How to make tempering for South Indian chutneys: Chutneys are essential condiments of Indian meals. South Indian cuisine offers an array of chutneys. There are a number of South Indian chutneys that are prepared with idli, dosa, uttapam, etc. These chutneys are generally tempered. And the tempering for the chutneys is prepared using oil, mustard seeds, curry leaves, chana dal, urad dal, dry red chilies. It offers a bundle of flavors and the crunch of fried dals, takes the chutney to another level. Just like the recipe for chutney, the tempering varies too. The ingredients used for tempering the pachadi might vary from one household to another. However, one thing remains constant and i.e. the flavors it adds to the chutney. Since there are and will be a number of chutney recipes on the blog, I thought of making a separate post for the tempering of South Indian Chutneys.
Oil: Sesame oil is often used to temper the South Indian chutneys s, in the cooking generally too. However I have used the regular flavorless oil to prepare the tempering.
Mustard Seeds: Once the oil is hot, mustard seeds should be added and should be allowed to splutter on a low flame.
Chana Dal: It is very important to cook the dals properly. The same should be cooked on a low flame until there is a slight change in color. The dals should not remain under-cooked nor should be over-cooked.
Urad Dal: ½ a tsp of urad dal is used when I tsp of chana dal is used.
Curry Leaves: A handful of curry leaves are washed and dried and used in the tempering.
Dry whole red chilies: Whole dry red chilies are broken and added to the tempering.
There are a number of pachadi or chutney prepared as a part of South Indian meals. Although tempering the chutneys is optional, it adds a lot to it. And therefore I would always recommend tempering the South Indian Chutneys. Here are a few chutneys which you may like. Coconut chutney, onion chutney, tomato chutney, ginger chutney. In the recipes of most of these chutneys I have skipped the tempering part, as I was too exhausted. But you do not do that.
1.This recipe makes enough tempering for 1 cup of any chutney.
2.In a tadka pan, heat 1 tbsp of oil.
3.Add 1 tsp of mustard seeds (raie) and let it splutter.
4.Thereafter add in 1 tsp of chana dal.
5.Followed by ½ tsp of urad dal. Cook the dals till there is a slight change of color.
6.At this stage, switch off the flame. Add in a handful of washed and dried curry leaves (kadhi patta).
7.Next add in 1 broken red chili (sookhi lal mirchi). Cook it till it puffs up. If the need be, switch on the gas flame. Keep the flame low.
8.The tempering is ready.
PREP TIME 2 minutes
COOK TIME 2-3 minutes
TOTAL TIME 5 minutes
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