Kandipappu Oorupindi/ Toor Dal Chutney

Kandipappu oorupindi and Menthula pulusu is as good a combo as pesarattu-upma or channa bhatura. One always accompanied the other in my mom's cooking. I dont know if anyone else uses the word 'oorupindi' for such a preparation. None of my friends recognise the word, but thats the way this dish has been called in our house. Well, I tried making this combo today and it turned out pretty good. The chutney takes just a few minutes to make. By the time the ingredients cooled down and were ready to blend I made aloo fry and menthula pulusu to accompany them. The best way to eat this chutney is to mix rice and chutney and eat it with the pulusu on the side. The chutney+pulusu combo goes really well with curd rice too. Do try it out and let me know how you guys like it.

Ingredients:

• 1 cup - Toor dal

• 2 nos - Red chillies

• 5 nos - black peppercorns

• 2 tsp - Oil

• Salt to taste

Procedure:

1. In a pan, heat the oil and roast the dal till it turns a dark red color and transfer to a dish. Be careful not to burn the dal.
2. Next add the red chillies and black pepper corns and roast till the chillies turn a darker shade.
3. Cool the all the ingredients and add little water to soak the dal. This is to make the dal soft so it can be made into a smooth paste.
4. Once the dal has become slightly soft, blend all the ingredients with salt added. The mixture need not be very smooth in texture.

Announcement:
There is going to be a new addition to my blog, my Mother will also be posting recipes here. She is equipped with all the the great recipes and a wonderful camera to do justice to her cooking. And so I declare myself the loser, no competitions here ;-) hehe