BM #126 Week 2 day 3 - 

Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.

I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has  Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney

So far in this A-Z series, here are the dishes I posted..

Recipe Source here
Ingredients - 

Oil 1/2 tsp
Urad Dal 1/2 cup
Coconut, shredded 1/2 cup (I used frozen coconut)
Salt, Red Chili Powder as needed
Red Chilies 3-4
Tamarind pulp as needed
Jaggery 1 tsp (Optional)
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)


Method Of Preparation -

In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown. 

Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.

Remove from heat. Allow it to cool a little.

Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.

It makes an excellent accompaniment with Idli/Dosa.

BMLogo

Preparation Time 10 minutes
Makes 2 cups approximately

1 Responses to Ulundhu Chutney ~ Urad Dal Chutney

  1. Unknown Says:
  2. Wow! Definitely trying this!

     
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