Urad Dal Chutney
(All ingredients are underlined)
Take dried tamarind, the size of a small lemon and soak it in 1/2 cup hot water for about 1/2 hour. You can also use concentrated tamarind pulp. If so, use 1 Tsp of it. In a pan heat 2 Tbsp oil and add 10-12 curry leaves. Once the leaves crackle, add 3/4th cup Urad dal and fry till it turns pinkish in color. Turn off the gas. Squeeze out all the pulp of the soaked tamarind or use the ready made pulp and add it to the dal. Now add jaggery which should be double the amount of tamarind. Add salt and red chili powder to taste. Now grind the mixture in a grinder to make a it into a smooth consistency. You can add a little more water to grind. It should neither be too thick nor too thin. This chutney is sweet-sour in taste. You can add more jaggery if you like.
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