Black Urad dhal Chutney:
Ingredients:
- Onion- 2 (large, diced)
- Tomato – 1 (large, diced)
- Dry red chili – 3-4 nos (depends on your spice level)
- Black urad dhal/ karuppu ulundhu – 2 tblsp
- Salt – to taste
- Curry leaves – 1 sprig
- Gingelly oil – 3 tblsp
TO temper:
- Gingelly oil – 2 tsp
- Mustard seeds – 1 tsp
- Dry red chili – 1( broken)
- Curry leaves – few
- Asafetida – ½ tsp
- Whole white urad dhal – 1 tsp (optional)
Procedure:
Tempering
- Heat 2 tsp of gingelly oil in a pan and add the mustard seeds; allow it to splutter, later add the urad dhal and sauté it for about a min or so; then add the dry red chili and curry leaves and transfer the mixture into a bowl; sprinkle the asafetida over the oil and keep aside
Making Chutney
- In the same pan, add 3 tbslp of gingelly oil and add the black urad dhal/ karuppu ulundhu and sauté it for about a min under medium flame (cover it with a lid; it will splutter), than add the diced onions along with some dry red chili and tomatoes, sauté it under medium flame
- Later add required amount of salt and cook it further for about 5-6 mins or the chutney mixture cooks about 80%(ref pic)
- Cool completely and grind it into a fine paste with required amount of water
- The super tasty, healthy and delicious “BLACK URAD DHAL/ KARUPPU ULUNDHU CHUTNEY” is ready to serve
- Best serve with hot idlis or with vendaya dosa
NOTE/TIP:
- You can use both split black urad dhal or whole; urad dhal with skin (black urad dhal) is good for healthy and it is highly recommended
- For any kind of onion/tomato based chutneys use gingelly oil, that will enhance its taste as well as healthy
- I have used yellow onion; you can regular onion even try with shallots will takes the chutney to next level.
