Ullundhu Chutney | Urad Dal 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.

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

• 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 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.

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Ullundhu Chutney | Urad Dal 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.

Course Side Dish

Cuisine Tamil Nadu

Keyword chutney for dosai, chutney for idli and dosai, How to make Ullundhu Thogayal, south indian chutney, Ullutham Chutney, Urad dal chutney

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Author Sandhya Ramakrishnan

Ingredients

• 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

Instructions

1. 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.
2. Now add the grated coconut, tamarind and salt and mix well. Let it cool down in the pan.
3. 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.
4. Transfer it to a serving dish.
5. 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.
6. Serve with Idli or Dosai.