Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe
A spicy and delightful chutney made with horse gram that can be had with hot steamed idli, adai or crispy dosa.
Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe is a spicy chutney made from the horse gram, which is. The lentil is rich in iron content and is very important for pregnant women. It is also packed with plant based protein. Horse gram also possess the ability to reduce blood sugar content in the blood and help to reduce the insulin resistance in type 2 diabetics. Include Horse gram in your diet by having it as Hurali Kalu Chutney.
Hurali Kalu Chutney Recipe stays good in the refrigerator for a few days if stored in an airtight container. You can have Hurali Kalu Chutney with idili, dosa, adai and steamed rice.
If you are Looking for more Chutney Recipes here are some :
- 1/2 cup Horse Gram Dal (Kollu/ Kulith)
- 1 cup Pearl onions (Sambar Onions) , peeled
- 2 cloves Garlic
- 2 sprig Curry leaves
- 4 Dry Red Chilli
- 2 teaspoon Ajwain (Carom seeds)
- 1/2 teaspoon Coriander (Dhania) Seeds
- 1/2 teaspoon Jaggery
- 2 tablespoon Fresh coconut
- 1 tablespoon Tamarind Water
- 2 teaspoon Sunflower Oil
- Salt , to taste For the Tadka
- 1 tablespoon Sunflower Oil
- 2 sprig Curry leaves
- 2 Dry Red Chillies , cut equally
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Asafoetida (hing)
How to make Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe
To begin making the Hurali Kalu Chutney Recipe - Horse Gram Chutney Recipe by heating the kadai with little oil. Add in the jeera seeds, curry leaves, dry red chillies and coriander seeds. Let it splutter.
Once the seeds have spluttered, slowly add in the pearl onions and garlic and saute till it is translucent. Once that is done you can add the horse gram and saute till it puffs up. Once done turn off the heat and leave it to cool down.
Then grind the sautéed ingredients along with jaggery, coconut and tamarind into a smooth paste.
For the tadka, heat oil in a small tadka pan and splutter mustard seeds. Add the urad dal and saute till the urad dal turns golden brown in colour. Once done add the curry leaves, dry red chilies and hing. Saute for a few seconds till curry leaves are crisp. Turn off the heat. Slowly add this on top of the Hurali Kalu Chutney and serve.