INGREDIENTS: Chinth aaku / fresh tamarind leaves, Salt, Green chillies, Onions, Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhiballu), Chenna dal (senagaballu / bengal gram), Curry lreaves, Coriander, Oil, Groundsnuts/peanuts



PREPARATION:

  • Clean chinth aaku and chop onions

  • Fry groundnuts and chintha aaku in low flame, cool them

  • In a mixy jar, add fried chinth aaku, green chillies, salt, groundnuts and grind well to a fine paste

  • Take it into a bowl

  • Add chopped onions and mix well

  • Keep popu / tadka to it

  • Place small spatula on flame, heat a spoon of oil

  • Add avalu, jeera, urad and chenna dals

  • Add curry leaves and coriander

  • Add this into the chutney

  • Mix well and serve

  • Tastes good with rice, chapthis...

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