Thursday, April 30, 2009

TINDOORA CHUTNEY


INGREDIENTS:

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  1. Dondakayalu,tyindoora/kovakai chooped- 1 pack

  2. Chopped onion-1/2

  3. Dry red chilis-6 to8

  4. Urad dal-1/2 teaspoon

  5. cumin mustard-1 teaspoon

  6. Dry coconut powder-1 teaspoon

  7. Dhaniya powder/coriander seed powder-1 teaspoon

  8. Garlic pod-2 small

  9. Salt-to taste

  10. Turmeric-pinch

  11. Cilantro-1 teaspoon

  12. Oil-for seasoning
  13. Tamarind juice-1/2 teaspoon

METHOD:
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  • Take a pan add oil,urad dal,dry chili's,cumin seeds,mustard seeds,and onion.

  • When onion get cooked cool the mixture.

  • Pressure cook tindora with some water,cook until done.

  • Let it cool

  • Now place dhaniya powder,coconut powder,seasoned mixture,garlic,turmeric ,tamarind juice and grind to fine powder.

  • Now add tindora and grind coarsely,then transfer the chutney to the bowl.

  • Now take a pan add 1 teaspoon of oil,add urad dal,hing ,curry leaves,and cilantro.

  • Add this seasoning to the pickle,it tastes really delicious.

  • I used frozen tindora for this chutney.