Ramya's Cuisine

Eating is Necessity but cooking is an art.

Arisi upma

Arisi upma or Rice upma is a common breakfast recipe in our house. My Grandma make this recipe in bronze vessel. But, nowdays we are using heavy pan or pressure cooker to cook. But, taste differs.

First, prepare rice rava. We can store this rice rava for months. If you have rice rava ready, then it takes few minutes to cook this recipe. Today, I prepared this for dinner and it came out well.

http://dinoprojektet.se/?kapitanse=jobba-hemifr%C3%A5n-finska&b80=ea Arisi upma recipe

Prep Time : 15 mins      Cook Time : 20 mins      Serves : 2-3

Ingredients

Rice rava – 1 cup

Toor dal – 2 tblsp

Jeera – 1 1/2 tblsp

Grated coconut – 1/4 cup

Salt – as needed

Water – 3 cup

Ghee – 1 tsp

To Temper

Oil – 4 tblsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Red chilli –  4

Methi seeds – 1 tsp

Asafoetida – 2 pinch

Curry leaves – 1 sprig

Rice rava preparation

Soak and wash rice. Drain water completely and spread it over a cotton cloth for 20 minutes.

Grind it for few  seconds to make it like rava. Don’t powder it finely. Just grind it coarsely. Sieve to remove large grains and separate the rice flour.

Coarsely grind Toor dal and Jeera together and keep it aside.

Method

Heat oil in heavy bottomed pan. Add mustard seeds, when it splutters add urad dal, red chilli, methi seeds, asafoetida and curry leaves. And water, salt and mix well. Bring it to boil.

 

Add Rice rava, Grated coconut, grinded Toor dal and Jeera mixture. Cook it for 10-15 mins.

Once done, add ghee and serve hot.

 

Note

This method of preparing rice rava gives even grains and upma turns soft.

If you don’t have time, you can prepare rice rava without soaking and washing. Just dry grind rice coarsely. Sieve to remove large grains and separate the flour.

Green peas masala gravy

Green peas is good for health. Peas are low in calories and cholesterol free. Easily available in market. Peas masala gravy is simple and delicious, and goes well with chapathi, poori, pulao, jeera rice. Today, I did this green peas masala for pulao. This gravy is simple and light. Many of us avoid heavy side dish(paneer gravy) during night time. For that, we can have peas masala. Simple and delicious dish.

peas-masalaa

click Green peas masala

Ingredients

Green peas – 1 cup

Onion – 1 (Big size)

Tomato – 1 (Big size)

Ginger – 1 inch piece

Garlic – 4 pods

Green chilli – 1 (Optional)

Kaju paste – 3 tsp (Optional)

Turmeric powder – 1/4 tsp

Chilli powder – 1 tsp

Corriander powder – 1 tsp

Jeera powder – 1/2 tsp

Garam masala powder – 3/4 tsp

Butter/ghee – 1 tsp

Salt – as needed

To Temper

Oil – 2 tsp

Cumin seeds – 1/2 tsp

Method

Pressure cook green peas for 2 whistles and keep it aside.

Heat oil + butter, fry onions till it turns golden brown. Add ginger and garlic pieces, saute for few mins. Then, add tomato and saute it till tomatoes turns mushy. Cool it and grind it to a fine paste. (If u r using green chilli, add it before grinding)

peas-masala-1

Heat oil, add cumin seeds, when it splutters, add the grounded paste. Add turmeric powder, chilli powder, corriander, jeera and garam masala powder. Saute it and add 1/2 cup of water and cook it for 5 mins.

peas-masala-2

Then add kaju paste(If using). Cook it for 2 – 3 mins. Now, add the cooked peas and mix well. Garnish with corriander leaves and serve.

peas-masala-3

Note

I used fresh green peas. You can also use frozen peas. If frozen peas are used, do not pressure cook, just wash it with warm water and use it directly. If u are using dry peas, soak the peas overnight and pressure cook it with salt till soft. Kaju paste gives rich texture for this gravy. You can do this gravy without kaju paste. Tastes well. Today, I didn’t used kaju paste.

Carrot raita/Carrot thayir pachadi

Carrot contains Vitamin A. Good for eye sight and good vision. It’s a great blood purifier. Having raw carrot is good for health. Also helps in glowing of skin. It’s good to have these kind of raitas in summer.

Carrot raita a quick recipe and goes well with paratha/biriyani/bisibelabath. Let’s see how to prepare this raita.

carrot-raitaa

watch Carrot raita/Carrot thayir pachadi

Ingredients

Carrot – 2

Curd – 1 cup (Fresh curd)

Green chilli -1

Salt – as needed

To Temper

Oil – 1/2 tsp

Mustard seeds – 1/2 tsp

Jeera – 1 tsp

Asafoetida – 1 pinch

Method

Peel and grate the carrots.

carrot-raita-1

In a bowl add curd and whisk it smooth. Add grated carrots and green chilli. Then, temper the items given under “To Temper” and pour it. Garnish with corriander leaves.

carrot-raita-3

carrot-raitaa

Pudina chutney/Mint chutney

Mint chutney is one of the favourite side dish for Idly/dosa. It can be prepared in many ways. I tried it with onion and tomato combination. Came out well. Very flavorful and delicious. Let’s see how to prepare this chutney.

pudina-chutnee

here Mint Chutney/Pudina Chutney

Ingredients

Mint leaves – 1 cup

Onion – 1(Medium size)

Tomato – 1(Medium size)

Green chilli – 1

Salt – as needed

To Temper

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1/2 tsp

Method

Wash the mint leaves and drain the water from it and keep aside.

Heat 3-4 tsp of oil, add onion and saute well. Then add tomato and green chilli and saute it for few more mins. Keep it aside. In the same pan, add mint leaves and saute it for 3-5 mins.

pudina-chutney-1

Grind everything with needed salt.

Heat 1 tsp of oil, add mustard seeds, when it splutters, add urad dal. Pour it over the chutney.

pudina-chutnee

Enjoy it with Idly/dosa. Also goes well with samosa.

Dal Recipe

Dal is a North Indian recipe mostly served with roti or rice. It is simple and easy to prepare this recipe. Can be prepared with single dal or mixture of 2 dals. Today i used both toor dal and moong dal to prepare this dish.

dal-recipee

الخيارات الثنائية معلمه Dal Recipe

Ingredients

Toor dal – 1/4 cup

Moong dal – 1/4 cup

Onion – 1 (Medium size)

Tomato – 1 (Big size)

Ginger – 1 inch

Garlic – 3 to 4 cloves

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Corriander powder – 1/2 tsp

Garam masala powder – 1/2 tsp

Kasuri methi – 1/2 tsp

Salt –  as needed

To Temper

Ghee – 1 tsp

Oil – 1 tsp

Cumin seeds/Jeera – 1/2 tsp

Method

Soak the dal together and pressure cook it for 3 whistles and keep aside.

Finely chop onion, tomato, ginger and garlic.

dal-recipe-1

Heat ghee+oil, add jeera when it sizzles, add onion and saute it. Then add ginger, garlic and saute it for few more mins.

dal-recipe-2

Then add chopped tomatoes, turmeric, red chilli, corriander, garam masala powders, salt as needed and cook until tomatoes become mushy.

dal-recipe-3

Then add kasuri methi(crush it with ur palms ), cooked dal. Add 2 cup of water and cook it in low flame for few more mins and switch off.

dal-recipe-4

dal-recipe-5

Idli upma

Idli upma, a simple and delicious dish made with leftover idlis. My sister’s favorite recipe, both Idli and Idli upma. She loves it and have it all through the day. My mom makes it specially for her. Today I prepared this upma for dinner. It came out well.

اسعار الذهب في Idli upma recipe

Ingredients

Idli – 5

Onion – 1

Green chilli – 1 (finely chopped)

Ginger – 1 inch (finely chopped)

Turmeric powder – 1 pinch

Idli podi – 1 tsp

Salt – 2 pinch

To Temper

Oil – 2 tbsp

Mustard seeds  – 1 tsp

Urad dal – 1 tsp

Gram dal – 1 tsp

Red chilli – 2

Curry leaves – 1 sprig

Method

Crumble the idlis well and keep aside. (You can use mixie for crumbling. Cut the idlis into 4 pieces, put it into the mixie and use whipper button for few seconds).

Heat oil, add mustard seeds, when it splutters, add urad dal, gram dal, red chillies and curry leaves.

Then, add chopped onion, green chilli, ginger, turmeric powder and salt. Saute it for few seconds. Then add crumbled idli, idli podi and mix well.

Idli upma-1

Idli upma-2

Aval upma

Aval upma is a quick breakfast recipe and healthy too. It is also famous as Poha Upma in many regions and it is made from flattened rice which has all goodness of rice. I like the recipe’s simplicity and amazing flavours. I learnt this simple version from my MIL. You can also add vegetables in this.

aval_upma

http://theiu.org/?alisa=%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D9%81%D9%88%D8%B1%D9%83%D8%B3-%D8%A7%D9%88%D9%86-%D9%84%D8%A7%D9%8A%D9%86&fb2=2b Aval upma recipe

http://i3group.com.au/?klykva=%D9%86%D8%B8%D8%A7%D9%85-%D8%A7%D9%84%D8%B1%D8%A8%D8%AD-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9&a15=42 Ingredients

Aval/flattened rice – 1 cup

Green chilli – 1 finely chopped

Ginger – 1 tsp finely chopped

Lemon juice – 1 tsp

Salt – as needed

ثنائي تداول الخيارات قانوني في الهند To Temper

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Channa dal- 2 tsp

Asafoetida – 1 pinch

Curry leaves – 1 sprig

http://theshopsonelpaseo.com/?syzen=%D8%AA%D8%AF%D8%A7%D9%88%D9%84-%D8%B3%D9%88%D9%82-%D8%A7%D9%84%D8%A7%D8%B3%D9%87%D9%85-%D8%A7%D9%84%D8%B3%D8%B9%D9%88%D8%AF%D9%8A-%D8%A7%D9%84%D9%8A%D9%88%D9%85-%D9%85%D8%A8%D8%A7%D8%B4%D8%B1&c29=1e تداول سوق الاسهم السعودي اليوم مباشر Method

Wash poha 2 times and drain the water from it.

Heat kadai with oil, add mustard seeds, when it splutters, add urad dal, channa dal, asafoetida and curry leaves. Then add finely chopped green chilli and ginger. Give a quick stir, add poha, salt and stir well. Let it be in medium flame for 3-5 mins, then switch off.

aval upma 1

Add lemon juice and mix well.

Note

You can use any kind of aval for this recipe, but make sure it is soft before adding to the upma.

Instead of lemon juice, you can also use tamarind juice for this recipe. Wash poha and immerse it in tamarind juice for 5-10 mins and then add it to the upma. For 1 cup poha 1/2 cup of tamarind juice is enough.

Paneer butter masala

A delicious Punjabi dish made with paneer. Paneer Butter Masala is an ideal side dish for naan, rotis and rice too. A masala paste sauteed in butter and is further perked with spice powders, tangy tomato, fresh cream and other ingredients to form a rich gravy. Today we will learn to make this delicious dish in easy and simple manner.

Paneer butter masala

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خيار ثنائي Nadex Ingredients

Paneer – 3/4 cup (cut into cubes)

Onion – 2

Tomato – 1 (big size)

Ginger garlic paste – 1 tsp

Cashewnuts – 10 nos

Red chilli powder – 1 tsp

Coriander powder – 3/4 tsp

Garam masala powder – 1 tsp

Turmeric powder – 1/4 tsp

Kasuri methi – 1/2 tsp

Fresh cream – 2 tbsp

Salt – as needed

http://jesspetrie.com/?amilto=%D8%A7%D9%84%D9%85%D9%87%D9%86%D9%8A%D8%A9-%D8%AB%D9%86%D8%A7%D8%A6%D9%8A-%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1-%D8%A7%D9%84%D8%B1%D9%88%D8%A8%D9%88%D8%AA To Temper

Butter/Ghee – 1 tbsp

Oil – 1 tbsp

Cinnamon – 1 inch piece

Cardamon – 2

Cloves – 2

Bay leaf – 1

click Method

Soak cashew nuts in warm water for 15 mins and grind to a smooth paste, keep aside.

Boil water and add the paneer cubes(should immersed in water) and keep aside.

Grind tomato to a smooth paste, keep aside.

Heat 1/2 tbsp of butter in a pan, add onion and saute till it becomes golden brown. Cool it and grind it to a smooth paste.

paneer_1

Heat the same pan, add 1/2 tbsp of butter + 1 tbsp oil, add cinnamon, cardamon, cloves and Bay leaf, when it splutters, add onion paste and saute it. Then add ginger garlic paste and saute for some more time.

paneer_2

Add tomato paste and saute till raw smell goes. Add turmeric, red chilli, coriander, garam masala powder, salt and saute till it starts leaving oil. Then add 1 cup of water. You can adjust the consistency as per your personal preferences.

paneer_3

Add kasuri methi, cashew nut paste and give a quick stir. Again, cook for 2 mins, stirring in between once.

paneer_4

Now add panner cubes, mix carefully and boil it for 2 mins in medium flame. Then add fresh cream and switch off. Garnish with coriander leaves.

paneer gravy_1

 

 

 

 

 

Lemon rice

lemon_rice 3

All mixed rice varieties are my favorite. Lemon rice is all time favorite recipe for me. My mom used to do this recipe twice in a week for my lunch box, with roasted potatoes or bhindi fry. I never get bored to eat it. My dad loves it a lot.

Today, I tried the recipe for my hubby’s lunch box. It came out well.

Easy and simple recipe for beginners.

المال يربح المال Lemon rice recipe

خيارات الخبراء ثنائي autotrading Ingredients

Cooked rice – 1 cup

Lemon – 1

Cashew nuts – 4 – 6

Turmeric powder – 1/4 tsp

Ghee – 1 tsp

Salt – as needed

go site To Temper

Sesame oil – 2 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Channa dal – 2 tsp

Peanuts – 2 tbsp

Green chilli – 2

Curry leaves – 1 sprig

سعر الاسهم اليوم مباشر Method

Cook the rice and cool it. Spread the rice on a bowl, add 1/2 tsp of sesame oil to it, so that the grains will not stick together.

In a pan, add 1 tsp of ghee and saute the cashew nuts until golden brown and keep it aside.

Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, channa dal, peanuts and fry it. Then add green chillies, turmeric powder and curry leaves. Give a quick stir and switch off the stove. Add it to the cooled rice and mix well.

lemon_rice 1

Squeeze lemon juice in a cup, add salt to it. Mix well and add it to the rice.

lemon_rice 2

 

خيار ثنائي استراتيجيات التداول الشعبي Notes

You can also add red chilli to get more spiciness and flavour, during tempering. You can include asafoetida in this recipe. It tastes well.

Vegetable pulao recipe

Veg Pulao

Vegetable pulao is the most comforting one pot meal. This is one of my weekend recipe. To do sambar, kootu, poriyal & rasam all the day makes you boring. This recipe gives alternative choice and is comfort and satisfying complete meal. This goes well with gravies like paneer butter masala or palak paneer or shahi paneer. It’s a great lunch box recipe too.

 

source url Vegetable pulao recipe

http://i3group.com.au/?klykva=%D8%A7%D9%84%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%AB%D9%86%D8%A7%D8%A6%D9%8A%D8%A9-%D9%84%D8%A7-%D8%A5%D9%8A%D8%AF%D8%A7%D8%B9-%D9%85%D9%83%D8%A7%D9%81%D8%A3%D8%A9&474=24 Ingredients

Basmati rice – 1 cup

Mixed vegetables – 1 cup

Onion – 1

Green chilli – 4

Ghee  – 1 tbsp

Salt – as needed

go here To Grind

Garlic – 4 cloves

Ginger – 1 inch piece

Cinnamon – 1/2 inch piece

go site To Temper

Oil – 1 tbsp

Cardamon – 2

Cloves – 2

Bay leaf – 1

here Method

Soak basmati rice for 20 minutes. Drain the water completely and keep it aside.

Slice onion, green chillies. Chop the vegetables, (I used 1 carrot, 6 beans, 4 florets of cauliflower, fistful of peas).

Grind ginger, garlic and cinnamon to fine paste.

Heat a kadai, add ghee + oil and temper with the items given under “To Temper”. Add onion, green chilli and fry it in a medium flame. Add ginger, garlic and cinnamon paste and saute for few minutes.

veg pulao_1

Add the chopped vegetables and fry it in medium flame. Add the rice and mix well. Add enough water and cook it.

vegpulao_2

veg pulao_3

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Fry in medium flame to avoid browning of any ingredients.

For 1 cup basmati rice 1 1/2 cup water is enough.

Chow Chow Kootu

chow chow_Kootu

Today’s post is chow chow kootu. Easy and simple recipe. I love all types of kootu as it does not require much oil and easy to digest. This one goes well with roti, sambar and even with plain rice. This recipe is my husband’s favourite. Once in a week my MIL does this recipe. My MIL uses toor dal to make this kootu. My mom use moong dal to make this. Both tastes well.

 

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follow site Ingredients

Chow Chow – 2 cups chopped

Toor dal – 1/2 cup

Turmeric powder – 1 pinch

Salt – as needed

أين بيع الأسهم في الامارات To grind

Coconut – 1/4 cup

Cumin seeds/Jeera- 1/2 tsp

Red chilli – 2

source site To Temper

Oil –  1 tsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Asafoetida  – 1 pinch

Red chilli – 1 (small size)

Curry leaves – sprig

 

go Method

1. Peel the skin and chop the chow chow into small cubes.

2. Pressure cook the dal and keep it aside.

3. Grind coconut, red chilli and jeera with little water to a paste.

4. Cook chow chow in water with needed salt until it gets soft. Then add cooked dal and grounded coconut paste and bring it to boil.

5. Temper with item given under “To Temper” and mix well.

6. Garnish it with corriander leaves.

 

Cabbage stir fry – Cabbage poriyal

Cabbage is a good source of vitamin K, vitamin C and dietary fiber. But low in fat and calories. It has anti cancer properties and helps reduce LDL  (Bad Cholesterol) levels in blood.

Cabbage poriyal is the easiest recipe that you can make with in few minutes. It’s a kind of comfort food, simple yet delicious. Let’s learn to make cabbage fry (muttaikose poriyal).

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Ingredients

Cabbage –  2 cup

Grated coconut –  3 tbsp

Salt –  as needed

To Temper

Oil – 2 tsp

Mustard seeds  – 1 tsp

Urad dal – 1/2 tsp

Asafoetida – 1 pinch

Red chilli – 2

Curry leaves – sprig

 

Wash, remove the outer covering and chop the cabbage.

Method

1. Heat oil in a pan, add mustard seeds, when it splutter, add urad dal, red chilli, asafoetida and curry leaves.

2. When urad dal turns golden brown, add the chopped cabbage, sprinkle water and cover it.

3. Cook on medium flame, till the cabbage is cooked but not mushy. Add needed salt.

4. Once cooked, add grated coconut, mix well and remove from flame.

 

Notes

You can use red chilli or green chilli for this stir fry. Both tastes well. You can also add a tbsp of moong dal (pasi paruppu) along with cabbage. Springle enough water and mix well. Moong dal should cook soft, but not mushy.

 

Methi dal recipe

I love greens. It has a very good source of iron and fiber. Methi does come with bitter flavor in it. We can include methi in our diet in the form of paratha, pulao, dal etc. We can use toor dal or moong dal or combination of both to do this recipe. I used toor dal for this recipe. We will see how to make methi dal or methi pappu with step wise pictures.

 

Methi Dal/ Methi Pappu

Ingredients

Methi leaves/ Fenugreek leaves –  2 cup

Onion – 1

Tomato – 1

Tamarind – small gooseberry sized ball

Toor dal – 1/2 cup

Sambar powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Green chilli – 2

Salt – as needed

To Temper

Oil  – 2 tbsp

Mustard seeds – 1 tsp

Cumin seeds/ Jeera – 1/2 tsp

Asafoetida – 1 pinch

 

Method

Pressure cook dal with enough water. Chop onion and tomato finely, slit the green chillies. Clean the methi leaves.

Heat a kadai with oil and add mustard seeds, when it splutters, add cumin seeds, asafoetida. Saute it and add onion.

Add onion and fry till transparent. Add green chillies, methi leaves, chopped tomato and saute for a few minutes.

Add turmeric powder, sambar powder, tamarind water and salt as needed.

Let the tamarind water boil until the raw flavor goes. Then add cooked dal with enough water (1 cup)  and let it boil for 5 minutes.

You can adjust the consistency of pappu by adding enough water.

Serve with rice, rotis or even with dosa.

 

Notes

Chopping the methi leaves or adding as such is your choice.

 

Masala Pori/Spicy Puffed Rice Recipe

Thinking of tea time snack which is quite simple and easy to make and also healthier? This yummy Masala Pori is a right option for you. This recipe is easy to prepare, tastes delicious and also low in calories. We can do this in minutes and also in less oil and it is very healthy snack too. This would be a great crunchy snack for kids returning from school. Instead of deep fried snack,  this masala pori would be better option. My husband is very crazy about this pori and loves it a lot.

Masala Kara pori

Masala Kara Pori

Ingredients

Puffed rice – 4 cup

Fried gram (pottu kadalai) –  2 tbsp

Peanuts – 3/4 cup

Oil – 4 tsp

Turmeric powder – 1/4 tsp

Asafoetida – 1 pinch

Chilli powder – 1/4 tsp

Curry leaves – 1 sprig

Salt – as needed

 

Method

Heat 2 tsps of oil in a pan, fry peanuts fried gram seperately. Keep it aside.

In the same pan, heat remaining oil, add curry leaves, asafoetida and fry for a few seconds.

Then add puffed rice, turmeric powder, chilli powder, salt and fry till pori becomes crisp.

Mix peanuts and fried gram with this and store it in an air tight container.

Peanut Chutney

peanut chutney

Peanut/Groundnut chutney is easy to make, healthy too. This is one of the most simple chutney to prepare. This chutney goes well with Idli, Dosa and other South Indian breakfast varieties. This recipe has very few ingredients and the peanuts shine. Me and my husband have been a fan of this creamy chutney.

Peanut chutney

Ingredients

Peanuts – 1/2 cup

Onion – 1 (Medium Size)

Red chillies – 2

Salt – as needed

To Temper

Oil – 2 tsp

Mustard seeds – 1/2 tsp

Urad dal – 1 tsp

Asafoetida – 1 pinch

Curry leaves – 1 sprig

Method

Dry roast peanuts in low flame to ensure even roasting. Once it is crisp, transfer to a plate for cleaning. Heat 1 tsp of oil, add onion, red chillies and saute till slightly brown. Cool everything.

peanut chutney_1

Remove the skin of the peanuts completely. Place in the mixer and grind with salt and water. Grind smoothly.

peanut chutney_2

Heat remaining 1  tsp of oil and temper with the items given under “To Temper”. Mix well.

peanut chutney

Note

I always make the kadai hot and add peanuts, roast in low flame for more time to ensure even roasting. As it gets roasted, it slightly splits.

 

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