Skip to main content

Puthina chutney

Ingredients:
One bunch full of mint leaves 
1tbsp of channa dal
1tbsp of urad dal
15 nos small onions sliced
Few curry leaves
5 to 6 pods of garlic
5nos of redchill
A small piece of tamarind
1 tomato finely chopped
1/4 cup of grated coconut
Salt as needed
Oil as needed 

Method
 Heat oil in a pan. Add channa dal. And urad dal roast well until it turns brown. 
Add the chopped small onions with few curry leaves and garlic pods. Sauté well. 
Add the red chilli with few cumin seeds. 
Add the tamarind piece. 
Add the tomato. Cook until it turns mushy. 
Add the quarter cup of grated coconut. 
Mix well until all the items gets coated well. 
Finally add the cleaned mint leaves. Cook until it shrinks to half.add salt to taste. Switch off the flame. 

Once its Completely cool Down. Transfer to the moxie jar. Grind well
Pudinachutney is ready.
Labels:

Comments

Post a Comment

Popular posts from this blog

Surakkai kadala parupu kootu

Ingredients  1 fresh sorkkai peeled and chopped 100grms of channa dal soaked 3 to 4 garlic pods 1 green chili  Half large onion chopped 1tomato chopped  Pich of turmeric powder 1tbsp of chilli powder Oil as needed Salt to taste  Quarter cup of coconut  1tbsp of fennel seeds 2 red chilli  1 string of curry leaves  1/2tbsp of mustard seeds Method In a pressure cooker add 100grms of channa dal soaked for 1 hour. Add the chopped sorkkai with 3 to 4garlic pods and one slitted greenchilli The add half of chopped onion  with one tomato. Add a pinch of turmeric powder and 1tbsp of chilli powder Add salt to taste. Add 1cup of water mix well. Pressure cook for 3 whistles.  Add coconut pieces in a mixie jar with a tbsp of fennel seeds grind to smooth paste.  Add the coconut paste to cooked dal and veggies. Add water to adjust the consistency. Cook until the raw smell go...
Post a Comment
Read more
Senakilangu varuval(Elepant yam Roast) Ingredients : Senakilangu 250gms Oil as needed Mustard seeds for tempering Ginger garlic paste 1tbsp Salt as needed Chilli powder 1tbsp Turmeric powder 1/4tsp Preparation: First remove the outer layer of the yam. While cleaning it apply little oil to hands so that it won't create itchiness.  Cut into cubes. Add the cubes in a bowl of water with turmeric powder and salt. Boil for about 8 minutes. So that I will be 90% cooked. Switch off the flame and strain the.cubes to another bowl.   Heat oil in kadai, add mustard seeds when it splutters add curry leaves and gg paste.cook until raw smell goes off. Add the strained cubes with the chilli powder and salt as needed.  Fry in low flame. Until it turns Crispy out.  It goes well with sambar sadham, rasam sadham and best with creamy curd rice. 
2 comments
Read more

Kollu kadayal/Horse gram mashed gravy

Ingredients 1 cup of kollu/Horse gram 10 to 12 shallots 1 tomato 5green chilli 5 garlic pods 1string of curry leaves  1tbsp of coriander seeds 1/2tbsp of cumin seeds  Salt to taste  Oil as needed  Method i have used dry kollu. So it takes little extra time to get cooked. (if you soak it overnight then it can be cooked easily) Clean it add to the pressure cooker with required water. A pinch of turmeric powder and 1 tbsp of cooking oil. Cook for 10 whistles. Once pressure down. Transfer to bowl and keep aside.  Heat oil in a cooker. Add the chopped shallots with greenchilli, garlic and curry leave. Sauté well until its done.  Add one chopped tomato. Cook well until it turns mushy.  Add the crushed coriander seeds and cumin seeds it gives nice flavour to the kulambu Add the cooked dal with same water.  Add salt to taste. Cook for another 5 whistles. Once pressure down. Strain t...
Post a Comment
Read more