Moong & Kairi #Chutney, #Pacchadi


A humble, easy to make chutney which goes well with chapatis, white steamed rice & rasam, and even as a bread-spread!


  1. 1 cup – Raw Mango diced
  2. 1½ cup – Moong Dal soaked
  3. 5pcs – Green Chilies
  4. 4pcs – Dried Red Chilies
  5. ½ Tbsp. – Mustard seeds
  6. ½ Tbsp. – Cumin seeds
  7. ½ Tbsp. – Urad dal seeds
  8. 8-10 – Curry leaves
  9. 2-3 pinches of Heeng (asafetida) powder
  10. 1½ Tbsp. – Vegetable oil
  11. Salt to taste

Coarsely grind the first 3 ingredients and salt. Transfer the paste into a serving bowl.
Heat oil in a small wok and add Mustard seeds and let them splutter. Now add Cumin seeds, Urad dal, Dried Red chilies and curry leaves. Roast a bit and add Heeng (asafetida) powder. Turn off the stove. Add this to the ground mixture in the bowl. Mix gently.
The Chutney is ready to serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: