Minapappu Pachadi / Urad Dal Chutney ๐Ÿ‘Œ

Traditional Recipe especially in South India ๐Ÿ‡ฎ๐Ÿ‡ณ

Servings : 4

Duration: 15 minutes

Urad Dal is one type of lentils, it’s cream in color and skin has been removed. I used whole Urad Dal which has high calories and protein.

Many kinds of Chutney’s/ Pachadi are famous in South India. Most of the chutney add spices with veggies and tempering is the final touch in chutney/ Pachadi

Vital role of Urad Dal is adding in tempering/to make dosa/ Vada and Idly

Today, here I used whole Urad Dal, roasted spices and raw onion

Let’s start first with Ingredients and follows procedure


Urad Dal/ Minapappu – 1 cup

Finely chopped onion – 1/2 cup

Cumin/ Jeera seeds – 1 teaspoon

Dry red chillies – 4

Coriander seeds – 2 teaspoons

For Tempering:
Mustard seeds/ Avvalu – 1/4 tea spoon
Cumin seeds/ Jeera – 1/2 tea spoon
Urad dal/ Minapappu – 1/4 tea spoon
Bengal gram/ Senagapappu – 1/4 tea spoon
Curry leaves – 4 to 5
Dry red chilly – 1
Hing/ Asafoetida – 1/8 teaspoon
Oil – 1/2 tb sp


Dry Roast:

  • Heat tempering pan on medium to high
  • Add cumin/ jeera seeds, coriander seeds and dry Red chillies
  • Fry till color changes and starts aroma of seeds
  • Take out roasted spices and add Urad Dal / minapappu in the same pan
  • Fry till color changes to brown
  • Take out in a bowl and let them cool

Mixing together:

  • In mixer grinder add roasted spices and make smooth powder
  • Next add roasted Urad Dal and make coarse powder
  • Now add salt, tamarind extract and 3 tb sp water
  • Blend it well
  • If required add water
  • Dish out in a bowl and add finely chopped onion
  • Mix them well
  • Add tempering with hing/ Asafoetida
  • Urad Dal chutney/ Minapappu pachadi ๐Ÿ˜‹ย Is ready to serve
  • Serve it with hot rice with ghee๐Ÿ˜Š


Minapappu Pachadi/ Urad Dal Chutney ๐Ÿ˜€๐Ÿ˜‹


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