Back to the blog after a long hiatus!
I was served this chutney by a friend and I was so surprised when I learnt that the chutney was made from the peels of turai (ridge courd) ! It is apparently a common feature in a lot of South Indian homes. So the next time that you make turai do not throw the peels away. Wash and blend with other chutney regular ingredients and you have a side dish worth showing off!
When you peel the turai, you can discard the thin,pointed peel of the outer sharp edges and keep the softer inner peels. You can also add fresh coconut or roasted chana dal for variation.
Ingredients
Peels of two medium sized turais
1 garlic clove
1 small onion
3-4 green chillies
Few sprigs coriander (optional)
Salt
1/2 teaspoon sugar
Juice of one lemon
Mix all the ingredients together in the blender and blend into a fine paste. Since I used the dry blender I did not add any water. You can optionally add a tempering with oil,curry patta and mustard seeeds
I was served this chutney by a friend and I was so surprised when I learnt that the chutney was made from the peels of turai (ridge courd) ! It is apparently a common feature in a lot of South Indian homes. So the next time that you make turai do not throw the peels away. Wash and blend with other chutney regular ingredients and you have a side dish worth showing off!
When you peel the turai, you can discard the thin,pointed peel of the outer sharp edges and keep the softer inner peels. You can also add fresh coconut or roasted chana dal for variation.
Ingredients
Peels of two medium sized turais
1 garlic clove
1 small onion
3-4 green chillies
Few sprigs coriander (optional)
Salt
1/2 teaspoon sugar
Juice of one lemon
Mix all the ingredients together in the blender and blend into a fine paste. Since I used the dry blender I did not add any water. You can optionally add a tempering with oil,curry patta and mustard seeeds
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