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Pesarattu with Onion-Garlic Chutney Recipe

Ingredients with Measurements:
- 1 cup whole green gram (moong dal)
- 1 teaspoon cumin seeds
- 1 teaspoon black pepper
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 2 tablespoons oil
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped green chilies
- 1/4 cup chopped cilantro
- 1/4 cup water
- 1/4 cup ghee

For Onion-Garlic Chutney:
- 1/2 cup chopped onions
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 1/4 cup chopped green chilies
- 1/4 cup chopped cilantro
- 1/4 cup tamarind paste
- 1/2 teaspoon salt
- 1 teaspoon jaggery
- 2 tablespoons oil

Special Equipment Needed:
- Blender
- Frying pan
- Spatula

Step-by-Step Instructions:
1. Soak the green gram in water for 4-5 hours.
2. Drain the water and grind the soaked green gram into a coarse paste.
3. Add cumin seeds, black pepper, ginger, salt and 1 tablespoon of oil to the paste and mix well.
4. Heat 1 tablespoon of oil in a frying pan.
5. Add the chopped onions, tomatoes, green chilies, and cilantro and sauté until the vegetables are cooked.
6. Add the cooked vegetables to the green gram paste and mix well.
7. Heat the ghee in the same frying pan.
8. Spread the green gram mixture in the pan and cook on medium heat for about 5 minutes.
9. Flip the pesarattu and cook on the other side for another 5 minutes.
10. Remove from heat and set aside.

For Onion-Garlic Chutney:
1. Heat 2 tablespoons of oil in a pan.
2. Add the chopped onions, garlic, ginger, green chilies, and cilantro and sauté until the vegetables are cooked.
3. Add the tamarind paste, salt, and jaggery and mix well.
4. Transfer the mixture to a blender and blend until smooth.

Serving:
Serve the pesarattu with the onion-garlic chutney.

Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4

Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 25g
Protein: 8g

Substitutions for Ingredients:
- Whole green gram can be substituted with split green gram.
- Tamarind paste can be substituted with lemon juice.
- Jaggery can be substituted with sugar.

Variations:
- Pesarattu can be topped with chopped onions, tomatoes, and cilantro.
- The onion-garlic chutney can be served with other dishes such as dosa, idli, or upma.

Tips and Tricks:
- Soak the green gram for at least 4-5 hours for best results.
- To make the chutney spicier, add more green chilies.

Storage Instructions:
Store the pesarattu and onion-garlic chutney in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the pesarattu and chutney in a pan over medium heat.

Presentation Ideas:
Serve the pesarattu with the onion-garlic chutney on a plate garnished with chopped onions, tomatoes, and cilantro.

Garnishes:
Chopped onions, tomatoes, and cilantro.

Pairings:
Pesarattu pairs well with coconut chutney, tomato chutney, or sambar.

Suggested Side Dishes:
Rice, roti, or paratha.

Troubleshooting Advice:
- If the pesarattu is not cooked properly, increase the cooking time.
- If the chutney is too thick, add a little water to thin it out.

Food Safety Advice:
- Always use clean utensils and surfaces when preparing the pesarattu and chutney.
- Keep the cooked pesarattu and chutney refrigerated until ready to serve.

Food History:
Pesarattu is a traditional dish from the South Indian state of Andhra Pradesh. It is made with green gram and is usually served with onion-garlic chutney.

Flavor Profiles:
Pesarattu has a savory and spicy flavor, while the onion-garlic chutney has a sweet and tangy flavor.

Serving Suggestions:
Pesarattu can be served as a breakfast or snack.

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Region: Indian

Taste: Savory, Spicy, Tangy, Nutty, Aromatic