Friday, June 25, 2010

Split Pigeon Peas Chutney ~ (Toor Dal, Thogari bele chutney)

The Slipt pigeon peas chutney is very famous in southern part of India especially south - north Karnataka. This chutney goes well with hot rice, chapati, idlis with a slice of onion. The aroma/flavour of the chutney is divine.
When I'm out of veggies will prepare this chutney ;)
2 tbsp Split Pigeon Peas
1/2 cup fresh grated coconut
small piece of tamarind(if you use taste take 1/2 tsp)
salt to taste
asafoetida powder
4-5 Red chilies
few fresh curry leaves
1 tsp Mustard seeds
1 Red chili
few curry leaves
1/4 tsp Asafoetida powder
Dry roast the Split Pigeon Peas, red chilies, asafoetida powder,3-4 curry leaves.
Grind the roasted peas together with coconut, tamarind, salt by adding little water(as required) and transfer it to serving bowl.
Lastly, heat a 1 tbsp oil add mustard seeds, when it starts splutter add red chilies, curry leaves and asafoetida powder. Mix it with chutney and serve.


Cool Lassi(e) said...

Nice chutney. Great picture as always!

Priya said...

Wow Madhuri, i do prepare this chutney whenever i dont have any veggies,just love with rice porridge.. beautiful clicks..

Rach said...

Looks so delicious. Amazing clicks :)

Umm Mymoonah said...

Wow! picture looks great, very yummy chutney,love to have with dosa or idlis, even rice kanji.

? said...

We have a similar chutney b ut dont use roasted channa dal.. lovely snapshots.

Sushma Mallya said...

Pic is very lovely and simple and nice chutney too

Nandini said...

Colorful, lovely & yummy.

suma said...

Yumm!! I had almost forgotten this chutney.. lovely pics here..


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