VIDEO
STEP BY STEP CHETTINAD KARA CHUTNEY:
INGREDIENTS:
Red Chilli - 20
Tomato - 5
Garlic - 10 cloves
Tamarind - small piece
Salt - to taste
TO TEMPER:
Gingelly Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Urad Dal - 1 tsp
Asafoetida - 1/4 tsp
Curry leaves - few
HOW TO MAKE:
Grind red chili into coarse powder.
Add tomato pieces, garlic cloves, tamarind and salt. Make a fine paste.
In a pan add gingelly oil (any cooking oil can be used), splutter mustard seeds, add urad dal, asafoetida and curry leaves. Saute until golden brown.
Add ground paste along with 1/4 cup of water. Mix well.
Bring to boil and cook until oil separates. Stir often to avoid stick at the bottom. Turn off the stove when it separates oil.
Chettinad Kara Chutney is ready to serve. Serve with Idli, Dosa, Uttappam and Paniyaram.
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