10. * CHUTNEYS *
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10.1 AMLA MURABBA (Gooseberry Spread)
INGREDIENTS
| 1 cup | Amla or gooseberry, washed and grated |
| ½ cup | Water |
| 1 ¼ cups | Sugar |
| 2-inch | Cinnamon stick |
| 1 tsp | Cardamom powder |
DIRECTIONS
- Dissolve sugar into water.
- Add amla and cinnamon and cook until the amla is clear and the juice thickens into a jam.
- Remove the cinnamon stick, add cardamom and mix well.
- Cool and serve with bread or roti.
10.2 BERAKAYA THOKKU (Ridge Gourd Skin) PACHADI
INGREDIENTS
1 Ridge gourd
1 tbsp Oil
1 bunch Mint leaves
2 tbsp Tamarind paste
4 Dry Red Chillies
1 pinch Turmeric powder
1 pinch Salt to taste
Seasonings:
4 tbsp Oil
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Coriander seeds
1 tbsp Urad dal
1 tbsp Channa Dal
1 pinch Asafetida powder
DIRECTIONS
- Peel ridge gourd and save the skin.
- Chop ridge gourd into small pieces and cut skin into ¼ inch pieces.
- Heat oil and fry the skin and mint leaves. Set aside to cool.
- Add tamarind, red chillies, turmeric, salt and grind into a paste.
- Put paste into a serving bowl and add the chopped ridge gourd pieces.
- Heat oil and fry seasonings until they splutter.
- Cool seasonings and drizzle over ridge gourd.
10.3 COCONUT CHUTNEY (for Ven Pongal)
INGREDIENTS
| 1 tsp | Oil |
| 3 tbsp | Urad dal |
| 3-4 | Dry Red Chillies |
| ½ tsp | Asafetida powder |
| ½ | Coconut |
| 1 tsp | Salt to taste |
| 1 | Tamarind, small piece |
| Seasonings: | |
| 1 tsp | Oil |
| 3tbsp + ½ tsp | Urad dal |
| ½ tsp | Mustard seeds |
| 3-4 | Curry leaves |
DIRECTIONS
- Heat 1 tsp oil, fry 3 tbsp urad dal and 2 red chillies until they brown.
- Turn off the stove and add asafetida.
- Blend dal, coconut, salt and tamarind to a smooth paste with water. It can be a thick paste or watery to go with the Ven Pongal.
- Heat 1 tsp oil and fry seasonings until they brown.
- Add seasonings to the coconut paste.
10.4 COCONUT CHUTNEY (for Iddlis, Dosas)
INGREDIENTS
For paste:
½ Fresh Coconut
3 Dry Red Chillies
3 tbsp Channa Dal, fried
½ tsp Salt to taste
Seasonings:
1 tsp Oil
½ tsp Mustard seeds
½ tsp Urad dal
1 Red Chilli
3-4 Curry leaves
DIRECTIONS
- Blend all the ingredients into a smooth paste.
- Heat oil and fry seasonings until they brown.
- Add seasonings to the coconut paste.
TIP: Blend chopped cilantro into the paste for a different taste.
10.5 GINGER CHUTNEY (Allam Pachadi)
INGREDIENTS
Seasonings:
1 tsp Oil
2 tsp Urad dal
10 Dry Red Chillies
2 inches Ginger, grated
1 tsp Tamarind paste
1 tsp Jaggery
1 pinch Salt to taste
DIRECTIONS
- Heat oil and brown seasonings.
- Mix in remaining ingredients and grind into a paste.
10.6 MANGO CARROT CHUTNEY
INGREDIENTS
Seasonings:
4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Channa dal
1 tsp Coriander seeds
1 tsp Cumin seeds
1 pinch Asafetida powder
1 Raw Mango, grated
2 Carrots, grated
2 tbsp Tamarind paste
1 tsp Mustard powder
2 tsp Red Chilli powder
1 pinch Salt to taste
1 pinch Turmeric
DIRECTIONS
- Heat oil and fry mustard seeds. When they splutter add all other seasonings. Set aside to cool.
- Mix remaining ingredients.
- Add to seasonings after they have cooled.
10.7 PEANUT CHUTNEY
INGREDIENTS
1 cup Peanuts 6 Dry Red Chillies
1 cup Channa dal
1 cup Coconut, fresh grated
2 tsp Tamarind paste
1 pinch Salt to taste
Seasonings:
4 tbsp Oil
1 tbsp Urad dal
1 tbsp Channa dal
1 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Mustard seeds
1 pinch Asafetida powder
DIRECTIONS
- Roast Peanuts and red chillies.
- Roast channa dal.
- Grind roasted peanuts, chillies, channa dal. Add coconut, tamarind and salt and grind to a fine paste.
- Heat 4 tbsp of oil and fry mustard seeds. When they splutter fry all the other seasonings. Set aside to cool.
- Add seasonings to the paste after they have cooled.
10.8 TOMATO GINGER CHUTNEY
INGREDIENTS
1 tbsp Oil
1 tsp Cumin seeds
2 tbsp Ginger, grated
2 Tomatoes, finely chopped
1 tsp Tamarind paste ½ tsp Jaggery
½ cup Sesame seeds
Seasonings:
4 tbsp Oil
1 tsp Mustard seeds
1 tbsp Urad dal
1 tbsp Channa dal
1 tsp Coriander seeds
1 tsp Cumin seeds
1 pinch Asafetida powder
DIRECTIONS
- Heat oil and fry Cumin seeds.
- Add ginger, tomatoes and fry until tomatoes are soft.
- Add tamarind and jaggery.
- After the mixture has cooled, blend into a paste.
- Roast sesame seeds, grind into a powder and add to the paste.
- Heat 4 tbsp of oil, fry mustard seeds. When they splutter, add the remaining seasonings.
- Cool seasonings and mix into the paste.
10.9 TINDORA CHUTNEY (Dondakaya Pachadi, Indian Ivy Gourd)
INGREDIENTS
2 tbsp Oil
6 Dry Red Chillies
1 cup Coconut, fresh grated
2 cups Tindora
1 tsp Tamarind paste 1 pinch Salt to taste
Seasonings:
4 tbsp Oil
1 tbsp Urad dal
1 tbsp Channa dal
1 tsp Cumin seeds
1 tsp Mustard seeds
1 pinch Asafetida powder
1 Red Chilli
4-5 Curry leaves
DIRECTIONS
- Cut tindora into halves.
- Heat oil, and then fry red chillies, coconut and tindora until soft.
- Add tamarind paste and salt, and then grind into a paste.
- Heat oil and fry the seasonings until they splutter.
- Add seasonings to the tindora paste.
10.10 RED SORREL CHUTNEY (Gongura Pachadi)
INGREDIENTS
1 bunch Red Sorrel leaves, washed
7 Dry Red Chillies
1 tsp Fenugreek seeds
1 tsp Cumin seeds
1 Tomato
1 tsp Urad dal
1 tsp Channa dal
Seasonings:
1 tsp Oil
1 tsp Mustard seeds
½ tsp Jeera seeds
½ tsp Urad dal
1 sprig Curry leaves
DIRECTIONS
- Separate the sorrel leaves from the stalks.
- Heat oil and fry seasonings until they splutter and brown.
- Add sorrel, tomato and salt and cook.
- Blend into a paste.
10.11 IDLY KARAM PODI
INGREDIENTS
| 1 tsp | Oil |
| 8 | Dry Red Chillies |
| 1 cup | Channa dal |
| ½ tsp | Mustard seeds |
| 1 pinch | Fenucreek (methi) seeds |
| 1 tsp | Black pepper corns |
| ½ cup | Urad dal |
| 1 tsp | Coriander seeds |
| 1 tsp | Tamarind |
| 1 pinch | Salt to taste |
| 3-4 | Curry leaves |
| 1 pinch | Asafetida powder |
| 1 tsp | Ghee |
DIRECTIONS
- Heat oil, roast all ingredients except Asafetida, until they splutter.
- Add asafetida and remove from heat.
- Grind into a powder.
- Mix with hot melted ghee before serving.