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    Home » Recipes » Recent Posts

    Ulundu chutney recipe, urad dal white chutney

    July 29, 2021 by Raks Anand 4 Comments / Jump to Recipe

    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.

    Jump to:
    • Ingredients
    • Video
    • Variations
    • Top tip
    • Related posts
    • Recipe card
    • Instructions

    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.

    ulundu chutney urad dal chutney
    • 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

    • Thengai podi
    • Ulundhu kozhukattai
    • Urad dal rice

    Recipe card

    Print Pin
    4.60 from 5 votes

    Ulundu chutney recipe | Urad dal chutney

    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.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    Servings 4
    Cup measurements

    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
    Prevent your screen from going dark

    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

    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.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Instructions

    1. 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.

    tempering

    2. In the same pan, add 2 teaspoon oil and roast urad dal in medium flame.

    start roasting

    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.

    after roasted well
    Roast until deep inside also it is roasted

    4. Now add roughly chopped green chilli, onion, garlic, curry leaves, tamarind. Continue frying for a minute.

    other ingredients

    5. Transfer to a plate to cool down.

    cool

    6. Place the cooled items in a mixie (Blender).

    coconut

    7. Grind with salt and water as needed.

    ground chutney

    8. Transfer to serving bowl with tempering and mix it well.

    ulundu chutney ready

    Goes well with soft idli or dosa varieties.

    ulundu chutney recipe

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    Reader Interactions

    Comments

    1. Isshwarya

      August 04, 2021 at 2:58 pm

      5 stars
      Tried and it came out good. Thanks for the receipe.

      Reply
      • Raks Anand

        August 04, 2021 at 8:33 pm

        Thank you so much for the feedback 🙂

        Reply
    2. Anitha

      August 10, 2021 at 5:51 pm

      5 stars
      I always try your chutney recipes and as always this one also was super.

      Reply
      • Raks Anand

        August 11, 2021 at 8:58 am

        Thank you very much Anitha 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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