Wednesday, 22 September 2010

kara chutney

 South Indian cuisine is not complete without chutney and they are usually made with coconut as the basic ingredient. Since coconut is believed to be high in cholesterol, I try to avoid coconut in my cooking and use it sparingly, unless it is a completely coconut based dish. Chutneys without coconut, tastes good if made in in the right manner.
1. Onion -2
2. Tomato-2-3
3.Coriander seeds -1tsp
4.Red chilly - 2
5.Ginger -1small piece (about an inch)
 Garlic - 3-4 cloves
6.Oil - 2tbsp
8.Asafoetida- 1/4tsp
1.Mustard+urad dhal-1tsp
2.Curry leaves.

 1. Heat  2 tbsps oil in a pan, saute diced onions.When they change to light golden colour, add chopped tomatoes, cook for a minute, add ginger or garlic and saute till everything is well cooked, add asafoetida and saute for a minute before removing from heat. Let it cool.
2. In another pan, heat 1/4tsp of oil and roast red chilly and coriander seeds and keep aside.
3. Grind onion, tomato mixture and the chilly coriander seeds, with little salt to a fine paste. If it is too spicy add a pinch of tamarind.
4. Heat 1tsp of oil in a pan, add mustard +urad dhal, curry leaves and pour it over the chutney, mix well and serve with  pongal, Idly or Dosai.

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Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
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