The daughter’s school begins tomorrow and I am the nervous wreck. The husband finds it hilarious that she has to face a new environment and people and I am the one stressing. But I guess it goes with the territory. I always thought that the storage in my previous apartment was less but now I realise how much cupboard space I had and I am absolutely struggling to fit everything I have into the available space. So the house is a certifiable mess and looks like it will be like that for the foreseeable future. That would have been ok if not for the fact that my parents are visiting us this weekend and I need to get the guest room functioning and the house to resemble a house and not a rundown godown. Pray for me.
Since today is a holiday I made some Upma and chutney for breakfast. This chutney is my lifesaver because I always run out of green chillies when the husband asks for a coconut chutney. This one uses dried red chillies which are always stocked in bulk with tamarind and ginger making it absolutely lip smacking. I like this one so much that I try and make it instead of the regular green chilly and coconut one as many times as I can.
Makes one small cup
WHAT WE NEED
1/4 cup Grated coconut
2-3 Dried red chillies
1 small piece tamarind
1″ Ginger, chopped
WHAT TO DO
- Add all the ingredients to a blender jar
- Blend with water to form a coarse paste
- If you don’t have tamarind, use 1/4 tsp tamarind paste
- Serve with idli, dosa, Pongal, Upma, etc.