Description
Side dish for Idly or Dosai varieties only. very easy and require less time to prepare. Those who are bored with thick cocunut or other chutneys shall give a try. Prepared by my family circle esp in Gudiyatham/Vellore side. I have never seen this item in hotel. So dont know if anybody heard of it.| Ingredients | |
|---|---|
| 1 no | Medium size tomato (chopped) |
| 2 nos | Medium onion (cut lengthwise) |
| 2 nos | Green chili (slit open) |
| 1 tsp | Ginger garlic paste |
| 3 T | Besan flour (kadalai maavu) |
| ¼ tsp | Fennel seeds (perum serakam) |
| 1 no | Cinnamon stick (small) |
| 1 no | Clove |
| 1½ cup | Water |
| 1 T | Oil |
| 2 pinch | Tumeric powder |
| 3 nos | Curry leaves |
| 1 stks | Corainder leaves |
| Salt (as per taste) |
Instructions
-
Take besan in a cup and add 1/2 cup water to it and mix completely without any lumps.
- Heat oil in a pan and add fennel seeds, clove and cinnamon and saute them for a while.
- Add green chilli, ginger garlic paste and saute them for a while.
- Add chopped onion and tomato and fry them till they are well cooked.
- Now add the besan solution, turmeric powder, salt and 1 cup water and stir it completely without any lumps.
- Boil it for 10 min.
- Garnish with curry leaves and coriander leaves.
- Serve hot with idly or any kind of dosai.
Notes
You shall add some more water if you feel the chutney is too thick.
You shall increase the green chilli count to make it more spicy.
Source
Amma
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