Ingredients
Channa dal. - 1 1/2 tbsp
Urad dal. - 4 tbsp
Asafietida. - 1/2 tsp or a small piece of hard one
Red chilies. - 4 (can be increased or decreased according to the spice level
Tamarind. - Gooseberry size
Coriander leaves- 2 bunches
Ginger. - 2 inches
Oil. - 1 tsp
Salt to taste
1. Wash the coriander leaves and chop them
2. Scrap the outer skin of the ginger, wash and chop them
4. In a pan add oil. When the oil is hot add the channa dal, urad dal, asafietida and red chilies. Sauté till the dals become golden brown. Now remove them and add the tamarind to the pan and sauté till the tamarind becomes soft. Switch off the flame and add the chopped coriander leaves and sauté for 10 seconds.
5. Add the above items and salt to a nixie jar and grind by adding little water. After it is done transfer it to a bowl. Enjoy it with hot rice or as a chutney to idli, dosa etc. You can also spread it on the bread, toast it and enjoy
Channa dal. - 1 1/2 tbsp
Urad dal. - 4 tbsp
Asafietida. - 1/2 tsp or a small piece of hard one
Red chilies. - 4 (can be increased or decreased according to the spice level
Tamarind. - Gooseberry size
Coriander leaves- 2 bunches
Ginger. - 2 inches
Oil. - 1 tsp
Salt to taste
1. Wash the coriander leaves and chop them
2. Scrap the outer skin of the ginger, wash and chop them
4. In a pan add oil. When the oil is hot add the channa dal, urad dal, asafietida and red chilies. Sauté till the dals become golden brown. Now remove them and add the tamarind to the pan and sauté till the tamarind becomes soft. Switch off the flame and add the chopped coriander leaves and sauté for 10 seconds.
5. Add the above items and salt to a nixie jar and grind by adding little water. After it is done transfer it to a bowl. Enjoy it with hot rice or as a chutney to idli, dosa etc. You can also spread it on the bread, toast it and enjoy
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