Mysore Chutney for Mysore Masala Dosa– This chutney recipe for dosa is used as a spread for Mysore masala dosa. To make chutney, put roasted Bengal gram, dried red chillies, garlic, lemon juice and salt with sufficient water in a blender jar and blend to a smooth paste.
Kannada cuisine is generally marked by the moderate use of coconut and jaggery in almost all accompaniments. Here in the Mysore Chutney, these ingredients come together with a combination of dals, tamarind and spices. Now here is a recipe of mysore chutney much different than the mumbai mysore chutney.
Ingredient for South Indian Mysore Chutney
- Chana dal (split bengal gram) – ½ cup
- Urad dal (split black lentils) – 1tablespoon
- Oil – 2 tbsp
- Whole dry kashmiri red chillies – 5 Nos
- Chopped jaggery (gur) – 1 tbsp
- Garlic (lehsun) cloves – 3 Nos
- Tamarind (imli) pulp – 1/2 tbsp
- Peppercorns (kalimirch) – 4 Nos
- Grated coconut – 3/4 cup
- Chilli powder – 1 tsp
- Salt – according to taste
How to make Mysore Chutney ?
- 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.
- Now 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 immediately or store in an air-tight container in the refrigerator and use within 2 days.
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