VEG
MAIN
INGREDIENTS
1. Groundnuts 1 cup
2. Coriander leaves 1½ cup
3. Oil 1 teaspoon
4. Garlic 2 cloves
5. Onion [small] 1
6. Green chillies 2
7. Ginger ½ inch piece
8. Tamarind 2 teaspoon [or 1 tablespoon lemon juice]
9. Salt ¾ teaspoon
10. Water ¼ cup
INGREDIENTS FOR TEMPERING
11. Oil 1 tablespoon
12. Mustard seeds 1 teaspoon
13. Chana-dhal 1 teaspoon
14. Urd-dhal 1 teaspoon
15. Dry red chilli 1
16. Curry leaves 5 leave
METHOD
1. Roast the groundnuts in low flame in a pan. When ground nuts turn into light brown colour stop frying and keep it aside to cool.
2. Clean coriander leaves in water and remove the fibrous stems.
3. Heat 1 teaspoon of oil in a pan. Add garlic, chopped onion and green chillies. Saute for about a minute.
4. Add coriander leaves and fry for about a minute.
5. Put off the stove and keep the fried mix aside to cool.
6. Remove the loose skins of roasted groundnuts as much as possible.
7. Grind the roasted groundnuts into coarse powder in a blender.
8. Add ginger, tamarind [or lemon juice], fried mix of garlic, onion, green chilli, coriander leaves and salt.
9. Grind into paste by adding water little by little in between. And transfer the chutney in to a bowl.
For tempering:
10. Heat 1 teaspoon of oil in a small pan in low flame.
11. Add mustard seeds, chana-dhal and urd-dhal.
12. When the mustard seeds splutter add broken dry red chillies and curry leaves,
13. When chana-dhal and urd-dhal turns light brown, turn off the stove.
14. Pour the content on chutney and mix gently.
Coriander chutney could be used with idli, dosa, pakoda, etc.
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