This unique chutney combines the earthy flavors of horse gram and sesame seeds with a medley of spices for a deeply nourishing, protein-packed accompaniment that brings any South Indian breakfast to life. Paired with classic Oats and Coconut Dosa or Vengaya Sambar, this chutney is both satisfying and bursting with robust, authentic Tamil Nadu flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 1/2 cup |
| Sesame Seeds (Til seeds) | 1/2 cup |
| Arhar Dal (Split Toor Dal) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons + 1/2 tsp |
| Pearl Onions (Sambar Onions) | 6 |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Methi Seeds (Fenugreek Seeds) | 1 tablespoon |
| Tamarind | 20 grams (lemon-sized) |
| Fresh Coconut (grated) | 1/4 cup |
| Fresh Red Chilies | 4 |
| Garlic Cloves | 6 |
| Salt | As needed |
| Sunflower Oil | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Protein | 4 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Fat | 7 g |
| Iron | 3 mg |
| Calcium | 70 mg |
| Vitamin C | 5 mg |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by dry roasting the horse gram and sesame seeds separately in a pan over medium heat. Roast until the horse gram turns a dull brown, and the sesame seeds emit a fragrant aroma. Remove from heat and set aside. |
| 2 | In the same pan, add 1 tablespoon of oil and warm it over medium heat. Add the Toor dal, Chana dal (2 tablespoons), fenugreek seeds, and coriander seeds, stirring frequently until they turn a golden color. Add the red chilies, pearl onions, garlic cloves, and tamarind, stirring for about 1 minute until everything is evenly roasted. Remove from heat and allow it to cool. |
| 3 | Once cool, combine the roasted horse gram, sesame seeds, and the spice mixture in a blender. Add grated coconut, salt, and a little water, and blend until you achieve a smooth paste. Transfer the chutney to a serving bowl. |
| 4 | In a small tempering pan, heat the remaining oil and add mustard seeds, the reserved chana dal (1/2 teaspoon), and urad dal. Once the mustard seeds sputter, add curry leaves, stirring briefly to release the flavor. Pour this tempering over the prepared chutney and mix well. |
| 5 | Serve this Horsegram Sesame Chutney alongside Oats and Coconut Dosa and Vengaya Sambar for a healthy and flavorful South Indian breakfast. |
Serving Suggestions
Pair this protein-rich chutney with dosa, idli, or even spread a spoonful on your favorite wrap or flatbread for an extra nutritional boost. The earthy and savory notes blend perfectly with light and airy dosas, especially Oats and Coconut Dosa, complementing its soft, fluffy texture.
Make this nutritious Horsegram Sesame Chutney a staple in your South Indian breakfast rotation! It’s a health-conscious choice without compromising on the traditional, rich flavors that South Indian cuisine is known for.