent it from drying out.

Can I use coconut milk instead of grated coconut?

You can, but it will change the flavor and texture. The chutney will be smoother and less nutty. Use about ¼ cup of coconut milk.

What if I don’t have a grinder – can I use a blender?

Yes, a blender will work, but you might need to add a bit more water to get it to blend smoothly. The texture will be slightly different – a little smoother than traditionally made.

How can I adjust the consistency of the chutney?

Add more water for a thinner consistency, or more grated coconut for a thicker one.

What are some other dishes this chutney pairs well with?

It’s amazing with upma, pongal, and even vegetable cutlets! Seriously, try it with anything – you won’t be disappointed.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!