Wednesday, March 10, 2010
Last weekend i made Moong dal dosa/Pesarattu. On sat i made this dosa along with Peanut Chutney. But Vishnu asked me for some other chutney, usually that goes with moong dal dosa. He too doesn't know the name of chutney.. Later, i called my mom n i told her everything. With a laugh, she said its Ginger Chutney n I told that i had a big box of it, which she gave me when i am came here..She told me that its not the one i had, but its taste little bit same to the ginger pickle i have. She told me how to make it fresh. Do you know what happened.. I did it..On Sunday, Pesarattu was ready for Brk Fast with both Ginger Pickle n Ginger Chutney. Little bit spicy, little bit tangy, little bit sweetness makes this chutney a perfect companion to any kind of brkfast.
Ginger: 1/2 cup, Peeled n cubed. If u want it spicy don't remove the skin
Urad dal: 1 tbsp
Channa Dal: 1 tbsp
Jaggery: 1 tbsp, adjust jaggery to your taste.
Tamarind: Small Lemon Sized
Coriander seeds: 2 tsp
Cumin Seeds: 2 tsp
Sesame seeds: 1 tsp
Green Chili: 4-5 or as you desire..
Red Chili: 2 flakes
Garlic Cloves: 2, crushed
Turmeric: 1 tsp
Salt: To taste
Oil: 2 tsp
1) In a pan heat oil n add channa dal. Fry for 30 secs. Add Urad dal n red chili. Fry for 1 min or until both dals turn light red in color on medium to low heat. Don't Burn them..
2) Stir in Coriander n cumin seeds and Green Chili. Fry for 1min
3) Stir in sesame seeds n ginger. Fry for 1min n switch off.
4) Let it cool n grind it to a smooth paste by adding turmeric, tamarind, garlic cloves n jaggery with little water..
Serve with Pesarattu, Dosa or Idli.
This is going to be a part of Cooking Basics Event of Mahima's Kitchen and to
Cooking with seeds guest hosted by Food for 7 stages of life of RV Started by Priya of Priya's easy n tasty recipes..
Stay tuned for Pesarattu n Upma