June 09, 2015

Buttermilk Chutney

Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties.   I learnt it from my colleague and she said it is made commonly in Rajapalayam of Tamilnadu.....


Ingredients for making Buttermilk Chutney:
Preparation 15 minutes and cooking time 5 minutes
Serves: 4 people



Buttermilk 200 ml
Chana dal 2 tea spoons
Green chillies 2
Ginger a small piece of quarter inch
Red chilli 2
Salt to taste
Finely chopped shallots 2 tb spoons
Curry leaves
Mustard seeds and urad dal for seasoning
Oil 2 tea spoons


CLICK HERE TO SEE THE RECIPE OF NEARLY 20 VARIETIES OF CHUTNEYS


Method:


Soak chana dal in water for 15 to 30 minutes. Then drain the water.











Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.













Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder. 

After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.


In two minutes it will thicken and stars to give out bubbles. Switch off the stove.




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1 Comments
Comments
  1. My Amma makes similar one with addition of shredded coconut .it taste divine too

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