Fried chutney recipe

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Prep Time:0 minutes | Cooking Time:1 hour
1 stars - based on 1 votes

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INGREDIENTS:

  1. Hot dry chili - 7
  2. Bengal gram (Kadalai paruppu) - 1 teaspoon (tsp)
  3. Black gram (Ulutham paruppu) - 1 teaspoon (tsp)
  4. Asafoetida (Perungayam) - a pinch
  5. Shredded fresh coconut - 1/2 cup
  6. Tamarind (Puli) - small nellikai (goose berry) size
  7. Mustard seed (Kadugu) - 1 teaspoon (tsp)
  8. Curry leaves (Kariveppilai) – 4  (optional)
  9. Oil - 2 tablespoon (tbsp)
  10. Salt - to taste

PREPARATION:

  1. Soak tamarind with 1/4 cup of water until it becomes soft (15 min)
  2. In a pan heat 1 table spoon of oil and fry Bengal gram, black gram until they turn golden brown.
  3. Now add the shredded coconut and cook until it turns golden brown. Remove and cool this to room temperature.
  4. Now grind soaked tamarind, asafoetida, salt, coconut and grind them into thick paste (chutney consistency) add water if needed.
  5. Heat oil in a pan and add mustard seed when it start to splatter add the curry leaves. Cook for 1 min. Add this to the ground paste mix well and serve.

NOTES:

  1. Goes well with Idli recipes, Dosai recipes and Adai recipes.



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