Ingredients:
Almond : Sliced and peeled 3/4 cup
Green Chilies : 3 (cut)
Dalia : 1/4 cup
Curry Leaves : 3 or 4
Urad dhall : 1/4 teaspoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 1/4 tablespoon
Salt : 1/2 teaspoon
Method:
1. Add almond, dalia, cilantro, green chilies to the blender, add salt, and water to blend the ingredients to a thin texture.
2. Add oil to pan and upon heating, add urad dhall, curry leaves and add it to the chutney.
3. Serve chutney with dosa, idly or chapathi. One great thing about this chutney is it can be enjoyed by people who have to stay away from cocunut!
Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Sunday, July 5, 2009
Thursday, November 8, 2007
Ceylon Chutney
Ingredients:
Shredded coconut - 2 cups
Onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves - 3
Mustard seeds - 1/2tsp
Urad dhal - 1
Oil - 3 tsp
Salt - to taste
Preparation:
Take a serving bowl and add shredded coconut in it.
Add onion, red chili powder and salt to the coconut and mix
throughly until salt and chili powder blend well with the coconut.
Heat the kadai and add oil to it. Add urad and mustard seeds and let it pop then add curry leaves to it. Now transfer the contents of the kadai to the coconut and mix them well.
Serve this with hot dosa or idli.
This is a very simple form of chutney you can think of. Anyone can prepare this in no time and you bet it tastes good.
Tuesday, September 18, 2007
Channa Dhall Chutney
Ingredients:
Channa Dhall : 1 Cup
Red Chilies (Whole) : 2 nos.
Curry Leaves : 5 or 6
Coconut : 3/4 to 1 tablespoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 3/4 to 1 tablespoon
Salt : 1/2 teaspoon
Method:
1. In a frying pan, heat oil and add curry leaves and then add red chilies fry and in about 5 seconds add the cup of channa dhall.
2. Keep frying constantly add shredded coconut when more than ¾ of channa dhall had turned golden brown, keep frying until the entire channa dhall becomes golden brown.
3. Set it aside then add cilantro and mix it with the dhall and allow the contents to cool for at least 10 minutes.
4. Transfer the contents to a blender, add salt and then add 1/4 cup of water to start with and blend at low speed.
5. Add the pressure cooked items, saute well and close it for 10 min.
6. Blend nicely and add water at intervals in small quantities until the chutney becomes semi solid, continue blending if you need it to be more thin.
7. Serve chutney with dosa, idly, any naan, bread or tortilla.
Channa Dhall : 1 Cup
Red Chilies (Whole) : 2 nos.
Curry Leaves : 5 or 6
Coconut : 3/4 to 1 tablespoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 3/4 to 1 tablespoon
Salt : 1/2 teaspoon
Method:
1. In a frying pan, heat oil and add curry leaves and then add red chilies fry and in about 5 seconds add the cup of channa dhall.
2. Keep frying constantly add shredded coconut when more than ¾ of channa dhall had turned golden brown, keep frying until the entire channa dhall becomes golden brown.
3. Set it aside then add cilantro and mix it with the dhall and allow the contents to cool for at least 10 minutes.
4. Transfer the contents to a blender, add salt and then add 1/4 cup of water to start with and blend at low speed.
5. Add the pressure cooked items, saute well and close it for 10 min.
6. Blend nicely and add water at intervals in small quantities until the chutney becomes semi solid, continue blending if you need it to be more thin.
7. Serve chutney with dosa, idly, any naan, bread or tortilla.
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