Authentic Urad Dal Chutney Recipe – South Indian Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Urad Dal Chutney Recipe – South Indian Spice Blend

Introduction

There’s just something magical about a vibrant South Indian chutney, isn’t there? It’s the perfect accompaniment to a simple rice meal, adds a zing to your idli and dosa, or even brightens up a bowl of curd rice. This Urad Dal Chutney is a family favorite – I first made it trying to recreate my grandmother’s version, and honestly, it’s been a staple ever since! It’s a little spicy, a little tangy, and packed with flavor. Let’s get cooking!

Why You’ll Love This Recipe

This Urad Dal Chutney is quick, easy, and incredibly flavorful. It’s a fantastic way to add a burst of South Indian spice to your meals. Plus, it’s naturally gluten-free and can easily be made vegan. It’s a real crowd-pleaser, and I guarantee you’ll find yourself making it again and again.

Ingredients

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

• 1 tbsp Urad Dal (approx. 15g)
• 5-6 Red Chillies (adjust to your spice preference)
• ¼ tsp Hing (Asafoetida)
• ½ cup Grated Coconut (approx. 60g)
• Gooseberry size Tamarind
• As needed Salt
• As needed Water
• 2 tsp Oil

Ingredient Notes

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

Urad Dal: The Heart of the Chutney

Urad dal, or split black lentils, is the star here. It gives the chutney its lovely texture and nutty flavor. Make sure yours is fresh for the best taste!

Red Chillies: Adjusting the Spice Level

I usually use 5-6 red chillies for a good kick, but feel free to adjust this based on your spice tolerance. Removing the seeds will reduce the heat. You can also use Kashmiri chillies for a vibrant color with milder spice.

Hing (Asafoetida): Aromatic & Digestive Benefits

Don’t skip the hing! It adds a unique, savory aroma and is known for its digestive properties. A little goes a long way, so ¼ tsp is usually perfect.

Grated Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a wonderful sweetness and texture. However, if fresh isn’t available, unsweetened desiccated coconut works well too. You’ll need to hydrate it with a little warm water before using.

Tamarind: Balancing Tartness & Flavor

Tamarind provides that lovely tangy counterpoint to the spice. A small piece, about the size of a gooseberry, is usually enough. You can use tamarind paste if you prefer, just start with a teaspoon and adjust to taste.

Regional Variations in Spice Blend

Spice blends vary across South India! Some families add a few curry leaves during the roasting process, while others include a pinch of turmeric for color and added health benefits. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to making the chutney!

1. Heat 2 tsp of oil in a kadai (a deep, round-bottomed wok). If you don’t have one, a small frying pan will do just fine.
2. Add the urad dal and roast over medium heat until it turns golden brown and fragrant – about 2-3 minutes.
3. Next, add the red chillies and hing. Roast for another minute, until the chillies start to release their aroma. Be careful not to burn the hing!
4. Now, add the grated coconut and roast lightly for just a minute or two. You want it to be warmed through, not browned.
5. Transfer all the roasted ingredients to a grinder. Add the tamarind and salt.
6. Grind everything together, starting without any water. Once it forms a coarse mixture, add minimal water – just a tablespoon at a time – to create a thick, smooth paste. You don’t want it too runny!

Expert Tips

A few little secrets to help you make the perfect chutney:

Achieving the Right Consistency

The chutney should be thick enough to cling to rice, but not so thick that it’s difficult to mix. Add water gradually while grinding to get it just right.

Roasting for Maximum Flavor

Roasting the ingredients is key! It brings out their flavors and creates a deeper, more complex taste. Keep a close eye on them to prevent burning.

Storing Homemade Chutney

Homemade chutney is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 3-4 days.

Using a Traditional Stone Grinder vs. Mixer

Traditionally, this chutney is made using a stone grinder, which gives it a unique texture. However, a regular mixer grinder works perfectly well too!

Variations

Let’s get creative!

Vegan Adaptation

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

Gluten-Free Confirmation

Yes, this chutney is naturally gluten-free.

Spice Level Adjustment (Mild to Hot)

Adjust the number of red chillies to control the spice level. For a milder chutney, use fewer chillies or remove the seeds.

Festival Adaptations (Onam, Pongal)

This chutney is a popular addition to festive meals like Onam Sadhya and Pongal. It adds a wonderful flavor contrast to the other dishes. My aunt always makes a huge batch for these occasions!

Serving Suggestions

This chutney is incredibly versatile!

• Serve it with hot rice mixed with a teaspoon of sesame oil – a classic South Indian combination.
• Enjoy it as a side dish with curd rice.
• Pair it with idli, dosa, or vada.
• Use it as a spread for sandwiches or wraps.

Storage Instructions

Store leftover chutney in an airtight container in the refrigerator. It will keep for 3-4 days.

FAQs

Got questions? I’ve got answers!

What is the best way to store Urad Dal Chutney?

Store it in an airtight container in the refrigerator. It’s best to use it within 3-4 days for optimal flavor.

Can I use dried coconut instead of fresh?

Yes, you can! Use unsweetened desiccated coconut and hydrate it with a little warm water before using.

What if I don’t have a kadai? Can I use a different pan?

Absolutely! A small frying pan will work just fine.

How can I adjust the chutney’s consistency?

Add water, one tablespoon at a time, while grinding until you reach your desired consistency.

What are the health benefits of Hing (Asafoetida) in this chutney?

Hing is known for its digestive properties and is believed to help with bloating and gas.

Can this chutney be made ahead of time?

Yes, you can make it a day or two in advance. The flavors will actually meld together even more! Just store it properly in the refrigerator.