Always wanted to try Uchellu. Some of my friends us it in gravies and also in salads. Thought would get a small pack and try. Tried out the chutney recipe from Archana' s kitchen. Browsed through a few blogs and most of the recipes were similar.
Ingredients
1. . Uchellu : 2 tablespoon
2. Red chillies : 7 - 8 ( this chutney has to be a bit spicy )
3. Chutney dal : 3 tbsp
4. Tamarind : twice the size of goose berry seed
5. Garlic cloves : 7 (peeled and roughly shopped )
6. Coconut grated : 2tbsp
7. curry leaves : 20
8.. Salt to taste
9. oil 2 tsp
tadka
oil, rai, red chillie, curry leaves.
Method .
1. In a kadai, dry roast the uchellu, it will start popping. remove from heat and keep aside.
2. in the kadai, pour oil, and fry the garlic till light brown. then add the red chillies and fry,. remove from heat. thenadd the curry leaves to the kadai and fry till they become a little crisp.
3. in the same kadai add the coconut and fry for a minute..
4. In a mixie, add the uchellu, redchillies, tamarind, garlic, curry leaves and the chutney daal and salt and mix till it becomes a fine pwoder.
5. when the powder is fine, add the coocnut and run the mixie for a few seconds. add some water to get the required consistency and grind till it becomes a smooth paste. and check seasoning.
remove from mixie and give a tadka.
this can also be served a gatti chutney or made into a runny chutney.
best had with akki, ragi roti.
note : if u want . u can keep the chutney as chutney pudi in step 3.
Ingredients
1. . Uchellu : 2 tablespoon
2. Red chillies : 7 - 8 ( this chutney has to be a bit spicy )
3. Chutney dal : 3 tbsp
4. Tamarind : twice the size of goose berry seed
5. Garlic cloves : 7 (peeled and roughly shopped )
6. Coconut grated : 2tbsp
7. curry leaves : 20
8.. Salt to taste
9. oil 2 tsp
tadka
oil, rai, red chillie, curry leaves.
Method .
1. In a kadai, dry roast the uchellu, it will start popping. remove from heat and keep aside.
2. in the kadai, pour oil, and fry the garlic till light brown. then add the red chillies and fry,. remove from heat. thenadd the curry leaves to the kadai and fry till they become a little crisp.
3. in the same kadai add the coconut and fry for a minute..
4. In a mixie, add the uchellu, redchillies, tamarind, garlic, curry leaves and the chutney daal and salt and mix till it becomes a fine pwoder.
5. when the powder is fine, add the coocnut and run the mixie for a few seconds. add some water to get the required consistency and grind till it becomes a smooth paste. and check seasoning.
remove from mixie and give a tadka.
this can also be served a gatti chutney or made into a runny chutney.
best had with akki, ragi roti.
note : if u want . u can keep the chutney as chutney pudi in step 3.
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