Kadalai Maavu Chutney

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• 2 heaped tsp kadalai maavu
• 2 cups water
• 1 medium sized onion finely chopped
• 3-4 green chillies chopped
• A pinch of haldi
• ¼ to ½ tsp chilli powder
• Salt to taste
• ½ a lime
• 2-3 tsp oil
• ¼ tsp mustard
• ¼ tsp jeera
• Fresh dhania chopped

Method

1. Mix the kadalai maavu in ¼ cup water well. There should be no lumps. Add the rest of the water into it. Mix and keep aside.
2. Heat the oil in a kadhai. Add the mustard and allow to splutter. Add the jeera. After a few seconds, add the onion and green chillies. Fry well until they are about to turn golden.
3. Now lower the flame and add the kadalai maavu - water mix into the kadai while continuously stirring the mixture. If you stop stirring, the chutney will become lumpy.
4. Add salt, haldi and chilli powder. Mix well and keep stirring until the mixture thickens fully and coats the back of the spoon. ( It’s like making custard). If it’s too thick, add a bit of water.
5. Remove from fire, add the lemon juice and mix.
6. Top with fresh dhania.

Notes / Variations

In true P536 style …. have chuda chuda plain parota with piping hot chutney.

The chutney will thicken when it cools done.

Source: namma-veetu-samayal