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9 Dec 2014

Kannekudi Katne / Commelina Communis leaves Chutney















Servings: 4-5

Ingredients:

Content
Quantity
Comment
Oil
1 tbsp + 1 tbsp

Jeera
1 tsp + 1 tbsp

White / Black Pepper
5-6
Add more if you want
Tamarind
½ lemon size

Kannekudi / Commelina Communis leaves
8-10 leaves
Cleaned, stem removed, pat dry
Green chilli
1-2 big

Coconut / Copra
½ cup
Dessicated
Garlic
3-4 cloves

Salt
To taste

Water
To grind


Method:



Heat a tbsp of oil in a pan. Add the leaves and roast till light brown. Remove and roast the green chilli(es), jeera, cloves, tamarind and pepper in the same pan separately. Remove and grind all the roasted ingredients with coconut and water to a smooth paste.









Heat a tbsp of oil in a pan. Add jeera. When it starts spluttering, add the ground mixture and bring it to a boil.Take it off the flame.





Serve hot / cold with rice.


Tip:

You can add more garlic while tempering the ground mixture. Also you can use coconut oil for cooking as it enhances the flavour.

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