Urad Dal Chutney – Minumula Chintapandu Pachadi

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Urad Dal Chutney (Minumula Chintapandu Pachadi/ Ulundhu Thogayal) is very easy to make and very tasty chutney recipe. This urad dal chutney is very popular in Andhra Pradesh. This chutney goes well with plain steamed rice and a dollop of ghee, idli or dosa.

urad dal chutney, minumula pachadi, ulundu thogayal recipe, paruppu thogayal, andhra pachadi recipe, easy and tasty south indian chutney recipe, side dish for idli and dosa

minumula pachadi/ paruppu thogayal

Ingredients For Urad Dal Chutney:

  • 1/2 cup urad dal
  • 1 medium size onion, roughly chopped
  • 1 medium size tomato, roughly chopped
  • 1″ ginger root, roughly sliced
  • small lemon size tamarind
  • few curry leaves
  • 10 red chilies or to taste
  • 2 tbsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • 1 tbsp gingelly oil or any other cooking oil

Tempering Or Tadka Ingredients:

  • 1/2 tsp mustard seeds
  • 10 curry leaves
  • 1 tbsp gingelly oil or any other cooking oil
urad dal chutney, minumula pachadi, ulundu thogayal recipe, paruppu thogayal, andhra pachadi recipe, easy and tasty south indian chutney recipe, side dish for idli and dosa

minumula pachadi/ paruppu thogayal

How To Make Urad Dal Chutney (Minumula Chintapandu Pachadi/ Ulundhu Thogayal):

  • Wash and soak the tamarind in warm water and keep aside.
  • Heat A pan with 1 tbsp of oil and add mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and red chilies and toss them on low flame until they turn into nice golden yellow color. Remove from pan and keep aside.
  • Add urad dal (minumulu or ulundu) in the same pan and roast on low flame until they turn into golden yellow color. Remove from pan and keep aside.
  • Now add chopped onions, chopped tomatoes, ginger, curry leaves, and required quantity of salt. Cook on medium low flame for 10 mins or until the tomatoes become mushy. Remove from heat and allow them to cool.
urad dal chutney, minumula pachadi, ulundu thogayal recipe, paruppu thogayal, andhra pachadi recipe, easy and tasty south indian chutney recipe, side dish for idli and dosa

urad dal chutney

  • Now take a mixer jar and add tossed mustard seeds, cumin seeds, fenugreek seeds, coriander seeds and red chilies and grind well. Then add sauteed onions tomato mixture along with soaked tamarind and grind coarsely. Finally add roasted urad dal and grind to a coarse paste by adding very little water.
  • Check the salt and transfer the chutney into a serving bowl and keep aside.
  • Now heat a pan with 1 tbsp of oil and add mustard seeds and curry leaves. When they start to pop turn off the stove and the seasoning to the urad dal chutney and mix well.
  • Serve with plain steamed white rice and ghee, idli or dosa.

 

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