Preparation & cooking time -20 mts
serves -15 persons
storage -1 day
cuisine -Andhra
Ingredients:
Ground nuts -1/4 cup
Veyinchina senagapappu (roasted bengalgram)-1/2 cup
Green chillis -4
Tamarind -small piece
Grated coconut powder -1/2 cup
Oil -1 tbsp
Water -2cups or enough
For tempering/popu/tadka/talimpu/seasoning:
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp split black gram dal
2 or 3 red chillis
2 or 3 red chillis
4 or 5 curry leaves
How to make:
1.Heat oil in one pan add oil,green chillis,ground nuts,tamarind fry till contents turn golden brown in color on medium flame.
2.In the same pan add roasted bengalgram saute for a while.Turn off heat ,keep aside for cooling.
3.Grind above fried contents first then pour enough water for further grinding .Pour grinded paste in a vessel(add water if required to make thin paste or chutney).
4.Heat oil in one pan add poppu ingredients ,once they splutter add poppu to the above grinded thin paste.Now combine grated coconut to the above grinded thin paste.
5.Verusenaga pachadi (or) ground nut chutney ready to eat with idli or dosa or bonda or garelu
How to make:
1.Heat oil in one pan add oil,green chillis,ground nuts,tamarind fry till contents turn golden brown in color on medium flame.
2.In the same pan add roasted bengalgram saute for a while.Turn off heat ,keep aside for cooling.
3.Grind above fried contents first then pour enough water for further grinding .Pour grinded paste in a vessel(add water if required to make thin paste or chutney).
4.Heat oil in one pan add poppu ingredients ,once they splutter add poppu to the above grinded thin paste.Now combine grated coconut to the above grinded thin paste.
5.Verusenaga pachadi (or) ground nut chutney ready to eat with idli or dosa or bonda or garelu
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