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A Delicious healthy alternative to coconut chutney
Mouthwatering!
First roast the udad dal, red chillies and the hing with a tsp of sesame oil till the dal gets a golden colour and a nice aroma. Keep aside to cool.
Saute the chopped pumpkin pieces, curry leaves, tomatoes and the tamrind piece with a tsp of oil till they appear softened
Dry grind the roasted dals, red chillies first as shown to a coarse powder and then add the sauteed cooled pumpkin pieces with salt and tamrind and grind together with the powder to a smooth paste.
Remove and add the spluttered mustard seeds with hot sesame oil and stir the chutney well.
This stays good for 4 – 5 days max in the fridge and make sure not to add any water while grinding. Enjoy this chutney /thogayal with hot plain rice and papad, or as a accompaniment for idlis and dosas skipping the coconut chutney.
SERVING: 8
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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