This spicy Urad Dal chutney lasts longer than any other chutney, the best chutney recipe for traveling. It's a perfect combo for tamarind rice, Idlies.
This ulunthamparuppu chutney is another delicious recipe, It goes very well with South Indian breakfast dishes like idli, or dosa. As we are not adding coconut, this can last more than a day at room temperature.
This is the best chutney for train travel. Most of our train journeys are accompanied by this chutney.
Flights are not common in my childhood days. We travel for almost 2 days on the train to reach Delhi from my native place Madurai for every vacation.
Our food for these 2 days is prefixed. For the first day, it would be Idli with Idli Podi and Tamarind rice with Urad dal chutney along with chips of course! For the next day, it would be roti.
We eagerly wait for mom to open the boxes, those days cannot be forgettable ever in my life. My mom makes a thicker version of this chutney for long train travel.
What is Urad dal Chutney?
'Urad dal' refers to the skinless black gram which has a rich source of protein. This is one of the authentic South Indian side dish recipes, that has been carrying forward to generations.
Urad dal chutney also called as 'ulutham paruppu chutney' in Tamil or 'uddina bele chutney' in Kannada. Which is also one of the popular Udipi chutney recipes.
How does this Urad dal chutney taste like?
This a perfect mixture of all tastes, it tastes spicy, sour with the rich flavor of urad dal. This chutney is made with all the bold-flavored ingredients like asafoetida and red chilies.
The tamarind in here gives a luscious taste and urad dal brilliantly blends all the ingredients together and subtle down the bold flavors of the other ingredients.
This is made with commonly available ingredients in the Indian kitchen. And such an excellent recipe that comes in handy when we do not have any stock of fresh vegetables. This Urad dal chutney is perfect to serve with rice, idli, or dosa.
- If you are serving with South Indian breakfast recipes like Idli or dosa, dilute to slightly. The consistency has to neither too thick nor too thin.
- When you are serving with rice, thicker consistency would be great. the thicker the consistency, the greater the taste. But achieving very thicker consistency is not possible when using the present-day mixer grinder. I remember that my mom makes it with a manual stone grinder.
- But in today's machinery era, it is always adjusting to the available machines that we have at home. So try to make the chutney as thick as possible with the mixer grinding by scraping the sides of the jar, and by sprinkling little water at a time.
- It is best to serve with South Indian variety rice like tamarind rice, tomato rice, curry leaves rice, coriander rice.
Urad dal is the main ingredient here, adjust the other ingredients according to the availability and your individual preference.
- Add a ¼ cup of grated coconut for rich and creamy chutney.
- You may skip seasoning with mustard seeds. The chutney tastes delicious without the seasoning also.
- Instead of the tamarind paste, use dry mango powder/amchur powder.
- You may also add a ¼ cup of channa dal/Bengal gram.
- Asafoetida added here for the unique South Indian aroma, you may skip it is not available.
Other chutneys you may like,
Printable recipe card
Urad Dal chutney
- ⅓ cup water
- ½ teaspoon salt or as required
- Over medium heat, in a pan, add vegetable oil, black mustard seeds, urad dal, and red chili.
- Fry it till urad dal becomes golden brown.
- Then add asafoetida, and tamarind and switch off the stove.
- Allow it to cool.
- Grind it in the spice blender by adding a little water, and salt-to thick consistency.
- Transfer it to the serving bowl.
- Over medium heat, place a pan, add vegetable oil, black mustard seeds, urad dal, and curry leaves.
- Allow mustard to get splutter and add this sizzling seasoning to the chutney.
- Gently mix and serve.
- Make thicker versions, by adding very little water.
- This can be stored up to 1 day at room temperature.
- The best companion for traveling.