Clearcals

Serving Size 1 Table Spoon (15 g)
Calories37.3 kcal
Carbs2.6 g (10.6 kcal)
Protein1.3 g (5.2 kcal)
Fats2.4 g (21.6 kcal)

Vendhaya Paruppu Chutney recipe

Name: Vendhaya Paruppu Chutney
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 17
Ingredients: 100 Grams of Whole bengal gram; 20 Grams of Chillies green - all varieties; 10 Grams of Curry leaves; 10 Grams of Ginger fresh; 50 Grams of Coconut kernel fresh; 1 Table Spoon of Rice bran oil; 2 Grams of Salt; 50 Milliliter of Water

Vendhaya Paruppu Chutney is a good source of potassium, iron, thiamine, vitamin B6, phosphorus, magnesium, and an excellent source of dietary fiber, protein, vitamin D, pantothenic acid, vitamin E, copper, selenium, and manganese. HINT: Eat in moderation as it is high in calories and fat.

Cooking time: 5 minutes

Serves: 17 persons

Ingredients

Whole bengal gram

100 Grams

Chillies green - all varieties

20 Grams

Curry leaves

10 Grams

Ginger fresh

10 Grams

Coconut kernel fresh

50 Grams

Rice bran oil

1 Table Spoon

Salt

2 Grams

Water

50 Milliliter

Instructions

Blending

Transfer all the ingredients like coconut, bengal gram, salt, green chilies, curry leaves, and ginger into a mixie jar. Add in required water and grind until a fine paste.

Seasoning

In another small pan or tadka pan, heat oil. Add mustard and allow them to crackle. Then add the curry leaves. Saute till the curry leaves become crisp. Pour the entire tempering ingredients along with the hot oil in the chutney.

Serving

Stir very well and serve roasted chana dal chutney with idli, medu vadai or dosa or any south indian tiffin breakfast.

Nutrition Label