For most people, chutney is a must when eating idli, dosa, upma, vadai or pongal. Though some of us like peanut chutney, tomato chutney etc, coconut chutney is typically preferred. I once visited a friend who served sevai with chutney that tasted just like the regular coconut chutney, but I was told that it wasn't coconut but badam/almond chutney! I was intrigued and tried it out myself at the first opportunity! Needless to say, badam chutney has replaced coconut chutney as a favorite at my dining table!
Preparation: 10 minutes Serves: 4-5
Ingredients:
Almonds/Badam - 15-20
Chana Dalia/Roasted Bengal Gram Dal/Pottu Kadalai - 2 tablespoons
Green chillies - 4-5
Ginger - a small bit
Lemon Juice - 2 tablespoonsSalt - to taste
For tempering:
Mustard - 1 teaspoon
Urad Dal (Black gram dal) - 1 teaspoon
Curry Leaves - a few
Red Chillies - 2
Asafoetida/Hing - a pinch
Oil - 1 tablespoon
Method:
- Blanch the almonds in a microwave for 1 minute. Remove the skin.
- Put the almonds along with the rest of the ingredients (except those for tempering) in a blender and grind it to a smooth paste, adding a little water, if needed.
- Heat oil and add the ingredients for tempering in it.
- Once the mustard seeds splutter, add this to the chutney. Badam chutney is ready to be served.
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