Togari Bele Chutney
Roasted toor dal chutney powder with red chilli, curry leaves, and hing. Unique North Karnataka dry chutney eaten as powder with rotti.
People also search this as toor dal chutney, togari bele chatni, tuvar dal chutney, paruppu thuvaiyal.
Ingredients
Main
- salt (optional) (whole)
- Toor Dal — 100 g (whole)
- dry red chillies — 15 g (whole)
Tempering
- Asafoetida (optional) — 0.4 g (whole)
- Coriander Seeds — 3 g (whole)
- Coconut Oil — 2 tbsp (whole)
- Curry Leaves — 3 g (whole)
Method
- Heat the coconut oil in a pan. Add the dry red chillies and toor dal, and fry on low-medium heat until the dal turns golden brown.
- Add the coriander seeds and curry leaves; fry until the curry leaves turn crisp. Stir in the hing for a few seconds and switch off the heat.
- Cool completely, then grind everything with salt to a coarse powder in a mixer -- do not over-grind into a paste.
- Store in an airtight jar. Serve sprinkled over hot rotti with a little extra coconut oil, or mixed into rice.
Common questions
- What is ತೊಗರಿ ಬೇಳೆ ಚಟ್ನಿ in English?
- ತೊಗರಿ ಬೇಳೆ ಚಟ್ನಿ is written Togari Bele Chutney in English.
- How many calories in one plate of Togari Bele Chutney?
- 81 kcal per plate.
- How much cooking time?
- 20 min — 10 min prep, 10 min cooking.