Hurali Kalu Chutney Recipe – A Spicy, Flavorful Delight from Karnataka
This Hurali Kalu Chutney is a delicious and nutritious South Indian chutney made with horse gram (Kulith dal), a versatile and high-protein legume, combined with a variety of aromatic spices and herbs. It pairs wonderfully with dishes like Ghee Roasted Dosa, Idli, or even Tomato-Onion Sambar. Perfect for a diabetic-friendly breakfast or snack, this chutney offers a burst of flavors and is easy to make.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kulith Dal (Horse Gram) | 1/2 cup |
| Small Onions (Peeled) | 1 cup |
| Garlic Cloves | 2 |
| Curry Leaves | 2 sprigs |
| Shahi Jeera (Caraway Seeds) | 2 tsp |
| Coriander Seeds | 1/2 tsp |
| Dried Red Chilies | 4 |
| Jaggery | 1/2 tsp |
| Grated Coconut | 2 tbsp |
| Tamarind Water | 1 tbsp |
| Cooking Oil | 2 tsp |
| Salt | To taste |
| For Tadka (Tempering) | |
| Cooking Oil | 1 tbsp |
| Curry Leaves | 2 sprigs |
| Dried Red Chilies | 2, halved |
| White Urad Dal | 1 tsp |
| Mustard Seeds | 1 tsp |
| Asafoetida (Hing) | 1/2 tsp |
Preparation Time:
- 10 minutes
Cooking Time:
- 10 minutes
Total Time:
- 20 minutes
Servings:
- 4 servings
Cuisine:
- Karnataka, South Indian
Course:
- Breakfast, Side Dish
Diet:
- Diabetic-Friendly, Gluten-Free
Instructions:
-
Preparing the Chutney Base:
- Heat 2 teaspoons of oil in a pan. Once hot, add the shahi jeera (caraway seeds), curry leaves, dried red chilies, and coriander seeds. Sauté until the mustard seeds start to splutter.
- Add the peeled small onions and garlic cloves. Cook them on medium heat until the onions turn soft and translucent.
- Now, add the kulith dal (horse gram) and sauté until it puffs up and gives a roasted aroma.
- Turn off the heat and let this mixture cool down to room temperature.
-
-
Grinding the Mixture:
- Once cooled, transfer the mixture into a mixer grinder. Add jaggery, grated coconut, and tamarind water. Grind everything into a smooth paste. You may add a little water to achieve the desired consistency.
-
Tadka (Tempering):
- In a separate small pan, heat 1 tablespoon of oil. Add mustard seeds, white urad dal, curry leaves, dried red chilies (halved), and asafoetida (hing).
- Let the ingredients fry for about 10 seconds or until they become aromatic and golden.
-
Final Step:
- Pour the prepared tempering over the chutney and mix it well. Taste and adjust the salt if necessary.
-
Serving:
- Serve the Hurali Kalu Chutney with ghee-roasted dosa, idli, or alongside a bowl of tomato-onion sambar for a traditional South Indian breakfast. Enjoy!
Tips:
- Kulith Dal (horse gram) can be found in most Indian grocery stores or health food stores, but if unavailable, you can substitute it with other lentils, although the taste and texture may differ slightly.
- This chutney can be stored in the refrigerator for up to 2-3 days. The flavors tend to deepen and improve the next day.
- You can adjust the spiciness by increasing or decreasing the number of dried red chilies according to your preference.
Health Benefits:
- Kulith dal is a high-protein legume that is great for those on a diabetic diet.
- This chutney is full of healthy fats from the coconut and antioxidants from the spices, making it a nutritious addition to any meal.
Enjoy this flavorful Hurali Kalu Chutney as part of your Karnataka-style breakfast and savor the unique taste of South Indian cuisine, all while staying healthy and satisfied!
