This World Idli Day, take your breakfast up a notch with chutneys made in your very own TrueMixx Mixer Grinder - ensuring authentic flavours and just the right textures.
Ingredients:
Coconut chutney -
½ cup fresh grated coconut
2 tablespoons roasted chana dal
1-2 green chilies
½ inch ginger
1-2 small garlic cloves
Salt as per taste
40 ml water - more if needed
To temper:
½ teaspoon mustard seeds
½ teaspoon urad dal (split and husked black gram)
9-10 curry leaves
1 dry red chilli – broken and seeds removed
10 ml oil – any neutral-tasting oil
Tomato chutney -
15 ml oil
1 teaspoon urad dal
2-3 dry red chillies – broken and deseeded
1-2 cloves garlic
4-5 black peppercorns
1-inch ginger – peeled and chopped
2 large tomatoes
30 ml water – more if needed
Salt as per taste
To Temper
1 tbsp oil – any neutral-tasting oil
½ teaspoon mustard seeds
7-8 curry leaves
1 dry red chilli – halved and deseeded
Green chutney -
1 cup coriander leaves, tightly packed
½ cup mint leaves
½ cup coconut – grated, fresh
2 green chili – chopped
3 cloves garlic
2 tablespoons roasted chana dal
1 teaspoon sugar or add as required
Salt as per taste
100 ml water or add as required
To temper
½ teaspoon mustard seeds
8-10 curry leaves
1 pinch asafoetida - optional
1 tablespoon oil - any neutral-tasting oil
Podi -
¼ cup chana dal (Bengal gram)
¼ cup urad dal skinned split black lentils)
¼ cup sesame seeds
¾ to 1 teaspoon salt (adjust to taste)
8 to 16 dried red Kashmiri chilies
1 tablespoon cumin seeds (jeera)
2 to 3 sprigs of curry leaves
¼ cup dried coconut
2 garlic cloves
Try it on your own and tell us what you think in the caption below.
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Posted On: 30 Mar 2024 1:18 AM