TOOR DHALL CHUTNEY
This chutney is very famous in southern part of Tamilnadu. It is also known as Koozh chutney. Rich in protein and delicious when accompanied with some Kothamalli Podi and Crispy Dosas.
Ingredients
Toor Dhall- 1/2 cup soaked overnight
Baby onions peeled - 10-12 nos.
Green chillies slit -3 nos
Grated coconut 1 tablespoon
Salt
For tempering: Oil- 2 teaspoons, Mustard - 1 teaspoon, jeera(optional)- 1/2 tsp, curry leaves few, Asafoetida 1/4 tsp.
Method
Grind toor Dhall and coconut in a mixer until smooth using some water.
Heat oil in a Kadhai. Add mustard, curry leaves, Asafoetida, jeera and let it splatter.
Add the onions, chillies and fry them well.
Now add the Dhall coconut mixture and add some water.
Make the sure the flame is low. This chutney tends to thicken very quickly on heating.
Incorporate well and add salt. Continue to cook on a low flame. Add some more water if required.
Turn off when the chutney turns glossy. Serve hot.
Alternatively u can grind the chillies with coconut and Dhall for much intense flavour.
Ingredients
Toor Dhall- 1/2 cup soaked overnight
Baby onions peeled - 10-12 nos.
Green chillies slit -3 nos
Grated coconut 1 tablespoon
Salt
For tempering: Oil- 2 teaspoons, Mustard - 1 teaspoon, jeera(optional)- 1/2 tsp, curry leaves few, Asafoetida 1/4 tsp.
Method
Grind toor Dhall and coconut in a mixer until smooth using some water.
Heat oil in a Kadhai. Add mustard, curry leaves, Asafoetida, jeera and let it splatter.
Add the onions, chillies and fry them well.
Now add the Dhall coconut mixture and add some water.
Make the sure the flame is low. This chutney tends to thicken very quickly on heating.
Incorporate well and add salt. Continue to cook on a low flame. Add some more water if required.
Turn off when the chutney turns glossy. Serve hot.
Alternatively u can grind the chillies with coconut and Dhall for much intense flavour.
Comments
Post a Comment