Saturday, January 9, 2010


This recipe is passed on by my Tamilian friend who always has this chutney, refrigerated, ready to mix up make Puliyogare in a jiffy. This chutney is good for 3 months under good regrigeration.

Ingredients for the chutney:
1 cup thick tamarind pulp
1 cup peanuts
4 red chillies
3 green chillies cut into small pieces
Mustard seeds
1 Tbsp Sesame seeds
1 Tbsp Urad daal
Curry leaves

Cooked rice

In a heavy bottom pan, heat oil on medium heat. Add mustard seeds until it crackles.
Next add the curry leaves, hing,red chillies,green chillies,peanuts, urad daal and mix until the peanuts and urad daal gets roasted.
Add the tamarind pulp. Mix well and allow to boil.
After it thickens add salt and jaggery and continue to cook. Keep aside.
To make the rice, add required quantity to the rice and enjoy. Little chutney goes a long way.

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