This is a great quick recipe that hardly needs any preparation and tastes delicious with idlis or hot rice+ghee! What more, it's a good source of fiber too. So whenever you make anything with the turai, save the chilka/skins for this chutney.
Ingredients (serves 2-3):
Beerakaya thokku from 2 large beerakaya (comes to approximately 2 cups)
1 tsp of tamarind paste (I always prefer using fresh tamarind pulp for these kinds of recipes for that extra zing, but it's really up to you and how time you have in hand)
1 tsp chana dal
4 dry red chillies
Chonk/Popu materials
1/4 cup onions
4 garlic cloves peeled and cut
Salt to taste
Preparation:
Heat 1 tbsp of oil in a pan.
Add the popu ingredients (mustard seeds, cumin seeds, curry leaves).
Add the red chillies, chana dal and garlic, stir.
Add the onions and stir until onions turn slight brown and let go of the moisture.
Add the beerakaya thokku and stir for 5 mins.
Empty contents into a plate and let them cool down.
In a blender, add the cooled contents from the pan, some water and tamarind paste.
Blend to a smooth consistency.
Serving suggestion:
Best with hot rice and ghee!
2 comments:
You have used only the peels here? That's great! Looks nice too:)
I' like this procedure hema
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