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Tuesday, September 1, 2009

Chayote Chutney / సీమ వంకాయ పచ్చడి

I am sharing here another vegetable chutney that goes well with rice. The mild sweetness of the chayote is well balanced with the lentils and the spices used in this lip smacking chutney. 

1 small sized chayote
4 tsp. oil 
1 tbsp. chana dal / split chickpeas
1 tbsp. urad dal / black gram
1 tsp. mustard seeds
A pinch of fenugreek seeds
4 -6 dried red chillies (depending upon their heat)
1/16 tsp. turmeric powder
3/4 tsp. sized tamarind ball
2 pinches of asafoetida powder
Salt to taste

* Peel a chayote, quarter and remove the center seed. Cut into cubes. (I had about a cup of chayote cubes) 
* Heat the oil in a small saute pan and add chana dal, urad dala nd mustard seeds. 
* When the dals turn reddish and the mustard seeds start to pop, add fenugreek seeds and chillies (Fenugreek seeds burn faster and so are added at the end.) 
* Stir them once and add the chayote, tamarind and turmeric. Lower the heat, cover the dish and cook the chayote till it is done (becomes softer.) 
* When the chayote is cooked add asafoetida and turn off the stove. Set the pan aside and let the contents cool.
* Grind the ingredients coarsely, adding salt. 
* Transfer the chutney to a bowl and serve with hot rice and a tsp of ghee.   
* Cover the remaining chutney and keep it refrigerated. It stays fresh for 3 - 4 days.


1 comment:

Priya said...

Tempting chutney looks gorgeous..