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DRY CHUTNEY POWDER (TYPE 2)

| sarapaka
Marathon morning sessions driving you mad? Relax….here comes a recipe to your rescue! Can be prepared in advance and stored for long. Gives you comfort and generously offers company to idlis, dosas, bread, hot steamed rice when they long for one. Combine it with plain yogurt and serve with crispy South Indian snacks as a dip!

Just a minute….don’t miss reading a tip or two that we share at the tail end of this recipe.

 

Dish type: Spice powder        Dry Chutney Powder (Type 2)2014-12-20 17.59.05

Preparation time: 5 min

Roasting time: 10 min

Quantity: 1000 gms (approx.)

Ingredients

Red chillies                  100 gms (Byadagi variety)

Red chillies                  100 gms (Guntur variety)

Black gram                  250 gms

Bengal gram               250 gms

Tamarind                    25 gms

Crystal salt                  1 tbsp

Groundnuts                 50 gms

Roasted gram             50 gms

Curry leaves                1 bunch

Dry coconut grated     250 gms

Asafoetida                   5 gms

Jaggery                        1 tsp (optional and if used, no need to roast)

Directions

Before you begin…

Wash curry leaves in salt water and dry them thoroughly (keeping it indoors) before roasting them.

Make sure your hands, all ingredients, plates, spoons, kadai, container for storing etc. are all absolutely dry all through the process right from preparation till storage of the powder.

Grate dry coconut and keep it aside.

Measure and keep all ingredients required for roasting, ready in different plates.

Now you are ready to start roasting….

Roast all the above ingredients separately (in the same order listed under ingredients) over low flame in a pan.

After each ingredient is roasted keep transferring to respective plates.

Let them cool thoroughly at room temparature.

Dhals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that remains in the pan after switching off the flame is enough to roast dry coconut.

Grind the ingredients in a mixie in the following order: Dry chillies, bengal gram, black gram, groundnuts, tamarind, salt, curry leaves, roasted gram, dry coconut, asafoetida, jaggery. Powder them neither too coarse nor too fine. Store it in an absolutely dry air tight container.

Also view “Dry Chutney Powder (Type 1)” in this blog

Note:

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients. The time and temperature required for each ingredient also varies.

Roasting tips:

Roast byadegi (or Kashmiri) variety of red chillies for approx. 2 to 3 min. These chillies don’t change colour easily. Hence, as soon as you smell the roasted flavour of chillies, remove them from the pan. Roasting Guntur variety of red chillies takes even lesser time as they are not wrinkled like the former. However, the exact time for roasting depends on the amount and type of heat (depends on gas burner, electric stove or microwave). Best method to judge the roasting time for chillies is by sensing the smell.

HASI GOJJU (Cucumber and Onion)

| sarapaka

Healthy, crunchy, cool, light to dark green colour thin skin, filled with fibre , a range of minerals, moisture filled flesh, rich in vitamins and folic acid, slight sweet taste, soothingly super food for overall health…catch hold of this Cool Cucumber…team it with this verily versatile veggie Onions…get into action right away and see the magic that unfolds!

Dish Type: South Indian Side Dish (gravy)        Cucumber Onion Hasi Gojju copy     

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons

Ingredients

Onion                          2 nos.

Cucumber                   2 nos.

Salt to taste                 ½ tsp approx.

For grinding

Raw grated coconut    ½ of a coconut

Red chillies                  5 to 6 nos.

Coriander seeds          1 tsp

Mustard seeds                        ¼ tsp

Asafoetida                   A pinch

For seasoning:

Oil                               1 tsp

Mustard seeds             1 tsp

Curry leaves                1 small sprig

Asafoetida                   A pinch

Directions Chop onions into fine pieces after peeling the skin. Transfer them to a bowl. Wash cucumber, curry leaves and coriander leaves in salt water. Transfer them to a colander to drain the water. Chop cucumber into fine pieces along with the skin. Transfer to the bowl. Grind all ingredients listed under “For grinding”. Transfer the ground mixture also into the bowl. Add salt. Mix them thoroughly. Now season it. For this, Heat oil in a small skillet. Add mustard seeds. When they crackle, add curry leaves. Switch off the flame. Add asafoetida and immediately pour on to the bowl. Garnish with finely chopped coriander leaves. Cucumber Onion Hasi Gojju is now ready. Note: “Hasi” is a kannada word which means “raw”

Tiny tip for “No Tears” with onions Chill the onions for 15 to 30 min. before cutting. This mitigates the activity of the enzyme that is responsible for the tears, which is produced when the ruptured cells of onions are exposed to air.

LIME JUICE GOJJU

| sarapaka
Yup…feeling lost without vegetables at home? Yet you wish to dole out a dish in a jiffy.

Smile if you can spot some limes and lo! here it is…instant “Solution” to your problem!

Sweet n sour, spicy, zesty, gorgeous looking Lime Juice Gojju is utterly simple to make, pleasantly piquant to the palate and hoarded with benefits that heal your health in more ways than one.

This cool cuisine is a classic Karnataka delicacy, relished along with hot steamed rice, idlis, dosas, khara pongal etc. Bonds well with bread too! Bow to this beauty…..

 

Dish Type: South Indian side dish (gravy)       Lime Juice gojju 2014-12-11 12.08.29

Preparation Time: 10 min

Cooking time: 10 min

Serves: 5 persons

Ingredients

Lime                4 nos.

Jaggery            50 gms

Gojju powder  4 tsps

Water              500 ml

Salt to taste     2 tsps approx.

For seasoning:

Oil                               1 tsp

Mustard seeds                        1 tsp

Red chillies                  2 nos.

Curry leaves                1 small sprig

Asafoetida                   A pinch

Directions

Wash lime in water. Drain the water. Cut each lime into half. Extract juice from them. Keep it aside in a bowl.

(Do not throw away the lime peels. Instead slice them into pieces. Use them for making “5 Tastes Lime Pickle”)

Take a small bowl. Put gojju powder in it. Keep adding small quantities of water and mix them thoroughly till you get a slightly dilute yet flowing consistency. Add salt and jaggery to this mixture.

Boil it in a vessel. When the bubbles start appearing, switch off the flame. Add lime juice.

Now you can season it.

Heat oil in a small skillet. Put mustard seeds. When they crackle, add red chillies and curry leaves. Switch off the flame. Add asafoetida and immediately pour it on to the gojju.

Lime Juice Gojju is now ready.

Health Tip:

Place whole lemon in the freezer overnight. Grate and use it for meal next day. This enhances the taste of food, helps one live longer and healthier. Consuming a whole lemon is far more enriching than just the juice.

5 TASTES LIME PICKLE

| sarapaka
Finding cooking boring? Step out of the stereotype….step in straight into this recipe. Delicious delicacy created just for you! Before you begin, whisper for your ears only – “No cooking, no oil”.Pickle with a difference….lime, the prime ingredient here, hogs the limelight. But the thrill lies in experiencing not one or two, but 5 different tastes. While lime rinds render the sour and bitter taste, salt making its statement in style, jaggery  melting itself gracefully, leaving no choice but to call it “Oh so sweet” and red chillies spice up to make it savory, together creating a mouth melting medley, calling themselves “Hum Paanch Pickle”!

 

Dish Type: South Indian Side dish      2014-12-10 13.39.24

Preparation Time: 10 min

Marinating time: 60 min

Grinding time: 5 min

Yield: 100 gms

Ingredients

Lime                8 nos.

Red Chillies     16 nos.

Jaggery            50 gms

Turmeric         A pinch

Salt to taste     1 tsp approx.

Directions

Cut each lime into half. Squeeze out the juice and store it separately. Use it for making “Lime Juice Gojju”.

Slice lime rinds into pieces. Keep them in a bowl. Add salt, jaggery and turmeric powder into this bowl. Mix them thoroughly, cover with a lid. Let it marinate for atleast an hour.

Fry red chillies in a kadai with just a drop of oil. Let it cool.

While lime rind mix is marinating, you can make “Lime Juice Gojju”.

After an hour or so, grind the lime rind mix and red chillies coarsely. Now grind it further to desired consistency. (Consistency need not be too fine or smooth).

Check the taste and adjust quantities of salt, jaggery and chili powder if required.

Transfer the contents to an air tight container. Store it in fridge for longer shelf life.

5-Tastes Lime Pickle is now ready for use.

Note:

Lime juice has not been used in this preparation. However, small quantity of lime juice may be added if wet texture is preferred.

This pickle can be used along with hot steaming rice, bread, idli, dosa and chapathis.

Clean tip:

Throw some citrus peels into the garbage bin regularly to deodorize and keep it smelling fresh.

 

RAW BANANA CHUTNEY

| sarapaka
Simply simple! This rare yet delicious chutney, made out of raw banana picks as its pals dosas, idlis and hot steamed rice. This green little powerhouse is a rich source of fibre, vitamins, minerals and a high amount of resistant starch.

Dish Type:  Side DishRaw Banana Chutney

Preparation Time:  10 min

Cooking time:  10 min

Serves:  4 persons

Ingredients

For cooking:

Raw banana                1 no. (medium size)

For dry frying:

Black gram                  1 tsp

Green chillies              2 nos.

For grinding:

Raw coconut grated    ½ cup

Tamarind paste           ¼ tsp

Salt to taste                 ½ tsp (approx.)

(Dry fried) black gram and green chillies

Cooked and mashed raw banana

For seasoning:

Oil                   1 tsp

Mustard seeds            ½ tsp

Black gram      ½ tsp

Red chilly        1 no.

Curry leaves    ½ sprig

Asafoetida       A pinch

Directions

Wash raw banana. Boil it along with about 250 ml. water in a pressure cooker without peeling the skin of the banana.

While banana is getting cooked:

Roast black gram and green chillies in a kadai till black gram turns golden brown. Grind these coarsely with raw grated coconut, tamarind paste and salt.

When banana is cooked:

Drain out the water and let the vegetable cool.

Store the drained water in a container and reuse just the required quantity later while grinding.  Remaining water can be used the same day for making soup, sambar, rasam etc.

When banana cools, peel its skin, mash the cooked banana and keep aside. (Chutney can be prepared using the skin alone also!)

Now continue grinding with mashed banana to a coarse consistency. Transfer the contents to a bowl. Pour a little of the drained water into the grinder and run it for very few seconds. By doing this, you can collect the chutney that is still left in the grinder. Pour this also into the bowl.

Now the seasoning….

For seasoning, heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add black gram, broken red chillies, curry leaves (in that order). Switch off the burner. Immediately add asafoetida and pour it over the chutney.

Raw Banana Chutney is now ready.

Also view “Beetroot Chutney”, “Chayote Chutney”, “Ridgegourd Chutney”, “Spinach (Palak) Chutney”, “Onion Chutney” in this blog.

 

GHERKINS SAMBAR

| sarapaka
Go Gherkin go….! Sail the Sambar way….a welcome detour from the usual salad or pickle route. This refreshingly flavoured Sambar made from this bright green, smaller version of cucumber variety can be used with steamed hot rice, idli or dosa.

Dish Type:  South Indian Vegetable StewGherkins Sambar

Preparation Time:  15 min

Cooking time:  30 min

Serves:  4 persons

Yield: 1 litre (approx.)

Ingredients

For pressure cooking:

Tur dhal                       50 gms

Gherkins                      250 gms

Tomato                        2 nos. (medium size)

Water                          1/2 litre

Turmeric powder        A pinch

Curry leaves                1 sprig

Ghee                            A drop

Tamarind paste           1 tsp (to be put after dhal and vegetables are cooked)

Salt to taste                 10 gms approx.

For grinding:

Raw grated coconut    100 gms

Coriander seeds          20 gms

Red Chillies                 4 nos.

For seasoning:

Ghee                            1/2 tsp (or coconut oil/any other cooking oil)

Mustard seeds             1/2 tsp

Curry leaves                1 sprig

Asafoetida                   A pinch

For garnishing

Coriander leaves

Directions

Wash gherkins, curry leaves and coriander leaves in water. Drain and keep aside.

Wash dhal separately in water. Drain and keep aside.

Cut each gherkin into 2 pieces lengthwise.

Boil dhal and gherkins in a pressure cooker along with water, turmeric powder and ghee.

While pressure cooking….

Grate raw coconut. Grind this along with coriander seeds and red chillies, initially without using water and then continue grinding using approx. 50 ml water.

When cooking is done and pressure in the cooker has subsided….

Add salt and tamarind paste (refer ingredients list for approx. quantities) Let it boil for a few minutes. Now mix the above ground masala to the cooked dhal and vegetables and continue boiling for another 5 to 10 minutes. At this stage, can you feel the fragrance of sambar?

Now it’s seasoning time…..

For this, heat ghee or coconut oil in a small skillet. Put mustard seeds. When they crackle, put curry leaves. Switch off the burner. Now add asafoetida and immediately pour over the cooked gherkins sambar.

Garnish it with thoroughly washed and chopped fresh coriander leaves.

Flavourful Gherkins Sambar is now ready to use!

Pointers:

Gherkin, being a condiment vegetable, needs mild and gentle cooking since it loses its intense flavour if overcooked.

Few other names associated with gherkin: 

 Ivy Gourd, Tindora, Thondekai, Kovakkai, Horned  Cucumbers

Did you know? A London skyscraper is nicknamed gherkin due to its resemblance to this fruit.

Note:   Also view  recipes for “Beetroot Sambar”, “Eggplant (Brinjal) Sambar”, “Onion Tomato Sambar”, “Ridge Gourd Huli Thovve” and “Khara Kootu”

 

INSTANT POHA MIXTURE

| sarapaka
Feeling damn hungry? Exhausted? Surprise guests to treat? Here it is…a quick fix recipe! This stunningly simple recipe makes for a perfect snack at all times. Tempting to attempt…Go ahead!

Dish Type: Quick Anytime Snack

Preparation Time: 10 min

Seasoning time: 2 min

Serves: 4 persons

Ingredients

Poha                            250 gms (paper thin variety)

Dry chutney powder   2 tbsp

Raw grated coconut    3 tbsp

Salt to taste                 2 tsp (approx.)

For seasoning

Oil                               1 tsp

Mustard seeds            1 tsp

Peanuts                       2 tsp

Bengal gram dhal       2 tsp

Black gram dhal          2 tsp

Roasted gram             2 tsp

Curry leaves                2 sprigs

Turmeric                     A pinch

Directions

Keep poha ready in a big mixing bowl.

To prepare seasoning, heat oil in a small kadai. Put mustard seeds. When they crackle, put peanuts, Bengal gram dhal, Black gram dhal, curry leaves, turmeric and lastly roasted gram in that order.

Pour this on to the poha.

Add salt, dry chutney powder and raw grated coconut.

Mix thoroughly. Let it stand for about 10 min.

Poha mixture is now ready.

Also view “Dry Chutney Powder (Type 1)” and “Dry Chutney Powder (Type 2)” in this blog.

Note:

Dry Chutney Powder is the most versatile condiment of South India. It is a spice powder prepared from a combination of roasted dhals, red chillies, dry grated coconut and salt.

Poha also known as Avalakki or flattened rice is available in different varieties. The difference is only in the size and thickness of flakes.

EGGPLANT (BRINJAL) SAMBAR

| sarapaka
Try this….Sambar. It’s easy, different, delicious! Made without using dhal. Just one type of vegetable and a bit of grinding that does wonders!! While the boiling sambar does most of your job, don’t miss taking note of the pointers given at the end of the recipe.

Dish Type:  South Indian Vegetable StewBrinjal Sambar

Preparation Time:  15 min

Cooking time:  30 min

Serves:  4 persons

Yield: 1 litre (approx.)

Ingredients

For cooking:

Brinjal                         250 gms (5 to 6 nos. approx. of green round variety)

Water                          1/2 litre

Turmeric powder        A pinch

Curry leaves                1 sprig

Green chillies              1 no. (optional)

Jaggery                        1/2 tsp (optional)

Ghee                            A drop

Tamarind paste           1/2 tsp (1/4 tsp at the start and 1/4 tsp towards the end of boiling)

Salt to taste                 3/4 tsp approx. (1/2 tsp at the start and 1/4 tsp towards the end of boiling)

For grinding:

Raw grated coconut    125 gms

Dhania (dry fried)       15 gms

Red Chillies                 4 nos.

For seasoning:

Ghee                            1/2 tsp (or coconut oil/any other cooking oil)

Mustard seeds                        1/2 tsp

Asafoetida                   A pinch

For garnishing

Coriander leaves

Directions

Wash brinjal, curry leaves and coriander leaves in water. Drain the water.

Cut each brinjal into 8 pieces.

Boil them for about 6 to 8 min. in a vessel along with water, turmeric powder, tamarind paste, salt, curry leaves, green chillies and jaggery.

While boiling…  

Grate raw coconut. Dry fry dhania.

Grind the above ingredients along with red chillies, initially without using water and then continue grinding using approx. 50 ml water.

Mix this ground chutney to the cooked but still boiling brinjal. Also add little more salt and tamarind paste (refer ingredients list for approx. quantities) and continue boiling for few more minutes. Can you sense that splendid smell of sambar?

Now is the time for seasoning…..

For this, heat ghee or coconut oil in a small skillet. Put mustard seeds. When they crackle switch off the burner. Now add asafoetida and immediately pour over the cooked brinjal sambar.

Garnish it with thoroughly washed and chopped fresh coriander leaves.

Wow…. Delicious Brinjal Sambar is now ready!

Also view recipes of “Beetroot Sambar“, “Gherkins Sambar“, Onion Tomato Sambar“, “Ridge Gourd Huli Thovve” and “Khara Kootu” in this blog.

Pointers:

You can adjust the quantity of salt, chillies and tamarind paste depending on your choice.

Do not miss the special instructions given on splitting the total quantity of salt and tamarind paste to be used.

To reduce the bitterness of brinjal (if required) after slicing them, sprinkle salt evenly over it and mix thoroughly. Leave it for 10 min. and rinse well before use.

Green round variety of brinjal used in this recipe is also known as “Matti Gulla”, grown in Udupi district of Karnataka State, India.

Eggplant or brinjal is also called by other names like Aubergine (in the western part of the world) Baigan (in India) etc.