Monday, 22 October 2012
I was looking for a chutney without coconut to go with the pesarattu and I found this recipe. Since it does not have coconut ,it should have a longer shelf life.
Chana dal-1 tbsp
Curry leaves- 1 sprig
Whole red chillis-4
Shallots/ sambar onions -10
Coriander leaves- 1 tbsp
Tamarind- 1 small piece(optional)
Coconut oil-1 tbsp
1. In a tbsp of coconut oil, fry the dals and when it turns brown, add the whole red chillis and fry for a minute.
2. Add the shallots and curry leaves and fry till it turns brownish.
3. Next add the tomatoes and mix for 2 minutes . Lastly add the coriander leaves, hing , tamarind and salt and turn the heat off.
4. Let it cool and grind it in a mixie without adding water. Serve it with idly-dosa or pesarattu .