lanned to make pesarttu for dinner today. When it comes to this idly, dosas the side dish is always a big thinking!!!
I was checking Kitchen chronicles and Think Spice – Think Red Chillies, caught my eye. Headed straight to my kitchen and got this chutney ready for dinner and also for the blog.
15-20 round red chillies
small lemon size tamarind
1 clove of garlic
1/4 tsp hing
2-3 tbsp jaggery
2 tbsp gingley oil.
salt to taste
Grind red chillies, tamarind, garlic, hing and salt to a fine paste using little water.
Heat Gingely oil in a kadai, splutter mustard seeds, add the chilli paste.
Keep the flame low. When the mixture starts to boil add jaggery. stir occassionally.
when oil starts leaving the sides, take it off the flame.
Can be stored up to a week.
makes a great combo with hot idlis, u can even have it with steaming rice and ghee.