Friday, 9 June 2017



Steamed amla wedges one cup

Shallots 10nos
Red chilies 4 nos
Shredded coconut one cup
Urad dal one Tablespoon
Chana dal one tablespoon
Garlic 4 nos
Curry leaves 10 nos
Sesame oil one tablespoon
Asafoetida one pinch
Salt to taste
Tamarind one gooseberry size
Jaggery one piece
Water as required


Fry all the ingredients by adding one by one.
First add oil in a wok.
Add red cilies, shallots,  garlic, urad dal, chana dal until the dals turn golden brown.
Add curry leaves.
Saute for a while.
Add amla wedges and saute for a minute.
Add tamarind and jaggery.
Now, add shredded coconut and saute gently.
Add salt and asafoetid
Set aside
Blend all the ingredients with required water to a coarse pasts.
Check the salt.
Transfer the chutney/ thubayal to a serving bowl.

Serve this chutney with hot steamed rice and ghee. It will go very well with idlies, dosais etc.

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