Wednesday, 28 May 2014

薄荷沾酱 ~ Mint Chutney






 
芥菜籽 - biji sawi /mustard seeds ( black colour ) & Urad dal
 
 

第一次尝式做这种沾酱,味道不错哦!


食谱取自 Rak's Kitchen
薄荷沾酱

材料 A
3/4  薄荷叶
1/2 ~ 3/4  嫩白椰丝
6 青辣椒
1汤匙  Fried gram dal / pottukadalai
亚三膏少许
1小块
1/4茶匙 黄姜粉
3/4茶匙
 
材料 B ( 炒香)
1茶匙
3/4茶匙 芥菜籽  biji sawi
1茶匙  Urad dal
 
做法
1.薄荷叶洗净。锅里烧热1茶匙油, 加入“炒香”材料,拌炒片刻。盛起,待用。在同一个锅里加入薄荷叶,以中火炒至微软。 1 )

                 
                        

                            ~ 1 / picture 1 ~

2.用搅拌机将材料A和少许水打至幼滑,然后加入薄荷叶和黄姜粉 ,再打片刻。

3.最后加入炒香材料即可配上idly tosai 享用。
 
Recipe source :  Rak's Kitchen
Mint Chutney
Ingredients  A :
3/4 cup mint leaves     
1/2 cup – 3/4 cup  fresh grated coconut
6 green chilli
1 tbsp Fried gram dal/ pottukadalai
tamarind  a generous pinch
1 small piece ginger (optional)
1/4 tsp turmeric
3/4 tsp salt
 
Ingredients B ( to sauté )   :
1 tsp oil
3/4 tsp mustard
1 tsp Urad dal
 
Method
1.Wash the mint leaves and let it retain some water. Heat a pan with oil , season with the items given under ‘To sauté ’ table. Transfer to a serving bowl and in the same pan,  add the mint leaves and sauté the leaves in medium flame until it just shrinks in volume . ( Picture 1 )
2. Grind ingredients A ( except turmeric and mint leaves ) with little water, lastly add mint leaves , turmeric and grind for a while .Grind until everything blends well .
3. Transfer to the serving bowl and mix well with the tempered items. Serve with idly or tosai .