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Sunday, July 4, 2010

TUR DAAL CHUTNEY

KANDI PAPPU PACHHADI:
A favourites of andhras,kandi pappu pachhadi is a tasty variety .Rich in proteins turdaal can be had in this way also,and one can avoid eating  plain daal daily,and this is a substitute ,it will be very tasty in hot rice with ghee.
Materials:
Turdaal -1 cup
Tamarind paste 1 spoon
or
Lime size Tamarind
Salt
For seasoning:
Urad daal 1/2 tsp
Jeera 1/2 tsp
Red mirchi 6nos
Reduce or increas as per ur choice
Garlic a few pods
Oil 1 tbsp
Method:
Dry roast turdaal in a pan,till it is  medium brown in colour.Transfer it into  another bowl,and wash 3 to 4 times after cooling,keep it aside..
In the meanwhile prepare seasoning, add 1 tbsp of oil in a pan and add urad daal,redchillies,jeera and garlic pods.Switch off the fire after it is done.
Now place the the redchillies from the seasoning into  a grinder,add tamarind to it and grind it,in to a paste,next add roasted and  washed turdaal in to the grinder and ,grind it by adding water slowly in small quantities.It will require water to form into a paste,dont add whole water at a time.Lastly add a few garlic pods and salt mix and grind well.Remove in to a bowl and garnish with seasoning and a little bit of garlic and red chillies.It will be more tastier if  this chutney if made in a big mortar and pestle (rubbu rolu).
I learnt it from my friend Mrs.Indira gautam of Vizag.

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