Dry Garlic Chutney ( Konkani cuisine )
A spicy chutney goes well with rice and dali thoy.
Recipe credit - Jaya. V. Shenoy ( Author - Dakshin Bharath Dishes )
You will need
2 teaspoons ghee
1 copra ( dried coconut )
2 -3 garlic pods ( 30 cloves )
Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
25 dried red chillies
1 1/2 teaspoon salt ( or to taste )
1 copra ( dried coconut )
2 -3 garlic pods ( 30 cloves )
Tamarind pulp ( marble size ) or 1 tablespoon thick tamarind paste
25 dried red chillies
1 1/2 teaspoon salt ( or to taste )
Method
Grate copra and keep aside. Peel garlic cloves.
Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).
In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.
Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
Chop tamarind pulp finely ( Or 1 tablespoon thick tamarind paste ).
In a frying pan, heat ghee. First roast separately garlic cloves, then grated copra and finally roast red chillies till color changes and fragrant on a medium heat.
Powder red chillies first, then garlic cloves, salt, tamarind paste and grated copra together in a mixer.
1 comment:
Thats really different...
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