Wednesday 12 December 2012

Kothamalli Chutney


INGREDIENTS:

2 Bunch Coriander leaves
1 ½ Tbsp Urad dal
Dry Red Chili 40 Numbers (As per your preference)
Garlic Cloves 20 – 25 Numbers
3 Sprigs
40 grams Tamarind
Salt to taste

For Tempering:
1 Tbsp Cooking oil
½ tsp Mustard Seeds mixed with urad dal

METHOD:


1.  Take a wok and dry roast Urad dal and red chilies. Make a fine powder and keep it aside.


2.  *Now make a fine paste by adding Garlic cloves, Curry Leaves, Tamarind, Salt Coriander leaves and small amount of water.


3.  Heat a wok with the oil, add Mustard Seeds mixed with urad dal, when it starts splutter add the grounded pasted and cook it for 8 – 10 minutes on low flame (**stir it continuously).


4.  Serve it with Roti / phulka / Bread / Dhal Chawal.

Note: * the consistency should be semi liquid (not so thick or not so watery)
** Initially it will stick to bottom that the reason we need to stir it continuously.
End result it will roll like a ball in wok it means it is done.

Thanks and Regards,
Latha

Saturday 8 December 2012

Kathirikai Thuvayal / Aubergine / Eggplant Chutney



INGREDIENTS

 
1 Big Egg Plant
25 no garlic Cloves
12 no Green Chilies (as per your preference)
½ Cup Coriander Leaves
2 Tsp cooking oil
Salt to Taste
 
METHOD


1. Make 4 - 5 slits as shown in above image.


2.  Insert 4 - 5 garlic cloves in each slit.


 
3.  Apply oil and directly roast it over the flame. This gives it a smoky flavor.


4.  Wait until it is cool enough to handle and peel off the skin.


5.  Now cut or mash the flesh and make a fine paste by adding remaining Garlic cloves green chilies, Coriander leaves and finally salt to taste.
 
 

6.  Heat a black Tava with oil, add the grounded paste and cook it for 3 – 4 Minutes. 

 

7.  Serve it with Roti / Phulka / Bhakri

Thanks and Regards,
Latha
 

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