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KOZHUKATTAI (SALTY VERSION) AND ONION TOMATO CHUTNEY

KOZHUKATTAI (SALTY VERSION) AND ONION TOMATO CHUTNEY
By : Deepa Sujesh

INGREDIENTS :-

Rice Flour – 2 cup
Water – 1 Cup
Salt to taste
Oil for seasoning

To temper:

Mustard Seeds – 1/2 Tsp
Urad Dhal – 1/2 Tsp
Cumin Seeds – 1/2 Tsp
Channa dhal – 2 Tsp
Chopped Red Chillies – 2
Chopped Green Chilli -1
Grated Coconut – 2 Tsp
Chopped Curry Leaves and coriander Leaves – 2 Tsp

METHOD :-

Heat Kadai with oil , start tempering the ingredients.
Fry until they turn golden brown colour and finally add chopped curry and coriander leaves.
Take a wide vessel and add rice flour ,transfer the seasoned ingredients into the flour,salt.
Add hot water gradually and a drop of oil and start knead the dough.The dough should be like Chapathi dough consisency.Close the vessel for sometimes and keep it aside.
After 5 minutes, grease your hand with oil and make small balls with the dough.
Take an Idli cooker, spread a white cloth and keep all the balls which we made.
Steam for 10 minutes.
Serve with onion tomato chutney.

ONION TOMATO CHUTNEY

INGREDIENTS :-
Onion – 1 chopped
Tomato – 1 chopped
Garlic cloves – 5-6
Curry leaves
Red chilly powder – 1-2 tsp
Grated coconut
Coconut oil – 4-5 tsp

METHOD :-

In a Kadhai heat oil, and add the chopped onion, garlic and curry leaves and saute well. Once they turn brown, add the tomatoes. After it becomes a little mushy, add the red chilly powder. Saute for another 2-3 minutes and switch off. Once it cools down, grind it in the mixer, with the grated coconut. Add water if needed. Add salt to taste. Tasty chutney is ready to serve.
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