Ginger Chutney

Ingredients:

  • Ginger – 1 inch
  • Red chilli – 4
  • Jaggery – 1 tbsp
  • Tamarind Pulp – 1 tbsp
  • Channa dal – 1 tsp
  • Urad dal – 1 tsp (Skin less- whole white)
  • Coconut grated – 1 tsp (optional)
  • Oil- 1/2 tsp
  • Salt – As per taste

Recipe:

Dry roast channa dal & urad dal till golden brown. Soak these immediately with little water for 10 minutes.

Clean the ginger & cut into small pieces. Fry the piece with little oil for 2 minutes.

Take the soaked dal, fried ginger, tamarind pulp, jaggery, red chillies,salt, grated coconut in a mixie cup & grind into a course paste.

Add water to adjust the consistency.

Serve with idli, dosa etc as a side dish.

Note:

  1. You can preserve it in fridge for some days.
  2. You can add tempering into it if you like.

 

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Badi Chutney

Ingredients:

  1. Badi – 10 no.s
  2. Onion – 1 medium size
  3. Garlic – 3 cloves
  4. Green chilly – 2 no.s
  5. Salt – As per taste
  6. Oil – for deep frying badi

Recipe:

Heat oil in a kadai and fry badi till golden brown colour.

Chop the onion, garlic, green chilly into pieces. In a mortar, coarsely grind the badi, onion, garlic, green chilly, salt.

This goes well with pakhala and used as a side dish with rice.

Pithou Bhaja

IMG_20170213_210726.jpgIngredients:

  1. Potato – 1 medium size
  2. Brinjal – 1
  3. Potala – 3 no.
  4. Raw banana – 1
  5. Turmeric – 1 tsp
  6. Oil – 2 tbsp for sallow fry
  7. Salt – As per taste

Pithou batter ingredients:

  1. Rice -1/2 cup (Not boiled rice)
  2. Garlic – 5 cloves
  3. Dry Red chilly – 2 no
  4. Cumin – 1 tsp
  5. Mustard seed – 1 tsp (optional)
  6. Salt – 1 pinch

Recipe:

First prepare the pithou batter by soaking all the above mentioned ingredients together with some water and grinding them. It should not be too runny.

Cut potato, brinjal and banana into slices and potala in lentgh wise.Half boil all the vegetables with some water, turmeric and salt.

Now heat a tawa. Spread some oil over it. Dip the half boiled vegetables in the batter and fry on the tawa. Once it becomes golden brown, turn it to other side and fry till brown colour. Serve hot.

This recipe goes well with pakhala.

Note: This recipe is liked by all the health conscious people since very less oil is used for the preparation.