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Tindli chutney
Category : Vegetables, Andhra recipes
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Heat 1 tsp oil, fry chilles, cumin and tindli till they become just soft
- Add salt, tamarind paste, garlic and grind it into a fine paste and keep aside.
- Heat remaining oil, add mustard seeds, red chilli and curry leaves.
- When the seeds crackle, add onions and fry till they become soft.
- Add the ground paste and mix well.
- Garnish with coriander leaves and remove.
- Serve with hot plain rice with a spoonful of ghee.
- This is a very tasty and healthy chutney.
- This dish is called dondakaya patchadi in Andhra Pradesh.
Ingredients:
250g - tindli (you can also include tindli which turned red), cut into four
6 - green chillies, pricked with needle
1/4 tsp - cumin
6 - peeled garlic cloves
Salt
1 tbsp - oil
1 medium - onion, chopped fine
1 tsp - tamarind paste
6 - curry leaves
Mustard seeds to temper
1 - small red chilli
2 tsp - chopped coriander leaves
250g - tindli (you can also include tindli which turned red), cut into four
6 - green chillies, pricked with needle
1/4 tsp - cumin
6 - peeled garlic cloves
Salt
1 tbsp - oil
1 medium - onion, chopped fine
1 tsp - tamarind paste
6 - curry leaves
Mustard seeds to temper
1 - small red chilli
2 tsp - chopped coriander leaves
RECIPES BY UMA DEVI RAMACHANDRA
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