Black gram or black lentil is very rich in protein and vitamins C, A, B. One of the healthiest among pulses along with Green gram. Very good for the heart. Reduces cholesterol. It is very healthy for women as it contains iron, calcium, folic acid, potassium, magnesium etc. It contains dietary fibre and is also easy to digest. Black gram is one of the main ingredients of idly/dosa batter.
Preparation:
In a thick bottomed pan add the black gram, whole red chilly, peanuts, garlic. Remember to remove the stem of the red chillies and the skin of the peanuts too, at least most of it. Place the pan on medium flame and roast the ingredients, stirring continuously. Add salt to taste. Add 1 teaspoon to 11/2 teaspoon salt. If more salt is needed you can add in the final stage.When the black gram turns brown, add the roasted channa dal (pottu kadalai) and asafeotida. Stir for a minute and remove the pan from fire. Allow the ingredients to cool.
When the ingredients are cool, dry grind them. After the grinding use a medium sieve to sieve the ground mixture. Again grind the left over mixture in the sieve. Seive again. Continue this process until 2 or 3 tablespoons of the mixture remain on the sieve. Dump this into the seived powder and mix well. Check salt. Chutney powder is ready. Spread this mixture on a big plate or paper and allow to cool. Store this in airtight jars, it will last for weeks.
Chutney powder is served along with dosa, idly and uttappam.
How to use: Heap a tablespoon of the chutney powder onto a plate, make a well in the centre, pour oil into that well and mix well. A thick sauce-like consistency is preferable. Coconut oil or gingely oil, whichever you prefer, can be used.
Ingredients:
Whole skinned black gram - 350 grams
Raw peanuts - 25 grams ( 46 nos )
Whole dry red chilly - 12
Garlic - 25
Roasted and split chickpea - 4 table spoon
Asafeotida - half a teaspoon
Salt
Preparation:
In a thick bottomed pan add the black gram, whole red chilly, peanuts, garlic. Remember to remove the stem of the red chillies and the skin of the peanuts too, at least most of it. Place the pan on medium flame and roast the ingredients, stirring continuously. Add salt to taste. Add 1 teaspoon to 11/2 teaspoon salt. If more salt is needed you can add in the final stage.When the black gram turns brown, add the roasted channa dal (pottu kadalai) and asafeotida. Stir for a minute and remove the pan from fire. Allow the ingredients to cool.
When the ingredients are cool, dry grind them. After the grinding use a medium sieve to sieve the ground mixture. Again grind the left over mixture in the sieve. Seive again. Continue this process until 2 or 3 tablespoons of the mixture remain on the sieve. Dump this into the seived powder and mix well. Check salt. Chutney powder is ready. Spread this mixture on a big plate or paper and allow to cool. Store this in airtight jars, it will last for weeks.
Chutney powder is served along with dosa, idly and uttappam.
How to use: Heap a tablespoon of the chutney powder onto a plate, make a well in the centre, pour oil into that well and mix well. A thick sauce-like consistency is preferable. Coconut oil or gingely oil, whichever you prefer, can be used.
Ingredients:
Whole skinned black gram - 350 grams
Raw peanuts - 25 grams ( 46 nos )
Whole dry red chilly - 12
Garlic - 25
Roasted and split chickpea - 4 table spoon
Asafeotida - half a teaspoon
Salt
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