Black gram coconut (ulunthu thengai) chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Hot dry chili - 6
  2. Black gram (Ulunthu) - 1 and 1/2 teaspoon (tsp)
  3. Shredded coconut (thengai) - 1/4 cup
  4. Garlic (vellai poondu) - 5 cloves (optional)
  5. Tamarind (puli) - 1 small goose berry size
  6. Mustard seed (kadugu) - 1 teaspoon (tsp)
  7. Curry leaves (kariveppilllai) - 10 (optional)
  8. Oil - 4 tablespoon (tbsp)
  9. Salt - to taste

PREPARATION:

  1. Heat 2 table spoon of oil in a pan, add the hot dry chili by breaking them into small pieces, black gram (urad dal) and fry until the black gram dal turns into golden brown.
  2. Now add the garlic and coconut. Fry them until coconut turns golden brown. Now remove and cool the fried ingredients.
  3. Now grind to fried ingredients with tamarind and salt into thick paste (chutney consistency) by adding water as needed.
  4. In a pan heat 2 table of add mustard seed, when it stops spattering add the curry leaves and cook for 30 sec.
  5. Now add this to the ground chutney, mix well and serve.

NOTES:

  1. Goes well with Idli recipes, Dosai recipes, Pongal recipes
  2. Garlic and curry leaves are optional ingredients.



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