Coconut Chutney

Coconut chutney is a must have accompaniment with many main dishes like idli, dosa, chapati and more.
This chutney is made every time  we make idli or dosa at my place. This is a every easy recipe, but still i thought i should post it.

Ingredients :
Coconut : 1
Salt as per taste
Coriander leaves : 7-8 sprigs
Tamarind : marble size
Water : 1/4 cup

for seasoning 1 :
Oil : 1 tbsp
Split black gram (urad dal) : 1 tsp
Green chillies: 4-5

for seasoning 2:
Oil : 1 tbsp
Mustard: 1/2 tsp
Curry leaves : 1 sprig
Dry red chilli : 1-2

Method:

1. In a pan heat a oil for seasoning add  black gram and green chillies and saute for 2mins
2. Grate the coconut
3. Put the grated coconut, the seasoning, salt, coriander leave,water,
   
   
   tamarind and grind well. 
4. In a pan heat oil and put all the seasoning ingredients and saute till the mustard crackles.
5. Take off the flame and pour it on the ground chutney. 
6. Serve it will idlis, dosas or paddus :)
   

HARFI - KA - AACHAR - Star Gooseberries Pickle

My bro had sent across a star gooseberry plant to a colleague of mine as gift, the plant grew into a lovely fruiting tree and today i made pickle out of the gooseberries from this tree…My bro is major trilled.

Gooseberries Pickle

Ingredients :

• Star gooseberries : 500gms
• Green chillies – 4
• oil- 3 tbsp
• Fenugreek- 2 tsps
• Cumin seeds- 2 tsps
• Asafoetida – 3/4 tsps
• Mustard seeds- 1 tsp
• Curry leaves- 2 springs
• Chill powder : 2 tbsps
• Turmeric powder: 1 tsp
• Garlic flake – 10 flakes
• Red chillies- 2
• salt: as per taste ( 1 1/2 used 1 tbsp)

Method :

Soaking : This is optional

1. Wash the gooseberries and wipe them dry.
2. Add them to a glass bottle or jar
3. Mix half tb spoon salt
4. slit two green chillies and mix well
5. cover the container and leave in sun for two days.

In case you don’t have time to do the above procedure, then wash gooseberries and leave them in hot water for 30mins before mixing in the pickle paste.

1. Roast cumins and fenugreek slightly in a griddle, cool and powder.
2. Heat oil in a pan and add mustard seeds and let them splutter,green chillies, red chillies and fry crisp and remove from the oil and  make a paste of them
3. In same oil add curry leaves, asafoetida, turmeric powder, chilli paste, red chilli powder mix well ( do this on reduced flame, so that the chilli powder does not burn)
4.  Add the soaked gooseberries to the paste and fry till the water from goose berries evaporates and remove from the flame.
5. Add salt as per taste and mix well.
6. Bottle the pickle.

This can be had with hot steamed rice or roti.

Gooseberries being added to pickle sauce

gooseberry pickle

Mavinakaiyyi Gojju : Malnad style mango chutney

The mango season is almost finishing, however i thought let me post this recipe of mango gojju as you are still getting mangoes in the market. I learnt this from my foster mom who is from the malnad region.

Yummy mango gojju

Ingredients:

• ½ ripe small mangos’: 10-12 
• ½ tsp. mustard
• ½ tsp. cumin/ jeera
• 1 pinch asafetida
• 1 tsp chilli powder
• 1tbsp jaggery
• 2 tsp oil
• 1tsp urad/ (de-skin black gram)
• Curry leaves- 1 spring
• Salt as per taste

Method :

Mangoes



Skinned Mangoes


Pulped Mangoes


1. Wash and pull off the skin of mangoes and squeeze the pulp out in a bowl
2. Don’t throw the seeds, put them back in the pulp
3. Powder jaggery and add to the mango pulp and keep a side
4. In a pan heat oil and add mustard,
5. Once the mustard splutters add jeera, black gram and curry leaves
6. Add mango pulp to seasoning and cook
7. Add chilli powder to the cooking pulp and mix well and boil for 5-7 minute and add salt as per taste

 You can serve this yummy gojju with steamed rice, roti or chappati.

KARUVEPILLAI PODI : Curry leaves Chutney powder

Curry leaves podi ingredients 

I love to keep a stock of various kinds of chutney powder handy at home. There are umpteen varieties of chutney powders, curry leave podi is one of my speciality.

Ingredients :

1. Curry Leaves  2 cups tightly packed
2. Tuvar Dal 1/4 cup
3. Chana dal ¼ cup
4. Roasted Gram Dal: 1/4 cup
5. Dry Red Chillies:   6-7 no.s 
6. Cumin seeds: 1 tsp
7. Garlic   :    3 cloves.
8. Sesame Seeds:       1 tbsp
9. Hing   :    1/4-1/2 tsp
10. Salt   :    to taste
11. Oil  :    1 tsp
12. Tiny ball of tamarind – a marble size

Method : 

• Heat a pan, dry roast curry leaves until it turns dry, crisp n flavor comes. Almost 3 to 4 minutes in medium heat.
• After that transfer the leaves to a plate n keep aside.
• Now to the same pan add oil, heat it then add garlic, cumin seeds, Tuvar dal, roasted gram dal n dry red chili and roast everything in medium flame until the dal turns golden brown n flavor comes. ( it would be nice if you roasted everything separately )
• Then add hing and tamarind mix it and remove from the stove n transfer it to a plate n allow to cool.
• To the same pan, add sesame seeds and roast till light golden brown and transfer to a plate
• After cooling, first blend garlic n dry red chilli to coarse mixture then add curry leaves and sesame seeds pulse it for few seconds. ( i used a motor and pestle ...to get the authentic traditional taste)
• Now add dal, enough salt and grind it to a fine coarse powder