Chickpeas chutney / Hurigadale chutney
Friday, February 22, 2019
Ingredients:
- 2 cups - chickpeas / Hurigadale
- 1 inch - Ginger, skinned and chopped
- 2 - 4 - Green chilies, chopped
- 2 tsp - grated coconut
- ¼ tsp - Cumin seeds / Geera
- 4-5 - curry leaves
- ¼ cup - coriander /dhania leaves (optional)
- Salt as per taste.
Method:
- Dry roast chickpeas on medium low flame until crisp and golden color.
- Transfer chickpeas and rest of the ingredients in a blender / mixer and grind it to fine paste with water as needed.
- Transfer it to a serving bowl.
- Optional Seasoning: in a small fry pan heat a tsp of oil, when hot add mustard seeds, once it starts to splatter add few curry leaves and hing (Asafetida). Turn off the heat and pour the seasoning over the chutney.
- Serve with Maddur vade, dosa or idli.
Note: If you need chutney for picnic/travel food, this is the best. Skip the coconut or use dry coconut by soaking it in warm water for 5 minutes before grinding it. This will last longer especially in warm weather without going bad easily.
Labels: Chutney, Side-Dish
Dry Coconut & Garlic Chutney Powder or Kobbari bellulli chutney pudi
Sunday, February 17, 2019
While growing up, chutney powder along with regular chutney was a norm in our house for breakfast. I even used to mix it with rice and ghee. In south canara region, roasted dry-prawns is also mixed with the prepared chutney powder. Since I don't like prawns, my mom used to keep a separate batch without the prawns for me (and others like me).
Having chutney pudi in house is a blessing, especially on a busy day. Also easy to take it in lunch box with out worrying of spilling or spoiling on a warm day. Here is my mom's recipe.
Ingredients:
- 1½ cup - grated dry (desiccated) coconut
- 1 cup - curry leaves
- ¼ cup - garlic cloves
- 1 tsp - tamarind powder or small key lime size
- 7 - byadagi red chili or red chili powder as per your taste - about 1 tsp.
- 2 tsp oil
- salt - as per your taste
Method:
- Wash and spread curry leaves on a towel to take out the excess water
- Peel the garlic, slice and keep aside
- On medium-low heat, dry roast the grated coconut in thick bottom fry-pan until it turns light brown or becomes crispy. Transfer it to a wide plate to cool and keep aside. You may use the same plate to transfer rest of the roasted ingredients.
- In the same fry-pan, dry roast the curry leaves until it becomes crisp. Don't let the leaves turn dark brown. Make sure to roast it on low flame. Transfer to the plate.
- Now dry roast the red chilies. Transfer.
- Now in the same pan, put the oil and fry the garlic until it turns golden brown. Transfer to the same plate.
- Once all the roasted ingredients are cooled,
- In a blender / food processor, first grind the red chilies to fine powder.
- Now add tamarind and salt and pulse few times to blend with the chili powder
- Next add coconut, garlic and curry leaves and pulse few time. Need not have to be fine powder.
- Spread the chutney powder on a clean and dry plate to cool down completely before transferring to a air tight container. May be refrigerated for longer shelf life.
Enjoy your dry coconut-garlic chutney powder with idli, dosa, roti or rice. If you find the chutney bit spicy, you may mix-in bit of ghee or coconut oil. Yummy!
Labels: Chutney, Pudi/powder, Side-Dish
~ Dry Coconut & Garlic Chutney Powder or Kobbari bellulli chutney pudi
~
Posted by Swetha @ 2/17/2019 04:14:00 PM ::
Swetha's Fusion ::
permalink
Peanut / Groundnut / Shenga Chutney powder
Sunday, December 09, 2018
This is a versatile chutney powder which can be had along with idli, dosa, rice etc.
I like the simplicity with which it is made, without much ingredients.
Ingredients:
- 1½ cups - Groundnuts / peanuts
- 1 cup - Roasted Bengal gram / Chickpeas
- 1 tsp - Chilli powder
- ¼ tsp - Hing/Asafoetida
- 5 cloves - Garlic :
- Salt: 1 tsp (to taste)
Method:
- Dehusk groundnuts: Dry roast groundnuts in medium flame until slightly brown and skin comes off. Remove from the flame, crush slightly with hands so that skin comes off. Blow away the skin.
- In a food processor / Mixie / blender, dry grind groundnuts, roasted Bengal gram, chilli powder, garlic cloves, asafoetida and salt to a fine powder:
- Allow it to cool down on a plate, store it in a closed jar.
Note: The consistency of the groundnut and Bengal gram mentioned above generally gives me a dry chutney powder. However, increasing the quantity of groundnut can make the chutney powder moist.
If you like it moist and nutty, increase the quantity of groundnuts and grind it less.
Labels: Chutney, Pudi/powder, Side-Dish, South-Indian Dish
Gongura Chutney
Monday, July 24, 2006
Gongura (
Roselle) - 1 bunch - about 5 stems.
Red Chilies - 1 cup - 8 to 10 Red chilies.
Garlic - 4 cloves.
Turmeric.
Jaggary(brown sugar).
Salt to taste
For seasoning: Oil/Ghee, Mustard, Methi, Urad Dhal and Hing (Asafetida).
How to make Gongura Chutney:
a Separate gongura leaves from the stems and wash the leaves throughly. Spread the leaves on towel for removing the moisture off the leaves.
a Heat a pan on low heat, fry gongura leaves with very little oil or ghee. Remove into a food processor. In the same pan roast the garlic cloves and red chilies. (Optional: If you want extra spicy or want to add green chilies instead of red chilies, Green chilies needs to be dry fried too).
a Add chilies, garlic, salt, turmeric and a small amount of jaggary (say a size of peanut) with the gongura leaves and grind into a fine paste.
a Season the chutney with Mustard, Methi, Urad Dhal and Hing (Asafetida) in hot oil or ghee.
a Serve gongura chutney with Rice - topped with Ghee.
Labels: Chutney, Side-Dish, South-Indian Dish
