Tuesday, 12 May 2009

Channa dal chutney

Channa dal: 1 cup
Red dry chili: 2
Imali/ tamarind: 2tbs (optional)
Oil: 3 tbs
Hing/ Asafoetida: pinch
Salt to taste
Coconut : 1 cup (optional)

Heat pan. Add 3 tbs of oil. Add Channa dal and red chili in hot oil. Fry till dal turns golden red. Add imali without seeds and cook it for 1 minute with dal and red chili. Imali will give chutney sour taste. This is optional. Add salt to taste. Add pinch of hing.

Cool off dal. This chutney will last up to a week, if you are adding coconut consume it within couple of days time.

Put the fried ingredients and coconut flakes in the mixer and make the chutney. Add additional salt if required.

Enjoy this chutney with south indian items like dosa, idali, uttapam.

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