244.GREEN CHILLIES AND FRESH CORIANDER LEAVES CHUTNEY 青辣椒和新鲜芫荽叶酸辣酱
244.GREEN CHILLIES AND FRESH CORIANDER LEAVES CHUTNEY 青辣椒和新鲜芫荽叶酸辣酱
Ingredients:
原料
Sesame oil/Til - ¼ palam
芝麻油/胡麻油
Asafetida - 6 pinches (gundalavu)
阿魏胶
Mustard - 3/8 palam
芥末
Grated copra - ½ palam
椰肉碎
Tamarind - 3/4th palam
罗望子
Salt - ½ palam
盐
Green chillies - 1 and ¼ palam
青辣椒
Coriander leaves - ¾ palam
胡荽叶;香菜叶;芫荽叶
Method:
方法
Pour sesame oil in a pan and heat it. Fry asafetida in the fire until it is crispy and set aside. Then add mustard in the same oil and when it stops spluttering, remove from fire. Add grated copra in the mustard and fry well. Remove seeds from the tamarind. Grind tamarind along with the other ingredients in the grinder.
在锅里倒入芝麻油，加热。将阿魏胶煎至酥脆备用。然后在相同的油中加入芥末，当芥末停止喷溅时，从火上取下。把磨碎的椰子放入芥末里炒熟。去掉罗望子的种子。把罗望子和其他原料一起用研磨机研磨。
Add salt, green chillies, fresh coriander leaves along with the ground tamarind and grind it. When it is almost done, add the fried asafetida and grind again. After that add the mustard and coconut to grind again.
加入盐，青辣椒，新鲜芫荽叶和罗望子一起磨碎。快熟了，加入煎好的阿魏胶，再研磨一下。然后再加入芥末和椰子研磨。
245. SUKKANKAI THUVAIYAL (CHUTNEY) 小蜜瓜酸辣酱
Ingredients:
原料
Sukkankai / muskmelon - 8 and ¾ palam
小蜜瓜
Red chillies - 3/8 palam
红辣椒
Tamarind - 3/8 palam
罗望子
Salt - ¾ palam
盐
Turmeric powder - ¼ rupee coin size
姜黄粉
Asafetida - 8 pinches (gundalavu)
阿魏胶
Method:
方法
Remove the skin and deseed the sukkankai. Cut it into smaller pieces. Fry red chillies in sesame oil. Add tamarind after removing the seeds and grind it. Add salt and grind again with the sukkankai. Add turmeric powder, and fried asafetida to the ingredients.
小蜜瓜剥去皮，剥去籽。把它切成小块。用芝麻油炒红辣椒，加入去掉籽后的罗望子并研磨。加入盐，并把小蜜瓜再次研磨。把姜黄粉、已经煎脆的阿魏胶加进配料中。
Pour sesame oil to a pan and heat it. Once heated, add fenugreek seeds and fry it brown. Then add the mustard seeds and mix well with the ingredients above. Grind it again to use. Fresh coriander leaves and green chillies can be used instead of red chillies.
把芝麻油倒进锅里加热后，加入胡芦巴籽炒成褐色。然后加入芥末籽，与上面的配料混合均匀。再磨碎使用。新鲜的香菜叶和绿辣椒可以代替红辣椒。
