June 12, 2014

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.


ALL YOU NEED:
Kollu/Horse Gram 1/2 cup
Grated Coconut 5 spoons
Urad Dhall 1 1/2 spoon
Bengal Gram 1 spoon
Red Chilly 1 or 2 No.
Tamarind Small
Ginger 1/2 inch
Salt To Taste
Oil 1 spoon
To Temper:
Urad Dhall 1 spoon
Curry leaf 5 Nos.
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

2 comments:

Amrita Roy said...

Delicious chutney for dosa

Kurinji said...

healthy and yummy chutney...

June 12, 2014

Kollu/Horse Gram Chutney

    Before going to the anecdote, this recipe is about CHUTNEY not THOGAYAL. Fine, moving to my evergreen (mokka) anecdote. Long long ago sooooooo long ago, this was my husband most favorite gram. Though its his favorite, guess i have prepared it many time so its became a hatred gram for him. Just because i need to empty the packet, searched google and somehow got this recipe which is the best sidie for idly and dosas.


ALL YOU NEED:
Kollu/Horse Gram 1/2 cup
Grated Coconut 5 spoons
Urad Dhall 1 1/2 spoon
Bengal Gram 1 spoon
Red Chilly 1 or 2 No.
Tamarind Small
Ginger 1/2 inch
Salt To Taste
Oil 1 spoon
To Temper:
Urad Dhall 1 spoon
Curry leaf 5 Nos.
Mustard 1/2 spoon
Oil 1 spoon

METHOD:
     Take a pan, dry roast 1/2 cup of kollu and keep it aside. Now heat of oil in the same pan, add urad dhall and bengal gram, once it turns golden red, add on ginger, grated coconut and tamarind. Allow it cool down. Once done, transfer all items including kollu to mixer and grind it to a fine paste by adding salt and good amount of water. Now take a tempering pan, heat a spoon of oil, once done add mustard, urad dhall and curry. Now mix it with chutney. Serve with hot idly or dosai.

Note: You can also saute onion and coriander leaf while sauting coconut.

♬ Sangeetha♡Nambi ♬

2 comments:

Amrita Roy said...

Delicious chutney for dosa

Kurinji said...

healthy and yummy chutney...