This is a tasty, healthy and easy to make chutney which goes well with idli, dosa etc.
Ingredients
1. Ginger peeled and chopped – ¼ cup
2. Curry leaves
3. Tamarind – 1 lemon size
4. Onion chopped – 2 medium (optional)
5. Tomato chopped – 2 (optional)
6. Chana dal (Bengal gram) – 1 Tbsp
7. Urad dal (split black lentils) – 1 Tbsp
8. Mustard seeds – ¼ tsp
9. Fenugreek (methi) seeds – ¼ tsp
10. Kashmiri red chilli – 6
11. Jaggery – 1 Tbsp
12. Salt
13. Oil- 2 Tbsp
For tempering
1. Oil – 1 tsp
2. Mustard seeds – ½ tsp
3. Curry leaves
4. Asafoetida – a pinch
Preparation
1. Soak tamarind in ¼ cup hot water for 10 minutes and squeeze out the pulp. Keep aside.
2. Heat oil. Add chana dal, urad dal, mustard seeds and methi seeds. Saute for one minute on low flame. Then add red chilli, curry leaves, chopped onion and ginger. Sauté till the raw smell goes. Cool and grind with jaggery, salt and tamarind pulp to a smooth paste.
3. For tempering - Heat oil. Crackle mustard seeds and curry leaves and asafoetida. Add into the ground chutney and mix well.
Tips
1. Grated coconut (3 Tbsp) can be added while grinding the chutney.
Comments