Ingredients:
- 2 cups - chickpeas / Hurigadale
- 1 inch - Ginger, skinned and chopped
- 2 - 4 - Green chilies, chopped
- 2 tsp - grated coconut
- ¼ tsp - Cumin seeds / Geera
- 4-5 - curry leaves
- ¼ cup - coriander /dhania leaves (optional)
- Salt as per taste.
Method:
- Dry roast chickpeas on medium low flame until crisp and golden color.
- Transfer chickpeas and rest of the ingredients in a blender / mixer and grind it to fine paste with water as needed.
- Transfer it to a serving bowl.
- Optional Seasoning: in a small fry pan heat a tsp of oil, when hot add mustard seeds, once it starts to splatter add few curry leaves and hing (Asafetida). Turn off the heat and pour the seasoning over the chutney.
- Serve with Maddur vade, dosa or idli.
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