Chutneys have their important place in our breakfast menu.My mom used to serve hot steaming idlis or crispy dosas with two or more chutneys,obviously we make variety of chutneys. Yesterday for our dinner,i was breaking my head to make some chutney to serve along with dosas..Finally tried this broccoli chutney using fresh broccoli florets along with usual spices. For my surprise this green chutney turned out super delicious,mildly spicy and slightly tangy,everyone at home love with dosas..The next day i had this chutney with curd rice,just loved it..Check out other food bloggers participating this incredible blogging marathon
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EP Series-Mint Leaves & Coriander seeds guest hosted by Surabi,event by
Julie..
20nos Broccoli florets
1tsp Ginger (chopped)
6nos Garlic cloves
1tbsp Coriander seeds
4nos Dry red chillies
1no Tamarind (blueberry size)
Salt
Oil
1/2tsp Mustard seeds
1/4tsp Urad dal
Heat few drops of oil, fry the chopped ginger, garlic cloves, dry red chillies, coriander seeds, until they turns brown, take them in a mixie, now add the broccoli florets to the same pan and fry until they shrinks a bit...Take this sauteed broccoli florets along with the fried spices,tamarind, grind as bit coarse paste with enough salt and water..
Meanwhile heat enough oil, let splutters the mustard seeds, urad dal, add this temperd spices to the grounded paste, mix well and serve as side dish..
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