There are many types of condiments that are consumed traditionally by Asian South Indian cuisine. This one ranks amongst the top five for me. I love my condiments and make them all the time to store it away for travels or just future consumption.
For this condiment you will need the following ingredients:
Roasting ingredients
1 cup urad dal
1 tbs fenugreek seeds
1 cup dry curry leaves
1 spicy dry red chilly
6 dry Kashmiri chillies
1 tsp mustard seeds
1 tsp cumin seeds
5 whole black pepper corn
1 tbs Flax seeds
Other to be added to the roasted ingredients before grounding:
1 tsp salt
1 tsp garlic powder
1/2 tsp hing or asefoetida
Toasted Sesame seed oil or Coconut oil for garnish.
We need a good not stick pan for roasting all the ingredients on a low flame till nice and aromatic.
Set aside to cool and add all the remaining ingredients before grinding to a fine powder consistency.
Store it in an air tight glass jar. It stays well for 15 days in a cool dry place like pantry. There is an unconventional way of storing it on the counter top. You could add warm toasted sesame oil or coconut oil to the jar till all the powder melts away in the oil. this way you don't have to add extra oil while consuming.
You can consume this chutney with steamed rice alone, or with chapattis, or dosa or idli. If you like it you will like it with anything. You could also add it to plain yellow cooked dal if you want.
Well, am flexible to try it either ways. Why don't you?
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