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

Odalu Pongal Palli Chutney


Cheese And Potato Balls

Potato cheese balls is a mouth-melting Indian snack dish, Potato cheese balls are the per...

Green Moong Chutney -1

Green Moong Chutney -1

Green Moong Chutney is quick to prepare dish, simple yet delicious chutney to eat with jo...


Creamy Spinach Pasta

A delicious pasta dish with fresh spinach and fresh cream. Creamy spinach pasta looks an...

Celery Sambar

Celery Sambar

Celery Sambar gets its rich flavour from toor dal mixed with celery, coconut, red chilli...



Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and ...

Mint Idiyappam - Mint Rice Noodles

Mint Idiyappam - Mint Rice Noodles

Traditionally famous Idiyappam recipe with cool and refreshing flavors of mint tastes eve...

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.
  • 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


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