November 13, 2007

Ginger Chutney

2 to 3 ginger pieces
3/4 cup grated fresh coconut
3-4 green chillis
Salt to taste
1 tbsp tamarind paste

For the tempering:
1/2 tsp oil
1/2 mustard seeds
1/2 tsp split gram dal
5-6 curry leaves
pinch of asafoetida (optional)

  • Heat half a tbsp of oil in a non-stick pan. Add the slit green chilies and saute for a few seconds,
  • Grind the fried green chilies, grated coconut,ginger pices, tamarind along with salt, to a coarse paste adding a few tbsps of water.
  • Heat oil in a pan for the tempering, add the mustard seeds, let them pop and add the split gram dal, urad dal and curry leaves and fry till the dal turns red. Lastly add the asafoetida and immediately add this seasoning to the ground paste.
  • Serve with hot idlis, dosas.

No comments:

Post a Comment