Ingredients:
- 2 ripe mangoes, diced
- 1 cup diced pineapple
- 1/2 medium red bell pepper, chopped
- 1/2 cup chopped red onion
- 1 Serrano chili, finely chopped
- 1 lime, juiced (about 1/4 cup lime juice)
- 1/2 teaspoon salt or to taste
Method:
- In a large bowl, combine the mango, bell pepper, onion and chili
- Drizzle with lime juice, add salt and mix well
- Serve chilled with your choice of chips
Servers: 6
Inspiration source:
https://cookieandkate.com/2015/fresh-mango-salsa-recipe/
Remarks:
For best flavor, let the salsa rest for 30 minutes to an hour before serving.
Ingredients:
- 340 gm (12 oz) grated fresh coconut
- 2 tbsp oil
- ½ cup gram daal (lentil)
- 2 green chilies
- 15-18 curry leaves
- ½”. piece ginger, chopped
- 2 tsp salt (or to taste)
For Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp black gram dal (lentil)
- 1 dry red chili, halved
- ½ tsp asafetida powder
- a few curry leaves
Method:
- Heat the oil and roast gram daal till light brown in color, stirring regularly. Make sure that daal does not get too deep in color
- In a vessel, take 1 cup water and to it add coconut, roasted gram daal, cut chilies, chopped ginger, curry leaves and salt. Soak all the ingredients for about an hour so that they soften (especially roasted gram daal)
- Grind the combined ingredients to a fine paste and take out in a serving bowl
- Heat oil and add black gram daal. In about a minute add mustard and cumin seeds. When the mustard seeds start to splutter, add the rest of tempering ingredients and stir on medium flame for 20-30 seconds, making sure they don’t burn (must not start becoming black in color). Add the tempering to the ground chutney and mix well.
- Serve with dosai, idli and vadai (all South Indian savory dishes)
Inspiration source:
Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113
Ingredients:
- 2 ripe, peeled, pitted and mashed avocados
- 1 cup yogurt
- 2 tbsp finely chopped fresh cilantro
- 2 tbsp chopped spring onions
- 1 tsp ground black pepper
- 1 tsp salt or to taste
Method:
- Stir together all the ingredients in a bowl
- Serve with warm pita bread or pita chips
Servers: 4
Inspiration source:
Something Extra, Summer 2014, page 10
Remarks:
Ingredients:
- 2 cups curry leaves (discard the twigs, wash and dry)
- 1 cup raw peanuts
- 2-3 red chilies
- 2 tbsp white sesame seeds
- 1 tsp brown sugar
- 1/2 tsp salt (or to taste)
Method:
- Roast the leaves, peanuts, chilies and sesame seeds on low heat
- Once properly dry and lightly brown and fragrant, add salt and sugar and take off the heat
- Grind to desired fineness level
Servers: 8-10
Inspiration source:
A friend… apparently it’s a common meal-time accompaniment in Maharashtra, western state of India.
Ingredients:
- 1/4 cup chana (Bengal gram) dal
- 2-3 tbsp shredded / desiccated coconut
- 3-4 pods of garlic
- 5-6 red chillies (or to taste)
- salt to taste
Method:
- Roast chana dal in a little oil on medium flame, until slightly browned and the raw smell is gone
- Add red chillies, coconut and garlic and fry for another minute or so
- Take it off the stove, add a few tbsps of water, so it cools while softening the dal too
- Add salt and grind with a little water. This chutney should be thick
Servers: for 3-4 dosas
Inspiration source:
http://mysoorean.blogspot.com/2012/09/mysore-masala-dosa.html
Ingredients:
- 2 cups coarsely chopped rinsed husked tomatillos
- 3 medium serrano chilies, chopped
- 2 large avocados, halved, peeled, pitted, diced
- 3/4 cup chopped white onion, sauted till translucent in 1 tsp olive oil
- 1/2 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- Salt to taste
Method:
- Place all the ingredients in food processor, add ½ cup water and blend smooth
Servers: 4
Inspiration source:
http://www.epicurious.com/recipes/food/views/Avocado-and-Tomatillo-Salsa-108062
Guacamole
Ingredients:
- 2 large avocados
- 1 large tomato, diced
- 1 tbsp lemon juice
- 1 fresh green onion, chopped fine
- 1 tbsp canned green chili, chopped
- ¼ tsp red chili powder
- 1/8 tsp garlic salt
Method:
- Peel the avocado and mash the pulp in a bowl
- Add tomatoes, lemon juice, green chili and garlic salt
- Serve with your favorite Mexican dish!
Servers: 4
Remarks:
If you are keeping guacamole for a few hours or even longer, keep the avocado pit in guacamole to preserve its color.
Ingredients:
- 6 tbsp grated fresh coconut
- 4 tbsp fried gram dal (lentil)
- 6 green chilies
- a small bunch of coriander leaves
- ½”. piece ginger, shredded fine
- a marble sized tamarind ball
- salt to taste
For Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp black gram dal (lentil)
- 1 dry red chili, halved
- ½ tsp asafetida powder
- a few curry leaves
Method:
- Grind to a fine paste the coconut, fried gram dal, green chilies, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water
- Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
- Serve with dosai, idli and vadai (all South Indian savory dishes)
Inspiration source:
Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113
