Amrutha Palam

Recipe By:
Garlic_Slice
  • Currently 5.0/5 Stars.
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  • Yield 10 Servings
  • Level Medium

Serve with sugar if you cant afford to spend time making the chutney.
 

Ingredients

  • 1 1/2 cup sour curds
  • 1 cup water
  • 1 tablespoon oil
  • 2 onion, finely chopped
  • 8 green chillies, finely chopped
  • 1/2 tablespoon rock salt
  • 1 cup rice flour
  • 1 1/2 tablespoons coriander and curry leaves, finely cut
  • For the seasoning:
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1/2 teaspoon bengal gram dal
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Directions

  1. 1. Whip curds and dilute it with one more cup of water.
  2. 2. Heat a heavy based frying pan with oil. Add the seasonings, chillies and then onion and salt.
  3. 3. Fry for 2 minutes and pour prepared butter milk. When butter milk starts boiling reduce flame put rice flour as a heap in the centre of the butter milk.
  4. 4. Insert a flat ladle in the centre and cover with a lid on top and cook for 7 minutes (in completely reduced flame).
  5. 5. Remove from fire and quickly mix with that inserted ladle. Put back the kadai on fire. Stir constantly for another few minutes.
  6. 6. If it doesn't stick when touched with wet hands, it is ready. Remove from fire and add cut coriander, curry leaves.
  7. 7. Pour on a greased plate and spread evenly to 1 inch thickness. Cut into pieces before serving. Serve with coriander leaves chutney.