A delicious Marathi chutney made from gram flour and butter milk and delicately spiced makes a perfect accompaniment with Puri’s, Roti’s or Rice. This recipe was contributed by Bhargavi Krishnan.

Serves: 2
Ingredients
1 cup of gram Flour
2 tablespoons fennel powder or fennel seeds
4 cups of sour butter milk
1/4 teaspoon turmeric powder
2 tablespoons oil
1/4 teaspoon mustard seeds
1/4 teaspoon urad dal
2 or 3 Curry Leaves
2 tablespoons finely chopped Coriander Leaves
Salt to taste

Method
Whisk the Gram flour in sour butter milk until smooth and the consistency is watery. Since Gram flour will be cooked easily, and would become thicker, the mixture should be of watery consistency. If it is thick butter milk, dilute it with water. Add salt to the mixture and fennel powder to the mixture and mix well.

Heat oil in a pan; add the mustard seeds, allow it to crackle, then add the urad dal and fry till it becomes pink. Add the curry leaves and toss for a few seconds. Once done, pour the gram flour mixture and mix well on medium heat until the mixture turns into a thick porridge consistency.

Garnish with freshly chopped corriander leaves. Serve it hot  as an accompaniment with Roti, Chapathi, Puri, Dosa, Idly.

Note: If sour butter milk is not available, Once the dish is has been cooked, squeeze one lemon for the sour taste.

Filed under: Chutneys, Contributed Recipes

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