Black Gram Chutney | Minapappu Pacchadi | How to make Urad Dal Chutney
Pickles & Chutneys | vegetarian
Whole Black Gram with skin
Tamarind- Size of a lemon
Sprig Curry Leaves
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.
When the aroma starts Set aside.
Now fry Fenugreek Seeds till golden and add Cumin Seeds and Red Chillies and fry well.
Add all the roasted ingredients to a mixie jar. Add Garlic, Jaggery, Salt, and Tamarind paste and make a coarse paste with hot water.
Now heat Oil and add Mustard Seeds and let them splutter. Mix the seasoning in the Chutney.