Friday, 18 November 2011

Pappulu allam chutney (Roasted chickpea with ginger)

This is an instant chutney with fewer ingredients. Roasted chikpea combined with ginger and green chili is a tasty combination that can be served with any Indian tiffins. Adding ginger will give the extra punch.


Pappulu / putnalu (Roasted chick pea) – ½ cup
Green chilli – 4
Ginger – ½ inch

For Tampering:

Oil, Mustard, Cumin seeds, Urad dal, Curry leaves, Dry chilli

 Roasted chickpea, ginger and green chili


Grind roasted chickpea, green chillies, ginger and salt by adding water into paste like chutney consistency.
Heat a small pan with oil. When it is hot enough add Red chilli then urad dal, when they change colour, add mustard, cumin and curry leaves. Saute for less than a minute and pour on to the top of chutney.

Served with dosa

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