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Photo of Masala Undrallu with Kara Chutney by Runa Ganguly at BetterButter
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Masala Undrallu with Kara Chutney

Dec-07-2018
Runa Ganguly
15 minutes
Prep Time
15 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Masala Undrallu with Kara Chutney RECIPE

Another spicy and lip smackingly delicious Andhra breakfast recipe. best enjoyed with the accompaniment of a spicy Kara chutney

Recipe Tags

  • Egg-free
  • Medium
  • Festive
  • Andhra Pradesh
  • Blending
  • Steaming
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 3

  1. for undrallu:
  2. 1 cup rice rava
  3. 1.5 cups of water
  4. 1 tablespoon cumin seeds
  5. 1 onion finely chopped
  6. 2 green chillies chopped finely
  7. 1 tablespoon ghee
  8. Juice of 1/2 a lemon
  9. handful of freshly chopped coriander leaves
  10. salt to taste
  11. a pinch of asafoetida /hing powder
  12. 2 tablespoon vegetable oil+ 1/2 tablespoon for greasing
  13. 1 tablespoon chana daal
  14. a sprig of curry leaves(8-10 leaves)
  15. for Kara chutney:
  16. 3 dried red chillies+ 1 broken
  17. 1 small tomato chopped
  18. 1 small onion chopped
  19. 6-8 curry leaves
  20. a pinch of asafoetida powder
  21. 1 tablespoon + 1 teaspoon gingerly oil
  22. 1 teaspoon mustard seeds
  23. 3 garlic cloves peeled and chopped roughly
  24. a small lemon sized tamarind ball
  25. salt to season
  26. 1 teaspoon chana daal
  27. 1 teaspoon urad daal

Instructions

  1. Kara chutney:
  2. heat 1 tablespoon gingerly oil
  3. temper with both daals ,3 dried chillies and asafoetida
  4. as the daal start to splutter add the garlic and sauté till slightly brown on low heat
  5. add the onion,tomato, salt and tamarind ball now
  6. mix and sauté for few seconds before taking off heat
  7. let the mix cool off for a while and then blend it smooth
  8. transfer the chutney in a serving bowl
  9. heat 1 teaspoon gingerly oil in a tadka pan
  10. temper with mustard seeds,curry leaves asafoetida and broken red chilli
  11. after heating for 1 minute on high heat, add the tempering on the chutney. our Kara chutney is ready now.
  12. masala undrallu:
  13. heat 2 tablespoon oil in a pan
  14. temper with cumin, chana daal and asafoetida
  15. as the seeds splutter, add the water and bring it to. a boil
  16. once boiling, reduce heat and add the rice rava and salt to taste
  17. mix well and cook the rava until all the water is absorbed by stirring constantly
  18. once done add the ghee and mix well
  19. take off heat and let the mixture cool off for a while
  20. once cool, prepare the steamer with adequate water and grease the cavities of idli plates/ steamer racks
  21. make lemon sized balls of the rava mix and place them on the cavities of the idli stand
  22. steam cook the undrallus for 7-8 minutes before taking off heat
  23. let the undrallus stay in the steamer for another 2 minutes before deplating
  24. heat the remaining oil in a pan
  25. temper with curry leaves, asafoetida, green chillies
  26. Add the onion next and sauté until translucent
  27. once done, add the steamed undrallus, lemon juice,a pinch of salt and coriander leaves
  28. give all the ingredients a good mix
  29. after sautéing for a minute, take off heat and serve right away, accompanied with Kara chutney
  30. enjoy!

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