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Home » Side Dishes » Chutney » Ullundhu Chutney | Urad Dal Chutney

Published: Feb 26, 2015 · Modified: Oct 7, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Ullundhu Chutney | Urad Dal Chutney

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This flavorful and nutritious chutney made with lentils / Urad Dal pairs really well with Idli and dosai. The crunchiness from the lentil is highlight in this Urad Dal Chutney.

Ullundhu Chutney with Idli

South Indian families feast on idli’s and dosai’s very frequently. We are a little different though. If you talk to me husband, there will always be a complaint that I hardly make idli. I cannot argue because I am guilty of not making idli’s 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 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 to 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 chutney’s 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 the 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 idli’s.

If you are looking for 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.

Also the other chutney recipes in the blog -

Coconut chutney

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

Urad Dal Chutney with Idli

Preparation time – 5 minutes
Cooking time – 10 minutes
Difficulty level – easy
Recipe adapted from – Seduce your Tastebuds

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
Ullundhu Chutney in a plate with Idlis

Procedure to make Ullundhu Chutney | Urad Dal Chutney

  • In a frying pan, heat 1 tsp 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.
Frying Urad Dal
  • Now add the grated coconut, tamarind and salt and mix well. Let it cool down in the pan.
Adding Grated Coconut
  • 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, asafetida and curry leaves). Add it to the prepared chutney and mix.
  • Serve with Idli or Dosai.
Ullundhu Chutney Final shot

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

ullundhu chutney

Ullundhu Chutney

This flavorful and nutritious chutney made with lentils / Urad Dal pairs really well with Idli and dosai. The crunchiness from the lentil is highlight in this Urad Dal Chutney.
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Course: Side Dish
Cuisine: Indian, South Indian, Tamil Nadu
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 60kcal
Author: Sandhya Ramakrishnan

Equipment

  • Blender

Ingredients

  • ½ cup Ullutham Paruppu
  • 4 Red chilies 4 or 5
  • ¼ cup Coconut grated
  • 1 tsp Oil
  • Tamarind a tiny piece
  • Salt to taste

To season –

  • 1 tsp Oil
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 2 pinches Asafetida
  • Curry leaves few

Instructions

  • In a frying pan, heat 1 tsp 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, asafetida and curry leaves). Add it to the prepared chutney and mix.
  • Serve with Idli or Dosai.

Nutrition

Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 428IU | Vitamin C: 65mg | Calcium: 10mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. geet says

    January 23, 2018 at 4:50 am

    This is super amazing! i am surely gonna try it

    Reply
    • Sandhya Ramakrishnan says

      January 24, 2018 at 5:49 pm

      Thanks! Do let me know how you liked it.

      Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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