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Wednesday, June 2, 2010

Tindora Chutney


1/2lb Tindora (round slices)
6 small green chillies (chopped)
1 Lime size Tamarind (small)
1/2tsp Cumin seeds

1/2tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
2 dry red chillies (broken)
4-5 Curry leaves
1 pinch Asafoetida

How to:
  • Heat oil in a skillet, add cumin seeds, when it splutters, add tamarind, garlic and green chillies and saute for few secs.
  • Then add the tindora along with salt and cook with lid closed in a medium flame for 6-7 mins.
  • Stir once or twice to prevent burning and switch off the flame when it turns slightly brown.
  • Let it cool and coarse grind in a blender, adjusting the salt.
  • Heat oil, add the tadka ingredients,saute and mix it with the ground chutney.
Serve hot with dosa or idli.

1 comment:

  1. The chutney is looking great,,which i never tried. I will surely try this recipe...


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