We make quite some types of Chutneys at home – about 20+ varieties here. But I am always on the lookout for any unique yet tasty Chutney, and I landed here. With some minor adaptations, I served this with Dosa and we all liked it..
Apparently, Rajapalyam (a small town in Virudhunagar District of Tamilnadu state,85 km west of Madurai ) is famous for condiments, especially pickle and jam making as this article suggests.
So, R for Rajapalyam Buttermilk Chutney for JTTC (Journey Through the Cuisines). Hope you enjoyed the spread dished out so far…
Rajapalyam Buttermilk Chutney – a Gluten Free & Coconut Free Chutney
Prep time : 10 mins + 30 mins soak time, cook time : 5 mins, Serves : 3
Spice level: medium
- Kadalai Paruppu / Bengal Gram / Channa Dal – 2 handful (about 1/3 cup)
- Buttermilk – 2 cups
- Chopped Onions – 1/2 cup (I didnt use)
- Red chillies – 2 nos
- Green Chillies – 2 nos
- Ginger – 1/2 inch
- Salt – to taste
- Tempering : 1 tsp oil, mustard seeds, urad dal, curry leaves, broken red chillies (1 no.)
- Soak the Channa dal in warm water for 20/30 mins. Drain. Saute green & red chillies and ginger in 1 tsp oil. If using onions, saute onions too well.
- Grind all ingredients : Chillies, onions (if using), ginger, drained dal to a smooth paste. Whisk in the buttermilk and make a smooth paste.
- Heat this mixture (buttermilk + ground paste) for 2 mins on low flame till it slightly thickens. Take care that the buttermilk isn’t too sour or it would curdle.
- Serve immediately with tempering prepared on top.