Ulundu chutney goes well with breakfast & dinner like idli dosa. It's flavor is so unique and quite a different one from the regular chutney we make.
Though I make the onion tomato chutney as default as it is loved by all at home, I also like to break the boring routine with a slightly different variation.
So came across this white chutney with onion, garlic and urad dal. Slightly adapted it and made this one.
Ingredients
I used quite a lot of urad dal in this recipe, so the texture was very thick as ulundu gives you a lot of volume. So I am adjusting the recipe to give you the right serving size.
- Urad dal
- Green chilli
- Coconut
- Small onion
- Tamarind
- Garlic
See recipe card for quantities.
Video
Is video more your thing? Watch quick video in my Youtube Channel
Variations
Chilli - instead of green chilli, you can use dry red chillies.
Garlic - use ginger in place of garlic for another flavor.
- Spice level - Adjust chilli according to it's variety and your spice preference. Some are really spicy, some not at all. So make sure to adjust the numbers accordingly.
- Texture - I usually love my urad dal chutney slightly on coarse side and thick. If you like it smooth thin & runny, you can try that as well.
See this arisi noi upma with thengai thogayal recipe on my website!
Top tip
Fresh chutney always tastes better.
Make sure to roast for long time instead of roasting in high flame. Otherwise it may look slimy and taste weird. Especially when you are dealing with whole urad dal.
Related posts
Recipe card
Ulundu chutney recipe | Urad dal chutney
Ingredients
- ¼ cup Urad dal
- 5 Green chilli
- ¼ cup Coconut
- 5 Small onion
- 1 teaspoon Tamarind
- 4 Garlic
- 8 Curry leaves
- Salt
- 2 teaspoon oil
To temper
- 1 teaspoon oil
- ½ teaspoon mustard
- 1 Pinch Asafoetida
- 8 curry leaves
Instructions
- I do the tempering firstly and transfer to the serving bowl. Later grind the chutney and mix with it. You can adapt your own way.
- Heat a pan with 1 teaspoon oil. Temper with mustard, curry leaves and transfer to the bowl.
- In the same pan, add 2 teaspoon oil and roast urad dal in medium flame.
- It should get roasted well from inside. Otherwise it will not be tasting good. So make sure it is roasted well in low heat.
- Now add roughly chopped green chilli, onion, garlic, curry leaves, tamarind. Continue frying for a minute.
- Transfer to a plate to cool down.
- Place the cooled items in a mixie (Blender).
- Grind with salt and water as needed.
- Transfer to serving bowl with tempering and mix it well.
Video
Notes
Instructions
- I do the tempering firstly and transfer to the serving bowl. Later grind the chutney and mix with it. You can adapt your own way.
Heat a pan with 1 teaspoon oil. Temper with mustard, curry leaves and transfer to the bowl.
2. In the same pan, add 2 teaspoon oil and roast urad dal in medium flame.
3. It should get roasted well from inside. Otherwise it will not be tasting good. So make sure it is roasted well in low heat.
4. Now add roughly chopped green chilli, onion, garlic, curry leaves, tamarind. Continue frying for a minute.
5. Transfer to a plate to cool down.
6. Place the cooled items in a mixie (Blender).
7. Grind with salt and water as needed.
8. Transfer to serving bowl with tempering and mix it well.
Goes well with soft idli or dosa varieties.
Isshwarya
Tried and it came out good. Thanks for the receipe.
Raks Anand
Thank you so much for the feedback 🙂
Anitha
I always try your chutney recipes and as always this one also was super.
Raks Anand
Thank you very much Anitha 🙂