Tamarind - Cherry sized ball. Add the chopped coriander and turmeric powder, mix for a minute, add the tamarind, remove and keep, let all the sauteed ingredients to cool down
Tamarind - gooseberry sized ball. Once all the toasted and sauteed ingredients cool down, grind them all ( peanuts, urad dal, red chillies, onions, green chillies, ginger, mint, coriander and curry leaves, carrot, coconut and tamarind ) together with some salt and water
This tomato chutney is one such variety commonly prepared in south indian cuisine. Apart from the tangy taste from tomatoes, spicy taste is imparted from the dry red chillies and green chillies along with garlic used in the recipe
Kerala Style Inji Puli ( Spicy Ginger-TamarindChutney). CoconutChutney. Coconut Thogayal. Chutneys are a part and parcel of Indian cooking and every region in India has it's own speciality chutneyrecipes
Garlic is known for it's numerous health benefits and anti - ageing properties. Ingredients. This chutney powder can be used as a seasoning in your toasts , dosas and even to flavour your vegetables
Curry leaves- FewInstructions. While grinding the chutney, add water as per the desired consistency. You may feel my absence in Social media like facebook where your queries remain unanswered often these days
can’t have snacks without chutney-it is like a necessity. it would compliment and balance a hot meal really well, think- tava pulav, veg kebab, spinach muthiya or any kind of paratha
Water - as required. Tamarind - a small piece. Pour the chutney into the bowl and temper the ingredients listed under "To Temper" and pour that into chutney
Sometimes I add Green Chillies and Curry Leaves powder to CoconutChutney as I have posted in a earlier recipes, but, in this Redchutney, I have added whole Red chillies and some Ginger
Check my Other ChutneyRecipes. Take all your ingredientsIngredients for grindingTake onion in a blenderadd few peeled garlic clovesin goes some dry red chillies, this depends how hot you like your chutneyadd in tomatoesand a small piece of tamarindmake it into a fine pureeHeat gingelly oil in a kadaiAdd in mustard seeds and let them crackleadd in pureed chutneyadd in saltkeep cooking till oil separates from the mixchutney doneserve with idli, dosa
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