Archive | 9:01 am

Urad Dal Chutney

30 Nov

Minapa Chutney.

Split skinned urad dal is fried in little oil along with green chiles. Fried urad dal is then ground into fine paste adding sufficient water. Finally urad dal chutney is tempered with couple of spices. Urad dal chutney is one of the rare chutneys but it is often eaten with steamed idli.
Makes: around 1 3/4 Cups of Urad Dal Chuntey.


Urad Dal 1 Cup
Green Chiles 3 – 4
Salt to taste
Oil 1/2 tsp


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 4
Broken Red Chiles 4
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Heat a heavy bottomed pan on medium heat, add urad dal.
Roast the urad dal till its very light golden in color.
Add green chiles and fry for few more seconds.
When urad dal is golden in color, remove from heat.

Cool the fried urad dal to room temperature.
Grind the urad dal mixture and salt into smooth paste adding enough water.
Remove the urad dal chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add this tempering to above urad dal chutney bowl.
Stir and serve urad dal chutney with steamed idli, dosa etc..
Notes:Make sure not to burn the urad dal.

Suggestions: Adjust the consistency of the chutney by adding water. If the urad dal chutney is little grainy, grind it again with little more water into smooth paste.
Variations: You can add little bit of chopped cilantro to the chutney if you wish.
Other Names: Urad Dal Chutney, Minapa Pachadi, Minugulu Pachadi.