KARA CHUTNEY
This chutney is one of my personal favourite.my family likes it too.. it can be made in bulk and stored in refridgerators for a week. it has good self life so we can pack for travelling, picnic.. it suits best for idli,dosa.. Even we can have it for rotis.. It can be used in sandwiches as a spread on one side.. very simple yet really tasty chutney which will evoke your taste buds.
INGREDIENTS
Big onions - 4 to 5 nos (large sized , chop them as you like,we are going to just grind)
Tomato - 5 nos (large and chopped)
Garlic - 15 pods ( i always try to include garlic in all my dishes as it is a natural cholesterol burner and very good for heart functions..but in this chutney its optional for u to add or ommit)
Tamarind - big goose berry size
Red chilles - 10 nos (u can add more if u like it more spicy)
Curry leaves - few
Mustard - 1 tsp
Asafoetida powder ( perungayam or hing ) - 1/2 tsp
Oil - ( i used gingely oil) 4 tbsp
Salt - as required
Water - 1/2 cup
Add onions, tomato, red chillies,garlic, tamarind in a mixer grinder cup and grind it into a coarse paste.
Place a kadai on the stove, add oil, let it get hot, add hing, mustard..Let it splutter, add curry leaves saute it for 2 seconds and pour the ground paste into the kadai.
Add salt and half cup of water and mix well. It will splash every where until it get reduced to half , so have a good space between u and kadai.Close it with a lid and cook in high flame for about 10-15 mins stirring occasionally.. Be very careful when opening the lid everytime, the chutney might splash on ur hands.. After 15 mins or so the chutney will ooze out the oil and will be reduced to half in the amount compared to the paste we poured. that is when u can turn of the stove.
That's it ur chutney is ready to serve.. Hope u all will try this chutney and give feed back ..until the next post Veni here saying bye and take care .. Happy cooking !!
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