By Devi Poojari
September 5, 2023
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Idlis, dosas, parathas and theplas eaten with this mineral-rich chutney packed with flavour, is a great way to elevate your weekday breakfasts with little effort and maximum ease.
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10-12 baby shallots, peeled 5 cloves garlic 2 Byadgi chillies ¼ cup sesame seeds, toasted 1 teaspoon jaggery powder 2 tablespoons peanuts, roasted 1 + ½ tablespoons sunflower oil 1 tablespoon tamarind pulp 3 Kashmiri red chillies 1 teaspoon urad dal 1 teaspoon mustard seeds 7-8 curry leaves Salt, to taste
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Soak the two varieties of red chillies in some hot water while you heat a tablespoon of oil in a pan.
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Add the shallots, garlic, urad dal and curry leaves and sauté for 3-4 minutes.
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Cool the mixture slightly and transfer to a blender jar, along with the jaggery, sesame seeds, peanuts, tamarind pulp and soaked red chillies.
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Grind into a smooth paste using a little water and season with salt.
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Heat the remaining oil and temper the mustard seeds and curry leaves.
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Pour over the chutney and serve at room temperature with breakfast of your choice.
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