Name: Dosai Chutney
Cuisine: India
Ingredients: 1½ teaspoonfuls salt; 1 dessertspoonful fresh lime juice (nimboo); 4 or 5 tablespoonfuls water; 2 teaspoonfuls split peas (channa dal); 1 teaspoonful split black beans (urhad dal); 12 to 15 small curry leaves (mithi neem); 8 dessertspoonful yoghurt (curd); 2 teaspoonfuls coconut oil or ghee; 2 tablespoonfuls split black beans (urhad dal); ½ oz (15 g) ginger (adrak); 1 teaspoonful mustard seeds (sarson); 8 green chillies (sabz mirch); 2 ozs (60 g) coconut (preferably fresh)

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a chutney prepared in the South Indian manner. It is usually served with dosais.

Ingredients

2 ozs (60 g) coconut (preferably fresh)
8 green chillies (

Asia
India
Preserve
Side dish
Gluten-free
Vegetarian

Method

Heat the coconut oil, fry the split black beans (urhad dal) and the split peas (channa dal). Remove them from the oil. Grind the coconut, green chillies, ginger, curry leaves, fried split black beans (urhad dal) and split peas (channa dal) and add a little water to make them into a thin paste.

Heat the remaining oil or ghee, fry 1

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Dosai Chutney

Yoghurt or Curd Chutney

Ingredients

Method

Become a Premium Member to access this recipe

Part of