Kottambari Palle + Mirsana - Hinga Uddak / Coriander leaves + Green Chillies Spiced with Hing Water .........
The credit for this recipe goes to my Friend Veena Mallya.
Pick and clean 3 cups of coriander leaves with tender stalks. Wash and chop coarsely.
Grind to a fine paste the cleaned coriander leaves with tender stalks, 4-5 chopped green chillies (Plus or minus as per your taste) with 1 cup of water. Remove in a bowl.
Add to the coriander chilly paste in the bowl, 2 tblps of thick hing water***, 1 tblsp of Coconut Oil (you can use any other oil of your choice), Juice of 1 lemon and salt to taste. Add 2 cups of water and mix well. Add in more water if necessary after checking the spiciness.
Kottambari Palle + Mirsanga - Hinga Uddak / Urad + Rava Idl, Coriander leaves thin Chutney with Hing Water is ready. Serve this with Idly / Khotto.
Note: You can also prepare the same without coriander leaves. It is known as mirsange uddak / Spicy Chilly water.
** Adding of coriander leaves gives thickness and a lovely flavour to the chutney.
*** To prepare the thick hing water, add some boiled and cooled water to the hing piece (the gummy one) and leave aside for a few hours, the gummy type of hing always melts in water and you get a thick white hing water which can be added to dals, baji etc. The flavour of this particular hing is very strong, so use it sparingly. Check the consistency and pungentness before adding in.
** For the Recipe of Urad Rava Idly, Please refer to the link given below ….
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Thanks.