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...
- Pre time: 05 mins
- Cooking time: 05 mins
- Serves: 4
Ingredients for making Buttermilk Chutney:
- 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
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.