Hurali Chutney | Ulavala Pachadi | Horse Gram Chutney
Horse Gram is well know as a staple for cattle & because of the same reason many hesitate on consuming this bean. This bean has medicinal values that can help in reducing insulin & it is also very good for weight management too.
The very familier recipe using this bean is a Andhra delicacy "Ulava Charu". Though you won't use the bean as it is, but we use the water of boiled beans in making this rasam. But this chutney has the full flavor & nutrients of this beans in it.
Adapted : Vegetable Platter
Ingredients
1/2 cup horse gram dal {Ulavalu}
1Tsp jaggery {Bellam}
2Tbs coconut grated
1Tbs tamarind pulp
2Tsp oil
7 Red chili
2Tsp jeera {Cumin}
1/2Tsp coriander seeds {Dhaniya}
1/2Tsp hing
2Garlic pods
Seasoning
1Tbs oil
Few curry leaves
2Red chili cut equally
1Tsp jeera
1Tsp mustard seeds
1/2Tsp hing {Asafetida}
Directions
- Dry roast dal for 1min or till you get a good aroma from the roasting. Switch off heat & transfer on to a plate.
- Heat pan with oil & to that add red chili's, jeera, garlic, coriander seeds, curry leaves & hing. Fry them till jeera turns little brown. Switch off heat & allow them to cool.
- In a blender add dal & fried spice mixture, tamarind pulp, jaggery, salt & coconut. Blend them coarsely by adding little by little water. Adjust taste if needed.
- Transfer chutney to a bowl.
- Heat pan with oil & to that add mustard, jeera, red chili, curry leaves & hing. Once the mustard starts jumping switch off heat & add it to chutney.
- Serve with rice along with ghee.
Note
- Garlic is optional in this dish.
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1/2 cup horse gram dal {Ulavalu}
1Tsp jaggery {Bellam}
2Tbs coconut grated
1Tbs tamarind pulp
2Tsp oil
7 Red chili
2Tsp jeera {Cumin}
1/2Tsp coriander seeds {Dhaniya}
1/2Tsp hing
2Garlic pods
Few curry leaves
Salt to tasteSeasoning
1Tbs oil
Few curry leaves
2Red chili cut equally
1Tsp jeera
1Tsp mustard seeds
1/2Tsp hing {Asafetida}
Directions
- Dry roast dal for 1min or till you get a good aroma from the roasting. Switch off heat & transfer on to a plate.
- Heat pan with oil & to that add red chili's, jeera, garlic, coriander seeds, curry leaves & hing. Fry them till jeera turns little brown. Switch off heat & allow them to cool.
- In a blender add dal & fried spice mixture, tamarind pulp, jaggery, salt & coconut. Blend them coarsely by adding little by little water. Adjust taste if needed.
- Transfer chutney to a bowl.
- Heat pan with oil & to that add mustard, jeera, red chili, curry leaves & hing. Once the mustard starts jumping switch off heat & add it to chutney.
- Serve with rice along with ghee.
Note
- Garlic is optional in this dish.
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