vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Odalu Pongal Palli Chutney

PRESSED RICE PAYASAM

Pressed Rice Payasam

This is a traditional kerala dessert made for occasions and it is easy to prepare and tas...

EGGPLANT DING CHICK CHUTNEY

Eggplant Ding Chick Chutney

Any recipe prepared with eggplant is very delicious. Eggplant ding chick chutney is easy ...

Cranberry Chutney

Cranberry Chutney

Plum cranberry chutney is one of the amazing condiment recipes made combined with fresh c...

ABIRASHA BILLALU

Abirasha Billalu

Abirasha billalu is a sweet dish made mostly on festivals and distributed to celebrate wi...

STIR FRY VEGETABLES

Stir Fry Vegetables

Stir frying vegetables is a great way to keep in maximum nutrients. A quick stir fry is o...

Basic Upma

Basic Upma

Upma, originally from South India, is a hot favorite breakfast food! Made with semolina a...

Odalu Pongal Palli Chutney Recipe, How To Make Odalu Pongal Palli Chutney Recipe

Odalu pongal also known as Kuthiravali in tamil, is a healthy snack recipe. It is rich in fibres and contains low carbohydrates. This healthy combination of breakfast with an accompaniment of chutney is definitely a must-try dish.

About Recipe

How to make Odalu Pongal Palli Chutney

(4 ratings)
0 reviews so far
Prep time
5 mins		 Cook time
20 mins		 Total time
25 mins
Odalu Pongal Palli Chutney
Author : Vahchef
Main Ingredient : Millet
 Servings : 4 persons
Published date : February 02, 2019


Ingredients used in Odalu Pongal Palli Chutney
• Millets - 1 cup.
• Moong dal - 1 cup.
• Peanuts (palli) - 1/2 cup.
• Dry red chilies - 5 numbers.
• Tamarind (small lemon size) - 1 number.
• Water - as required.
• Black pepper - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Cashew nuts - 8 numbers.
• Curry leaves - 3 springs.
• Salt - to taste.
• Mustard seeds - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Oil - 2 tablespoons.
Method:
  • Boil the dry roasted millets.
  • Now add dry roasted moong dal to the boiling millets.
  • Heat oil in a pan, add blackpepper, cumin seeds, cashew nuts, curry leaves and sauté it.
  • Now transfer the tempering to the boiled millets and moong dal mixture, give it a mix.
  • For chutney preparation, dry roast peanuts, dry red chilies, tamarind, salt and grind to a fine paste by adding little water.
  • Temper the above-prepared chutney with mustard seeds, cumin seeds, curry leaves and serve it.

Odalu Pongal is now ready to serve with palli chutney.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter