On the days when mom prepares this kaalu chutney, I would sit with her chatting all the while ,even after dinner is complete and place dollop after dollop of this kaalu chutney
on my plate and savor it as such. By the time dad comes around to see what we are up to the bowl of kaalu chutney is long over and much to mom’s delight there are no left-overs. So you can guess how much I love this dish.
Nowadays,when I chat with mom[on the net,not at the table] the conversation starts with ‘who cooked what today’ and a few days back mom mentioned that she prepared kaalu chutney and saaru
. Even before she finished the remaining menu I was drooling and I realized I hadn’t prepared it at all.
So got the recipe from her and prepared it pronto.It did taste good but I found something amiss. I am sure it is her touch that was missing.
Anyways,the preparation is very simple,as I said before and it should be ground thick and a little coarse .You need:
Toor dhal-1/2 a cup
Red chilllies – 5[adjust to taste]
Asafoetida powder-a pinch
Coconut-2 tablespoons ,grated
Tamarind- a small bit
Salt to taste
Oil- 1 teaspoon
1. Heat oil in a pan and put in asafetida,toor dhal and red chillies and fry on medium flame till the dhal is brown in color.Take care not to char the dhal.
2. Switch off the flame and add the coconut and tamarind piece.
3. Stir to mix and cool.
4. Grind using a little water to a thick and a little coarse paste
5. Add salt and mix well
Serve with warm steamed rice. Drizzle with a little sesame oil / ghee for extra flavor….