Veggie Foodie

Ingredients:

• 1 cup peanut
• 1/2 cup putani (roasted gram / chhana dal)
• 1 dry red chili
• Small ball sized tamarind
• 1 tsp salt
• 1 cup water

For tempering

• 3 tsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp cumin seeds
• 1 dried red chili
• ½ tsp asafoetida powder
• 8-10 curry leaves

Method:

1. Put the tamarind in hot water and once cooled strain to get tamarind pulp
2. In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
3. Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
4. Cool completely, and transfer to a blender
5. Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
6. Add 1/2 cup water and blend to smooth paste
7. Add more water in batches and blend to a smooth paste with somewhat runny consistency
8. Transfer the chutney to a large bowl

Tempering

1. Prepare the tempering by heating 3 tsp oil
2. Add 1 tsp mustard seeds and when they start to sputter add 1 tsp urad dal, 1 tsp cumin seeds, 1 dried red chili and roast for a minute
3. Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
4. Pour the tempering over the chutney and mix well
5. Peanut chutney is ready to enjoy with idli, dosa and vada

Serves: 6

Inspiration source:

https://hebbarskitchen.com/chutney-recipes-without-coconut-for-idli/

Remarks:

Ingredients:

• 2 tbsp chana (bengal gram) daal
• 2 tbsp urad (black gram) daal
• 1 tsp jeera (cumin) seeds
• 1 tbsp peanut oil (or any other cooking oil)
• 6 dry red chilies
• 1 large onion – peeled and chopped
• 4 garlic cloves – peeled and coarsely chopped
• 6 large tomatoes
• 1 tsp salt or to taste
• 1/2 tsp turmeric

For tempering

• 1 tbsp cooking oil
• 1 tbsp urad daal
• 1 tsp mustard seeds
• 12-14 leaves of curry leaves
• 1/2 tsp asafoetida

Method:

1. Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
2. Add jeera seeds and roast for another minute, making sure it does not get too dark
3. Remove and set aside to let it cool
4. Add the oil in the pan
5. Add chilies and shallow fry till they become crisp – 1 to 2 minutes
6. Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
7. Add tomatoes, salt and turmeric and cook for 3-4 minutes
8. Put the mix aside to cool
9. In a blender, dry blend the roasted daals and cumin seeds
10. To that, add the tomato mix and blend till smooth

Tempering

1. In a small pan, heat the tempering oil on medium – high heat
2. Once hot, add urad daal and mustard seeds
3. Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
4. Add the tempering to the blended tomato mix
5. Serve the chutney with idli, dosa or uttapam

Serves: 6

Inspiration source:

https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/

Remarks: