Go Back
Kuddu tha chutney with curry leaves and mustard seeds in a clay bowl

Kuddu Tha Chutney (Horse Gram and Coconut Chutney)

Print Recipe Pin Recipe
Course Side Dish
Cuisine Mangalorean

Ingredients
  

For the chutney

  • 1½ cups horse gram (kulith or kuddu)
  • 1 cup grated coconut
  • 5–6 garlic cloves
  • 6–7 dry-roasted Byadagi chillies
  • A marble-sized ball of tamarind
  • Salt to taste

Optional nesal/tadka

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves

Instructions
 

Method

  • Wash the horse gram, then pat it dry or sun-dry it.
  • Dry-roast the horse gram patiently until it changes colour.
  • Grind the roasted horse gram with the grated coconut, garlic, dry-roasted Byadagi chillies, tamarind and salt. Adjust the tamarind and salt to taste.
  • For the optional nesal, heat the coconut oil and add the mustard seeds and curry leaves. Pour this tempering over the chutney.
  • Serve with nuppu-saar, dal or thove and rice, or piping hot ganji.

Notes

  • Horse gram is also called kulith or kuddu.
  • The Byadagi chillies should already be dry-roasted when added to the grinder.
  • The mustard and curry leaf tempering is optional.