Apr 10 2010

Chanadal Chutney

Published by at 11:50 am under Chutney & Powders

Ingredients:

  • Chanadal – 1/2 Cup
  • Dry Red Chilies – 6
  • Zeera – 1/4 Teaspoon
  • Dry Coconut – 1 Inch piece
  • Tamarind – 2 inch pieces
  • Salt – to taste
  • Garlic – 1 clove
  • Oil – 2 Tablespoons
  • Tadka Seeds – 1 Teaspoon
  • Curry Leaves – 1 Stem

Method:

  1. Take a pan and put 1/2 table spoon of oil and put zeera, chanadal, garlic, tamarind, dry chilies, garlic and coconut and fry them till chanadal gets into light brown color.
  2. Let it cool and add salt to this and grind it to paste.
  3. In a small pan put the remaining oil and put tadka seeds and curry leaves. As the curry leaves crackle, put this in ground chutney.

It goes well with any type of dosa, idlies, upma and similar types of tiffins.

Tags

aada Aam Aloo angle hair badi Baigan Baked Chicken Burger Cabbage cake carrot fry Chana chicken coconut Coconut Milk dosa Fish Frittata garbanzo Gobi gongura gravy kheer kichidi Mango Masala moongdal Pakoda pancakes parota pasta Pav raita Ravva Rice roti Semiya shrimp snack tadka Tamarind Tindora vada vadiyam Veggie

2 responses so far

2 Responses to “Chanadal Chutney”

  1. # Nofiyaon 18 Apr 2010 at 11:57 am

    Thanks, I was waiting for this one.

  2. # Nofiyaon 18 Apr 2010 at 11:57 am

    Thanks, I was waiting for this one.

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