Ingredients:
1. Sesame seeds- 1 cup
2. Chana dal- 1/2 cup
3. Urad dal- 1/4 cup
4. Dry red chillies- 8 nos
5. Garlic- 4 big cloves
6. Curry leaves- 2 strands
7. Asafoetida- 1/4 teaspoon
8. Salt to taste
Method:
1. In a pan dry roast the sesame seeds until you see crackle of sesame seeds,
2. Dry roast the chana dal and urad dal till they release flavor and turn golden color
3. Dry roast red chillies, cut garlic, and curry leaves together till the red chillies and curry leaves turns crisp.
4. Combine all ingredients that are roasted and allow to cool.
5. Transfer the cooled ingredients inside a blender jar with asafetida and salt; grind to a coarse powder.
Author: Sumana Rao |
Posted on: June 30, 2017
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Ingredients:
1. Curry leaves -12 leaflets
2. Urad dal – 1/4 cup
3. Chenna dal -1/4 cup
4. Black pepper -10
5. Red chilli -10-12
6. Asafoetida – 1/4 tsp
7. Salt to taste
8. Tamarind- a small lemon size
9. Mustard – 1/4 tsp
Method:
1. Wash the curry leaves and sundry or dry them on a paper towel. In a pan add the urad dal (Black gram), 10 black pepper and red chilli .
2. Fry these three ingredients till the urad dal turns golden brown. Add curry leaves and fry for few more seconds until leaves totally becomes dry.
3. In a pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.
4. When all these above ingredients cool down, grind into a fine powder in a dry mixer.
5. Heat oil in a pan, add mustard and a red chilli. Once mustard cracks turn off the flame and add to the above mix. Store this powder in a dry container.
6. Add this powder to hot rice, mix with ghee or oil and have.
Author: Sumana Rao |
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Ingredients
1. Tur dal – 1/3 cup
2. Red chillies – 5
3. Black pepper -1/4 tsp
4. Asafoetida – a pinch
5. Salt to taste
Method
1. Dry roast dal till it turns golden brown
2. Dry roast red chillies and pepper in different vessels (or one by one)
3. Allow ingredients to cool.
4. Dry grind everything together to a slightly coarse powder along with salt.
5. Store it in an air tight container.
6. Serve it with hot g rice topped with a tsp ghee or oil. One can have yogurt/curd on side or serve with pappad or vadam with it.
Author: Sumana Rao |
Posted on:
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Ingredients
1. Horsegram -1/2 cup
2. Red chillies – 5
3. Black Pepper – 1/2 tbsp
4. Cumin seeds – 1/2 tbsp
5. Urad dal – 2 tbsp
6. Tur dal – 2 tbsp
7. Asafoetida – a pinch
8. Salt as needed
Method:
1. Dry roast horsegram until you get a nice aroma of roasted dal.
2. Dry roast both the dals together until it turns light brown. Dry roast pepper, cumin seeds and red chillies together.
3. After it cools, dry grind everything together with salt and asafetida to a slightly coarse powder.
4. Serve with hot rice with a tsp of ghee. You can even have it with idli and dosa too.
Author: Sumana Rao |
Posted on:
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Ingredients:
1. 2 cups- Peanut Ground nut
2. 1/2 cup- Roasted chana dal
3. 4 – Garlic , peeled .
4. 10 – 18 -Red Chilli mix –
5. Few curry Leaves
6. Lime size Tamarind
7. 1 tsp- Cooking oil
8. Salt
Method:
1. Dry roast peanuts in, till the skin peels off or brown spots appear on them. Dry roast fried gram till it leaves aroma.
2. Roast red chillies and tamarind. Add curry leaves, and continue to roast till red chillies, tamarind and curry leaves turns crispy
3. Transfer all the roasted ingredients into the frying pan including raw garlic. Fry this mixture for another 1-2 mins and take off from the heat. Garlic will remain little raw.
4. Allow the mixture to cool completely before grinding. Transfer to mixer jar, add salt and pulse it to a medium coarse powder, Peanut chutney pudi is ready. Store it in air tight container.
5. Mix peanut chutney powder with dash of ghee or oil in rice or serve with oil as a side dish for idli, dose, roti, chapatti etc.
Author: Sumana Rao |
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Ingredients:
1. 1 & 1/4 -cup shredded dry coconut
2. 1- cup curry leaves wash and spread it on a towel to take out the excess water
3. ¼- cup garlic cloves
4. 1 Tbs -Jaggery (optional)
5. Tamarind – lemon size
6. 1 -tsp salt
7. 8- red chilli
8. 2- tsp oil
Method:
1. Garlic love – cut it into small equal parts.
2. Heat a pan on low heat and roast the dried coconut on low flame until it turns light brown or becomes crispy. Transfer it to a bowl.
3. Roast the curry leaves until it becomes crisp.
4. Fry the garlic until it turns brown.
5. To fried garlic add the roasted curry leaves, red chilli, dried coconut, tamarind, salt and mix it well.
6. Once the mix is cool enough, grind it to a coarse consistency along with the jaggery.
7. Garlic Chutney Powder ready to eat.
Author: Sumana Rao |
Posted on:
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Ingredients
1. Flax seeds -1 cup
2. Dry red chillies 8-10
3. Chana dal – 3- 4 tsp
4. Urad Dal -3-4 tsp
5. Sesame seeds -2tsp
6. Cumin seeds- 2 tsp
7. Salt (as per your taste)
Method :
1. Heat a pan and dry roast flax seeds in low heat till aroma comes. Keep aside.
2. Roast chana dal, urad dal, sesame seeds, cumin seeds, garlic and dry red chillies SEPARATELY. Let them cool.
3. Combine all the roasted ingredients and salt in a blender. Make fine powder.
4. Flax seed chutney powder is ready. Store it in an airtight container.
5. Flax seed chutney powder goes well with white rice, roti, chapati, idli etc.
Author: Sumana Rao |
Posted on:
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Ingredients:
1. 100 gms Urad dal
2. 10-12- Red chilly (kashmiri)
3. Asafoetida – a pinch
4. A small piece of tamarind
5. 1 tsp -Oil
6. Coriander leaves- One big bunch.
7. Salt
Method:
1. In a deep pan heat the oil on medium flame.
2. Add the urad dal and fry till it turns brown color
3. Add red chillies and fry till chillies become crisp.
4. Remove from stove and allow both the chilli and urid dal to cool.
5. Finally mix all the remaining ingredients and grind to a coarse powder.
6. Store in a air tight container.
7. Mix with white rice or have on side with curd rice, dosa, idli etc
Author: Sumana Rao |
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