How to make it
5 steps. Take it one step at a time.
Heat 1 tablespoon of oil
Heat 1 tablespoon of oil in a pan over medium heat. Add the Chana Dal and Urad Dal. Sauté until they turn golden brown and aromatic.
Add the dried red chilies and chopped ginger
Add the dried red chilies and chopped ginger to the pan. Sauté for 3-4 minutes until the raw smell of the ginger disappears. Remove from heat and let it cool completely.
4 minTransfer the cooled ginger and dal mixture
Transfer the cooled ginger and dal mixture to a blender. Add the tamarind (with soaking water), grated jaggery, and salt. Blend into a smooth paste, adding a little extra water if necessary to achieve a thick sauce consistency.
Heat the remaining 1 tablespoon of oil
In the same pan, heat the remaining 1 tablespoon of oil for tempering. Add mustard seeds and let them splutter. Add the curry leaves and asafoetida (hing).
Pour the tempering
Pour the tempering over the blended ginger chutney and mix well. Serve with idli or dosa.
A little kitchen wisdom
Ensure the ginger is fresh for the best flavor. You can adjust the amount of jaggery to balance the heat of the ginger and chilies to your preference. This chutney stays fresh in the refrigerator for up to a week.
