Jeera Chutney - Jeeraga Chutney - Jelakara Chutney
One of my friends was down with a severe bout of indigestion. I came to know if it pretty late, after about 10 days and she was still not ok. In an effort to bring her back to normalcy, I made Jeera Chutney.
In my family, I was the one who was prone to indigestion troubles. It would start with a mild stomach pain and go on to fever... The first thing my mom used to make during these days was Jeera Chutney. Jeera chutney along with soft white idlies used to taste like amrutham! And jeera chutney is much better than bitter kashayams... It aids in digestion, is easy on the stomach and definitely tastes good...
Jeera - 2 to 3 Tablespoons
Onion - 1 + 3/4 of a medium onion
Garlic - 2 medium flakes
Dry Red Chillies - 4
Dhaniya Seeds- 2 teaspoons
Tamarind - 1 lime sized ball
Curry Leaves - 6 to 7
Salt - As per taste
Heat the jeera lightly. Roast red chillies and dhaniya seperately. Fry onion and garlic in a little oil. Grind everything together with tamarind, curry leaves and salt.
Jeera tends to become bitter when roasted for a long time. So, just heat it lightly. I tend to use a bit more tamarind in this recipe. Adjust the quantity of tamarind according to your taste.