Earlier in the week, at the height of a very stressful day, I had a bit of a breakthrough moment and ever since then I feel like I've had a fire lit underneath me. Yesterday evening we had a change from our regular days and we were off for some grocery shopping during which I ended up buying gourmet ingredients. Obviously this means that I have interesting ambitions with cooking in the coming days.I am raring to go, so watch this space.
Here I have a recipe for a not very common Chutney/Dip which pairs wonderfully with pancakes and breads. It is made out of Curry leaves. Not everyone's choice. But it seems to be loved mainly by the South Indians. It makes use of a few vibrant ingredients and delivers an awesome flavor. I made it last weekend for breakfast along with Rice pancakes. We loved it. So speed up your breakfasts with these exciting dips and watch this space for more amazing recipes.
INGREDIENTS:
1cup fresh curry leaves
2 tbsp sesame seeds (optional)
1 1/2 tsp urad dal/ black gram lentils
4 red chillies
1 tsp cummin seds
1/2 tsp mustard seeds
Pinch of fenugreek seeds
1/8 tsp of turmeric powder
Pinch of asafoetida
Pinch sugar
Little tamarind
1.5 tsp oil
Salt to taste
Here I have a recipe for a not very common Chutney/Dip which pairs wonderfully with pancakes and breads. It is made out of Curry leaves. Not everyone's choice. But it seems to be loved mainly by the South Indians. It makes use of a few vibrant ingredients and delivers an awesome flavor. I made it last weekend for breakfast along with Rice pancakes. We loved it. So speed up your breakfasts with these exciting dips and watch this space for more amazing recipes.
INGREDIENTS:
1cup fresh curry leaves
2 tbsp sesame seeds (optional)
1 1/2 tsp urad dal/ black gram lentils
4 red chillies
1 tsp cummin seds
1/2 tsp mustard seeds
Pinch of fenugreek seeds
1/8 tsp of turmeric powder
Pinch of asafoetida
Pinch sugar
Little tamarind
1.5 tsp oil
Salt to taste
HOW TO MAKE:
1) Wash the curry leaves thoroughly , drain the water and keep aside
1) Wash the curry leaves thoroughly , drain the water and keep aside
2) Heat 1 tsp oil in a pan, add urad dal, cummin , mustard , asafoetida and fenugreek seeds.
3) Once cumin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.
4) In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.
5) Once it cools add the curry leaves to the above grinded powder with turmeric powder, tamarind,salt,sugar and grind to a fine paste.
6) Transfer it to a serving bowl. Mix and serve it with pancakes.
3) Once cumin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.
4) In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.
5) Once it cools add the curry leaves to the above grinded powder with turmeric powder, tamarind,salt,sugar and grind to a fine paste.
6) Transfer it to a serving bowl. Mix and serve it with pancakes.
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