karuppu ulundhu chutney, Black gram chutney with coconut

karuppu-ulundu-chutney-recipe-1
Recipe for karuppu ulundhu chutney. Spicy chutney made with black gram dal / urad dal with chillies and coconut. Perfect accompaniment for idli and dosa.

I got this recipe from Vinodh’s cousin Mahesh Akka. There are some people who are so much fun to be with. She sits right on top of that list. Whenever we meet, we laugh and laugh till our stomach hurts with all that she tells. Just imagine laughing for two hours straight without a break. There is never a dull moment when she is around. She has the gift of narration and everyone enjoys her stories and company. A simple, so simple, fun loving person. She is very unique. For example, when we walk, she will take a moment to stop near a tree and enjoy the leaves or the color of the branch or something that’s so mundane. She thoroughly enjoys these little things in life and that’s something I really like in her. She is very spiritual and a superb human being. She keeps giving these little tips for everyday cooking and this recipe is from her. Its super duper delicious. Mahesh akka, I donno if you will ever read this (she is not an internet person), we love you a lot. Stay blessed.

mahesh-akka
Here is how to do karuppu ulundhu chutney.
Usually husked urad dal is used for chutneys. We will be using black urad dal today for this recipe. Black urad is highly nutritious and rich in fiber.
karuppu ulundu

Dry roast dry red chillies until fragrant. Remove and set aside on a plate to cool. Heat Indian sesame oil / gingely oil in a pan until hot. Add in the black urad dal.
karuppu-ulundu-chutney-recipe-fry

Add in fresh curry leaves to the dal. Saute on a low flame until the dal is fried and nice and golden. Once the dal is golden, remove and set aside on a plate to cool.
karuppu-ulundu-chutney-recipe-golden

Take a small jar and add in the coconut, tamarind, salt, fried chillies and the dal mixture. I also add a pinch of jaggery. Jaggery is optional but that little addition nicely rounds up the flavour of the chutney. Add in around quarter cup of water and grind to a smooth paste. Add more water if necessary.
karuppu-ulundu-chutney-recipe-grind

Serve hot with brown rice idli or vendhaya dosa.

karuppu-ulundu-chutney-recipe-1-2

Print
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karuppu-ulundu-chutney-recipe-1-2

karuppu ulundhu chutney , Black gram chutney with coconut

Recipe for karuppu ulundhu chutney. Spicy chutney made with black gram dal / urad dal with chillies and coconut. Perfect accompaniment for idli and dosa.

  • Total Time: 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 teaspoon Indian sesame oil / gingely oil
  • 4 dry red chillies
  • 1/4 cup black urad dal
  • 1 sprig curry leaves
  • 1/2 cup fresh shredded coconut
  • 1/2 teaspoon tamarind paste or (1/4 inch piece tamarind)
  • 1/4 teaspoon jaggery
  • 1/2 teaspoon salt
  • 1/41/2 cup water to grind

Instructions

  1. Dry roast dry red chillies until fragrant. Remove and set aside on a plate to cool. Heat Indian sesame oil / gingely oil in a pan until hot. Add in the black urad dal.
  2. Add in fresh curry leaves to the dal. Saute on a low flame until the dal is fried and nice and golden. Once the dal is golden, remove and set aside on a plate to cool.
  3. Take a small jar and add in the coconut, tamarind, salt, jaggery, fried chillies and the dal mixture.
  4. Add in around quarter cup of water and grind to a smooth paste. Add more water if required.
  5. Serve hot with brown rice idli or vendhaya dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

8 thoughts on “karuppu ulundhu chutney, Black gram chutney with coconut”

  1. Sheeba Daniel

    I don’t know how manh recipes you have on this site but it is a pleasure to read the small references and credit you give to the people behind the recipes. I hope this treasure of authentic and original recipes continue to grow. God Bless you for sharing.

  2. Hi Suguna,
    Thank you so much for this chutney recipe. We accidentally brought some split black urad dal a little while back. Honestly a blunder turned wonder now that we got to taste this awesome chutney. Thank you once again sincerely. A big fan of your recipes. πŸ™

  3. Dear Suguna,
    I am very much impressed with your recipes. I tried few also. It turned out very well. I have a doubt. I tried preparing curry masala powder. Can you help me by giving the measurements in grams? Because I am little bit confused with the measurement of cinnamon. Please give me the quantities in grams and tell me what type of cinnamon tobe used? whether hard pattaor spring patta?
    Regards,
    Zubaida






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