May 15, 2012

Ivy guard Chutney / Kovakai Chutney


6 Ivy guard, chopped
5 Dry red chillies
1 Onion, Chopped
1 Tomato, chopped
5 Garlic pods
2 Tsp Urad dal
Salt to taste
1 Tbsp oil

For tempering :

1 Tbsp Gingelly oil
1 Tsp Mustard seeds
Curry leaves

Method :

Heat oil in pan and add ivy guard, fry them for few mins and keep aside.
Repeat the process for remaining ingredients.

Add everything together with little salt and grind into smooth paste by adding water.
Meanwhile, heat gingelly oil in kadai and add mustard seeds. After spluttering, include the curry leaves and add to the chutney.

Serve with idly or dosa.

Note :

If u want more spicy, add more red chillies.
Normally i use gingelly oil for chutneys, it gives unique taste and flavor.

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