CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE

Chutney for travel

I have shared Coconut urad dal chutney & onion urad dal chutney recipes in this post. They are ideal for travel. This chutney stays good for 2 days and its an excellent side dish for idli dosa.I learnt both the chutneys from my mom.

Chutneys for travel

Chutneys for travel Chutney for travel – Coconut-urad dal chutney/ Ulutham paruppu chutney that stays good for one day without refrigeration.

Cuisine: Indian
Category: Chutney
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

INGREDIENTS
1 cup – 250ml

  • Grated coconut –1 cup
  • Urad dal – 2 tbsp
  • Red chillies – 5-7 nos
  • Tamarind – Small gooseberry size
  • Salt & water – as needed
  • Asafetida / hing – 1/4 tsp
  • Sesame oil – 1 tbsp
  • Cooking oil – 1 tbsp
METHOD

    • Grate one-half of medium sized coconut and keep aside.Soak tamarind in little water..
    • Heat a kadai with cooking oil and add the red chillies , urad dal and fry till urad dal turns golden brown.
    • Now add the hing/asafetida and switch off the flame.
    • Transfer it to a plate and let it cool.
    • Now run the roasted mixture with salt & tamarind in a mixie once and add the grated coconut and run once .
    • Now add the water and grind it to a smooth paste.Travel chutney
      • Heat the kadai with 1 tbsp of sesame oil and add the chutney to it. Saute it well. The water in the chutney gets absorbed and becomes thick .
      • Now transfer it to a bowl with spoon and pack it in a separate box for travel.
      It tastes great with idli!!.
Serve with idli,dosa adding a tsp of gingely oil.Tastes yummy !

coconut urad dal chutney

ONION – URAD DAL CHUTNEY

Chutneys for travel

Chutneys for travel Chutneys for travel with onion & urad dal – Stays good for 2 days without refrigeration.

Cuisine: Indian
Category: Chutneys
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes

INGREDIENTS

  • Big onion – 1  ( chopped )
  • Small onion – 5-10 nos (peeled n chopped)
  • Tamarind – small berry size
  • Urad dal – 1 tbsp
  • Red chilli – 4 nos (adjust to ur taste)
  • Salt & water – as needed.
  • Cooking and gingely oil – 1 tbsp each
METHOD

  • Heat a kadai with 1 tbsp of cooking oil and roast the urad dal and red chilli till light golden brown.Set aside.
  • In the same kadai with the remaining oil , saute the chopped big and small onions together till transparent.
  • Grind all the above with tamarind,reqd salt and water to a smooth paste.
  • Now heat the kadai and add the sesame/gingely oil .No need to temper.Its optional.
  • Once it is hot add the chutney to it and saute well till it becomes thick in a medium flame. There should be no moisture in chutney. 
  • Now pack it separately in a banana leaf/plastic container/zip lock bags with a spoon for travel.

Tastes excellent with dosa/idli!!

Note

  • Both the chutneys are ideal for travel.They stay good for 2 days without refrigeration but you should saute well in oil after grinding to remove the moisture in it else it will be spoiled.
  • Pack in an air tight box.Use a clean spoon always.Do not use your hands at any cost.

 ONION CHUTNEY FOR TRAVEL
Pack these chutneys for idli,dosa and enjoy ur travel food !!
coconut chutney for travel

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31 thoughts on “CHUTNEYS FOR TRAVEL | COCONUT URAD DAL CHUTNEY, ONION CHUTNEY RECIPE”

  10. Anonymous

    Thanks for visiting me Chitra. Loved ur chutneys! Will try them for Idlys 🙂

    Do keep in touch 🙂

    Reply
  25. Madhu's cooking gallery

    both the chutneys looks yummy Chitra! I love to have this chutney with hot rice and ghee.. so yummy!

    Reply
    1. Chitra

      Yes it will stay good.Please saute the chutney well in oil till it thickens.Use clean spoon for handling.It will stay good for two days too.

      Reply
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