Tuesday, January 10, 2012

Tindora paste / Kovaikkaai Chutney


Tindora - 150 gm
Onion - 1 small size
Tomato - 2 small
Tamarind - small lemon size
Red chilli - 8
Green chilli - 4
Corriander seeds - 3 tablespoon
Mustard seeds - for seasoing
Salt - as needed
Oil - as needed
  • Cut the tindora to round pieces.
  • Add oil to the frying pan and season with mustard seeds.
  • Add tindora and fry until it turns golden brown.
  • Add corriander seeds, red chilli and lengthwise slit green chilli and saute well.
  • Add sliced onion and tomatoes and saute.
  • When it gets fried well, let it cool; add salt and soaked tamarind, little water and grind to a paste.

  • It is a good combination to mix with white rice and for Idli and Dosa.
  • If needed, scraped coconut can be added.
Learnt from: Mrs. Shakunthala Krishnamurthy, Friend

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