How to make ulundu paruppu chutney / ulutham paruppu chutney with onion. உளுந்து சட்னி. Tamil style Urad dal chutney without coconut. Recipe with step by step pictures.
Here is another easy recipe for urad dal chutney. I have already shared the recipe for black urad dal chutney and this is a variation of the same. Here is how to do it.
Heat a teaspoon of oil in a pan and add in the white whole urad dal. Fry for 2-3 minutes until the lentils are roasted and brown. Roast on a low flame so the lentils does not burn. Once the lentils are roasted, remove and set aside on a plate to cool.
In the same pan, add in a teaspoon of oil. Add in the curry leaves, green chillies and garlic. Add in the onions and tomatoes. Also add in the salt and a small piece of tamarind. I used about 5-6 green chillies for this recipe. Urad dal can be very bland, so add more green chillies than usual. Adjust the green chillies according to your taste.
Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
Note: While grinding, set aside a couple of green chillies from the mixture. Grind the mixture. Taste the chutney and add back the green chillies if need be and grind again to adjust the spice levels. Some green chillies can be very spicy while some might be mild.
You can follow this tip if there are children at home. You may grind some without the chillies and serve it to the kids and grind the rest with the chillies so its spicy and the adults will like it.
Tempering
Heat oil in a pan and add in the mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.
Ulutham paruppu / ulundu paruppu chutney is ready. Serve the chutney with idli and dosai.
- 2 teaspoon Indian sesame oil (Indian gingely oil)
- 3 tablespoon white whole urad dal
- 1 sprig curry leaves
- 5 green chillies
- 4 cloves garlic
- 1 onion, chopped (around half a cup)
- 2 tomato, chopped (preferably country tomatoes)
- marble size tamarind
- ½ teaspoon salt
- 1 teaspoon Indian sesame oil (Indian gingely oil)
- ¼ teaspoon mustard seeds
- 1 sprig curry leaves
- 2 green chillies
- 2 dried red chillies
- pinch of hing (asafoetida)
- Heat a teaspoon of oil in a pan and add in the white whole urad dal. Fry for 2-3 minutes until the lentils are roasted and brown. Roast on a low flame so the lentils does not burn. Once the lentils are roasted, remove and set aside on a plate to cool.
- In the same pan, add in a teaspoon of oil. Add in the curry leaves, green chillies and garlic. Add in the onions and tomatoes. Also add in the salt and a small piece of tamarind. I used about 5-6 green chillies for this recipe. Urad dal can be very bland, so add more green chillies than usual. Adjust the green chillies according to your taste.
- Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
- Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
- Heat oil in a pan and add in the mustard seeds, curry leaves, green chillies, red chillies and a pinch of asafoetida. Let the mustard seeds crackle. Add it to the chutney. Keep the chillies whole. The roasted green chillies add a nice aroma to the chutney. Also if you want a very spicy chutney, you can bite a little bit of the nicely roasted green chilli.
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