Friday, November 19, 2010

Ginger Chutney

Ingredients:

Oil - 3 tsp

Red chillies – 3,4

Urad dhal - 2 tsp

Gram dhal - 3 tsp/ Grated coconut – 2 tbsp

Chopped ginger - 3 tbsp

Tamarind paste - 2 tsp

Jaggery - marble size (optional)

Salt

To temper:

Mustard seeds - ½ tsp

Hing - ½ tsp

Method:

1. Dry roast red chillies & both dhal till they become light brown.( can roast in 2 tsp oil too. I dry roast it).

2. Add chopped ginger & fry a little.

3. Cool, add tamarind, jaggery & salt.

4. Grind to a fine paste.

5. Temper as given.

6. Serve with Pesarattu.

.

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