Ulundhu Paruppu Chutney | Urid Dhal Chutney | Tamilnadu Chutney Varieties
A Chutney that is so tasty that people at home will learn how to cheat the home-chef. They will ask some idly for the chutney and some chutney for the idly, playing alternately until you tell the fact that there is only little amount of chutney left in the kitchen 
. Make sure you’ve got extra amount of idly and dosa batter than the normal quantity that is required for the family because ……. yes, you will watch people having “abnormal” counts of idly and dosai when this Ulundhu paruppu chutney is prepared
. In our home, the moment we smell the sautéing of the green chilies from the kitchen, we’ll understand that it is THE Uluthamparuppu chutney (skinned black gram chutney) that is getting ready for the dinner and try to increase the appetite by not taking any extra snacks 
.
. Yeah, this post is all about this Pottukadalai chutney (roasted gram chutney) that can be made in just 60 seconds, yet so tasty <or at least edible 
>. You can skip to the recipe (Click here) ignoring the story-stream below. 
. The tummy feels so light since we are replacing kadalai paruppu (split chickpeas) with paasi payaru (green mung beans) for preparing this sweet filling. If you’re not going to believe me about this recipe, then ask Lord Ganesh if he is willing to leave to the sea after the Ganesh Utsav 
)) how my amma used to make them. I have seen and helped her in making these kozhukattai maavu (modak dough) for several years, especially in the kneading process that transforms the hot dough into soft and smooth dough for shaping and molding the modaks/kolukattais without a single crack!
)](/images/spicy-tomato-chutney-11.jpg)
.
. Were you with me when I announced the project Coconut Chutney 101 (CC 101) in 
. This recipe is from my grandma’s kitchen (dad’s mom). So let’s now check on how my grandma makes kadalai paruppu chutney (chanadal chutney).
? I still remember this; the famous Pizzas were introduced to our city of Madurai by the ‘British Bakery’ when we were very very young. We never know about Pizza until my father brought a box full of small pizzas to home. When we tasted it we felt…’Yucckkkkk…. Is it really an edible thing??’ and dumped the whole box into the bin. When we asked our dad what it was, he said, ‘it’s Pisssaa…’ 
It was too much chewy that our jaws begin to pain and we felt like a group of cows who got no other work other than chewing the food all day. We made funny comments that even dogs can’t eat those. It is because, we did not know how a Pizza would taste, it is because we did not know that Pizzas must be eaten hot, it is because we never have smelt the smell of Olive oil in our foods.
. At times, I enjoy the sauce just like that from the refrigerator. This is about the accompaniment sauce that comes with the main dish that we get in the bakeries. But here in this pizza sauce post, I’m going to show how I made and enjoyed my own pizza topping sauce. I enjoyed it no less than how I used to enjoy the bakery-accompaniment-sauce. The main factor that differentiates a normal tomato-chilly sauce from a pizza sauce is the Italian herbs that are added in the making of Pizza sauces.