Tuesday 5 May 2015


This is a dry chutney powder which can be stored for about one month and can be eaten with dosa, idly etc after mixing with Oil or Ghee.

Red chillies                    -- 10 to 15
Urad dal                         --  1 cup
Hing powder                 --  ¼ tsp
Salt to taste                 


Dry roast red chillies for a few minutes and keep aside.  Dry roast urad dal till light brown, then add hing powder and fry for another 2 minutes.   Switch off the gas and let it cool for sometime.  Crush red chillies to smooth powder in a mixie jar then add urad dal and salt and make a little coarse powder.  (please do not make fine powder because taste varies).  Store it an air tight container and serve accordingly.

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