Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rice balls and tamarind chutney. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Rice Balls and Tamarind Chutney is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Rice Balls and Tamarind Chutney is something which I’ve loved my entire life. They’re nice and they look fantastic.
finally, use the prepared tamarind chutney / tamarind date chutney in preparing sev puri, bhel puri or pani puri. most noteworthy, use seedless dates and tamarind, else tamarind chutney will turn bitter while blending to puree. also, dilute the chutney as desired just before serving to increase the shelf life. Tamarind chutney or imli chutney is a popular Indian condiment used to make chaats and is also served with snacks like samosas. This sweet & tangy tamarind chutney is extremely flavorful and tastes delicious.
To begin with this recipe, we must first prepare a few components. You can cook rice balls and tamarind chutney using 17 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rice Balls and Tamarind Chutney:
- Make ready For making balls
- Make ready 3 cup par boiled rice
- Prepare 1 cup black gram (urad dal)
- Take 1 tsp baking soda
- Take 1 tbsp caraway seeds
- Prepare to taste Salt
- Take As required Oil for frying
- Prepare For making chutney
- Prepare As needed Tamarind pulp
- Prepare As required Some coriander leaves
- Take leaves Some mint
- Get 1 inch ginger
- Make ready 2 garlic
- Take 1 green chilli
- Make ready To taste Salt
- Prepare To taste Sugar
- Make ready 1 tsp black salt
Tamarind Chutney is one of the all time favorites amongst Chutneys. You can serve it with appetizers, make chaat with it or serve with Dahi Bhallas. We always make a large quantity and freeze it so it is readily available at all times. You can also use store bought tamarind or tamarind date chutney for a quick fix.
Instructions to make Rice Balls and Tamarind Chutney:
- Soak rice and gram for 5 to 6 hour. Grind it and make a smooth dry paste. Keep it for another 6 hour.
- Then add salt, soda and caraway seeds to it. Beat the paste for sometime.
- Heat a pan with oil. Fry the balls till golden brown. Balls r ready.
- Soak tamarind pulp for 15 mins. Crush ginger, garlic, chilli, mint leaves, coriander leaves and mix with it.
- Add sugar, salt and black salt. Have a good mix. Then chutney is also ready.
This summer, we had our share of Bhel puri on hot summer days when my family was visiting. If you ever traveled in trains in India, stopped at the small road stalls for snacks, tried the chaat style dishes. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vada, bhel poori, and any kind of chat. This is also delicious as a dipping sauce for French fries, as a spread over crackers, a Tamarind Chutney, Tamarind Sauce. This exotic sweet and sour chutney is a zesty condiment.
So that’s going to wrap it up with this special food rice balls and tamarind chutney recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
