Black Gram Chutney | Minapappu Pacchadi | How to make Urad Dal Chutney
Black Gram Chutney | Minapappu Pacchadi | How to make Urad Dal Chutney - Are you looking for a Chutney that serves well for both Tiffin and meals? Then make this Telugu special Black Gram Chutney. This is fragrant, aromatic Chutney and here is a detailed recipe with images and a video.
Black Gram Chutney is an Andhra Special and it is made mostly in districts from Guntur to Nellore. But it is made a little differently in Nellore district. That variation is also very tasty. It goes well with hot Rice, Idly, Dosa, Vada and everything else. It will stay fresh for at least a week if you store it in the fridge.
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Tips
Black Gram:
The Chutney tastes different when made with Whole Black Gram with skin and with polished Black Gram. I am using the one with skin as it tastes very nice.
Jaggery:
Jaggery goes well with the Chutney but skip it if you don’t like it. Even the Jaggery you add should be in proportion with the Mirchi powder. If the Red Chilli Powder is too spicy, add more Jaggery.
Tamarind:
Use Tamarind after soaking it in hot Water. Then you get more paste. And add Tamarind also as per the spice of the Chillies. And adjust Salt as per the sourness of the Tamarind.
The Chutney:
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The Chutney is a little sticky because of the skinned Black Gram. So, if you make it a little thin in consistency, it solidifies as you go along.
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The Chutney tastes better if it is ground to a coarse paste rather than a smooth paste.
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It stays fresh for more than a week if ground with hot Water and is stored in the refrigerator.
Black Gram Chutney | Minapappu Pacchadi | How to make Urad Dal Chutney - Recipe Video
Black Gram Chutney | Minapappu Pacchadi | How to make Urad Dal Chutney
Prep Time 2 mins- Cook Time 15 mins
- Total Time 17 mins
Servings 8
Ingredients
- 1/2 cup Whole Black Gram with skin
- 8 Red Chillies
- 1 tsp Cumin Seeds
- 1 tsp Fenugreek Seeds
- Tamarind- Size of a lemon
- 1 tbsp Jaggery
- 1 tsp Mustard Seeds
- 1 Sprig Curry Leaves
- 2 tbsp Oil
Instructions
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Heat 1 tbsp of Oil and add Black Gram to it and roast on low flame until they give out a nice aroma. It takes a little while for the aroma to come out.
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When the aroma starts Set aside.
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Now fry Fenugreek Seeds till golden and add Cumin Seeds and Red Chillies and fry well.
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Add all the roasted ingredients to a mixie jar. Add Garlic, Jaggery, Salt, and Tamarind paste and make a coarse paste with hot water.
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Now heat Oil and add Mustard Seeds and let them splutter. Mix the seasoning in the Chutney.
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