Friday, 29 August 2014


Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 12

2 tsp oil+ 2 tsp oil(for tempering)
1/4 tsp asafoetida
2 tbsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
2 whole dry kashmiri red chilli , broken into pieces
8 curry leaves (kadi patta)
1 onion finely chopped
1 cup finely chopped tomatoes
2 tsp finely chopped green chillies
1/4 turmeric powder (haldi)
salt to taste
1/2 tsp mustard seeds 

  1. Wash the dal and keep aside in a strainer.
  2. Heat the oil in a non-stick pan, add asafoetida, chana dal, urad dal, kashmiri red chilies and curry leaves and saute on a medium flame for 1 minute or till the dals turn light brown in colour.
  3. Add the green chilies and onions and saute on a medium flame for a minute.
  4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  5. Add the turmeric powder,salt and mix well and cook on a medium flame for another 1 minute.
  6. Allow it to cool completely and blend it in a mixer till smooth. Pour out in a bowl and keep aside.
  7. Heat the oil in a small pan and add the mustard seeds.
  8. When the seeds crackle, remove from the flame and pour on the chutney and mix well.
  9. Serve immediately or store in an air-tight container in the refrigerator with idlis/ dosas/ uttapas.

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1 comment:

  1. Thanks for posting the full details,its really a good information
    veg manchurian recipe


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