My children love their dosa with ghee and sugar and coupled with this chutneys, there are awesome combination, sweet from the sugar, tangy/sourish from the tomatoes, nice aroma from the mint/coriander, spicy from the chillies....
Lets venture them.
Onion Chutney
Loads of onions saute in virgin coconut oil, it is really an awesome aroma.
4-5 onions - finely chopped/sliced
3-4 tbs of coconut oil ( you may opt to other types of oil)
1 tsp of urad dhall
2 sprig of curry leaves
1 dry chilly - break into pieces
1 tsp of cumin powder
1 tsp of fennel powder
1/4 tsp of tumeric powder
1/4 tsp of coriander powder
salt to taste
Method
Heat coconut oil. Once hot, add in urad dhall. Once it starts to splutter, add in the chillies, curry leaves and onions. Saute till the onions are soft and light in color. Add salt and all the powders, mix well and fry for a few minutes and remove from fire. let it cool. Once cool blend in a food processor and serve.
3 comments:
Hello Sathiarani, I love chutney, but mango chutney.
I'll buy it from an Indian store and its a good appetizer, though some can make me run put face under tap.
Not sure what kind chillies they use, but they don't take prisoners. Can see smoke come out from mouth!
I love Indian food, especially banana leaf. Only thing is must eat when hungry to enjoy, as they sure dump lots of rice on the leaf.
Your daughter is a good cook. Must have picked up from her lovely mom. Both of you got black belts in cooking, I guess, ha ha.
You have a nice day, andkeep a song in your heart, best regards, Lee.
Hi again, please x'cuse this poor manners, but you a Malaysian? Searched your profile with my magnifying glass did see not notice which part of the planet you from?
No need to answer if prefer confidentiality....ha ha, Lee.
Uncle Lee,
thank you for visiting my blog. your mentioning of mango chutney makes me craving for my mum's mango chutney...simply superb...for you information I am a Malaysian n currently residing over the seas...
Post a Comment