Roasted Gram Split Chutney

Introduction

Greetings, esteemed culinary enthusiasts and adventurers of the culinary world! Today, we embark on a journey to explore the vibrant realm of Indian cuisine, where flavours dance and aromas entice. Our destination: the irresistible Roasted Gram Split Chutney, a symphony of textures, tastes, and aromas that will awaken your senses and transport you to the heart of India.

Ingredients:

• 1 cup roasted gram split
• 1 dried red chili
• 1/2 inch ginger, roughly chopped
• 1/4 cup water
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• Curry leaves (few strands)

Instructions:

1. Roasting the Essentials: Begin by roasting the gram split in a dry pan over medium heat. Stir constantly until they become slightly golden and fragrant. This step enhances their flavour and texture, setting the stage for the chutney's unique character.
2. Grinding Magic: Transfer the roasted gram split to a blender along with the dried red chili, ginger, water, salt, and lemon juice. Blend until a smooth, creamy consistency is achieved.
3. Tempering Symphony: Heat oil in a small pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter and release their aromatic essence.
4. Curry Leaves Finale: Add curry leaves and stir briefly. Pour the tempering into the chutney, stirring gently to combine.
5. Taste and Adjust: Taste the chutney and adjust the seasonings as desired. Add more salt or lemon juice to suit your taste preferences.

Serving Suggestion:

This delectable chutney is a perfect accompaniment to South Indian delicacies like idli, dosa, vada, and upma. Its rich, nutty flavour and subtle spice level pair beautifully with these steamed rice cakes and savoury fritters.