Bored of the same coconut and pudina chutney, try this for a change. I learnt this recipe from a cook who came home to cook for a function. I assure you anybody at home will definitely not guess what it is made from. There's a saying in kannada "kasadinda rasa: (means use the wasted resources to make something useful) so this is one such example of how to.
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
1. Chayote squash (seemebadanekayi) 3 [You actually need only the skin]
2. Urad dal 3 tsp
3. Dry red chillies 6-7
4. Tamarind extract 2 tsp
5. Salt
6. Curry leaves
7. Mustard seeds
8. Grated fresh coconut 1 cup
Method:
1. Peel the skin of seemebadanekayi (you can use the vegetable for making palya or gojju).
2. Heat 2 tsp of oil in a kadhai and roast urad dal, dry red chillies and the seemebadanekayi skin.
3. Grind this along with the tamarind extract, salt and fresh coconut.
4. Make seasoning of mustard seeds and curry leaves.
Serve with dosa, idli or even rice.
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
1. Chayote squash (seemebadanekayi) 3 [You actually need only the skin]
2. Urad dal 3 tsp
3. Dry red chillies 6-7
4. Tamarind extract 2 tsp
5. Salt
6. Curry leaves
7. Mustard seeds
8. Grated fresh coconut 1 cup
Method:
1. Peel the skin of seemebadanekayi (you can use the vegetable for making palya or gojju).
2. Heat 2 tsp of oil in a kadhai and roast urad dal, dry red chillies and the seemebadanekayi skin.
3. Grind this along with the tamarind extract, salt and fresh coconut.
4. Make seasoning of mustard seeds and curry leaves.
Serve with dosa, idli or even rice.
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