Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 15 Mins Total Time: 20 Mins

Chutney and Sambar are vital in a South-Indian breakfast. While Idli and Dosa are great breakfast options, the chutneys that pairs up with them, make them more interesting. I make chutney with onion, tomato and vegetables, I also love making them with dals. Refer to Chutneys in the website.One such is this tasty Urad Dal Chutney . This is a chutney that can be made with minimal ingredients that are easily available. They taste great with both Idli and Dosa. Try this tasty Urad Dal chutney with your breakfast.


0/10 Ingredients
Adjust Servings
  • Tempering Ingredients


0/5 Instructions
  • Heat a pan an add oil to it. Once hot, add three red chili to it. Roast the chili until golden.
  • Add quarter cup of urad dal. Roast until golden brown.
  • Turn off Stove. Add grated coconut and garlic cloves. Allow it to cool down.
  • Add the roasted dal to the mixer jar. Season with salt and add a pinch of tamarind. Grind them to a fine paste with little water.
  • Heat a pan and add oil. Add mustard seeds, curry leaves and roast them. Turn off stove and add asafetida powder. Add the tempering to the grounded chutney. Serve them with Idli and Dosa.


  • I have used whole White Urad dal for this recipe. You can also use split Urad dal and do the same.
  • This chutney is thick after it is grounded. Adjust water consistency and thin out as per your requirement.
  • Roast asafetida along with Urad dal if you are using the solid one.

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