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. Preparation time – 5 minutesCooking time – 10 minutesDifficulty level – easyRecipe adapted from – Seduce your Tastebuds Onion, tomato and cilantro chutney Bombay Chutney Hmarcha Rwat – Roasted Green chili chutney Goan Special coconut chutney Chettinadu Milagai Chutney Kara Chutney Onion chutney Peanut chutney – version 1 Peanut chutney – version 2 one more Peanut version – version 3
Ingredients to make Ullundhu Chutney | 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 | Urad Dal 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
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