Category Archives: Chutney / Dip

Mysore Masala Dosa’s Red Chutney

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:

  1. Roast chana dal in a little oil on medium flame, until slightly browned and the raw smell is gone
  2. Add red chillies, coconut and garlic and fry for another minute or so
  3. Take it off the stove, add a few tbsps of water, so it cools while softening the dal too
  4. Add salt and grind with a little water. This chutney should be thick

Serves: for 3-4 dosas

Inspiration source:

http://mysoorean.blogspot.com/2012/09/mysore-masala-dosa.html

Guacatillo

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:

  1. Place all the ingredients in food processor, add ½ cup water and blend smooth

Serves: 4

Inspiration source:

http://www.epicurious.com/recipes/food/views/Avocado-and-Tomatillo-Salsa-108062

Guacamole

Guacamole

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:

  1. Peel the avocado and mash the pulp in a bowl
  2. Add tomatoes, lemon juice, green chili and garlic salt
  3. Serve with your favorite Mexican dish!

Serves: 4

Remarks:

If you are keeping guacamole for a few hours or even longer, keep the avocado pit in guacamole to preserve its color.

Coconut Chutney II

Ingredients:

  • 2 tsp oil
  • 3 tbsp Bengal gram dal
  • 4-5 dry red chilies
  • ½ tsp asafetida powder
  • 6 tbsp grated fresh coconut
  • salt to taste
  • a small bunch of coriander leaves, chopped fine

For Tempering:

  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp black gram dal
  • 1 dry red chili, halved
  • A few curry leaves

Method:

  1. Heat 2 tsp oil and fry the Bengal gram dal, red chilies and asafetida powder till the dal turns golden
  2. Blend in a liquidizer to a fine paste, adding the coconut and salt. Use very little water. Set aside
  3. Heat 2 tsp oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney
  4. Garnish with the chopped coriander leaves and serve with dosai, idli or vadai

Coconut Chutney I

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:

  1. Grind to a fine paste the coconut, fried gram dal, green chilies, coriander leaves, shredded ginger, tamarind and salt. Add sufficient water
  2. Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  3. Serve with dosai, idli and vadai (all South Indian savory dishes)

Inspiration source:

Vegetarian Cuisines from South India by Chandra Padmanabhan, page 113