This flavorful and nutritious chutney made with lentils/Urad Dal pairs really well with Idli and dosai. The crunchiness of the lentil is highlighted in this Urad Dal Chutney.
South Indian families feast on idlis and dosais very frequently. We are a little different though. If you talk to my husband, there will always be a complaint that I hardly make idli. I cannot argue because I am guilty of not making idlis often. Now, one would ask me is there a reason?
No, as much as I think to try to come up with an answer, I cannot find one. Now that I am done with the part I am guilty of, here are the actions that I am taking to work on the issue.
There are a few things that I decided to work on starting this year and this is one of them. I have told myself that I will be grinding batter to make idli / Dosai at least once a month and I have kept up with it for the past 2 months.
Now that I have started making idli frequently (ok ok, 2 months might not be a long time, but I have made idli 5 times already), I have to think of different chutneys for the side. I came across this different recipe in PJ’s blog. Loved the name of the recipe and hence wanted to try it right away.
What is special about this Ullundhu Chutney
This recipe closely resembles the flavors of Thengai Thuvayal minus a large amount of coconut and what I liked the most about the recipe was the slight crunch that the chutney had from the fried Ullutham paruppu / urad dal. The crunch was very welcome with the ultra-soft idlis.
If you are looking for a similar chutney recipe with lentils do check out my Masoor Dal chutney . It is so different and delicious that you would want to make it often.
Also the other chutney recipes in the blog -
- Vengayam Thakkali Kothamalli Chutney
- Bombay Chutney - Besan Chutney
- Coconut Mint Chutney | Pudina Chutney
- Kara Chutney | Spicy Chettinad Red Chutney
- Masala Dosai With Peanut Chutney
- Ver Kadalai Chutney | Peanut Chutney With Onion (version 2)
- Verkadalai Chutney | Peanut Chutney With Ginger And Sesame (Version 3)
- Sannas With Coconut Green Chutney
- Thavala Vadai & Thengai Chutney | Lentil Fritters & Coconut Chutney
- Ginger Chutney | Andhra Allam Pachadi
- Omavalli Chutney | Karpooravalli Chutney | Ajwain Leaves Chutney
- Vellai Paniyaram and Milagai Chutney - Chettinad Special Combo
Preparation time - 5 minutes Cooking time - 10 minutes Difficulty level - easy Recipe adapted from - Seduce Your Tastebuds
Ingredients to make Urad Dal Chutney - Serves 4
- Ullutham Paruppu - ½ cup
- Red chilies - 4 or 5
- Coconut - ¼ cup (grated)
- Oil - 1 tsp
- Tamarind - a tiny piece
- Salt - to taste
To season
- Oil - 1 tsp
- Mustard seeds - ½ tsp
- Cumin seeds - ½ tsp
- Asafetida - 2 pinches
- Curry leaves - few
Procedure to make Ullundhu Chutney
- In a frying pan, heat 1 teaspoon of oil and add the Ullutham paruppu / Urad dal and red chilies. Fry them on low to medium flame until golden brown and aromatic. Turn off the flame.
- Now add the grated coconut, tamarind, and salt and mix well. Let it cool down in the pan.
Transfer the cooled ingredients to the blender jar and grind it to chutney adding just enough water. Grind it smooth or coarse based on your liking.
Transfer it to a serving dish.
Heat oil for seasoning and add the ingredients mentioned (mustard seeds, cumin seeds, asafoetida, and curry leaves). Add it to the prepared chutney and mix.
Serve with Idli or Dosai.
Dishes that this chutney can pair with
- Masala Dosai With Peanut Chutney
- Rava Idli | Rawa Idli Recipe
- Ragi Dosai | Instant Finger Millet Dosai
- Barley Dosai | Barley Crepes
- Neer Dosa | Neer Dosai - Vegan And Gluten Free Rice Crepes
- Onion Rava Dosai | Onion Rava Dosa | Crepes Made With Semolina And Onion
- Karacha Dosai - Instant Wheat Dosai - Godhuma Dosai
- Sannas With Coconut Green Chutney
Recipe
Equipment
- ▢ Blender
Ingredients
- ▢ ½ cup Ullutham Paruppu
- ▢ 4 Red chilies 4 or 5
- ▢ ¼ cup Coconut grated
- ▢ 1 teaspoon Oil
- ▢ Tamarind a tiny piece
- ▢ Salt to taste
To season -
- ▢ 1 teaspoon Oil
- ▢ ½ teaspoon Mustard seeds
- ▢ ½ teaspoon Cumin seeds
- ▢ 2 pinches Asafetida
- ▢ Curry leaves few
Instructions
- In a frying pan, heat 1 teaspoon of oil and add the Ullutham paruppu / Urad dal and red chilies. Fry them on low to medium flame until golden brown and aromatic. Turn off the flame.
- Now add the grated coconut, tamarind and salt and mix well. Let it cool down in the pan.
- Transfer the cooled ingredients to the blender jar and grind it to chutney adding just enough water. Grind it smooth or coarse based on your liking.
- Transfer it to a serving dish.
- Heat oil for seasoning and add the ingredients mentioned (mustard seeds, cumin seeds, asafetida and curry leaves). Add it to the prepared chutney and mix.
- Serve with Idli or Dosai.
Nutrition
More Chutney
- Thakkali Thokku | Tomato Pickle
- Pudina Thokku | Pudina Thogayal Recipe
- Thengai Thuvayal / Thogayal | Fried Coconut Chutney
- Masoor Dal Chutney | Orange Lentil Chutney
Ullundhu Chutney
Equipment
- Blender
Ingredients
- ½ cup Ullutham Paruppu
- 4 Red chilies 4 or 5
- ¼ cup Coconut grated
- 1 teaspoon Oil
- Tamarind a tiny piece
- Salt to taste
To season –
- 1 teaspoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 pinches Asafetida
- Curry leaves few
Instructions
- In a frying pan, heat 1 teaspoon of oil and add the Ullutham paruppu / Urad dal and red chilies. Fry them on low to medium flame until golden brown and aromatic. Turn off the flame.
- Now add the grated coconut, tamarind and salt and mix well. Let it cool down in the pan.
- Transfer the cooled ingredients to the blender jar and grind it to chutney adding just enough water. Grind it smooth or coarse based on your liking.
- Transfer it to a serving dish.
- Heat oil for seasoning and add the ingredients mentioned (mustard seeds, cumin seeds, asafetida and curry leaves). Add it to the prepared chutney and mix.
- Serve with Idli or Dosai.
