Whenever Amma makes Tendli Rice, she definetly makes this aromatic and delicious Tendli Chutney. Appa loves to relish the Tendli Rice along with some Raita and this Chutney!
This chutney is a great side dish for almost all items from Rice | Roti | Paratha | Dosa | Idli | Sevai | Sandwich Spread. Just a bit of this stirred up with buttermilk makes a wonderful Masala Chaas too!
INGREDIENTS
12 to 15 Kovakkai | Tendli | Ivy Gourd, roughly sliced
1/4 tsp Oil
1/4 tsp Oil
half lemon size Imli | Tamarind
3 Dried Red Chilli | Sukhi Lal Mirch
1 tblsp Urad Dal
2 tblsp Dhania | Coriander Seeds
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt
2 tblsp Dhania | Coriander Seeds
1 tsp Fresh Dhania | Coriander Leaves, finely chopped
To taste Salt
For Tempering
1 tsp Oil
1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal
1 Dried Red Chilli | Sukhi Lal Mirch
8 Kadhi Patta | Curry Leaves
METHOD
- In a frying pan, dry roast Dhania seed, Urad Dal, and Sukhi Lal Mirch. Once their color starts changing, remove and keep this spice mixture aside.
- In the same frying pan, heat oil and add Tendli slices and Imli. Saute for 2 minutes and transfer to a plate to cool.
- Once cool, rough grind the spice mixture first. Then add the sauteed Tendli mix, chopped dhania leaves and salt. Sprinkle a bit of water to enable the grinding.
- Grind to make a thick Thogaiyal | Chutney.
Amma mixes this Thogaiyal to her glass of buttermilk and makes an awesome Masala Buttermilk. The Tendli Chutney can be had with Rice | Roti or even as a Dip | Spread. We relished this awesome Tendli Chutney along with Tendli Rice.
We have used:
1. Borges Olive Oil Light
2. Tata Salt Lite
About C R Meena
0 comments:
Post a Comment