Smitha Hemadri
Natural Healing - Leader & Influencer
09:51 AM | 12-06-2019
This is very popular dish in Andhra Pradesh. But the traditional one calls for a lot of oil. This is the exact recipe that my mom used to make with oil, but here I have customised this without oil. It’s a very tasty recipe and being oil free can be used guiltfree too. This needs refrigeration and can be consumed in 3-4 days. It has no water, so it will stay for that time period.
2 onions roughly chopped
1 onion finely chopped
Curry leaves
5 green chilis or as per taste
Salt per taste
1 bunch of gongura leaves
1 tsp mustard
1 tsp cumin
1/2 tsp turmeric
Garlic ( optional )
- In a clay / iron pan, dry roast roughly chopped onion till they are translucent
- Add the leaves, chilli, turmeric and salt and let it cook for 2 mins till their color changes and the mix becomes mushy and watery from the sap of the leaves
- Switch off and let it cool
- Once cool enough, grind this without water or oil.
- In another pan, make a dry tadka of mustard cumin and finely chopped onions and fry till they turn brown
- Add this to the chutney and mix it
- Enjoy the spicy and tangy chutney with unpolished rice / gluten free chapati.
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