Wednesday, 27 April 2016

HINGA CHUTNEY


IDLI WITH HINGA CHUTNEY

WHAT YOU NEED:

coconut : 1/2 of coconut, grated

Dried red chilly - 4-5

Asafoetida/ Hing - big chana size

Tamarind - a small piece

Salt - to taste

For tempering:

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

HOW TO MAKE:

Heat a tsp oil in a pan, add dried red chillies, roast them without burning. Remove. In the same pan add asafoetida piece and roast well.

Now grind coconut, roasted red chillies, roasted asafoetida, tamarind and salt along with little water.

Transfer ground paste in a bowl. Add some water to make little watery.

Then heat a tsp oil in a small pan. Add mustard seeds, when it splutters add curry leaves. Pour this on hinga chutney.

Serve Hinga chutney with Khotto/ moodo/ Idli.




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