CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE

I have shared Coconut urad dal chutney & onion urad dal chutney recipes in this post. They are ideal for travel. This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel

Chutney for travel - Coconut-urad dal chutney/ Ulutham paruppu chutney that stays good for one day without refrigeration.

Cuisine: Indian

Category: Chutney

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 250ml

Grated coconut –1 cup Urad dal – 2 tbsp Red chillies – 5-7 nos Tamarind - Small gooseberry size Salt & water – as needed Asafetida / hing – 1/4 tsp Sesame oil – 1 tbsp Cooking oil – 1 tbsp

METHOD

Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water.. Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown. Now add the hing/asafetida and switch off the flame. Transfer it to a plate and let it cool. Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once . Now add the water and grind it to a smooth paste. Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick . Now transfer it to a bowl with spoon and pack it in a separate box for travel. It tastes great with idli!!.

Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !



ONION – URAD DAL CHUTNEY

Chutneys for travel

Chutneys for travel with onion & urad dal - Stays good for 2 days without refrigeration.

Cuisine: Indian

Category: Chutneys

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Big onion – 1  ( chopped ) Small onion – 5-10 nos (peeled n chopped) Tamarind – small berry size Urad dal – 1 tbsp Red chilli – 4 nos (adjust to ur taste) Salt & water – as needed. Cooking and gingely oil – 1 tbsp each

METHOD

Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilli till light golden brown.Set aside. In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent. Grind all the above with tamarind,reqd salt and water to a smooth paste. Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional. Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame. There should be no moisture in chutney.  Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel. Tastes excellent with dosa/idli!!

Note

Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute well in oil after grinding to remove the moisture in it else it will be spoiled. Pack in an air tight box.Use a clean spoon always.Do not use your hands at any cost.

 

Pack these chutneys for idli,dosa and enjoy ur travel food !!

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