Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1.1/2 | Teacup | Beetroots | grated. |
| 1/4 | Teaspoon | Dhal, Urid (white) | Roast |
| 3 | Whole | Chillies Red Dry | Roast |
| 1 | Tablespoon | Cooking Oil | For frying |
| 4-5 | Nos | Curry Leaves | Fry |
| 1/4 | Teacup | Coconut - Grated /Desiccated | Add to fried ingredients |
| 1 | Teaspoon | Cooking Oil | For tempering. |
| 1/4 | Teaspoon | Mustard Seed | For tempering |
Method
Wash, peel and grate the beetroots. Roast the dhal and red chillies and pound the dhal and cut the chilles in small bits. In one table spoon of oil, fry the curry leaves, add the chana dhal and chillies and fry them, add the beetroot and grated coconut.
Temper mustard seeds in one teaspoon of oil and add it to the chutney. Mix well.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| Next > |
|---|
