Tuesday, 4 November 2014

Kirla Chutney

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.

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