Yellow Aalu Chutney
Published February 8, 2013 | Written by The Healthline Editorial Team
Puris are an essential part of the North Indian cuisine. When you have to make Puris almost day in and day out, preparing a new side dish each day to complement the Puris becomes quite challenging. Aalu chutney is a tasty twist to the usual Potato dishes like curry or Sabzee.
|Serving size:||1 cup|
|Calories per serving:||99|
|Total Fat 2.8g||4%|
- 1 pound potatoes; skin scrubbed clean and kept intact
- 1 large onion; chopped
- 3 green chilies; finely chopped
- 2 tablespoon freshly chopped Coriander leaves
- 1/4 cup fresh mint leaves
- 3 inch piece of ginger; chopped
- 1/2 teaspoon of salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon raw Urad dal
- 1 medium tomato; chopped
- 1/2 cups of hot water
- Juice of a lemon
- 2 tablespoon of sunflower oil
Step by Step:
- Boil the potatoes with a pinch of salt, in their peels. When they have cooled, carefully peel off the skin and mash them into a smooth paste like consistency. Keep this aside.
- Take a hollow pan and heat oil in it. Add the Urad dal and allow to crackle completely. Now add the onions and sauté well. When they turn golden brown in color, add the ginger and green chilies and stir well for another 1 / 2 minutes.
- Add turmeric powder and salt and stir well. Add the chopped tomatoes and allow the pulp to cook and blend in well. Add the mashed potatoes and mix well. Now add 1/2 cup of hot water; mix well and allow to cook further for 5 minutes while being covered with an airtight lid.
- Add the juice of a lemon and garnish with chopped coriander leaves. Serve hot with Puris.