Monday, October 27, 2008

GreenChilli Kaara chutney


Small onions - 15 nos
Garlic - 5 nos
Ginger - 1 inch
Green chilli - 4 nos
Tomato - 1 nos
Coconut - 2 tsp
Fennel seeds - 1/4 tsp
Urad dal/Uzhundu - 1/2 tsp
Oil - 4 tsp
Salt - 1/2 tsp or as per need
Curry leaves - few


1. Heat 2 tsp of oil in a pan, add onion, ginger, garlic, green chilli,fennel seeds and coconut. Fry well and keep it aside.
2. In the same pan, fry urad dal until the color changes slightly brown.
3. Now add 1 tsp of oil and add chopped tomatoes and fry till the skin pealed off from tomatoes.
4. Cool and grind everything except urad dal. Once everything is ground finely, then at last add roasted urad dal and grind everything once again.
5. Heat 2 tsp of oil in a pan, splutter mustard seeds and add curry leaves.
4. Add the ground paste, salt and very little amount of water(1/4 cup or less).
5. Let it boil for 1 - 2 mins. and check for salt.

Notes and Secrets:

-> Don't think that chutney is in mild red color, that's because of tomato.
-> This is kuruma come chutney and vise verse. Can have along with idly and dosai.