We are just back from Chennai, though it was tiresome I’m back with lots of memories and contentment. And when it came to shopping the only shop I insisted to go was Santosh super stores and I enjoy(ed) shopping there 🙂
Thanks EC for featuring me in Sundays Super Blogger Series 🙂
Now coming to todays recipe, am sure everyone makes this chutney in their own variation. I wanted to share ammas version of making this chutney in thokku style and here it is:
1.First grind the ingredients under ‘to grind’ to a smooth paste and keep aside.Heat oil, add mustard seeds, urad dhal and allow mustard seeds to splutter and urad dal to brown a little. Then add curry leaves fry for a min
2.Then add onions and saute until golden brown.Now add the ground paste and allow it to boil with little water.
3.Saute it and simmer it until the raw smell leaves and the chutney thickens like thokku. Switch off and transfer to serving bowl or an airtight container.
Serve the chutney with idlis / dosas or even rotis. Amma makes this chutney 2 other ways too but this version is liked by all of us so wanted to share it here.
This chutney goes well with idlis and rotis too and thats the speciality with this chutney that it goes almost with any tiffin item. The chutney should be in thokku consistency. And you can add gingelly oil(nalennai)/ ghee and enjoy it with hot idlis.
- It keeps good for 3 days when refrigerated, ideal for a days travel too,
- Allow the chutney to thicken in sim, saute it now and then to avoid burning at the bottom. Thickening in simness gives it a unique flavour and taste.
- You can omit onions for sauting and add it fully for grinding too.