Wednesday, December 17, 2014

Kasoori Methi Chutney


Kasoori methi: 1 cup
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Curry leaves: a few
Tamarind paste: 1/2 tsp.
Mustard seeds: 1 tsp.
Turmeric powder: 1/2 tsp.
Salt to taste
Cooking oil: 2 tsp.
Urad dal: 1 tsp.
Chana dal: 1 tsp.
Coriander seeds: 1 tsp.
Cinnamon: 1 inch
Cloves: 2
Dried red chillis: 2

  1. Dry roast urad dal, chana dal, coriander seeds, cinnamon, cloves and red chillis on emedium flame. Let cool and grind them to a coarse powder. Keep aside.
  2. Heat oil and add mustard seeds. When they crackle, add the onions, fry until they are transparent. Add curry leaves and green chillis and cook for another minute.
  3. Add tomato and salt and mix well. Let cook until the tomatoes become soft and mushy. 
  4. Add kasoori methi and mix well. Add the roasted spice powder and tamarind paste and mix well. Let cook for another minute and turn off the heat. Cool and serve as chutney with any dish. This chutney can be stored for up to a week in an airtight container in fridge.

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