South Indian ‘tiffins’ as these dishes are commonly called are a staple in any Bangalore home, they are easy to make, light and not messy, what’s not to love. But I always found my chutney falling short in the taste factor; I craved to have the same concoction at home as I had had in the darshinis. And then came the blogosphere to the rescue. I found this great recipe on Sailu’s food.
Ingredients
Chutney
1 cup fresh coconut, grated
¼ cup Phutane (toasted gram nuts)
2 green chillies
1 small onion, chopped
½ inch ginger
A few sprigs of coriander
Juice of a lime
2 table spoons tamarind extract
Tempering /baghar
1 table spoon oil
1 tsp rye (mustard seeds)
1 tsp cumin seeds
1 tsp urad dal
3-4 dry redchillies
In the small attachment of a grinder add all the ingredients under chutney and grind to a paste, add water only if required. I like my chutney slightly coarse. Remove the chutney into a serving dish.
In a round metal spoon (used for dals) or a tempering vessel add oil and warm it over open flame, and the ingredients in the following order – urad dal, rye, cumin, dry red chillies. Fry for a min and add to the chutney.
Paper Masala Dosa |