This chutney is definitely worth a try. Its a bit of work to peel the
pearl onions and saute the chutney till raw smell is gone but I can
guarantee that you will not regret the effort taken.
INGREDIENTS:
Red Pearl Onions- 2 bags, peeled
Red Chillies-5 or 6. You can add more if you want more spicier
Jaggery or Brown Sugar-1 tsp
Tamarind paste-1 tsp
Salt-According to taste
Temper:
Mustard Seeds-1/2 tsp
Split Urad dal-1/2 tsp
Channa dal-1/2 tsp
Curry leaves-3 or 4 leaves
Sesame Oil-2 tbsp
Asafoetida-1 puff
PROCEDURE:
1.In a mixie, finely grind to paste the raw pearl onions, red chillies and tamarind paste and salt.
2.In a pan with sesame oil, temper with mustard seeds,curry leaves,split urad dal,channa dal and asafoetida.
3.Now add the ground paste from step 1 and saute till the raw smell goes away.Now add salt and jaggery.
4.Turn off stove.
5.Serve with hot idlies and dosas and lick the plate clean.
Note: You will notice that the chutney will reduce half in quantity after stirring for a while. The water will evaporate.
INGREDIENTS:
Red Pearl Onions- 2 bags, peeled
Red Chillies-5 or 6. You can add more if you want more spicier
Jaggery or Brown Sugar-1 tsp
Tamarind paste-1 tsp
Salt-According to taste
Temper:
Mustard Seeds-1/2 tsp
Split Urad dal-1/2 tsp
Channa dal-1/2 tsp
Curry leaves-3 or 4 leaves
Sesame Oil-2 tbsp
Asafoetida-1 puff
PROCEDURE:
1.In a mixie, finely grind to paste the raw pearl onions, red chillies and tamarind paste and salt.
2.In a pan with sesame oil, temper with mustard seeds,curry leaves,split urad dal,channa dal and asafoetida.
3.Now add the ground paste from step 1 and saute till the raw smell goes away.Now add salt and jaggery.
4.Turn off stove.
5.Serve with hot idlies and dosas and lick the plate clean.
Note: You will notice that the chutney will reduce half in quantity after stirring for a while. The water will evaporate.
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