Urad Dal Chutney / Ulutham Paruppu 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.
Ulutham Paruppu Chutney
Urad Dal chutney | Ulutham Paruppu Chutney
Preparation + Cook Time: 10 Minutes | Serves: 2 to 3
- 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
- Mustard – 1/2 tsp
- Urad Dal – 1/4 tsp
- Curry Leaves – Few
- Oil – 1 tsp
1. In a tadka pan, roast red chill, hing and Urad dal till golden brown with little oil. Let it cool.
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.
3. Now temper with the ingredient given in the table ‘To Temper‘.
This chutney goes very well idli or Plain dosa.
Urad Dal Chutney
1. Adjust red chilli according to your spice level for this Ulutham Paruppu Chutney.
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 Urad Dal chutney.
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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