Sunday, January 13, 2013

Gurellu chutney ( niger seeds,hucchellu)

Gurellu or hucchellu is a seed resembles black sesame seed.This is used for making chutneys and used in many north karnataka dishes. Gurellu chutney is very popular in every house hold of North karnataka,which is served with Jowar rotti or sajje rotti as a side dish along with curd. Tomorrow is 'sankranti"festival one of the famous festival of Indian.In north karnataka it is in complete without sajje rotti and this gurellu chutney .This chutney is also used to make some mixed vegetable dish specially on this day.
  • 100 grams Niger seeds/Gurellu
  • 15 Red chillies
  • 10 Garlic cloves ,peeled
  • 1 spring Curry leaves
  • 1 Marble sized tamarind ball
  • 1/4tsp Turmeric powder
Cooking Directions

  1. Clean and dry roast Gurellu ,curry leaves and 1/2tsp of salt, on low flame for 3-4 minutes or until crisp.Trasfer this to a plate.
  2. Now in the same pan add kashmiri chillies roast using 1/2tsp of oil and 1/2tsp of salt,on low flame till crisp and changes to dark red colour.
  3. Let them cool completely before grinding to powder.
  4. First grind chillies to fine powder.
  5. Then add garlic,roasted gurellu,tamarind and turmeric powder and grind into powder.
  6. Check seasoning,if required add salt to taste and grind it again.
  7. Let it cool completely ,then store it in an air tight container.
  8. Your can keep this for a month,if stored in dry place.
Variation : you can use 1tbsp chilly powder in place of whole red chillies.
This chutney is served along with curd and used in various dishes in north Karnataka region.

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