INGREDIENTS
flax seeds 2 tbsp
small sambar onion 8-10 or finely chopped onion 4 tbsp
urad dal 1 tbsp
chana dal 1 tbsp
tomato 1-2 finely chopped
curry leaves 3-4 tbsp or mint leaves 1/4 cup
fresh coriander leaves 4 tbsp
ginger finely chopped 1-2 tbsp
salt to taste
dry red chilies 3-4 as per taste
tamarind 1 tsp
garlic pearls finely chopped 1 tsp
oil 1 tbsp
hing little
METHOD
roast the flax seeds and keep it
add oil in a small pan, add the dals, fry till golden, add garlic, ginger, dry red chilies, onion, hing, fry adding wee bit of salt for onion to sweat, fry till light brown
add tomatoes, fry for 3-4 minutes adding curry leaves on low flame, add tamarind, remove cool
Once cool, put the fried ingredients along with flax seeds, salt in a mixer jar and grind adding little water along with coriander leaves.
This chutney is rich is omega 3 fatty acids, which normally vegetarians don't get from many foods. It is also rich in vitamins- as curry leaves are rich in Vitamin E, coriander leaves Vitamin C, if you add green chilies, then you get more Vitamin C along with mint . It is also rich in fibre.
PS- 1) for changes in taste, you may add only more tamarind and no tomato
2) you may add little coconut to grind the chutney
3) in stead of curry leaves, you may add pudina/ mint and coriander leaves for a different taste.
For my other blogs, I'm giving the links below, feel free to view and comment too.
flax seeds 2 tbsp
small sambar onion 8-10 or finely chopped onion 4 tbsp
urad dal 1 tbsp
chana dal 1 tbsp
tomato 1-2 finely chopped
curry leaves 3-4 tbsp or mint leaves 1/4 cup
fresh coriander leaves 4 tbsp
ginger finely chopped 1-2 tbsp
salt to taste
dry red chilies 3-4 as per taste
tamarind 1 tsp
garlic pearls finely chopped 1 tsp
oil 1 tbsp
hing little
METHOD
roast the flax seeds and keep it
add oil in a small pan, add the dals, fry till golden, add garlic, ginger, dry red chilies, onion, hing, fry adding wee bit of salt for onion to sweat, fry till light brown
add tomatoes, fry for 3-4 minutes adding curry leaves on low flame, add tamarind, remove cool
Once cool, put the fried ingredients along with flax seeds, salt in a mixer jar and grind adding little water along with coriander leaves.
This chutney is rich is omega 3 fatty acids, which normally vegetarians don't get from many foods. It is also rich in vitamins- as curry leaves are rich in Vitamin E, coriander leaves Vitamin C, if you add green chilies, then you get more Vitamin C along with mint . It is also rich in fibre.
PS- 1) for changes in taste, you may add only more tamarind and no tomato
2) you may add little coconut to grind the chutney
3) in stead of curry leaves, you may add pudina/ mint and coriander leaves for a different taste.
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