Halwai August 14, 2024

Ingredients:

• Coriander – 1 bunch
• Red Chillies – 12
• Tamarind – Lemon sized, soaked
• Jaggery – 25 g
• Grated Coconut – 1 cup
• Urad Dal – 2 tsp
• Salt- to taste
• safoetida – a pinch
• Oil – 6 tsp

Method:

  1. Heat 2 tsps of oil in a kadai.
  2. Fry red chillies till golden brown and keep it aside.
  3. Fry 1 tsp urad dal and asafoetida separately. Keep aside.
  4. In a dry pan, fry coconut till golden brown.
  5. In the same kadai, add the coriander leaves and saute it till it shrinks.
  6. Grind soaked tamarind, red chillies, urad dal, coconut and salt coarsely.
  7. Now, add coriander leaves and jaggery. Blend it once again (not into fine paste).
  8. Heat 4 tsps of oil in a pan, add 1 tsp urad dal and fry till golden brown.
  9. Add ground chutney and stir it in the kadai till oil separates.
  10. It goes well with chapattis and rice.

Recipe courtesy of Keerthi