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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


  • 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


  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
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