Buttermilk Chutney
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Very different chutney that tastes delicious and goes very well with South Indian tiffin items like Upma, Dosa, Adai, Idiyappam, Aapam and Idli. An instant chutney without coconut and a different one from the usual chutney varieties.Â
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Ingredients
- Buttermilk 200 ml
- Chana dal 2 tea spoons
- Green chillies 2 and Red chilli 2
- Ginger a small piece of quarter inch
- Salt
- Finely chopped shallots 2 tb spoons
- Curry leaves
- Mustard seeds and urad dal for seasoning
- Oil 2 tea spoons
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Instructions
- Soak chana dal in water for 15 to 30 minutes. Then drain the water.
- Add the the chillies, ginger and required salt to it and grind to smooth paste with water and mix it with the butter milk and keep aside.
- Heat a kadai with oil. Saute it with mustard seeds, urad dal and curry leaves. Add a pinch of hing powder.
- After they splutter fry the shallots in it for a while. After they become soft add the buttermilk mix and stir well.
- In two minutes it will thicken and stars to give out bubbles. Switch off the stove.
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