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South Indian Gunpowder Chutney
4 tables spoons Chana daal (large split
yellow lentil), 3 tables spoons skinless
Urad daal, 3 tables spoons sesame seeds,
5 dry red chilies this is already really
hot, only add more if you want more
heat, Salt to taste, 1 tsp sugar, 1
tables spoons vegetable/ canola/
sunflower cooking oil
Heat the oil in a deep pan on medium
flame. Add the Daals and dry red
chillies and roast on a very low flame
till they start to turn light brown in
colour.
Add the sesame seeds and keep roasting
till the seeds turn golden. Turn off
fire.
Use a coffee grinder or food processor
to grind the above roasted ingredients
to a coarse powder (not chunky and not
flour-like either - in-between).
Remove into a suitable serving bowl and
add salt to taste. Add sugar and stir
well to mix.
Serve with steamed South Indian rice
cakes crispy savoury South Indian rice
pancakes and Samba or simply sprinkle it
on plain boiled rice and drizzle with
ghee.
You can store this chutney in an
air-tight container for at least a week
or just eat them straight away!!
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