Ingredients:
- Tamarind – lemon Size
- Ginger – 2" piece
- Red Chillies – 8
- Fenugreek Seeds – 1/2tsp
- Mustard Seeds – 1tsp
- Urad dal – 2tsps
- Jaggery – powdered 1 tsp
- Salt to Taste
- Turmeric Powder – 1/4tsp
- Asafoetida – 1/8tsp
- Curry Leaves – Handful
- Oil – 12tsps
Method:
- Take tamarind in a microwave safe bowl and add some water. Microwave on high power for 30 seconds. Keep the cooked tamarind aside for cooling and then remove the extract.
- Wash and clean the ginger and dry it completely with paper towel.
- Chop the ginger to small pieces and keep it aside.
- Heat a pan and add oil to it. When oil is hot add fenugreek seeds and urad dal. Fry till the seeds start changing color.
- When the seeds start changing color add mustard seeds and allow them to crackle.
- Now add asafoetida and red chili pieces. Fry all the seasonings well.
- Take care of the Red chili, it soon gets brunt if we are not alert.
- Finally add the curry leaves and fry till dry.
- Now filter the seasoning mixture in a bowl so that all the oil is collected down in the bowl.
- Grind the seasonings in a mixer grinder along with ginger pieces, turmeric powder, salt and jaggery .
- Now add the tamarind extract along with very little water. Grind to a paste adding water if required.
- Finally add the oil and mix well. Transfer the chutney to a serving bowl.
- Serve with idli, dosa, vadas, etc..
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