Collating a bunch of recipes received from family and friends during a WhatsApp forward challenge. Haven't tried this one yet.
Ingredients:
1) thuriya peel with little bit of thuriya in it - 1 katori
2) tamarind - 1 goose berry size
3) Chilli- 2/3 depending on spice tolerance
4) salt to taste
Oil- 2 tsp
For tempering:
Mustard, asafoetida
Method:
Take oil in a pan. once it heats up, put all the ingredients in it and cook it. Leave it to cool and grind it adding little water. Temper it with mustard and asafoetida.
If you want to store it for sometime, then you can fry the chutney along with tempering- this way you will increase its shelf life. Either way you have to store it in the fridge
This can be eaten with dosa or paratta
Enjoy!
Courtesy: Priya (as sent to Sai Meera, Bangalore)
Ingredients:
1) thuriya peel with little bit of thuriya in it - 1 katori
2) tamarind - 1 goose berry size
3) Chilli- 2/3 depending on spice tolerance
4) salt to taste
Oil- 2 tsp
For tempering:
Mustard, asafoetida
Method:
Take oil in a pan. once it heats up, put all the ingredients in it and cook it. Leave it to cool and grind it adding little water. Temper it with mustard and asafoetida.
If you want to store it for sometime, then you can fry the chutney along with tempering- this way you will increase its shelf life. Either way you have to store it in the fridge
This can be eaten with dosa or paratta
Enjoy!
Courtesy: Priya (as sent to Sai Meera, Bangalore)
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