The chow devotee from south

This blog is about food by a foodie (aka Aditya Ramamurthy Rao - Adi) originally from the cultural capital - Mysore in South Karnataka. Now residing in Hyderabad. This blog has been created to bring out some mouth watering vegetarian recipes and to discuss the flair of classical South Indian & Karnataka cuisines in addition to other vegetarian delights! I generally avoid all Allium derived veggies in my cooking and is generally palatable to most except strict Jains and Vegans.

Tuesday, July 21, 2009

Shaka Vratha Huri-Uddina Chutney

Ingredients

Urad Dal (Uddina Bele) – 1 cup
Pepper Corns – 1 tsp
Amla Power (preferred) or Amchoor Powder – 1 tbsp
Ghee – 1 tsp
Salt to taste.

Method

Take a pan, add Ghee and roast Urad Dal and Pepper Corns together.
Once roasted add Amla (or Amchoor) Power and mix the roasted Dal while hot. Allow the mixture to cool.
Grind the mixture with a little water & salt to make it into a paste.
Your Huri-Uddina Chutney is now ready.

The chow devotee from south

Tuesday, July 21, 2009

Shaka Vratha Huri-Uddina Chutney

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