I love Chutneys a lot. Whatever type of chutney it may be I would like to have it with Pongal, Dosai & Idly. During my school days my mom used to prepare different type of chutneys. I still remember the morning days in which I had the hot Idly topped with ghee and different types of chutney as side dish. When I was very small I remember an incident when my aunt packed me Idly with ghee along with chutney for my school lunch. In the evening when I returned home, i was crying to her saying that you did not spread ghee on Idly and only chutney was there. She told that ghee would have been melted and so i could not find anything. But I did not believe her words. Later on I understood the fact. Now here the recipe goes on....
BIG ONION
|
1 No
|
TOMATO
|
2 No
|
DRY RED
|
2 No
|
TAMARIND,GINGER
|
A Pinch
|
CORIANDER
|
A Small Bunch
|
SALT
|
To Taste
|
OIL
|
1 Tbsp
|
MUSTARD
|
½ Tsp
|
URAD DHAL
|
½ Tsp
|
ASAFOETIDA/HING
|
A Pinch
|
CURRY LEAVES
|
Few
|
STEP BY STEP PICTURES
Take your Ingredients
Chop Onions,Tomato,Ginger
Heat oil in a Kadai. Add onion and fry it
Add Tomatoes, Ginger and fry it till it turns mushy,then add red Chillies
Add Hing, Salt,Tamarind (you can add curry leaves)
Switch off the flame and add the Coriander leaves. (It will shrink automatically)
Let it cool down.
Transfer to a mixie jar and grind it to a smooth paste.
It is ready to temper.Heat oil in a kadai. Add Mustard, Urad dal.
Hot & Spicy Chutney is ready
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