Roasted Gram Chutney - Daliyadal - Phutana Chutney

Name: Roasted Gram Chutney - Daliyadal - Phutana Chutney
Total time: 600 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup roasted bengal gram; 1 tsp jeera; 1 small piece ginger; 4 green chillies; 4 tsp curd; 2 tsp green fresh coriander; 1 tsp oil; 1 dry red chilli; 1/2 tsp urad dal; 1/2 tsp mustard seeds; Few curry leaves; Salt to taste; Water as required

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#ga24 #Haryana #RoastedGram
#RoastedGramChutney #DaliyadalChutney #PhutanaChutney
#Chutney #Curd #Coriander #GreenChillies #IdliChutney #Dosachutney #SouthIndianChutney
#Manisha_PureVeg_Treasure
#LoveToCook_ServeWithLove
#Cookpad #cookpadindia
#Cookpadenglish #Cooksnap
Usually, this chutney is served with South Indian dishes like dosa, idli, appam, uttapam, etc.. Mostly, South Indian uses coconut in most of their food, in this chutney, too. But here I made without coconut, but you can..

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

10 minutes

4 servings

1 cuproasted bengal gram
1 tspjeera
1small piece ginger
4green chillies
4 tspcurd
2 tspgreen fresh coriander
1 tspoil
1dry red chilli
1/2 tspurad dal
1/2 tspmustard seeds
Few curry leaves
Salt to taste
Water as required

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Steps

10 minutes

1

In a mixer jar, add bengal gram, jeera, coriander, curry leaves, green chillies, ginger, curd, salt and water as required. Grind well. Make chutney.
2

Transfer in a bowl. Take a fry pan, for tempering, add oil, urad dal, mustard seeds, red chilli, curry leaves. Add in chutney. Mix well.
3

Roasted gram chutney is ready to serve with idli, dosa, appam, etc...

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Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on June 18, 2024 04:15

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐