Ginger chutney
Ingredients :
Chana dal : 1 tblsp
Urad dal : 1 tblsp
Oil : 2 tblsp
Ginger : 2 inch piece
Garlic (Indian) : 2 cloves
Kashmiri red chilies : 1 - 2 (big)
Curry leaves : 1 sprig
Cumin seeds : 1/2 tsp
Fennel seeds : 1/2 tsp
Tamarind : 1 lime size ball
Jaggery : 2 tblsp
Salt : to taste
Tempering:
Oil : 1 tsp
Mustard seeds : 1/2 tsp
Curry leaves : 1 sprig
Procedure :
Take a dry pan, add chana dal and urad dal and dry roast it over a low flame until it starts changing it's colour and releasing it's aroma. Then transfer it into a bowl and wash it.
Heat oil in a pan, add sliced ginger and garlic and fry them until they change their colour.
Then add Kashmiri chilies (cut into pieces), curry leaves and fry till the leaves become dark in colour.
Add cumin seeds, fennel seeds and and roasted dal and give it a stir. Then take it off the flame.
Put the fried ingredients into a mixture jar, add soaked tamarind, jaggery and salt and grind it to a fine paste using drinking water.
For tempering, heat oil in a small pot, add mustard seeds and allow them to splutter. Then add curry leaves and fry until it changes colour.
Now add the ground chutney to the tempering and mix well.
Enjoy with of dosas, uttapam, pesarattu or parathas. At the same time keep in mind that it produces body heat, so have it in limitation.
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