When I was going to the old post looking for a dish to prepare and click better pics, my eyes fell on the popular posts section in the blog. This dish stood first and has 5600 clicks in the past 5 years. So I thought it would be fair to post it with better pics. So I made it this morning for breakfast and we had it with soft,fluffy idlis.
Whole white urad dhal- 1/4 cup
Tamarind-a small piece
Grated coconut-2 teaspoons
Asafoetida powder-a pinch
Oil- 2 teaspoon
Mustard-1/2 a teaspoon
Jeera/Cumin seeds-1/2 a teaspoon
Curry leaves -a few
Salt to taste
Heat 1 teaspoon oil in a pan and put in urad dhal and red chillies.Roast till it turns light brown.Switch off the flame.
Add the tamarind and grated coconut and mix well.Transfer into a blender jar and add salt.Adding a little water ,grind to a coarse paste after the dal mix cools.Remove into a serving dish.
Heat the remaining oil in a small pan and put in mustard,cumin seeds,asafoetida powder and curry leaves.When it splutters pour over the chutney and mix well.
Serve as a side dish with a breakfast of your choice.
Here is the old intro and the pics.This was originally posted on May 5th 2010...
Yesterday morning when mom said she was bored of preparing the usual coconut chutney to go with our breakfast,I suggested this chutney-Ulundhu Thuvaiyal,meaning urad dhal chutney.A few ingredients is all it takes to brighten up a boring breakfast.
I remember reading this recipe in a magazine long ago and at the end of the recipe was a note that said it is a good combination for idli.But it was also a good side dish for our breakfast too.
Ulundhu Thuvaiyal compliments lemon sevai and dosai