Ulundu Vengayam Chutney

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.

Main Ingredients

• 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
• 1/2 teaspoon salt

For Tempering

• 1 teaspoon Indian sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 green chillies
• 2 dried red chillies
• pinch of hing (asafoetida)

1. 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.
2. 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.
3. Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
4. Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
5. 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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Main Ingredients

• 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
• 1/2 teaspoon salt

For Tempering

• 1 teaspoon Indian sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 2 green chillies
• 2 dried red chillies
• pinch of hing (asafoetida)

1. 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.
2. 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.
3. Cook for 5-6 minutes till the tomatoes are well cooked. Remove from heat and set aside to cool.
4. Grind the roasted urad dal and the onion-tomato mixture with half a cup of water to a fine paste.
5. 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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/ulundu-vengayam-chutney/

Tamilnadu hotel style kara chutney. Restaurant style spicy chutney for idli and dosa. Recipe with step by step pictures. Kalavai Chutney.

Sumathi Akka’s Kalavai Chutney / Restaurant style kara chutney This recipe is one of a find. Sumathi Akka owns a very famous paniyaram shop in Sannathi street, Dharmapuri, Tamilnadu. People wait here for more than an hour to eat her paniyarams.This kalavai chutney is what she serves to her customers along with her paniyarams. A potpourri of ingredients go into making this one of a kind chutney. This is one of our current favorites at home. Recipe adapted from here.

Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the urad dal, channa dal, dried red chillies and peanuts. Saute on a low flame until the lentils are roasted and brown.

Roasting the lentils on a low flame is key. When the lentils are brown, remove from pan and set aside on a plate to cool. Note: This chutney is made a little spicy. Adjust the red chillies according to your taste.

In the same pan, add in oil and the sliced small onions (Indian shallots / sambar onions). Saute the onions till they are soft.

Add in the salt and the tomatoes. Saute till the tomatoes are soft. It will take about 3-4 minutes. Set aside.

Take a mixie and add in the cooled lentil mixture and the cooled onion-tomato mixture.

Grind the mixture to a paste. Add about half a cup of water and grind to a paste. The texture of the chutney should not be very thick. Grind to a pour-able consistency. Note: If using country tomatoes which can be sour, no need to use tamarind. If the tomatoes are not very sour, then add a marble size piece of tamarind while grinding the chutney.

Tempering Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the urad dal and curry leaves. Let the urad dal brown. Add it the chutney.

Serve the chutney with paniyaram and dosa .

For the chutney

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 tablespoon channa dal
• 1 tablespoon urad dal
• 1 tablespoon peanuts
• 5 dried red chillies
• 1 teaspoon sesame oil (Indian gingely oil)
• 15 small onions / sambar onions (Indian shallots)
• 2 country tomatoes
• 1/2 teaspoon salt
• marble size tamarind (see notes)

For tempering

• 1 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves

1. Heat oil in a pan and add in the mustard seeds. Let it crackle. Add in the urad dal, channa dal, dried red chillies and peanuts. Saute on a low flame until the lentils are roasted and brown. Roasting the lentils on a low flame is key. When the lentils are brown, remove from pan and set aside on a plate to cool.
2. In the same pan, add in oil and the sliced small onions (Indian shallots / sambar onions). Saute the onions till they are soft.
3. Add in the salt and the tomatoes. Saute till the tomatoes are soft. It will take about 3-4 minutes. Set aside.
4. Take a mixie and add in the cooled lentil mixture and the cooled onion-tomato mixture. Grind the mixture to a paste. Add about half a cup of water and grind to a paste. The texture of the chutney should not be very thick. Grind to a pour-able consistency.
5. Heat oil in a pan and add in the mustard seeds. Let the mustard seeds crackle. Add in the urad dal and curry leaves. Let the urad dal brown. Add it the chutney.

Notes

If using country tomatoes which can be sour, no need to use tamarind. If the tomatoes are not very sour, then add a marble size piece of tamarind while grinding the chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu