The chutney needs very few basic ingredients and the recipe is very simple. Original recipe here. When I saw a picture of this Rajasthani Garlic Chutney on pinterest, I had pinned it to my 'must try out' board, and unlike many dishes that are still waiting on the list, this one got done the very next week itself
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The Pacchadi is made using raw mangoes and neem flowers/margosa flowers and young neem leaves that has great health benefits and helps one to build immunity against the harsh summers
Sprinkle the kasuri methi leaves too. A simple step by step recipe with no complications for making Bhindi masala, which is a tempting semi dry gravy that goes very well with chapatis, phulkas, Rotis, Naan and Jeera Rice
I got this recipe years ago from a chef working in a restaurant in Thrissur. Different from the green chutney used in chaats like pani puri and bhel puri
For variations,add few coriander leaves and a pinch of turmeric to get nice green color. But here,they add little coriander leaves i guess, because its color would be green
Now add the cooled and sauteed mint leaves, and blitx once more. not preferred for this recipe). in all, Pudina Chutneypudi (or podi) is for those who love to pep up their
Curryleaves a sprig. This is my latest invention, oneday i was looking in the fridge early in the morning for some onions and tomatoes to make a chutney
Dunk in some spicy chutney / sambar. looked like a perfect tailormade recipefor busy mornings. I strongly believe " Eat Breakfast Like a King, Lunch Like a Prince, and Dinner Like a Pauper ” and hence keep searching for new breakfast varities to experiment in my kitchen
Add a teaspoon of oil, then add dry red chili and curryleaves to the same pan and saute till it becomes crisp, then add sauteed tamarind and garlic, saute for a few seconds and transfer to plate along with other ingredients
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