29 November 2017

Junka-1 (Bombay Chutney) ஜுன்கா


ஜூன்கா - Sidedish for Chappati, Poori etc

Needed:
Kadalai maavu, 100 g
Small (Sambhar) Vengayam, 100 g
Pachchai Milakai, 2
Oil, 3 tsp
Inji, Karuveppilai, Koththamalli - little each
Lemon juice, 1 moodi
Salt, Haldi

தாளிக்க : Kadalai paruppu, Uluththam paruppu, kadugu

METHOD :
Chop mirchi, vengayam into small pieces.
Mix kadalai maavu with water to a thin, watery consistency (3 1/2 tumblers of water).
Add haldi and salt.
Heat oil and add paruppukal and wait till kadugu splutters.
Add chopped vengayam and mirchi and saute till golden brown.
Add the kadalai maavu, mix well, and boil. Keep stirring.
When the maavu is semi-solid, garnish with karuveppilai, koththamalli and put off the stove.
When a little cool, add lemon juice.
Serve it hot with Chappati, poori etc
Optionally, you can add chopped tomatoes and potatoes.

Rajappa
18-Feb-2010
1100AM

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