Wednesday, August 26, 2009

Kadipatta Til Chutney


1 cup Curry leaves/ Kadipatta
4 teaspoons Sesame seeds/ Til
1 inch of tamarind
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup dry coconut grated
2 teaspoon oil
1 tablespoon Poppy seeds /Khus Khus
1 pinch asafoetida
1/2 teaspoon mustard seeds

First in a non stick pan add oil. Crackle the mustard seeds. Add in a pinch of asafoetida. Fry the curry leaves until crisp it will turn a darker shade of green. Add in the sesame seeds mix, then the Poppy seeds mix. Fry till aromatic. Now add in the grated dry coconut brown it a bit but watch out not to burn it. Put off the heat and let is cool completely. Then pound it in the mortar and pestle for coarse powder along with tamarind, salt and sugar.

We like this chutney powder to be textured with a peek of all its ingredients. But if you are the type who don't like textures then grind it to a fine powder. Serve with any type of Bhakari or rice and ghee like they would in the south.

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