orid dhal chutney

-

 Orid dhal chutney





                                   White Orid dhal - 50g                                  
Onion - 2 no.s
 Tomato - 1(big)
Red chilies - 9 no.s
Curry leaves
Coriander leaves - 1 hand full

  • Add oil in the pan allow it to heat,add white orid dhal fry it and then add chopped onions, tomato,red chilies, curry leaves, coriander leaves and grind it. 
  • Add oil in a pan allow it to heat and then add mustard, orid dhal and curry leaves.Once fried add the grinded chutney mixture to the pan.

Orid dhal chutney combination is a perfect match for both(idly & dosa)

Comments

Post a Comment

Popular posts from this blog

-
Image
 FISH CURRY INGREDIENTS Fish  -1 kg                                                                              Curry leaves               Onion  - 3 no.s                                                                  Coriander leaves                       Tomato  - 6 no.s                                          ...
Read more

Traditional Sweet Pongal

-
Image
                        Traditional Sweet Pongal Raw rice      - 200g Jaggery        - 500g   (smashed) Ghee            - 250ml Cardamom   - 13 no.s (crushed) Cashew Nut - 15 no.s Raisins         - 7 no.s Soaked the raw rice for 10 mins before start cooking. Add 3 ltrs of water in the cooking pot and allow it to boil. Once the water is boiled, Add soaked raw rice and allow the rice to fully  cooked (20 mins). Once the rice is fully cooked, Add smashed Jaggery and  allow it to boil and add 7 table spoons of ghee. After boiling, add cardamom powder and  make the flame low. Take frying pan, add 2 table spoons of ghee,add cashew nut fry till golden brown once cashew golden fried,add to the Pongal. Add raisins in the frying pan and fry until its golden brown, add to the Pongal. Add remaining ghee to the Ponga...
Read more

Ven pongal

-
Image
  Raw rice - 150 gm  Moong Dhal - 75 g Ginger - 10 gm (grated) Green Chili - 3 no.s Asafoetdia - 1 tsp Pepper & cumin Powder - 4 tsp Ghee - 150 ml salt - as required Curry Leaves Cashew nut - 10 no.s Water - 750 ml Pepper corns and cumin - 1 tsp Take a pan, add raw rice and moong dhal shallow fry.(until raw smell-goes away) Take a Cooker, add 5 tbsp ghee allow it to heat, add ginger fry till golden brown, add green chili, asafoetdia, rice, dhal, salt, pepper & cumin powder, add water and 2 tbsp ghee allow it to boil ( 4 whistles). once cooked smash the pongal mixture, check the salt as needed add ghee and mix it well,make sure the consistency like thick paste. Take a pan,add 3 tbsp ghee allow it to heat add cashew, pepper corns,cumin seeds & curry leaves mix the fry and finally add remaining ghee to the pongal. Delicious pongal eat with sambar, tomato chutney, coconut chutney and vada. 
Read more