Kirla Chutney - Nutan Shenoy-Kini
For about 8 big pieces of brined kirlu :
First soak the brined bamboo shoots in water for atleast half an hour to drain it of excess salt.
Roast 10 -12 guntur chillies, 5 kashmiri chillies in lil oil. Roast abt 4-5 tsp of coriander seeds in oil. Grind to a paste depending on the consistency of chutney desired by you, 1 small coconut grated, roasted red chillies n coriander seeds, pre-soaked kirlu, a small ball of tamarind n 10-12 cloves of garlic. Kirla chutney is ready
Check salt. Adjust only if reqd as kirlu is already brined.
Recp adapted from Pai Vidya's recp.
First soak the brined bamboo shoots in water for atleast half an hour to drain it of excess salt.
Roast 10 -12 guntur chillies, 5 kashmiri chillies in lil oil. Roast abt 4-5 tsp of coriander seeds in oil. Grind to a paste depending on the consistency of chutney desired by you, 1 small coconut grated, roasted red chillies n coriander seeds, pre-soaked kirlu, a small ball of tamarind n 10-12 cloves of garlic. Kirla chutney is ready
Check salt. Adjust only if reqd as kirlu is already brined.
Recp adapted from Pai Vidya's recp.
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