Ingredients
Kadalai Maavu (Gram flour) - 3 tablespoon
Green chilly - 2
Tomato - 1
Mustard (Kadugu) - 1 teaspoon
Bengal gram (Kadalai paruppu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Sunflower oil - 1 tablespoon
Sour butter milk (Pulippu more) - 1/2 Tumbler
Curry leaves
Coriander leaves
Salt - 1 teaspoon
Asafoetida - 1 pinch
Preparation
- In a vessel, add half tumbler of pulippu more (sour butter milk)
- Add 1 tumbler of water to it
- Add salt and mix thoroughly
- Add gram flour and mix thoroughly
- Chop tomato & green chilly into pieces and keep this ready
- Heat 1 tablespoon of sunflower oil in a pan, in medium flame
- Add asafoetida and mustard. Allow mustard to burst
- Add bengal gram, urid dhal and roast till they turn brownish red
- Add the chopped green chilly and tomato
- Add coriander & curry leaves
- Saute it for 2 minutes
- Add the prepared pulippu more + gram flour to the pan
- Stir frequently
- Turn off after 5 minutes. Chutney will become thick on cooling down, so turn off when the consistency of the chutney is like sambar.
Note
- If you do not have pulippu more, use a normal butter milk. Finally, after turning off the stove, add the juice of 1 lemon.
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