Sabsige soppu (dill leaves) chutney
It soothes his delicate stomach walls and helps increase his digestive power too. Its an easy to do dish and good to taste!
Ingredients
2
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Preparation
- Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil.
- Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves.
- Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!
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Mention @petitchef_en and tag #petitchef
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- Foie gras and onion chutney choux
- Chickpea curry, the super gourmet vegan recipe
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- Candied lemon hummus for even more delicate flavors
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