Comments on: Phulay Chane ki Chutney

By: Juveria

Juveria — Thu, 14 Apr 2011 18:16:04 +0000

2 days before I made this and it was too good,but didnt get the colour as it is in the picture. What may be the reason? Does it matter? Juveria, the color of the chutney depends on many factors. It does not matter.

By: Altaf Rahman

Altaf Rahman — Wed, 19 May 2010 16:09:12 +0000

Another interesting dish of Puthane is take 100 grams of puthane, slightly beat them to crack them to small pieces (do not make powder). Take the vegitable skin peeler and using the peeler get flakes of Gur (Bellam in telugu) Add cracked puthana, flakes of gur, warm liquid ghee (cold solid ghee is not good for this combination) to eat with Roti.

The above mix of 100 grams puthana is sufficient for a family of 2 parents and 2 kids.

Kids will love it. Very quick & simple very tasty.

Altaf Rahman, Jazakallahu Khair for sharing the tip, will try inshallah.

By: Altaf Rahman

Altaf Rahman — Wed, 19 May 2010 08:41:57 +0000

This is a nice dish. However I would like to observe as follows :
1) Puthana chutney is the best combination with Idli, dosa, upma. Some people use coconut chutney which I consider as dilution of culture. Nothing beats Puthana chutney.
2) The color of the chutney in the presentation photo above is not what we make. At our home, we paste 250 grams of puthana, 8-10 green chillies, a tea spoon of coconut choba and salt into very thick gravy. For bagaar, we heat oil, add rai, zeera, 2 bagaar ki laal mirchi, kadi patta (karivepaku in telugu) and spread this bagaar onto the chutney paste and mix. This way the color of the chutney is light greenish white instead of reddish shade.