Ingredients:
Madras Cucumber : Medium size.
Tamarind Paste. :1 tablespoon.
Red Chillies. : 4.
Green Chillies. : 5.
Salt : 1 tablespoon (approx)
Roasted Fenugreek Powder : 1 teaspoon.
Asfoetida( Hing). : Pinch.
Oil : 1 & 1/2 tablespoon.
Mustard Seeds. : 1 tablespoon.
Cumin : 1 tablespoon.
Urad Dal. : 1 tablespoon.
Coriander (chopped) : handful.
Turmeric powder : pinch.
Madras Cucumber : Medium size.
Tamarind Paste. :1 tablespoon.
Red Chillies. : 4.
Green Chillies. : 5.
Salt : 1 tablespoon (approx)
Roasted Fenugreek Powder : 1 teaspoon.
Asfoetida( Hing). : Pinch.
Oil : 1 & 1/2 tablespoon.
Mustard Seeds. : 1 tablespoon.
Cumin : 1 tablespoon.
Urad Dal. : 1 tablespoon.
Coriander (chopped) : handful.
Turmeric powder : pinch.
Preparation:
1. Wash madras cucumber, peel it's skin and cut it into small cube sized pieces.
2. Now put a pan on stove at medium flame, add oil, Urad Dal, Mustard seeds and cumin seeds . Stir them until Mustard Seeds start tampering, now add Red Chillies, Hing and Green Chillies and cover the pan with a lid.
3. Stir it for 1minute and switch off the stove. Let this tadka be cooled.
4. After 5 minutes, grind this tadka( keeping a small quantity) along with red chillies & green chillies into fine coarse paste.
5. Now add madras cucumber pieces, turmeric, salt, roasted fenugreek powder & tamarind pulp and grind into chutney. Remove this chutney into serving bowl and garnish with remaining tadka & chopped coriander and serve it with rice/dosa.
Tip: Always use whipper button for chutneys as it will give a perfect taste to chutneys.
