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Urad dal chutney | Ulutham Paruppu Chutney

By : | 0 Comments | On : August 1, 2016 | Category : Chutney Recipes

Urad Dal Chutney
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This Urad Dal Chutney is so simple and easy that can be made in the busy morning also. I learnt this recipe from my mom. It tastes so good with idli and especially wheat dosa and the left over chutney can be accompanied as a thogayal for lunch also. The flavour of the roasted urad dal, hing and the tanginess of the tamarind makes this chutney tongue smacking. Urad dal is also nutritious and it is recommended for diabetes, has shown to be useful to reduce the elevated cholesterol levels.
Urad Dal Chutney 1


Urad Dal Chutney

Recipe Cuisine: South Indian |  Recipe Category: Breakfast / Chutney Recipes
Preparation + Cook Time: 10 minutes  |  Serves: 2 to 3

Ingredients
  • Grated Coconut – ½ cup
  • Red Chilli – 3 to 4
  • Tamarind  – 1 Small goosebery size
  • Urad Dal – 1 tblsp
  • Hing – 1/4 tsp
  • Salt – To taste
To Temper
  • Mustard – 1/2 tsp 
  • Urad Dal – 1/4 tsp 
  • Curry Leaves – Few 
  • Oil – 1 tsp
Method

1. In a tadka pan, roast red chill, hing and Urad dal till golden brown with little oil. Let it cool.
Urad-Dal-Chutney-Step1

2. Grind coconut and tamarind in a mixer. To this add the roasted ingredients (red chilli, hing, urad dal) and grind it again with little water and salt to a smoother or coarse paste.
Urad-Dal-Chutney-Step2
3. Now temper with the ingredient given in the table ‘To temper’.
Urad-Dal-Chutney-Step3 This chutney goes very well idli or wheat dosa.

Urad Dal Chutney 2

Urad Dal Chutney

Tips

1. Adjust red chilli according to your spice level.
2. You can grind the chutney to a coarse or smooth paste according to your preference.
3. Don’t skip tamarind and add hing generously which enhances the taste of the chutney.
4. For variation, you can also use split black urad dal which gives more flavour to the chutney. 

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