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    Home » Recipes » breakfast » Black Urad Dal Chutney Powder | Karuppu Ulundhu Idli milagai Podi

    Black Urad Dal Chutney Powder | Karuppu Ulundhu Idli milagai Podi

    Posted on Nov 15, 2018 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    Black Urad Dal Chutney Powder Recipe | Karuppu Ulundhu Idli milagai Podi

    Black Urad Dal Chutney Powder Recipe | Karuppu Ulundhu Idli milagai Podi with step by step pictures. Podi’s come handy on a busy day when we don’t have time to cook a chutney or Sambar. It is so easy just mix with gingelly oil and had. Also, Black Urad Dal is very healthy and good of bones especially ladies. Now let's see how to prepare Black Urad Dal Chutney Powder.

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    Black Urad Dal Chutney Powder Recipe | Karuppu Ulundhu Idli milagai Podi

     Black Urad Dal Chutney Powder Recipe

      Step by step Method with pictures: 
        1.     In a Kadai add in the Balck Urad Dal, Dry Red Chilli, and dry roast till golden and the chili turns crisp Next add in the Cumin seeds and Curry Leaves.

        2.     Roast till they turn crisp and give a nice aroma. Finally, add in the hing and the salt. Mix well and roast in low flame for another 2 mins and switch off the flame. Transfer all the contents to a plate and allow it to cool completely. Blend them to fine powder or coarse powder as you prefer. Let it cool completely and then store in airtight containers.

    Serve with Idli or Dosa. Can also be used to make Podi dosa or Idli.
    Black Urad Dal Chutney Powder Recipe | Karuppu Ulundhu Idli milagai Podi
    Ulundhu Milagai podi
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    Black Urad Dal Chutney Powder | Karuppu Ulundhu Idli milagai Podi

    Black Urad Dal Chutney Powder is a breakfast side dish to go with idli or dosa. It comes handy on a busy day.
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Condiments
    Cuisine: Indian
    Servings: 1 Bottle
    Calories:
    Author: sharmila kingsly
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    Ingredients

    • Black Urad Dal – 1 cup
    • Dry Red chili - 12
    • Cumin Seeds – 1 tbsp
    • Curry Leaves – ¼ cup
    • Hing / Asafoetida – 1 tsp
    • Salt as needed

    Instructions 

    • In a Kadai add in the Balck Urad Dal, Dry Red Chilli, and dry roast till golden and the chili turns crisp Next add in the Cumin seeds and Curry Leaves.
    • Roast till they turn crisp and give a nice aroma. Finally, add in the hing and the salt.Mix well and roast in low flame for another 2 mins and switch off the flame. Transfer all the contents to a plate and allow it to cool completely.
    • Blend them to fine powder or coarse powder as you prefer. Let it cool completely and then store in airtight containers.

    Notes

    · Goes well with Idli and Dosa.
    · Mix with Gingelly oil and eat.
    · Keep good for 3 months.
    Keyword Black Urad Dal Chutney Powder, Karuppu Ulundhu Idli milagai Podi
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