Broccoli Chutney


Ingredients:
Broccoli – 1 small
Tamarind – a tiny piece
Mint leaves – ½ bunch
Salt – 1 teaspoon 
Curry leaves - 10 to 15
Ginger - 1 inch piece
Roast and Grind:
Channa dal – 2 tablespoons 
Urad dal – 2 tablespoons
Red chillies – 2 to 3
Tempering:
Oil – ½ tablespoon 
Mustard seeds – 1 teaspoon
Curry leaves - 5 
Red chilli – 1

Makes: 2 to 4 serves 

Method:
  1. Cut broccoli into florets, wash and soak in hot water for about 5 minutes.
  2. Dry roast mint leaves in a kadai for a minute (they start to turn crisp).
  3. Roast the ingredients mentioned in a teaspoon of oil.
  4. Grind the roasted dals to coarse texture along with roasted mint leaves, ginger, tamarind and salt.
  5. Drain and add the broccoli florets to the coarsely ground mixture and grind to combine well.
  6. Could be served along with rice/roti//idli/dosa.

http://www.sowpernica-samayal.com/tiffin-accompaniments/broccoli-chutney?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1

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