Idli/ Dosa Chutney Powder
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Ingredients To cook dal Toor dal – ½ cup Turmeric powder – ¼ tsp Water – 1½ cups Vegetables (use what you have) Onion / shallots – 1 medium (chopped) Tomato – 1 medium (chopped) Drumstick / carrot / pumpkin / brinjal – 1 cup (chopped) Tamarind – small lemon size (soaked in warm water) For sambar Sambar powder – 2 tsp Salt – to taste Jaggery – small piece (optional but recommended) Water – as needed For tempering Oil or ghee – 1 tbsp Mustard seeds – 1 tsp Dry red chilli – 1–2 Curry leaves – few Method 1️⃣ Cook the dal Wash toor dal well Pressure cook with turmeric and water (3–4 whistles) Mash well and keep aside 2️⃣ Cook vegetables In a pot, add vegetables, onion, tomato, salt, and enough water Cook till vegetables are soft Add tamarind extract and boil for 5 minutes 3️⃣ Add sambar powder Add 2 tsp sambar powder Mix well and boil on low flame for 3–4 minutes (raw smell should go) 4️⃣ Add dal Add cooked dal and required water Add jaggery Boil for 5–7 minutes till sambar becomes slightly thick 5️⃣ Tempering Heat oil/ghee Add mustard seeds → let splutter Add red chilli, curry leaves, hing Pour this tempering over sambar Final touch Switch off flame Close lid and rest for 5 minutes Flavours settle beautifully
125 gNet 125 g
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Ingredients To cook dal Toor dal – ½ cup Turmeric powder – ¼ tsp Water – 1½ cups Vegetables (use what you have) Onion / shallots – 1 medium (chopped) Tomato – 1 medium (chopped) Drumstick / carrot / pumpkin / brinjal – 1 cup (chopped) Tamarind – small lemon size (soaked in warm water) For sambar Sambar powder – 2 tsp Salt – to taste Jaggery – small piece (optional but recommended) Water – as needed For tempering Oil or ghee – 1 tbsp Mustard seeds – 1 tsp Dry red chilli – 1–2 Curry leaves – few Method 1️⃣ Cook the dal Wash toor dal well Pressure cook with turmeric and water (3–4 whistles) Mash well and keep aside 2️⃣ Cook vegetables In a pot, add vegetables, onion, tomato, salt, and enough water Cook till vegetables are soft Add tamarind extract and boil for 5 minutes 3️⃣ Add sambar powder Add 2 tsp sambar powder Mix well and boil on low flame for 3–4 minutes (raw smell should go) 4️⃣ Add dal Add cooked dal and required water Add jaggery Boil for 5–7 minutes till sambar becomes slightly thick 5️⃣ Tempering Heat oil/ghee Add mustard seeds → let splutter Add red chilli, curry leaves, hing Pour this tempering over sambar Final touch Switch off flame Close lid and rest for 5 minutes ???? Flavours settle beautifully
Made at our own unit in Balehonnur, Chikkamagaluru District, in the Malnad belt of the Western Ghats, where Vanasri has been making pickles since 1987.
Questions? Contact us or call +91 63603 73757