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



Odalu Pongal Palli Chutney

KAJU MATAR USAL

Kaju Matar Usal

Kaju Matar Usal is an excellent dish cooked in Maharashtrian style - Cashew nuts cooked w...

BUTTER CHICKEN

Butter Chicken

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in count...

RAW JACKFRUIT FRITTERS

Raw Jackfruit Fritters

Raw or Young Jackfruit as the name suggests is a smaller version of ripe jackfruit. It is...

Chaat green chutney

Chaat Green Chutney

Green chutney for chaat is one of the important chutney that is used for garnishing a var...

Mint & Coriander Leaves Chicken Biryani

Mint & Coriander Leaves Chicken Biryani

Chicken Biryani flavored with mint and coriander leaves will always delight every age gro...

Sukha Murg Ka Mukul1

Sukha Murg Ka Mukul1

Tasty Sukha Murg ka Mukul is a brilliant crispy fried snack dish made with threads of chi...

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


 


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