Rhubarb chutney with coconut

 

Ingredients

Rhubarb—2 roots

Kadale belle ( channa dhal)—2 tablespoon 

Dry red chillies (ona menasina kayi//lal mirch )—3 to 5

Ginger (shunti//adarak)—3 inch piece

Curry leaves (karibevu//kadipatta)—few

Jaggery powder (Bella//gud)—1 tablespoon 

Salt—to taste

Fresh grated coconut ( kayi turi //nariyal)—2 tablespoon (flowing)

Oil—1 tablespoon 

Method 

Wash and chop rhubarb into cubes.

Heat oil in a pan add channa dhal and dry red chillies and saute till channa dhal turns to light brown colour,on low medium flame.

Then add ginger,curry leaves,and chopped rhubarb cubes. 

Stir well.

Add little water ( 2 to 3 tablespoon) and cover with a lid and cook till rhubarb turns soft and mushy.

Add grated coconut,jaggery and mix well.

Switch off the stove.

Let it cool completely.

Add salt and grind to a smooth paste in a blender or mixer grinder jar.

Transfer to a bowl.

Now prepare for seasoning (oggarane)

Heat one tablespoon of ghee in a laddle,add half teaspoon of mustard seeds (sasive//rai),fenugreek seeds (menthya kaalu// methi dana) and urad dhal (uddina belle) ,asafoetida (hing//ingu)each.

When it stops spluttering pour over chutney and mix everything well together.

Tasty chutney is ready to serve.

 Serve with dosa,idli,chapattis and rice.