Ulundu Chutney or Ulutham Paruppu Chutney is a protein-rich side dish you can make for your tiffins. It tastes great with rice as well. This chutney has a good shelf life and is a must if you are opting for healthy chutneys.
Urad dal is a healthy lentil to include in our Diet. In south Indian Cusine, we use this dal a lot, and is part of our everyday cooking in some form or the other. While, I have a whole of recipes featuring Udal dal in different ways, this collection of Urad Dal Recipes will surely be of use. The other collection of Urad Dal recipes.
Certainly, when it was my turn to make something for U in the A to Z Indian Condiments, I couldn't miss picking Urad dal as the main ingredient. Ulundu or Ulutham Paruppu refers to urad dal in Tamil. We call it Udipappu in Telugu. In either language, I have the option of using this recipe for U!
Ingredients
As this chutney features Urad dal, we only use urad dal for making the chutney. Other ingredients are very regularly available ingredients in the pantry.
For the Chutney
We use Urad Dal / Ulundu / Ulutham Paruppu as it is called in Tamil. These lentils are well roasted before grinding into a chutney
We use Dry Red Chilies for the spice. Green Chilies may not be that suitable to make this chutney.
Other ingredients - Garlic and Coconut are the other ingredients added to the chutney.
For Tempering
We do regular tempering with curry leaves, urad dal, and mustard seeds.
One new addition that I always love to chutneys is the sauteed finely chopped onions.
Instructions
This is a nutty, delicious chutney featuring Urad dal. It is important we roast it well until it turns colour. Else you will it is still raw after making the chutney.
How to make Ulundu Chutney
Heat a kadai with oil.
Add urad dal and roast well until it changes colour slightly and is aromatic.
Next add red chilies, garlic, and freshly chopped coconut.
Roast well and remove to a plate for cooling down.
Grind to a smooth paste using water.
Transfer to a serving bowl.
For Tempering
Heat a pan with oil, and temper with curry leaves, mustard, urad, and dry red chilies.
Pour this over the chutney.
Serve with hot idles.
Substitutions & Variations
We could use split urad dal as well to make this chutney
Or add in a mix of moong dal as well.
Storage
This chutney stays good in the fridge for two days. Finally, you can cook it in kadai before serving.
Recipe
Ulundu Chutney | Ulutham Paruppu Chutney
Ingredients
For the Chutney
- 1/2 cup Urad Dal / Ulundu / Ulutham Paruppu
- 2 teaspoon Cooking Oil
- 4 Dry Red Chilies
- 3 Garlic cloves
- 2 teaspoon Coconut
For Tempering
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- A sprig Curry Leaves
- 2 Dry Red Chilies split
- 2 tablespoon Onions finely chopped
Instructions
How to make Ulundu Chutney
- Heat a kadai with oil.
- Add urad dal and roast well until it changes colour slightly and is aromatic.
- Next add red chilies, garlic, and freshly chopped coconut.
- Roast well and remove to a plate for cooling down.
- Grind to a smooth paste using water.
- Transfer to a serving bowl.
For Tempering
- Heat a pan with oil, and temper with curry leaves, mustard, urad, and dry red chilies.
- Pour this over the chutney.
- Serve with hot idles.
Nutrition
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