BM #126 Week 2 day 3 -
Today's recipe is a very flavorful chutney which is easy to put together with very basic pantry essentials.
I served it with Kodo Millet Idli, Uppu Urundai as part of the Ganesh Chaturthi Naivedyam platter. The platter also has Lemon Rice, Sambar, Chana Dal Payasam and Peanut Chutney
So far in this A-Z series, here are the dishes I posted..
Oil 1/2 tsp
Urad Dal 1/2 cup
Coconut, shredded 1/2 cup (I used frozen coconut)
Salt, Red Chili Powder as needed
Red Chilies 3-4
Tamarind pulp as needed
Jaggery 1 tsp (Optional)
Seasoning (Oil 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Curry leaves, Red Chili, Asafotida few pinches)
Method Of Preparation -
In a heated pan, add 1/2 teaspoon of oil and fry urad dal until it turns a light shade of brown.
Reduce the heat and add red chilies and thawed coconut. Saute them for a minute or so until the coconut loses its moisture.
Remove from heat. Allow it to cool a little.
Blend the fried urad dal mixture, salt, red chili powder, tamarind pulp, and jaggery. Add as little water as needed to grind into a coarse or fine paste as per preference.
It makes an excellent accompaniment with Idli/Dosa.
Preparation Time 10 minutes
Makes 2 cups approximately
Preparation Time 10 minutes
Makes 2 cups approximately
Posts
Wow! Definitely trying this!
The chutney sounds delicious , the proportion of urad dal is more , so the taste would be totally different .
The chutney tasted amazing! Thanks for the recipe.
Great recipe Harini. We love this chutney too. Perfect with idli and sometimes we grind it thick without water and serve it with rice too.
We make this chutney without coconut, to go with rice. Adding coconut makes it more flavorful to serve with breakfast dishes.
I would love this chutney Harini, so fantastic and makes a great change from the regular ones we make...good pick!