Black Urad Dal Chutney is one of those simple chutneys I love making at home when I want something tasty and comforting without using too many ingredients. Made with roasted whole black urad dal, onion, garlic, coconut and red chillies, this chutney has a wonderful earthy and nutty flavour.
I especially love the aroma of the roasted urad dal combined with the garlic and red chillies. The coconut adds a mild sweetness and brings all the flavours together beautifully. It tastes so good with hot idli, dosa or paniyaram, and can also be mixed with hot rice and a little sesame oil for a simple, satisfying meal.
This is a humble, everyday South Indian chutney, but sometimes these simple recipes are the ones that bring the most comfort to the table.
It's a staple in Tamil Nadu homes, often made when you want something quick, protein-packed, and it keeps well for 2 days when refrigerated. Black urad dal is also rich in protein and iron, making this chutney as nourishing as it is delicious.Lets look into some the health benefits of black urad dal chutney .
Health Benefits
💪Rich in plant protein: Urad dal is one of the best vegetarian protein sources, making this chutney a nourishing addition to any meal, especially for growing children and vegetarians.
💪High in iron: Regular consumption supports healthy hemoglobin levels, which is why this chutney is traditionally recommended for women and anemic individuals.
💪Good for digestion: Urad dal contains soluble fiber that aids digestion, and the tempering of mustard seeds and hing (asafoetida) further helps reduce bloating.
💪Bone and muscle health: Urad dal is a good source of calcium, magnesium, and potassium, supporting bone strength and muscle function.
💪Low glycemic impact: Compared to many other sides, this chutney is low in carbs and doesn't cause sharp blood sugar spikes, making it a smart choice for diabetics in moderation.
💪Garlic and curry leaves boost: Garlic offers antibacterial and heart-health benefits, while curry leaves are packed with antioxidants and support hair and eye health.
Recipe Details
• Cuisine: South Indian, Tamil
• Course: Side dish / Chutney
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 4
Ingredients
Whole black urad dal (skin-on)-1/2 cup
Bengal Gram dal-1 tsp
Onion-1 no or shallots-6-8 nos
Dried red chilies 5-6 nos (adjust to taste)
Garlic cloves-4 cloves
A small gooseberry-sized ball of tamarind
Grated coconut-2 tbsps
Cumin seeds-1 tsp
Salt - to taste
Mustard seeds-1/4 tsp
Curry leaves-few
Asafoetida-1/4 tsp
Oil-1 tsp
Recipe Video
Method
1. Heat 1 tsp oil in a pan on low-medium flame. Add the black urad dal and bengal gram dal and roast, stirring continuously, until the dals turns light golden brown and smells nutty.
2. Now add onion, garlic, red chilies ,curry leaves, tamarind,saute well finally add coconut and salt sauté for a minute.
3. Turn off the heat and let the mixture cool slightly.
4. Transfer to a blender. Grind to a thick, slightly coarse paste — this chutney is not meant to be silky smooth.
5. Heat 1 tsp oil in a small pan for tempering. Add mustard seeds and let them splutter, then add curry leaves and a pinch of hing.
6. Pour the tempering over the ground chutney and mix well. Serve immediately with hot idli or dosa or steamed rice.
Tips
• Use whole urad dal with skin, not split urad dal without skin— the skin adds fiber and the traditional dark color.
• Roast on low flame patiently; burnt dal will make the chutney bitter.
• Add water little by little while grinding to control the consistency — this chutney should be slightly thick, not too runny.
• A dash of sesame oil in the tempering enhances the authentic Tamil flavor.
FAQs
1 Can I make this chutney without garlic?
Yes, simply skip it — the chutney will still taste great, just slightly less pungent.
2.How long does black urad dal chutney stay fresh?
It stays good for1- 2 days when refrigerated in an airtight container.If you skip coconut it stays good for 3 days .
3.What can I serve this chutney with?
It pairs wonderfully with idli, dosa, pongal, and even plain steamed rice with a little ghee.
Black urad dal chutney is proof that some of the simplest recipes carry the deepest flavor — roasted, ground, and tempered in just 20 minutes, yet rich in protein and tradition. Give this ulundu thuvaiyal a try at your next breakfast, and don't forget to pair it with soft idlis or crispy dosas! If you make this recipe, do share your feedback in the comments below — I'd love to hear how it turned out for you.