Update: Sending this to Vardhini's Herbs & Flowers - Garlic Event started by PJ
Other chutneys which you can check out are: Vegetable Peel Chutney, Inji Thogayal (Ginger Chutney)
Prep time : 10 mins. Cooking time : Nil. Serves : 3
Ingredients:
- Carrots - 1 large (do not discard the peel) - cubed fine or wafer thin slices.
- Red chillies - 1 or 2
- Green chillies - 1 (opt)
- Garlic - 4 -5 pods (medium)
- Green coriander - about 3 TBSP (opt)
Grated coconut - 3 tsp (opt)
- Fried gram / Dalia / Pottu Kadalai - 1.5 TBSP
- Methi seeds / fenugreek - 1/2 tsp
- Tamarind - small lemon sized
- Jaggery grated - 1 tsp (opt)
- Salt - to taste
- Oil - 1 tsp
- Oil - 1 tsp, Urad dal - 1 tsp, hing / Asafoetida - 1/2 tsp, Curry leaves - few
Method:
1) In a small pan, add 1/2 tsp of oil. Fry garlic and carrots (and washed peel) together till it leaves a fine aroma. Transfer and cool.
2) In the same pan, add another 1/2 tsp of oil, fry methi seeds, green coriander, red and green chillies and tamarind taking care not to burn the methi seeds. Cool and add fried gram and stir once more.
3) Dry grind ingredients from step 1 and 2 above with salt, jaggery and coconut. Now add very little water and grind to a a chutney consistency - this is thicker than the usual runny coconut chutneys. Transfer to serving bowl.
4) Check for salt. Prepare tempering with the ingredients. Pour on the chutney and serve with Kanjivaram Idli / Dosa / Adai / Akki Rotti or just lap it up with hot steamed rice and ghee !! Slurp !!
thats a helathy and yummy chutney nevr had it before..
ReplyDeleteVery innovative recipe,luks very tempting...
ReplyDeleteslurp !!! looks yummy !! Delicious combo too !! wonderful click !!
ReplyDeleteU can send this chutney to my ongoing event!! Thanks !!
Ongoing Event - CC-Roti Pachadi/Chutney
YUM! I can smell the wonderful aroma! :D
ReplyDelete-
Kavi | Edible Entertainment