Brinjal chutney with black urid dal - Side dish for Idli and Dosa

Brinjal chutney prepared with green chillies, black urid dal, coconut and tamarind. A different chutney recipe for idli and dosa. For this brinjal chutney we have to roast all the ingredients separately until it gives you a nice aroma and then we have to grind it. The black urid dal enhances the flavour and taste to the chutney. This chutney has a creamy consistency when compared to coconut chutney. If you do not have black urid dal, you can replace it with split urid dal. Tirunelveli white brinjals tastes so good for this chutney.

Checkout my other chutney recipes

• Coconut Garlic Green Chilly Chutney
• Tomato chutney
• Tomato chutney with green chillies 
• Small onion chutney with black urid dal
• Coconut chutney with red chillies
• Coconut chutney with green chillies
• Brinjal chutney with red chillies 
• Onion garlic coconut chutney
• Small onion chutney
• Ridge gourd chutney 

Here is a short video for Brinjal chutney with black urid dal 

Brinjal chutney with black urid dal with step by step photos 

Prep time : 10 minutes
Cook time : 10 minutes
Serves : 4
Category : Chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

• 7 brinjal
• 6 green chilly
• 2 tbsp black urid dal
• small piece asafoetida
• 1/2 cup grated coconut
• small piece tamarind
• 3 tbsp oil
• salt to taste

Cooking Directions

Cut the brinjals into half and add it to a bowl filled with salted water to avoid discoloration. Keep all the ingredients ready to roast.

Heat 1 tsp oil in a kadai and add the black urid dal. Fry them well for a few minutes until it turns dark brown and transfer it to a plate. Again add 1/2 tsp oil and fry the green chillies. Roast it well on low heat until the colour changes. Then transfer it to the plate.

Heat 1/2 tsp oil and add the asafoetida. When it pops up, transfer it to the plate. Next, heat 1/2 tsp oil and fry the tamarind for a second and transfer it the plate. Now heat 1 tsp oil and add the grated coconut and fry them well until it gets dry and transfer it to the plate.

Heat 2 tbsp oil and add the brinjals. Now saute well with frequent turns until it turns soft. When the brinjals skin start to turn brown slightly mash it with the ladle to check whether it's done to turn off the heat. If  the brinjals has a soft texture, it time to turn off the heat.

Allow all the roasted ingredients to cool down.When the brinjals has cooled down, gently remove the skins.

Take a big mixer jar and add the salt, chillies and tamarind. Grind it with little water.

Next, add the grated coconut and brinjals and grind it.

Finally, add the roasted urid dal and asafoetida and grind it smoothly with little water. Transfer the chutney to the serving bowl and rinse the mixer jar with little water and add it to the chutney. Mix well.

Brinjal chutney with black urid dal is ready to serve. If you do not have black urid dal, you can replace it with split white urid dal. Try to use fresh and tender brinjals for this chutney.