POTTUKADALAI CHUTNEY - Recipe Card


 INGREDIENTS

1) Chana dal

2) Urad dal

3) Bengal gram dal  (Roasted)

4) Coconut  (Grated)

5) Tamarind

6) Curry leaves


 PROCEDURE

1) Firstly, in a pan heat 2 tsp oil. add ½ tbsp chana dal, ½ tbsp urad dal. Roast until the dal turns golden brown. Add ½ cup roasted gram dal, and roast until the putani turns golden and crunchy.

2) Further add ½ cup coconut, and a small piece of tamarind, and saute for a minute. Cool completely, and transfer to the mixer jar.

3) Add ½ tsp salt and grind to a fine powder without adding water. Now add 1 cup water and grind to a smooth paste. add more water to adjust the consistency of the chutney.

4) To prepare the tempering heat 2 tsp oil. add 1 tsp mustard, ½ tsp urad dal and few curry leaves. Splutter the tempering and pour over the chutney.

5) Pottukadalai chutney recipe is ready and enjoy with idli and dosa.

Comments

Post a Comment

Popular posts from this blog

JEERA JUICE

Image
 1) Dry roast 4 table spoon CUMIN SEEDS and 1 tea spoon BLACK PEPPER until slightly browned.   2) Remove the pan from heat and let it cool.Grind to make a coarse powder.   3) Transfer this powder in the pan. Add 8 table spoons SUGAR, 1 tea spoon BLACK SALT. 4) Add ½ cup WATER and cook for 20-30 minutes to make a thick syrup and store it To drink, Add 2 tablespoon syrup in the glass. add chilled water or soda water. Add little lemon juice for better taste.
Read more

ALOO PARATHA - Recipe card or Notes

Image
  INGREDIENTS - Wheat floor  - 300gm - Potato - 250gm - Mint leaves - Coriander leaves - Ghee PROCEDURE 1) Boil potatoes until soft along with water and salt. 2) Knead wheat floor using required amount of water and a pinch of salt. 3) Once the dough is ready, divide it into 6 equal portions 4) Mash the boiled potatoes and add finely chopped mint leaves, coriander leaves. Mix well. (If needed, add chopped chilli and ginger) 5) Roll out the small dough balls into discs using dry wheat flour.  6) Take one disc or chapathi roll and add mashed potato mixture in it. Fold it to cover the filling. 7) Once again using the dry wheat flour roll the disc. 8) In a heated tawa, add ghee and cook the parathas 9) Serve along with plain curd
Read more