Karuveppalai thogayal ( curry leaves chutney)

Karuveppalai thogayal.

Recipe 

Ingredients 

2 tablespoon chana dal

1 tablespoon urad dal

3 green chilies 

One inch long ginger

1/4 tsp heeng powder 

1 tsp gingly oil 

A small piece tamarind 

Two handfuls of curry leaves 

Salt as required. 

Method 

In a kadai pour oil, add chana and urad dal,  in medium flame roast, add green chillies, ginger, heeng and tamarind.  Saute, add two handfuls of curry leaves.  Add salt,  mix well. Off the stove. 

Let it cool. Grind in the mixer in pulse mode, add one or two tablespoon of water if necessary.  Make a semi solid chutney. 

Serve with hot steaming rice, pour a tsp of gingly oil and devour.

Amla pickle

Amla pickle 

Ingredients 

15 amla, Wash clean and cut into small pieces. (Dessed)

20 nos kashmiri chillies 

1/4 tsp methi

1 tsp turmeric 

Gingly/Til oil 3 tbsp

Rai 1 tsp

Heeng 1/2 tsp

Salt as required 

Method 

Wash, cut and remove seed from amla, use a steamer to steam and keep aside.

Dry roast red chillies and methi Dana, once crispy make a coarse powder in a mixer jar.

In a kadai pour oil add rai, let it splutter.  Off the stove.

In that hot oil add turmeric,  steamed amla, salt, heeng and chilli and methi powder.  Mix well.  Let it cools, store in an airtight container.

Tastes good with curd rice.