Saturday, 24 August 2013
In olden days, in Tamil Nadu, when the bullock cart was the mode of transport & dhabbas were not in vogue, this chutney was what the travellers carried along with them, to be eaten with rice or idlis. Hence the name!
Courtesy: Seethalakshmi Mani
Black gram dhal/urad dhal: 1 cup
Dry red chilli: 10
Tamarind: a small ball
Salt to taste
Heat a kadai & dry roast the dhal till brown.
Remove to cool & fry chillies.
Cool & powder with the tamarind & salt.
Serve with white rice or idlis.