Sunday, January 3, 2010

Putnala Chutney


Putnala Chutney goes well with the idli, dosa, uthappam etc. It can be preserved about 3days by keeping refrigerated.
Ingredients:
Putnalu(Fried channa daal)- 1cup
salt- for taste
Green chillies- 2 to 3 no
Ginger- inch slice
Garlic- 2 cloves
Jeera- 1tbsp
Mustard seeds- 1tsp
Turmeric- 1/8 tsp
Urad daal- 2tsp
Curry leaves- 4 no
Cilantro- 1tbsp
Red chillies- 2 no
Hing- pinch
Oil- 1tbsp

Preparations:
1. Wash and chop the ginger, garlic, green chillies, cilantro.

Method:
1. In a grinder, add putnalu, ginger, garlic, salt, jeera(1tsp), green chillies, add 1/2 cup of water and grind as a fine paste. (The water may vary upto the quantity of putnalu).
2. Check the salt, add if required more.
3. Heat the oil in the pan, add hing, mustard seeds, when they crackle add jeera.
4. Add turmeric powder, urad daal, curry leaves, red chillies and fry for a minute.
5. Turn off the stove, add the seasoning to the chutney, mix well and add chopped cilantro to it.

Now the chutney is ready to be served.
Note:
1. U can add lemon juice for the taste.
2. U can add coconut also.

Thanks for watching the recipe. Bye.

5 comments:

Unknown said...

super o super

Anonymous said...

Thank you very much for posting this recipe. I remember once eating idlys with putnala chutney, it was soo good! I like it more than coconut chutney which seems to go well with the dosa bread I think..

Anonymous said...

Excellent recipe Swapna. Thank you. I have been looking for a good putnala chutney recipe for ages and this turned out well.

Anonymous said...

Your Grammar Sucks

Unknown said...
This comment has been removed by the author.

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