Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

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Happy cooking!

Dershana

Tuesday, July 29, 2008

Horsegram chutney

In Tamil there's a saying 'Muthirai thinral kuthirai pole shakthi'. Translated, if you eat horsegram, you become as strong as a horse (remember, horsegram is fed to horses too :-).
However, it's a fact that horsegram is a great source of fibre, protein, and calcium. Here's a simple recipe popular in rural Tamil Nadu.

Horsegram - 1/2 cup (100gms approx)
Dry red chillies - 5-6 Nos
Garlic - 3 cloves
Curry leaves - as much as you wish
Salt to taste
Tamarind extract - 5 gms

Heat a thick bottomed skillet and dry roast the horsegram and garlic. Keep stirring to ensure even roasting. Add the dry red chillies and curry leaves . Roast till the chillies start turning colour and an aroma emanates. Cool.
Add tamarind and salt. Grind in a mixer or processor adding sufficient water.
Great accompaniment to idlis, dosas, or even plain steamed rice.

2 comments:

easycrafts said...

WE too make this often...its in my drafts, yet to post...quite a different chutney for dosa idli

easycrafts said...
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