For our dinner, if am serving dosas or idlis i have to prepare atleast two different chutneys else my H will definitely wont enjoy his dinner, so obviously if i get to know a new variety of chutney i wont even hesitate a second to try and serve it to him. For this month's blog hop wednesdays, Radhika paired me with a wonderful blogger Nalini of Nalini's Kitchen. I love Nalini's space and visit her space frequently, if i get a chance to cook from her space do i need to say am a happiest person in the world. Immediately i went through her space to choose a recipe,omg its quite a hard task for me to choose.
Seriously i want to try all her recipes, they were authentic,irresistible and delicious. With her beautiful clicks, she rocks and you will definitely love her space very much.For bloghop wednesdays, i choosed her Urad Dal Chutney one of her mom's recipe and prepared it two days back to serve along with soft idlies. We just loved it,thanks Nalini for sharing this chutney its definitely a keeper and i'll make surely quite often this easy breezy chutney.
1/2cup Grated coconut
5tbso Deskinned urad dal
5nos Dry red chillies
1no Tamarind (blueberry size)
1/4tsp Asafoetida powder
Few curryleaves
Oil
Salt
Heat enough oil, fry the grated coconut,red chillies, tamarind together until a nice aroma comes from, remove it and keep aside.
To the same pan, heat again a teaspoon of oil and fry the urad dal,asafoetida powder and curryleaves until the urad dal gets well roasted.
Once everything gets well cooled, grind everything together with enough water and salt as bit coarse paste.
Transfer it to a bowl and serve immediately.
This chutney doesnt need tempering.
Seriously i want to try all her recipes, they were authentic,irresistible and delicious. With her beautiful clicks, she rocks and you will definitely love her space very much.For bloghop wednesdays, i choosed her Urad Dal Chutney one of her mom's recipe and prepared it two days back to serve along with soft idlies. We just loved it,thanks Nalini for sharing this chutney its definitely a keeper and i'll make surely quite often this easy breezy chutney.
1/2cup Grated coconut
5tbso Deskinned urad dal
5nos Dry red chillies
1no Tamarind (blueberry size)
1/4tsp Asafoetida powder
Few curryleaves
Oil
Salt
Heat enough oil, fry the grated coconut,red chillies, tamarind together until a nice aroma comes from, remove it and keep aside.
To the same pan, heat again a teaspoon of oil and fry the urad dal,asafoetida powder and curryleaves until the urad dal gets well roasted.
Once everything gets well cooled, grind everything together with enough water and salt as bit coarse paste.
Transfer it to a bowl and serve immediately.
This chutney doesnt need tempering.
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