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Monday, April 2, 2018

Ginger chutney

  • small ball sized tamarind
  • ¼ cup hot water
  • 2 tbsp oil
  •  tbsp chana dal 
  • 1 tbsp urad dal 
  • ¼ tsp mustard seeds
  • ¼ tsp methi 
  • 4-7 kashmiri red chilli dried
  • handful of curry leaves 
  • ¼ cup ginger peeled & chopped
  • 2 tsp jaggery
  • salt to taste
for tempering:
  • 1 tsp oil
  • ½ tsp mustard seeds 
  • few curry leaves 
  1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
  2. In a thick bottomed pan heat oil.add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.roast for a minute on low flame.
  3. Add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.continue to saute on low flame till the raw smell from ginger disappears.
  4. Transfer the mixture to the blender.Add in jaggery, salt and tamarind pulp.blend to smooth paste adding more water if required.
  5. further for tempering, heat oil in a small kadai.add in mustard seeds and curry leaves.And transfer the tempering over prepared ginger chutney.Serve ginger chutney with pesarttu.

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