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:
Put the tamarind in hot water and once cooled strain to get tamarind pulp
In a pan dry roast 1 cup peanuts on low flame for 4-5 minutes… tossing regularly so that they don’t burn
Add 1/2 cup putani (roasted chana dal) and roast for a couple of minutes
Cool completely, and transfer to a blender
Add 1 chili, tamarind pulp and 1 tsp salt (or to taste)
Add 1/2 cup water and blend to smooth paste
Add more water in batches and blend to a smooth paste with somewhat runny consistency
Transfer the chutney to a large bowl
Tempering
Prepare the tempering by heating 3 tsp oil
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
Turn off the heat and add ½ tsp asafoetida powder and a few curry leaves
Pour the tempering over the chutney and mix well
Peanut chutney is ready to enjoy with idli, dosa and vada
Serves: 6
Inspiration source:
VIDEO
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:
Heat a pan on medium heat and dry roast chana and urad daal till light brown in color and aromatic
Add jeera seeds and roast for another minute, making sure it does not get too dark
Remove and set aside to let it cool
Add the oil in the pan
Add chilies and shallow fry till they become crisp – 1 to 2 minutes
Add onions and garlic and fry for 3-4 minutes, till the onions turn translucent
Add tomatoes, salt and turmeric and cook for 3-4 minutes
Put the mix aside to cool
In a blender, dry blend the roasted daals and cumin seeds
To that, add the tomato mix and blend till smooth
Tempering
In a small pan, heat the tempering oil on medium – high heat
Once hot, add urad daal and mustard seeds
Once the daal becomes lightly brown in color and mustard seeds start popping, add asafoetida and curry leaves
Add the tempering to the blended tomato mix
Serve the chutney with idli, dosa or uttapam
Serves: 6
Inspiration source:
https://www.indianhealthyrecipes.com/onion-tomato-chutney-recipe/
Remarks:
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
Serves: 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
3 tbsp gram (channa) daal
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
Serves: 4
Inspiration source:
Something Extra, Summer 2014, page 10
Remarks:
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