CookEatShare is also available in
English
Cerrar
¡La cocina más grande del mundo!
Select Language
Español
Русский
English
日本語
Italiano
Preferencia de Lenguaje
Inscríbate
Iniciar sección para miembros
Inicio
Recetas
Chefs
Temas & Guías
Grupos
Mis Páginas
Recetario
Noticias
+ Receta
Recipe : Korivikaram - Red Chilli Chutney - from Cooking at Home with Pedatha
by
Karishma Pais
Calificación: 4.0
1
2
3
4
5
6
7
8
9
10
click to rate
1 voto
| 260 views
0 evaluaciónes
|
0 comentarios
Pin It
Add to Recipe Box
Print Recipe
You might also like
Cold & Creamy High Protein Lowfat Italian Sandwich
Receta
Reviews/Comments
Close this frame
Comentarios
Leave a review or comment
Please
Inicia sesión
or
Inscríbate
to leave a review or comment
Leave a review
Please enter a review text
Calificación: 0
cancel rating
Yo he cocinado/probado esta receta
Add to my Recipe Box
Esta evaluación incluye una variación (ej. usar menos sal)
or
Cerrar
Recetas similares
Cold & Creamy High Protein Lowfat Italian Sandwich
peperoni mista con italian salsicce (peppers mixed with italian sausage)
Mushroom Nasi Goreng With Fried Egg
Light Fish Soup With Spring Onions
TUNA PIZZA WITH ANCHOVY AIOLI TOPPED WITH A DOLLOP OF WASABI MAYONNAISE
© 2024 CookEatShare
Acerca de
|
Dinos lo que piensas
|
blog
Términos de Uso
,%20I%20found%20that%20Cooking%20at%20Home%20with%20Pedatha%20had%20a%20recipe%20for%20a%20Ripe%20Red%20Chilli%20Pickle.%20Since%20I%20was%20planning%20on%20making%20dosas%20too,%20this%20was%20the%20perfect%20recipe%20for%20me.%3C/p%3E%3Cp%3EThe%20recipe%20is%20quite%20simple%20and%20I%20was%20very%20happy%20with%20the%20final%20product.%20If%20I%20had%20to%20make%20any%20changes,%20I%20may%20deseed%20half%20the%20chillies%20next%20time.%20These%20seeds%20aren't%20spicy,%20they%20just%20get%20stuck%20in%20the%20teeth%20when%20eating%20the%20chutney/pickle%20since%20it%20is%20coarsely%20ground.%20Grinding%20the%20chutney%20fine,%20would%20make%20it%20lose%20its%20otherwise%20lovely%20texture.%20So%20what%20would%20work,%20I%20think%20is%20reducing%20the%20volume%20of%20the%20seeds.%3C/p%3E%3Cp%3EI%20also%20think%20my%20problem%20could%20be%20because%20I%20used%20the%20plump%20red%20chillies%20(the%20not%20so%20spicy%20ones,%20the%20ripened%20versions%20of%20the%20chillies%20used%20to%20make%20bhajiyas),%20so%20they%20were%20less%20spicy%20and%20had%20more%20seeds%20than%20normal%20red%20chillies%20would.%3C/p%3E%3Cp%3EThese%20ripened%20red%20chillies%20are%20only%20available%20in%20the%20summer,%20so%20try%20it%20out%20now,%20before%20it%20goes%20out%20of%20season.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod%20:%3C/p%3E%3Cp%3EIn%20a%20wok,%20heat%201%20-2%20tbsp%20oil%20and%20fry%20the%20chillies%20on%20a%20low%20flame%20for%202-3%20minutes%20(ensure%20that%20every%20chilli%20is%20constantly%20in%20direct%20contact%20with%20the%20pan%20-%20fry%20it%20in%20batches%20if%20necessary)%3C/p%3E%3Cp%3ERemove%20chillies%20from%20oil,%20drain%20well%20(place%20on%20absorbent%20paper%20if%20required,%20I%20prefer%20to%20leave%20it%20in%20a%20sloping%20pan%20and%20reuse%20the%20oil%20for%20flavouring)%20and%20remove%20the%20stalks.%3C/p%3E%3Cp%3EIn%201%20tbsp%20oil%20(I%20reuse%20the%20oil%20in%20which%20the%20chillies%20have%20been%20fried),%20add%20the%20urad%20dhal,%20as%20it%20turns%20golden,%20add%20mustard%20and%20methi.%3C/p%3E%3Cp%3ETurn%20off%20the%20flame,%20wait%20a%20couple%20of%20seconds,%20when%20the%20methi%20turns%20brown,%20add%20the%20heeng%20and%20coriander%20leaves.%3C/p%3E%3Cp%3EGrind%20this%20first%20tempering%20with%20the%20tamarind%20pulp%20and%20salt%20to%20taste%20to%20a%20fine%20paste.%3C/p%3E%3Cp%3EThen%20add%20the%20fried%20red%20chillies%20(deseeded%20if%20you%20prefer)%20and%20grind%20coarsel.%3C/p%3E%3Cp%3EMove%20this%20paste%20to%20a%20serving%20bowl%20or%20to%20a%20bottle%20(if%20you%20plan%20to%20immediately%20refrigerate)%3C/p%3E%3Cp%3EHeat%201%20tbsp%20oil%20(leftover%20from%20previous%20tempering%20if%20you%20choose),%20add%20mustard%20and%20methi.%3C/p%3E%3Cp%3ETurn%20off%20the%20flame,%20wait%20a%20couple%20of%20seconds,%20when%20the%20methi%20turns%20brown,%20add%20the%20heeng%20and%20stir%20for%20a%20few%20seconds.%3C/p%3E%3Cp%3EAdd%20this%20tempering%20to%20the%20chutney%20/%20pickle.%3C/p%3E%3Cp%3EServe%20immediately%20with%20idlis,%20dosas%20or%20mix%20into%20steaming%20hot%20rice%20with%20a%20dollop%20of%20ghee.%3C/p%3E%3Cp%3EIf%20stored%20and%20refrigerated%20in%20a%20clean%20dry%20airtight%20bottle,%20it%20can%20be%20preserved%20for%20months.%20(If%20it%20lasts%20that%20long)%3C/p%3E%3Cp%3EKim's%20Tip%20:%20I%20prefer%20to%20leave%20the%20stalks%20on%20when%20roasting%20the%20chillies,%20and%20remove%20them%20just%20before%20grinding.%20Leaving%20the%20stalks%20on,%20makes%20it%20easier%20to%20turn%20the%20chillies%20in%20the%20pan%20when%20roasting%20them.%3C/p%3E){kind=link}