Menthesoppu Chutney
Preparation
time : 10
mins Total Time Taken : 30mins
Serves : 5 people
Recipe
Source – Mother-in-law
|
Ingredients:
Menthesoppu:
Leaves only from a big bunch. About 3 fist full when loosely held.
Coriander
Seeds : 1 Tbsp
Red
Chilies : 7
Onion
: 1 big or 2 medium sized onions
Ginger:
1” piece
Garlic: 2 cloves
Fresh
grated coconut-2 Tbsp
Tamarind
Paste – 2 ~3 Tbsp
Jaggery/Palm
Sugar – 1 lime sized
Salt
for taste
Oil:
1Tbsp
Mustard,
Asafoetida for seasoning
Method :
1. Separate leaves
from stem. Wash thoroughly with water.
2. Heat a tsp of oil
in a non-stick pan and fry fenugreek leaves and fry till the leaves wilt.
3. Add rest of the
ingredients listed above and grind to smooth paste. Use as little water as
possible.
4. Heat remaining oil
in the pan and add mustard. When mustard stops popping, add asafoetida
followed by ground chutney.
5. Fry till the
bitterness of chutney reduces. Taste and adjust flavors as needed.
6. Serve with hot rice n ghee / Mosaranna(yogurt rice)/ Chapathi/Dosa |
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