Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
A Healthy and Mouthwatering Side Dish
Udnittu is a very popular side dish served in certain parts of Karnataka, India. Made with black gram (urad) flour, this chutney pairs well with steamed rice.
Black gram may improve digestion and boost energy, and it's a rich source of protein and vitamin B. It may help to prevent diabetes and improve bone mineral density. It is also considered to be good for the skin as well as for heart health.
You can make this mouthwatering dish in just 10 minutes.
|Prep time||Ready in||Yields|
Serves four people
- 1 cup split white lentil flour (urad flour)
- 1 1/2 cups curds (moderately sour), alternatively, you can use sour buttermilk
- 1/4 teaspoon hing (asafoetida), solid or powder
- 1/4 inch ginger, minced
- 4 to 5 green chilies, slit, cut lengthwise
- 1/2 teaspoon salt, or as per taste
- water, as needed
For the tempering:
- 2 teaspoons coconut oil (or any other oil)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon split white lentils (urad dal)
- 6 curry leaves
- 1 dry chili, broken
- In a mixing bowl, add black lentil flour, curds, and salt. Mix well with your fingers. Make sure that there are no lumps.
- Next, add slit green chilies, minced ginger, and asafoetida. Mix well.
- Press the chilies so that the chutney will be spicy and tasty. (This chutney should be hot and spicy. Hence, it uses a bit more chilies, ginger, and salt compared to other chutneys.)
- If using solid asafoetida, confirm that it dissolves properly.
- The chutney is ready. Next, you have to add the tempering.
- Heat coconut oil in a small pan. Add mustard seeds and let them crackle. Throw in split white lentils, curry leaves, and broken chilies. Mix well.
- When the lentils turn golden brown, transfer the tempering to the chutney bowl. Turn off the heat.
- The udnittu is now ready. This is truly a tempting dish. Serve it with hot rice and enjoy the taste!