Everyone is aware of the lockdown happening across so many countries of the world due to coronavirus pandemic. Staying in a senior citizens home, gated community, we're safe, inside the complex. We've to take our food at home, so, there is absolute social distancing.
Whatever it may be, our taste-buds love to eat what we want from time to time. As, I can't eat spicy food, thought that one of the dew veges that lasts long - onion and luckily bought a bunch of coriander leaves, thought of making this chutney yesterday for radish paranthas.
INGREDIENTS
onion 2 big finely chopped
coriander leaves 1 cup chopped
mustard seeds 1/2 tsp
urad dal 2 tbsp
green chilies to taste
salt to taste
tamarind one small marble size or to taste
oil 1 tbsp
hing little
METHOD
in a kadai/ pan, heat oil, add mustard seeds, once it crackles, add urad dal , hing, once it turns light brown, add onion and green chilies, fry adding little salt till transparent, add the tamarind and switch off the gas. Once cool, grind adding coriander leaves and salt to taste, adding little water if needed.
Whatever it may be, our taste-buds love to eat what we want from time to time. As, I can't eat spicy food, thought that one of the dew veges that lasts long - onion and luckily bought a bunch of coriander leaves, thought of making this chutney yesterday for radish paranthas.
INGREDIENTS
onion 2 big finely chopped
coriander leaves 1 cup chopped
mustard seeds 1/2 tsp
urad dal 2 tbsp
green chilies to taste
salt to taste
tamarind one small marble size or to taste
oil 1 tbsp
hing little
METHOD
in a kadai/ pan, heat oil, add mustard seeds, once it crackles, add urad dal , hing, once it turns light brown, add onion and green chilies, fry adding little salt till transparent, add the tamarind and switch off the gas. Once cool, grind adding coriander leaves and salt to taste, adding little water if needed.