Name: Masala Undrallu with Kara Chutney recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: for undrallu:; 1 cup Rice rava; 1.5 cups of water; 1 tablespoon cumin seeds; 1 onion finely chopped; 2 green chillies chopped finely; 1 tablespoon ghee; Juice of 1/2 a lemon; handful of freshly chopped coriander leaves; Salt to taste; a pinch of asafoetida /hing powder; 2 tablespoon vegetable oil+ 1/2 tablespoon for greasing; 1 tablespoon chana daal; a sprig of curry leaves(8-10 leaves); for Kara chutney:; 3 dried red chillies+ 1 broken; 1 small tomato chopped; 1 small onion chopped; 6-8 curry leaves; a pinch of asafoetida powder; 1 tablespoon + 1 teaspoon gingerly oil; 1 teaspoon mustard seeds; 3 garlic cloves peeled and chopped roughly; a small lemon sized tamarind ball; Salt to season; 1 teaspoon chana daal; 1 teaspoon urad daal

Ingredients Serving: 3

for undrallu:
1 cup Rice rava
1.5 cups of water
1 tablespoon cumin seeds
1 onion finely chopped
2 green chillies chopped finely
1 tablespoon ghee
Juice of 1/2 a lemon
handful of freshly chopped coriander leaves
Salt to taste
a pinch of asafoetida /hing powder
2 tablespoon vegetable oil+ 1/2 tablespoon for greasing
1 tablespoon chana daal
a sprig of curry leaves(8-10 leaves)
for Kara chutney:
3 dried red chillies+ 1 broken
1 small tomato chopped
1 small onion chopped
6-8 curry leaves
a pinch of asafoetida powder
1 tablespoon + 1 teaspoon gingerly oil
1 teaspoon mustard seeds
3 garlic cloves peeled and chopped roughly
a small lemon sized tamarind ball
Salt to season
1 teaspoon chana daal
1 teaspoon urad daal

Instructions

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

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