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    You are here: Home / Recent Posts / Puli Chutney | Travel Chutney

    Puli Chutney | Travel Chutney

    May 6, 2016 by Sharmilee J 3 Comments

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    Puli Chutney is a tangy, tasty chutney made by roasting coconut, tamarind & spices and blending it in a mixie. Puli Chutney is an excellent accompaniment for idli, dosa, utappam & variety rice and ideal for travel as it lasts long even with the addition of coconut. Tamarind Urad Dal Chtuney

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    This puli chutney or travel chutney as we call it with soft uttapam / idli is our staple travel breakfast menu.Mostly when we plan our travel by road we start early morning so amma used to roast all the items nigth itself and refrigerate it, so morning when the idli is steaming, she would just grind the chutney and get ready for packing.This is one of most favorite chutney that I ask amma to make it often.The urad dal flavour along with the slight tanginess of tamarind is perfect to go with idli / utapam.I wanted to post it as I am going to post a travel menu idea with this chutney later today.

    My cousin sis got me this cute blue serving dish and I coudlnt wait to start using it for my pictures.

    Recipe Index

    Tamarind Urad Dal ChtuneyPin

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    📖 Recipe

    Puli Chutney
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    Puli Chutney | Travel Chutney

    Puli Chutney is a tangy, tasty chutney made by roasting coconut, tamarind & spices and blending it in a mixie. Puli Chutney is an excellent accompaniment for idli, dosa, utappam & variety rice and ideal for travel as it lasts long even with the addition of coconut.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings1 cup
    AuthorSharmilee J

    Ingredients

    • 1/2 cup coconut
    • 3 tbsp whole urad dal
    • 1 dry red chilli
    • 1 tsp mustard seeds
    • 1 tsp tamarind
    • salt to taste
    • water as needed

    Instructions

    • Heat oil in a pan – add mustard seeds let it splutter then add urad dal and roast till golden.
    • Then add coconut and start roasting.
    • Roast till it becomes dry and slightly golden.
    • When it starts to brown add red chilli and tamarind roast for 2mins and switch off.
    • Transfer to a mixer add little water.
    • Grind it to a coarse paste add required salt and water again and grind again to smooth chutney consistency.
    • Serve Puli Chutney with idli, dosa or uttapam!

    Notes

    • Roast the dal just till golden.
    • Do not add more tamarind.
    • Roasting coconut is the key to increase more shelf life. Do not brown it too much the taste will change.
    • Adding gingelly oil (nallennai) while tempering gives good flavour.
    • You can add an extra red chilli if you prefer spicy chutney.
    • Do not add more water, this chutney should be thickish ideal for travel.
    • This chutney keeps well for at least 4-6 hrs in room temperature.
    Nutrition Facts
    Puli Chutney | Travel Chutney
    Amount Per Serving (75 g)
    Calories 305 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 12g75%
    Polyunsaturated Fat 0.5g
    Monounsaturated Fat 1g
    Sodium 13mg1%
    Potassium 205mg6%
    Carbohydrates 33g11%
    Fiber 13g54%
    Sugar 5g6%
    Protein 13g26%
    Vitamin A 137IU3%
    Vitamin C 4mg5%
    Calcium 44mg4%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Puli Chutney Recipe Step by Step

    1. Heat oil in a pan – add mustard seeds let it splutter then add urad dal and roast till golden.How to make Tamarind Urad Dal Chtuney - Step1Pin
    2. Then add coconut and start roasting.Roast till it becomes dry and slightly golden.
      How to make Tamarind Urad Dal Chtuney - Step2Pin
    3. When it starts to brown add red chilli and tamarind roast for 2mins and switch off.Transfer to a mixer add little water.
      How to make Tamarind Urad Dal Chtuney - Step3Pin
    4. Grind it to a coarse paste add required salt and water again and grind again to smooth chutney consistency.How to make Tamarind Urad Dal Chtuney - Step4Pin

    Serve hot with idli, dosa or uttapam
    Tamarind Urad Dal Chtuney

    Pin

    Expert Tips

    • Roast the dal just till golden.
    • Do not add more tamarind.
    • Roasting coconut is the key to increase more shelf life.Do not brown it too much the taste will change.
    • Adding gingelly oil(nallennai) while tempering gives good flavour.
    • You can add an extra red chilli if you prefer spicy chutney.
    • Do not add more water, this chutney should be thickish ideal for travel.
    • This chutney keeps well for atleast 4-6 hrs in room temperature.

    Tamarind Urad Dal ChtuneyPin

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    Filed Under: Chutneys, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. The Happie Friends Potpourricorner

      May 07, 2016 at 7:49 am

      Lovely and easy chutney 🙂

      Reply
    2. Amrin

      May 08, 2016 at 4:19 pm

      My mom makes this at time, and its totally nostalgic to see this chutney here.. Thanks Sharmilee.. I stumbled upon your blog during my research on OTG. Love your space!

      Amrin

      Reply
    3. Anlet Prince - AnnsLittleCorner

      May 13, 2016 at 5:58 am

      Simple and easy recipe… I always love your presentation…

      Reply

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