Pappu Urundi/Birakayai Chutney

Ingredients:

Birakayai 250 gms (appr 2)
half cup of Toor dal
2 dried red chillies
4 tsps of oil
1 tsp of salt
2 pinches of asafoetida, little water

Method:

Peel the outer dark green colour skin of Birakayai and cut it into round shaped pieces. Heat 2 tsps of oil. Fry toor dal and red chillies on sim. Fry till the dal turns into light brown. Keep it aside. In the same pan, heat again 2 tsps of oil. Add Birakayai pieces and add little water. Cook on medium high till the Birakayai pieces get shrinked. Grind the fried dal, red chillies and boiled birayakai pieces together. Grind till it becomes a fine paste. Add water while grinding only if very necessary. Also add salt and asafoetida. Grind for few seconds. Pappu urundi is ready to serve.

Tips:For Kara Chutney:
Use udad dal, mustard seeds, red chillies and plum sized tamarind. Fry the above ingredients except tamarind. Grind this with shrinked birakayai and add salt and hing. In a similar fashion, brinjal chutney can be prepared. For frying brinjals, refer brinjal gotjhu recipe.