Mysore Chutney- South Indian Mysore Chutney Video by Tarla Dalal's Team

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This chutney is used to make mysore sada dosa. A thin layer is spread on the inside of the dosa. It taste great and is a good variation to regular dosas.

Recipe Description for Mysore Chutney, South Indian Mysore Chutney

Preparation Time: 10 mins
Cooking Time: 8 mins
Makes 1.5 cups
Show me for cups

Ingredients

For Mysore Chutney
1/2 cup chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
2 tbsp oil
5 whole dry kashmiri red chillies , broken into pieces
1 tbsp chopped jaggery (gur)
3 garlic (lehsun) cloves
1/2 tbsp tamarind (imli) pulp
4 peppercorns (kalimirch)
3/4 cup grated coconut
1 tsp chilli powder
salt to taste

Method

For mysore chutney

To make {span class="bold1"}mysore chutney{/span}, heat the oil in a non-stick pan, add the chana dal and urad dal and cook on a medium flame for 2 to 3 minutes or till they turn light brown in colour, while stirring continuously.
Add the red chillies and sauté on a medium flame for 2 minutes.
Add the jaggery, garlic and tamarind pulp and peppercorns, mix well and cook on a medium flame for 1 minute.
Add the coconut, chilli powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Allow it to cool a little and then blend in a blender using approx. 1 cup of water to a smooth paste.
Serve the {span class="bold1"}mysore chutney{/span} immediately or store in an air-tight container in the refrigerator and use within 2 days.

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RECIPE SOURCE : Idlis & Dosas