Shyamala is a housewife and she loves cooking. “I wasn’t always into cooking but my mother taught me and became passionate about it.” She started by learning to cook simpler dishes then gradually started trying even many complicated recipes. “Initially, of course, the dishes didn’t come out too well but after years of practice, I have become an expert cook.”
Andhra-Style Garlic Chutney
- Red chilies
First, take a pan and pour some oil into it. Once the oil is hot, toss in the onion and the peeled garlic and sauté well. While frying, add some salt to the mix so that it cooks quicker.
While the onion and garlic are frying, take a bowl of hot water and soak the red chilies in it.
Keep sautéing the onion and garlic till their colour changes. Once that has happened, lower the flame and add in the tamarind and sauté again for some more time. Later, take the mix off the stove, transfer on to a plate and keep aside for some time to cool.
Once the mix has cooled down, grind it in a mixer along with the chillies and a little salt. (You can add a little chilli powder as well if you like it to be a little spicy). Remember to mix all the ingredients thoroughly. Once done, transfer into a bowl. The chutney is now ready to eat!
This garlic chutney tastes the best when eaten with dosas, idlis and rottis.
- Dry chillies
First, take a pan and put some oil in it. Once the oil is hot, toss in the chopped tomatoes and ginger and sauté well. Once you feel that the tomato is almost cooked, add the pudina leaves into the pan and fry till the raw taste of pudina has gone away.
Once cooked properly, transfer the mix on to a plate and keep aside for cooling. Once cool, grind the ingredients in a mixer, after adding a little salt into the jar. Transfer the ground paste into a bowl.
Take another pan and add about one teaspoon of oil into it. Once the oil is hot, put in a few mustard and cumin seeds and let them pop. Once done, pour this oily mix on top of the chutney. The chutney is now ready to eat!
This chutney tastes great when eaten with dosas, idlis, chapattis, and rottis.
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