GINGER CHUTNEY

GINGER CHUTNEY

GINGER CHUTNEY

INGREDIENTS:

Bengal Gram                         - 2 tbsp

Onion                                     - 1 

Ginger                                    - 1/4 cup

Red chillies                            - 5  

Green chilli                           - 1 

Tomato                                  - 2 

Curry Leaves                         - 1 tsp

Mustard seeds                       - 1/2 tsp

Split black gram                   - 1/2 tsp

Salt                                       - to taste

Asafoetida                            - a pinch

Oil                                        - 2 tsp

Water                                   - 1/2 cup


METHOD:

Take a frying pan..

Add 2 tsp of oil

Roast split Bengal gram, red chillies and asafoetida till the bengal gram colour changes slightly.

Add chopped ginger, onion, green chilli and saute for 2 minutes.

Add chopped tomato, curry leaves and saute for a minute.

Add salt, asafoetida and grind together after it becomes cool.

Temper with mustard seeds, split black gram and curry leaves. [ Tempering is optional ]

I too avoided tempering..

Can have this chutney without tempering also...

Pour the grinded chutney in a kadai, add some water and bring to boil.

Keep it in slow flame for 2 minutes.

Serve Hot with Idli and Dosa.

KOLLU THUVAYAL

KOLLU THUVAYAL

KOLLU THUVAYAL

INGREDIENTS:

Horse Gram                                - 1/4 cup

Shallot                                         - 5

Garlic                                          - 2 cloves

Coriander Seeds                         - 1 tbsp

Red Chillies                                - 3

Mustard Seeds                           - 1/2 tsp

Urad dal                                     - 1/2 tsp

Curry Leaves                              - a few

Gingelly oil                                  - 2 tsp

Salt                                             - to taste


METHOD:

Wash and soak Horse Gram for an hour, pressure cook the dhal with 2 cups of Water until soft and mushy. drain water left in it save the Water.

Add the coriander seeds,dry red chillies roast it well

Add shallot and garlic flakes and roast for a while.

When shallot turns golden brown remove from heat.Let it cool 

First grind the roasted items well then ..

Add  Horse Gram and salt to it and grind
coarsely  blender without adding water.

Take a pan add 1 tsp oil,add mustard seeds,urad dal when splutter add  curry leaves.

Add it to  grounded chutney mix it well.