Sep 24, 2010

Dry chutney for idli

I must thank my colleague Mrs Kumar for teaching me South Indian recipes. She used to bring yummy soft idlis coated with dry chutney in tiffin and we all used to love them. Infact all of us waited for her to get these idlis. Here is the recipe of Dry Chutney.
I keep it all the time on dining table, and it adds taste to our snacks like sewai upma, upma, poha and other snacks with this chutney. I am a big time chutney, pickle fan so have many type of pickles and chutneys in my kitchen.

Things you need: 
Dhuli Urad dal: 1 cup
Chana dal(gram pulse): 1 cup
Peanuts: 1/2 cup
Til (sesame) seeds: 2 tb spn
Dry red chilies: 10-12 (can take more for making it more spicy)
salt: as per taste

Roast urad dal, chana dal and peanuts on slow flame in a thick bottom pan till light brown. Add til seeds and red chillies and roast further, till til seeds swell and urad/chana dals turn medium brown. Allow it to cool.
After cooling grind it in mixer. Add salt to taste. You can store this chutney for a month.

Heat 3 tbspn ghee/oil  in a pan, add a pinch of asofoetida and 3 tbspn chutney. Wrap fresh hot idlis in this chutney and keep it for 5-10 mins for soaking. Serve them.
This is very good for carrying in tiffins/picnic/travel and works just like sandwiches.

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