February 28, 2018

Methi Leaves & Mango Chutney / Chutney Recipe - 24 / #100chutneys


After posting an interesting cabbage & Mango chutney recipe using 3 ingredients, here comes another healthy chutney using methi leaves and mango. After starting chutney series, I am really happy that my family started including more veggies and green leafy veggies which was not liked by them earlier. And absolutely they love the taste too that the regular curries. This tangy and spicy chutney pairs perfectly with hot plain rice and curd rice. The addition of chopped onion and mango to the chutney gives an extra punch but its optional.


Ingredients :

1 Tsp Oil + 2 Tbsp Oil ( I have used Gingelly oil ) 
1/4 Cup Methi leaves 
1/2 Cup Raw Mango pieces
3 - 4 Dry red chillies ( Adjust according to taste bud ) 
2 Tbsp Coconut, grated 
1 Tsp Urad dal 
A pinch of Hing powder 
Few finely chopped onion and raw mango for garnishing

Method :

Heat 1 Tsp oil in a pan and add dry red chillies. 

Fry and remove from the flame. 

Now add methi leaves and grated coconut to the same pan and saute till the raw smell of methi leaves goes off. 

Once done, remove from the flame and cool the sautéed ingredients. 

Add chopped mango in a blender along with red chillis, methi leaves and coconut. 

Grind into fine paste by adding the required amount of salt and water. 

Heat 2 tbsp oil in a pan and add urad dal followed by hing powder. 

Fry until the dal turns light brown colour and add the ground chutney. 

Cook for couple of minutes in a low flame and transfer it to a bowl.

Garnish with chopped onions and mango before serving. 


Serving Options :

Serve with hot plain rice or Curd rice. 


February 27, 2018

Spring Onion Chutney / Chutney Recipe - 23 / #100chutneys


Spring Onions are popularly used in Fried rice / Noodles and can be eaten either raw or cooked. Apart from fried rice and noodles, it is also used in Sambhar, Dal, Omelette etc. In this recipe, I have used both bulb and leaves of spring onions along with urad dal, green chillies and coconut to give a delicious and tasty chutney. This chutney can be served with Idly or Dosa. I have used only basic ingredients for tadka and it can also be enhanced by adding curry leaves, hing powder, chana dal etc. Adjust the quantity of chilli according to taste bud.


Ingredients :

1/2 Cup Spring Onion bulbs, finely chopped 
1/2 Cup Spring Onion leaves, finely chopped 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
2 Tbsp Urad dal 
2 Tbsp Coconut, grated 
Small piece of Tamarind 
Salt to tate 

For Tadka :
1 1/2 Oil 
1/2 Tsp Mustard seeds
1 Dry red chilli
1 Tsp Urad dal 

Method :

Heat oil in a pan and add urad dal.

Fry it until the colour starts changing and add the remaining ingredients except salt. 

Saute it for 2 - 3 minutes in a low flame and switch off the flame. 

Cool the ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside. 

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and fry it. 

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly and Dosa. 


February 26, 2018

Mango - Cabbage Chutney / 3 Ingredients Chutney / Chutney Recipe - 22 / #100chutneys


The happiness of seeing fresh raw mangoes in the market is priceless. I am sure, mango lovers could relate my happiness. Being mango is one of my favourites, how can I leave it without using it in my chutney series :) So, here comes a tangy and tasty chutney using just 3 ingredients and absolutely healthy too as cabbage is included. Cabbage and green chillies are sautéed and grind into a fine paste by adding fresh raw mango pieces. This yummy chutney pairs perfectly with Idly and Dosa. Adjust the quantity of green chilli according to taste bud and the sourness of mango.

Sharing a few Raw mango recipe which I have posted earlier. Click the below recipe to view the detailed recipe.

Mango Dal Dosa 

Mango Chutney 

Spinach - Mango Dal 

Minty Mango Lemonade 

Ambyachi Dal 

Ingredients :

2 Tsp Oil 
1/2 Cup Cabbage, Finely chopped 
1 Cup Mango pieces, Finely chopped 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
Salt to taste 
Few Coriander leaves for garnishing 

For Thalimpu / Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies followed by chopped cabbage.

Saute until the raw smell of cabbage goes off.

Once done, remove from the flame and cool the sautéed ingredients.

Now add chopped mango pieces in a blender along with cabbage and green chillies.

Grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared chutney to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder and remove from the flame.

Add tadka to the prepared chutney and garnish with coriander leaves.

Serve.


Serving Options :

Serve with Idly or Dosa.


February 25, 2018

Betel Leaves - Onion Chutney / Vetrillai - Vengaya Chutney / Chutney Recipe - 21 / #100chutneys





When I get the symptom of getting cold or a cough, the first thing I follow is, eating Betel leaves and increasing the intake of hot water. And this home remedy works for me to get rid of cold. Betel leaf is popularly known as Paan in Hindi, Vetrillai in Tamil and Thamalapaku in Telugu. Betel leaves have loads of medicinal benefits and sharing few which I learnt from my elders. Betel leaves are good for digestion, reduces acidity, relieves a cough, eases bronchitis etc. So it is always good to include once in a week but making my kid and husband follow this is a challenging task for me, so I try to include these leaves in my regular cooking. So far, I have used betel leaves in Soup, Rasam, Kuzhambu, Paratha, Dosa and Chutney.

Few recipes using Betel leaves...

Betel Leaves Chicken Soup 

Betel Aloo Paratha 

Betel Leaves Kuzhambu 

Today sharing one of the varieties using betel leaves, onion and tomato. Betel leaves have a strong flavour so adjust the quantity according to the size of it. I have also included finely chopped leaves in tadka which enhance the taste and flavour of the chutney. Adjust the quantity of Chilli according to taste bud and this chutney goes perfectly with Idly and Dosa.

If your family members have a cold and they refuse to eat betel leaf as such, then try this delicious and healthy chutney. Addition of one ingredient in our regular chutney will help us to keep our family healthy.

Here comes the recipe..


Ingredients :

2 Tsp Oil 
3 Onions, Chopped ( Medium size ) 
2 - 3 Betel leaves / Vetrillai ( adjust depends upon the size of leaf )
1 Tomato, chopped ( Big ) 
3 - 4 Green chillies ( Adjust according to taste bud ) 
Small piece of Ginger 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Betel Leaf / Vetrillai, finely chopped 
A pinch of Hing Powder 

Method :

Heat oil in a pan and add chopped onion.

Saute for a minute and add all the remaining ingredients except salt.

Cook until the tomato turns soft and remove from the flame.

Cool the sautéed mixture and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and finely chopped betel leaves.

Add the prepared tadka to chutney and serve.


Serving Options :

Serve with Idly or Dosa.



February 24, 2018

Methi leaves - Horse gram Chutney / Chutney Recipe - 20 / #100chutneys


Here comes another super healthy and interesting chutney using Methi leaves, Mint leaves, Horse gram and Black urad dal. All the ingredients in this chutney have its own health benefits and absolutely delicious too. This chutney goes perfect with hot plain rice and also can be served with Idly, Dosa or Roti.

Ingredients :

1 Tsp Oil 
1 Cup Methi Leaves 
1 Cup Mint leaves 
4 Tbsp Horse gram 
4 Tbsp Black Urad dal 
1/2 inch Ginger, chopped
4 - 5 Dry red chillies ( Adjust according to taste bud ) 
Small piece of Tamarind 
Salt to taste 

Method :

Dry roast Horse gram and black urad dal. Keep aside.

Heat oil in a pan and add dry red chillies.

Fry it and remove from the flame.

Now add ginger followed by methi leaves, tamarind piece and mint leaves to the same pan and saute it for a minute.

Once done, remove from the flame and cool the mixture.

First grind horse gram, black urad dal and dry red chillies into fine powder and then add the sautéed ingredients to the blender.

Grind into fine paste by adding the required quantity of salt and water.

Transfer it to bowl and serve.


Serving Options :

Serve with hot plain rice, Roti, Idly and Dosa.


February 23, 2018

Pachai Mochai - Kothamalli Chutney / Avarekalu - Coriander leaves Chutney / Chutney series - 19 / #100chutneys


My today's chutney recipe is using a seasonal vegetable Mochai which is popularly known as Avarekalu in Kannada and Field beans in English. Many interesting recipes like stir-fry, kuzhambu, rice, akki roti, kurma etc can be prepared using these beans. Since the availability of these beans is very less in Telangana compared to Tamil Nadu and Karnataka, my mother used to bring it from Tamil Nadu so that I can store it in a freezer for months like we do for fresh peas. For the first time, I tried chutney using these beans and it tasted so delicious. This chutney can be served with Curd rice, Rasam rice, Idly and Dosa. Adjust the quantity of chilli according to taste bud.


Ingredients :

2 Tsp Oil 
1/2 Cup Pachai Mochai, cooked 
1 Cup Coriander leaves, chopped 
2 Big Tomato, chopped 
3 - 4 Green chilies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies.

Saute for half a minute and add coriander leaves followed by chopped tomatoes.

Saute for a minute and add cooked mochai.

Cover the pan with a lid and cook until the tomatoes gets soften.

Once done, remove from the flame, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once mustard seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Curd rice, Rasam rice, Idly and Dosa.









February 22, 2018

Green Bell Pepper Badam Chutney / Green Bell Pepper Almond Chutney / Chutney Series - 18 / #100chutneys


It is always good to include nuts in children's daily menu but it is really tough for me to make my kiddo eat nuts as such. So as a duty of a mother, I try my best to include it in some form of a menu which is liked by my kid. Today I have prepared a delicious chutney using badam, green bell pepper and tomato. And this chutney pairs excellent with Idli and Dosa. Badam / Almonds are loaded with health benefits and varieties of recipes from snacks to sweets can be prepared. In this recipe, I have soaked almonds overnight to peel the skin but when you have no time or forgot to soak the nut, just soak the almonds in hot water for a couple of hours. I always use hot casserole for the quick soaking method including chickpeas, dried peas etc.


Ingredients :

2 Tsp Oil
2 Capsicum, chopped ( I have used green capsicum )
1 Big Tomato, Chopped
20 Badam / Almonds
8 - 9 Dry red chillies ( Adjust chilli according to taste bud )
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
A pinch of Hing powder
A sprig of curry leaf
Grated Badam / Almond for garnishing 

Method :

Soak badam / almonds over night and peel the skin. Keep aside.

Heat oil in a pan and add chopped capsicum.

Saute and add chopped tomato followed by red chillies and badam.

Saute it until the chopped tomato turns soft and switch off the flame.

Cool the ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once the seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


February 21, 2018

Sundakkai Vathal Chutney / Dried Turkey Berry Chutney / Chutney Recipe - 17 / #100chutneys


Sundakkai Vathal is nothing but a dried form of Turkey berry which is popularly used in Kuzhambu called Sunadakkai Vathal Kuzhambu. Apart from kuzhambu, these are used as thalimpu / tadka for curd rice. Turkey berries have lots of medicinal values but sadly, it is not liked by many people because of its bitter taste. And for today's chutney series, using these healthy berries I have prepared a delicious chutney which goes perfectly with hot plain rice. While serving with rice, add a dash of ghee or gingelly oil which helps to enhance the flavour. Apart from rice, this can also be served with Idly and Dosa. Dried turkey berry have a mild bitter taste so adjust the quantity of red chilli and tamarind accordingly.

Ingredients :

2 Tbsp Oil ( I have used Gingelly oil ) 
1/4 Cup Sundakkai Vathal / Dried Turkey Berry 
2 Tbsp Urad dal 
2 Tbsp Chana dal 
1 Big Onion, chopped 
7 - 8 Dry red chilies ( Adjust according to taste bud ) 
Small gooseberry size Tamarind 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Cumin seeds 
1/2 Tsp Urad dal 
1/2 Tsp Chana dal 
A pinch of Hing powder 
Few Curry leaves 

Method :

Heat 1 tbsp oil in a pan and add sundakkai vathal / dried turkey berry and fry it for half a minute. ( fry it in a low flame ).

Once done, remove from the pan and keep aside.

Now add the remaining oil and add urad dal followed by chana dal.

Fry till it starts changes its colour and add red chillies followed by chopped onion and tamarind piece.

Saute it together until the onion turns translucent and remove from the flame.

Cool the sautéed ingredients and grind into fine paste or little coarsely by adding the fried sundakkai vathal, required amount of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by chana dal, cumin seeds, hing powder and curry leaves.

Now add the prepared tadka to chutney and serve.


Serving Options :

Serve with hot plain rice and ghee / gingelly oil or Idly and dosa.


Note :

Coconut can also be included in this chutney.

Sundakkai vathal / Turkey berry have a bitter taste so adjust the quantity of tamarind and red chillies accordingly. 

February 20, 2018

Sesame seeds - Curry leaves Chutney / Ellu Karuvepilai Chutney / Chutney Recipe - 16 / #100chutneys



Today's recipe is a healthy and flavourful chutney prepared using sesame seeds and curry leaves. Sesame seeds are popularly known as Ellu in Tamil, Nuvvulu in Telugu and Til in Hindi. This chutney pairs excellent with Upma and also can be served with Idli or Dosa. Sesame seeds have lots of health benefits and available in white and black colour. White sesame seeds have higher iron content than black ones. In this recipe, Sesame seeds are dry roasted separately and then ground into fine powder. The remaining ingredients are sautéed in an oil and then made into a fine paste along with sesame powder.

Ingredients :

11/2 Tsp Oil
1/2 Cup Sesame seeds / Til / Ellu  ( White )
4 - 5 Green chillies, chopped
30 - 35 Sprigs of Curry leaves
1 Tsp Jeera / Cumin seeds
Small piece of Tamarind
Salt to taste

For Tadka :

1 1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/4 Cumin seeds
1/2 Tsp Urad dal
1/2 Tsp Chana dal
1 Dry red chilli 
A pinch of Hing powder
1 Sprig of Curry leaf

Method :

Dry roast Til / Sesame seeds and keep aside.

Heat 11/2 Tsp oil in a pan and add Cumin seeds followed by green chillies, curry leaves and tamarind piece.
Saute for a minute and remove from the flame.

Add dry roasted Til in a blender and grind into fine powder.

Now add the remaining ingredients and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering add cumin seeds followed by urad dal, chana dal, red chilli, hing powder and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Upma, Idli or Dosa.


February 19, 2018

Spicy Cluster Beans Chutney / Spicy Kothavarangai Chutney / Chutney Recipe - 15 / #100chutneys


Cluster beans are one of the veggies which is not liked by many people especially children because of its mild bitterness. But the veggie has lots of health advantages so I always include in our menu once in 10 days. Cluster beans are popularly known as Kothavarangai in Tamil, Gawar in Hindi, Goruchikkudu in Telugu and Kothamara in Malayalam. Many recipes like gravy, stir fry, kuzhambu, aviyal etc can be prepared using this veggie. And today, I have used this veggie to prepare a spicy chutney to pair up with Idli and Dosa. All the veggies are pressure cooked and made into a fine paste is further cooked for few minutes. Adjust the quantity of red chilli according to taste bud.

If you have cluster beans haters at home, do try this delicious chutney and for sure, it is very difficult for them to identify.

Here comes the recipe for a healthy, tasty and spicy chutney...

Ingredients :

2 Onions, chopped 
2 Tomatoes, chopped 
4 - 5 Garlic pods
1/2 Cup Cluster beans Finely chopped
6 - 8 Dry red chillies ( Adjust the quantity according to taste bud )
1/2 Tsp Cumin / Jeera seeds
Salt to taste 
2 Tbsp Oil ( Gingelly Oil ) 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
Few Curry leaves

Method :

Add chopped onions in a cooker along with tomatoes, garlic pods, chopped cluster beans, dry red chillies and cumin seeds.

Add 1 cup water and pressure cook it for 3 - 4 whistles.

Once done, switch off the flame and wait until the pressure of cooker gets released.

Now grind the pressure cooked vegetables into fine paste by adding the required quantity of salt.

Heat 2 tbsp oil in a pan and add the ground chutney.

Cook it for 3 - 4 minutes and transfer it to a bowl.

Meanwhile, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder and curry leaves.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


February 18, 2018

Coconut - Olives Chutney / Chutney Recipe - 14 / #100chutneys


After Murukku Tomato chutney, here comes another interesting and unique combination of chutney using coconut and olives. Yes, you heard it right! It is olives! It might sound weird but the taste was absolutely refreshing. All you need for this chutney is just 3 ingredients and it pairs up perfect with Idly and Dosa. No cooking technique is also involved in this recipe apart from the Tadka. The freshly grated coconut, olives, and green chillies are directly made into fine paste by adding the required quantity of salt and water. Since my family members love tadka in chutneys, I have included otherwise, it is completely optional. Make sure to adjust the quantity of green chilli according to taste bud. Serve the chutney immediately as soon as it is ground as all the ingredients are directly used without any cooking process.


Ingredients :

1/2 Cup Grated Coconut 
5 - 6 Olives ( I have used green olives ) 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1/2 Tsp Urad dal 
A pinch of Hing powder 
A sprig of Curry leaf

Method :

Add grated coconut in a blender along with olives and green chillies.

Grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaf and hing powder.

Add tadka to the prepared chutney and serve. 


Serving Options :

Serve with Idly or Dosa.


February 17, 2018

Murukku Tomato Chutney / Chutney Recipe - 13 / #100chutneys


Do you have leftover Murukku / Chakli at the home ? Then, try this interesting chutney which tastes yummy with Idly and Dosa. A couple of months back, I tried a chutney recipe using leftover Thattai which  was a super hit among my family members. From that moment, I was in keen to try a chutney using Murukku and finally, here it is. I am happy that this innovative chutney also helped me in getting a lovely appreciation from my loved ones. The chutney tasted so delicious and trust me, it is really difficult for someone to guess that the chutney has Murukku in it.


Here comes the recipe of an interesting chutney using Murukku....

Ingredients :

2 Tsp Oil
3 - 4 Murukku / Chakli, break into pieces
2 Tomatoes, Finely chopped 
3 - 4 Green chillies ( Adjust according to taste bud )
Small piece of Ginger, chopped
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
A sprig of Curry leaf 
1 Dry red chilli, cut into half

Method :

Heat oil in a pan and add green chillies followed by tomatoes and chopped ginger. 

Saute until the tomatoes turns soft and remove from the flame. 

Cool the sautéed ingredients and meanwhile, grind the Murukku pieces into fine powder using blender. 

Now add the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water. 

Once done, transfer it to a bowl and keep aside. 

Heat oil in a pan and add mustard seeds. 

Once it starts spluttering, add urad dal followed by hing powder, curry leaf and dry red chilli. 

Fry and add it to the prepared chutney. 

Serve.


Serving Options :

Serve it with Idly or Dosa. 



February 16, 2018

Vadagam Thakali Chutney / Vadagam Tomato Chutney / Chutney Recipe - 12 / #100chutneys


If you are from Tamil Nadu, then I am sure there is no need of introduction for such a delicious seasoning "Vadagam". And for others, Vadagam is nothing but a seasoning which contains Onion, Jeera, Garlic, Curry leaves, Methi, Turmeric etc. All these ingredients are mixed with an oil and dried in hot sun during summer season. This can be used as tadka / seasoning for Kuzhambu, Kootu, Sambhar etc and apart from these, varieties of chutneys can also be prepared. I had already posted my family's traditional chutney using Vadagam which goes yummy with Curd rice. Click HERE to view the detailed recipe. And today's recipe is prepared using just 3 ingredients and goes with any varieties of Rice recipes, Idly and Dosa. The vadagam is sautéed along with tomatoes and red chillies is further ground into fine paste to give a delicious and tasty chutney. Adjust the quantity of chillies, according to taste bud.


Ingredients :

1 Tbsp Oil ( Gingelly Oil )
4 Tbsp Vadagam
2 Big Tomatoes, finely chopped
10 - 12 Dry red chillies ( Adjust according to taste bud )
Salt to taste

Method :

Heat oil in a pan and add vadagam.

Fry it for half a minute and add chopped tomatoes.

Saute till it turns soft and add red chillies.

Saute it again for couple of minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Plain rice, Curd rice, Rasam rice, Idly or Dosa.




February 15, 2018

Cabbage & Capsicum Chutney / Chutney Recipe - 11 / #100chutneys


So far, I had completed 10 chutney recipes and yeah, there is still a long way to go. I would love to thank all my readers for the lovely encouragement and support. Click HERE to view my last 10 days chutney series.

And coming to toady's chutney...

Cabbage & Capsicum chutney is a healthy chutney to serve with Idly or Dosa. If you have a fussy eater at home who hates veggies, then try this chutney which has veggies, ground nuts and urad dal. Adjust the quantity of chillies according to taste bud.


Ingredients :

2 Tsp Oil
1/2 Cup Cabbage, finely chopped
1/2 Cup Capsicum, finely chopped
1 Tomato, finely chopped
1 Tbsp Urad dal
1 Tbsp Ground nuts
6 - 7 Dry red chillies
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
6 - 7 Ground nuts
Sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat 1 Tsp oil in a pan and add finely chopped cabbage followed by capsicum.

Saute it for a minute and add chopped tomato.

Saute it again for couple of minutes or until the tomato turns soft and remove from the flame. Keep aside.

Add remaining oil to the same pan and add urad dal followed by ground nuts and dry red chillies.

Fry it and remove from the flame.

Cool all the sautéed ingredients together and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add ground nuts followed by curry leaf and hing powder.

Add tadka to the prepared chutney and serve.


Serving Options :

Serve with Idly or Dosa.


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