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.

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.

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.

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.

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.

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.

Serve hot with brown rice idli or vendhaya dosa.

• 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
• 1/4 - 1/2 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

• 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
• 1/4 - 1/2 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

Find it online : https://www.kannammacooks.com/karuppu-ulundhu-chutney/

Recipe for Mushroom Croquettes. Step by step recipe. Perfect appetizer and also perfect for evening after school snack with tea.

I fell in love with Julia Child during my early years in America. When my son was an infant, he had a terrible issue with acid reflux at night and he would sleep only on my shoulders. I had to sit straight for hours with him on the couch so he would sleep. It would be way past midnight and I was wide awake on the couch. It was “sleepless in Lajolla” days. The only thing I could see on TV without audio at that time of the night and still understand was cooking shows. To my luck, PBS would do a marathon night everyday of “French Chef with Julia”. The moment I stumbled upon her, it was love at first sight. I just loved her. I so loved her that I started Tivo-ing and got myself a headset that could be connected to the TV. So Julia gave me company every night. She was so knowledgeable, funny, silly and so so nice to watch. Then I gifted myself the magnanimous book “Mastering the art of french cooking” . This recipe from the book is one of our family favorites. The mushroom croquettes are so crispy on the outside and so creamy on the inside. I get the oohs and aahs after friends taste this recipe. Here is how to do it. Note: There are a lot of steps involved in this recipe. So plan ahead! I have adapted this recipe based on the original croquettes from the book.

Veggie Prep Heat a teaspoon of butter and add in finely chopped mushroom and salt.

Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk.

Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.

Remove from heat and add in a egg yolk.

Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce.

Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg. I use a micro-plane zester to zest nutmeg. Do not add too much nutmeg as it will over power the sauce.

Add in the sauteed mushroom. Mix well to combine.

Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate. I just run a couple of old bread in the mixie to make my own fresh bread crumbs.

Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square. Be gentle. The mixture will be very soft.

Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.

Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.

Gently shape the ball and arrange on a plate.

Note: At this stage the croquettes can be refrigerated and deep fried later whenever required.

Deep Frying Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.

Drain on paper towels.

Serve immediately. Croquettes need to be served piping hot!

For the veggie

• 200 grams button mushroom
• 1 teaspoon butter
• 1/2 teaspoon salt

For the sauce / filling

• 1/4 cup all purpose flour (maida)
• 3/4 cup milk
• 1 egg yolk
• 1/4 teaspoon black pepper powder
• pinch of nutmeg
• 1 tablespoon butter
• 1 teaspoon butter for coating the plate

Coating in flour and crumbs

• 1/2 cup all purpose flour (maida)
• 1 egg white (whisked well)
• 1 cup bread crumbs
• 500 ml sunflower oil / vegetable oil for deep frying

Veggie Prep

1. Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling

1. Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.
2. Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.
3. Add in the sauteed mushroom. Mix well to combine.
4. Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

1. Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.
2. Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.
3. Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.
4. Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.
5. Gently shape the ball and arrange on a plate.

Deep Frying

1. Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.
2. Drain on paper towels. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 20 mins
• Category: Appetizer
• Cuisine: French