Tuesday, 15 July 2014

Bengal gram Chutney (கடலை பருப்பு சட்னி)


Bengal gram chutney is a variant of coconut chutney. Bengal gram dhal offers a different taste and flavor to this chutney. Bengal gram chutney tastes good with crispy dosas and âppam.

Ingredients: (Serves four)
Coconut – half a coconut, grated or the white coconut meat cut into pieces
Bengal gram dhal – 1 tablespoon
Tamarind – a small bit
Asafoetida – a pinch
Red chillies – 2-3 no, adjust to taste
Salt – to taste
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Curry leaves – a few

Bengal gram Chutney (கடலை பருப்பு சட்னி)
Method: Heat one teaspoon of oil in a kadai, add red chillies and fry till they turn darker in color. Add Bengal gram dhal and fry till it turns golden brown. Add asafoetida and switch off the fire. Transfer to a bowl and add little water. Let it soak for 10 minutes.

Grind coconut, fried ingredients, tamarind, and salt with required amount of water into a fine paste. Heat the remaining oil in a tadka pan or spice pan (தாளிக்கிற கரண்டி), add mustard seeds and once they start to sputter, switch off the fire. Add the seasoning to the ground chutney. Garnish with curry leaves. Serve with idly, dosa, adai, âppam, kuzhi paniyaram or uppuma. 

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