House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.
Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads, dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.
Today,on this Mother’s Day, I thought of presenting the traditional Roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.
Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.
Beleive me, having these dry chutneys are so handy. You can use them with idli or dosa when you are bored to make chutney or power is interrupted. They taste goodwith ghee and hot rice. They can also be used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee and this powder and pickles in the snack box and it was yum.
Wishing all mothers out there a very Happy Mother’s Day !
Over to the recipe now :
- Roasted gram 1/4 kg
- dessicated coconut 1 copra
- curry leaves a few
- chilli powderv 2-3 tsp
- asafoetida a pinch
- salt to taste
- Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
- Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
- Grind all the ingredients together.
- Roasted gram dry chutney is ready.
- Store in an air tight container.
The ingredients are
Roasted gram 1/4 kg
dessicated coconut 1 copra
curry leaves a few
chilli powderv 2-3 tsp
asafoetida a pinch
salt to taste
Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
Grind all the ingredients together.
Store in an air tight container.
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