Ingredients Curry Leaves -2 cups Channa dal-2tsp Urad dal-2 tsp Tamarind- according to taste Salt-taste Jaggery-a pinch Asafeotida Tumeric-1/2 tsp Cumin -2 tsp Masturd-1tsp Red chillies-2 Directions Fry curry leaves,dals,chillies separately. Add all above ingredients and make a paste adding little water. Add 4 tsp oil in pan ,mustard,cumin seed then add the paste and salute for 5 mins. Serve with rice .
Ingredients Dalia channa-1 cup Coconut-1/2 cup Chillies-2 Salt Mustard seed-1/2 tsp Oil Cumin seeds-1/2 tsp Curry leaves Red chillie-1 Directions Grind channa,coconut and chillies with little water to a fine paste. Add salt to taste. Tamper with above ingredients.
Ingredients Tomatoes-4 Salt to taste Tamarind-small piece Fenugreek seeds-8 Peppercorns-8 Oil-6tsp Mustard -1 tsp Cumin seeds-1 tsp Chillie pwd-1 tsp Cumin pwd Asafeotida Directions Add oil in pan salute mustard,cumin seed ,asafeotida. Chop tomatoes into small cubes add to oil. Add salt and cover the pan allow to boil till tomatoes softens. When the mixture looks watery add tamarind ,cumin and chillie pwd. Cook till the water evaporates and oil separates . Can be stored in airtight container and refrigerated up to a month.
Ingredients Grated coconut -1/2cup Fried Channa-1/4 cup Chillies-2 Coriander leaves- handful Mint leaves-4-5 Tamarind-small piece Salt Oil Curry leaves-3 Mustard-1/2 tsp Cumin seeds-1/2 tsp Asafoetida Directions Grind coconut,channa,chillies,coriander,mint leaves,salt and tamarind with little water into a fine paste. Season with mustard curry leaves, asafeotida and cumin seeds.
Ingredients Eggplants-2 Tomato-1 Chillies-5 Tamarind-lime size Mustard-2tsp Cumin seeds-2 tsp Oil-6 tsp Salt -to taste Asafoetida Split channa dal-2 tsp In a pan add oil ,when hot enough add mustard,cumin seeds, Asafoetida and channa dal. Fry till brownish add tamarind and chillies fry for 2 mins. Now add tomato cover the pan at this point for tomato to cook for 2 mins. Add eggplant at this point and little water to help the eggplant to soften. Cover the pan for 4-5 mins . Give it a stir now and then. Turn off the flame once cooked and allow to cool. Grind the mixture into a paste . In a pan add oil, mustard ,cumin seeds for seasoning. Serve hot with rice /bread.
Ingredients Red Capsicum- 1 Red Chillies -3 Jaggery - to taste Salt -to taste Turmeric Tamarind - Small lime size Mustard seeds Cumin seeds Curry leaves Urad dal Oil Asafoetida In a pan add little oil Add capsicum and chilli pieces fry till they soften. Allow to cool and then grind with jaggery, tamarind, salt,turmeric and asafoetida . Heat little oil add mustard seeds, cumin seeds ,urad dal curry leaves and the mixture . On low flame cook the chutney 2-3 mins.
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