30 January, 2018
BETTADA NELLIKAYI/GOOSEBERRY/AMLA-TOGARIBELE/PIGEON PEA/TUVAR DAL CHUTNEY
In the morning…. during those hurry burry hours, when I wanted to prepare a chutney, without any pre plan, to use as an accompaniment with huli-anna (sambar-rice), my eyes fell on two gooseberries, which were lying on my kitchen counter, insisted me on preparing this particular chutney, as the bengal gram was also out of stock !! So…. used tuvar dal in place of chana dal and got a new tasty, spicy, tangy tuvar dal – amla chutney.
If you are looking for more chutney recipes – raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , cabbage chutney , Pineapple chutney , Pineapple-bengal gram chutney , tomato chutney , curry leaves chutney , Fresh coconut chutney , sesame seeds/yellina chutney
Ingredients :
- Tuvar dal – 4 to 5 tbsp
- Red chillies – 8 nos., (for color) & 3 nos., (hot)
- Curry leaves – 1 string
- Hing – 1/4 tsp
- Grated amla – 1/2 cup (yielded from 2 big amla)
- Grated fresh coconut – 1 cup (tightly packed)
- Jaggery – 1 inch piece
- Salt to taste
For tempering :
- Oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Fenugreek seeds powder – 1/4 tsp
PROCEDURE :
- Dry roast tuvar dal, red chillies, curry leaves and hing in a pan till light brown, turn off the fire
- Now immediately add in grated amla, grated fresh coconut, salt and jaggery and stir everything for a while and allow it to cool
- Grind everything coarsely by adding little water, prepare tempering and add it to the prepared chutney
