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

JUNKA

JUNKA - ZUNKA - PITLA

This Karnataka - Maharashtrian dish made from Besan flour is famous as a side dish for Poori, Chapatis.

Take 3 tbsp of Besan flour and make it into a paste by slowly adding water. Avoid the lumps .

In a kadai add some oil and temper with kadugu, kadalai paruppu, Uluththam Paruppu.

Cut a medium sized onion into small pieces.

Cut green mirchi (1 or 2), tomato and add these and onion to the kadai. Add water and cook the tomato.

Add the besan flour and cook it well.

Add salt and half-lemon juice.

Ready.

9-6-2018