Thursday, July 30, 2009

Red Chilli Chutney (Byadgi Mirsaangi Taambdi Chutney)

I always complained to Mom over breakfast on choice of chutney as a kid - White chutney or Red Chutney (White chutney is made of Ginger-Coconut and Red chutney is made of Red chillie-Coconut). Battles were waged over the choice of Chutney and today I smile as any food home made is divine and no arguments over that.

I love Taambdi chutney with any Dosa and love the flavor of chillies which spike up the flavor.

~ Byadgi Mirsaang Tambdi Chutney ~
Cooking time: 10 minutes

Grated coconut - 1 cup
Red Chillies (roasted in oil - Byadgi + Harekala) - 5-6
Oil - 1/2 teaspoon
Asafoetida - 1/10 teaspoon
Tamarind pulp - 1/2 tsp

For tempering:
Mustard seeds - 1/2 teaspoon
Oil - 1/2 teaspoon
Curry leaves - 1 sprig

Roast red chillies in oil. Allow to cool. Grind it with grated coconut and add water, salt, asafoetida as desired. The chutney should not be too runny nor have too much of liquid.

Heat oil in a small pan, add mustard seeds and curry leaves. Pour this tempering mixture and mix the chutney well. Stir well and serve with Dosa.

Note - Avoid the seasoning if you wish to cut the calories.

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