Ingredients :
Coconut - 1 cup, shredded
Cilantro / Coriander - 2 to 3 sprigs, chopped
Green chillies - 2 , finely chopped [ or as per taste ]
Roasted chana dal / Chutney dal - 1 tbsp
Cashew nuts - 2 tsp
Tamarind - rolled into a size of a grape or as per taste
Ginger - 1 inch piece, chopped
Cumin seeds / jeera - 1/2 tsp
Water
Salt - as per taste
For the seasoning :
Mustard seeds - 1/2 tsp
Cumin seeds / jeera - 1/2 tsp
Whole red chili - 1to 2 pieces
Asafoetida - 1 to 2 pinches
Curry leaves - 2 to 3
Oil - 2 tsp
Urad dal ( split ) - 1 tsp
Procedure :
Grind all the ingredients ( except those under the seasoning section ) into a fine paste by adding little water. Transfer this fine paste into the serving bowl.
In a small to medium sized wok heat oil. Once hot add the mustard seeds, once they splutter add the cumin seeds and red chillies. Stir quickly and as the cumin seeds crackle add the split urad dal and stir till they turn golden in color. Make sure that you don't burn the seasoning, if the oil gets too hot turn the heat to medium. Now add the asafoetida and turn off the heat. Stir and add the curry leaves. . Pour this mixture over the chutney and mix. Preferably add the seasoning just before serving.
Serve with dosai / idli.
I followed this recipe from vahrevah.com
Cumin is a very common ingredient in seasoning for Andhra folks...hence Vahrevah uses a lot of cumin and I do love it :D
ReplyDeleteYou can try to replace roasted channa dal with peanuts too.
yea I guess its vahrevah influence that of late I have been using cumin seeds in everything :)
ReplyDeleteCool. Cumin is good on the tummy. You can try to add cumin in soups too, like black bean soup, gives an amazing flavor.
ReplyDelete