COCONUT & DAL; TOMATO, AND MINT CHUTNEYS - Shobana Rao
1) COCONUT & DAL CHUTNEY Ingredients: Grated coconut, fresh, 1 cup Roasted Bengal gram (Hurigadle in Kannada or Vodchikadle in Tamil) 1/4 cup Green chillies, finely chopped, 3-4 Ginger, peeled and grated, 1/2 " piece Coriander leaves, chopped, 2 tbsp Tamarind, small marble size ball Salt, to taste Method: Grind together the above ingredients in a blender, gradually adding a little water, to a paste. Vary the amount of water added to get your required consistency. I usually do not temper this type of chutney (as it tastes good even without it) but if you wish, you may temper it with mustard seeds, curry leaves, black gram dal and hing (asafoetida.)
2) Tomato Chutney (Chettinad Style)
Ingredients: Large Tomatoes, 2 Onion, 1 Chana dal, (Bengal Gram), 1 and 1/2 tbsp. Red Chillies, 2 Green Chilly, 1 Ginger, 1/2 ", finely minced Fresh Coconut Gratings, 1 tbsp Salt, to taste Oil, 1/2 tbsp. For seasoning: Mustard seeds, 1/2 tsp Red Chillies, 2 Curry leaves, a sprig Hing (Asafoetida), a pinch Method:
Slice the tomatoes and onion and keep aside. Heat oil in a thick-bottomed kadhai. When it is heated, reduce the flame, add chana dal, red chillies and green chilly and saute till the dal changes colour. Keep aside to cool. In the same oil, add onions and ginger. Saute for about 3-4 minutes till onion becomes transparent Add the tomatoes and saute on medium flame for 8-10 minutes Remove from flame and let it cool In a blender, grind together coconut gratings, roasted chana dal, chillies, tomatoes, onion and salt, to a smooth paste to make your chutney. Transfer the chutney to a bowl. Finally season the chutney with mustard seeds, curry leaves, red chillies, and hing. Serve with idlis, dosas etc.
3) MINT & CORIANDER CHUTNEY Ingredients: Fresh Coriander leaves, (Dhaniya) 1/2 cup Mint leaves, (Pudhina) 1/2 cup Garlic, minced, 3 pods Green chillies, 2-3 Chaat Masala, 1 tsp Onion, small, 1 Lemon, 1/2 Salt, to taste Method: Wash and thoroughly clean the Coriander and Mint leaves Grind these in the blender, along with garlic, green chillies, chaat masala, onion, and salt, to a paste Squeeze juice of lemon and mix well
1) COCONUT & DAL CHUTNEY Ingredients: Grated coconut, fresh, 1 cup Roasted Bengal gram (Hurigadle in Kannada or Vodchikadle in Tamil) 1/4 cup Green chillies, finely chopped, 3-4 Ginger, peeled and grated, 1/2 " piece Coriander leaves, chopped, 2 tbsp Tamarind, small marble size ball Salt, to taste Method: Grind together the above ingredients in a blender, gradually adding a little water, to a paste. Vary the amount of water added to get your required consistency. I usually do not temper this type of chutney (as it tastes good even without it) but if you wish, you may temper it with mustard seeds, curry leaves, black gram dal and hing (asafoetida.)
2) Tomato Chutney (Chettinad Style)
Ingredients: Large Tomatoes, 2 Onion, 1 Chana dal, (Bengal Gram), 1 and 1/2 tbsp. Red Chillies, 2 Green Chilly, 1 Ginger, 1/2 ", finely minced Fresh Coconut Gratings, 1 tbsp Salt, to taste Oil, 1/2 tbsp. For seasoning: Mustard seeds, 1/2 tsp Red Chillies, 2 Curry leaves, a sprig Hing (Asafoetida), a pinch Method:
Slice the tomatoes and onion and keep aside. Heat oil in a thick-bottomed kadhai. When it is heated, reduce the flame, add chana dal, red chillies and green chilly and saute till the dal changes colour. Keep aside to cool. In the same oil, add onions and ginger. Saute for about 3-4 minutes till onion becomes transparent Add the tomatoes and saute on medium flame for 8-10 minutes Remove from flame and let it cool In a blender, grind together coconut gratings, roasted chana dal, chillies, tomatoes, onion and salt, to a smooth paste to make your chutney. Transfer the chutney to a bowl. Finally season the chutney with mustard seeds, curry leaves, red chillies, and hing. Serve with idlis, dosas etc.
3) MINT & CORIANDER CHUTNEY Ingredients: Fresh Coriander leaves, (Dhaniya) 1/2 cup Mint leaves, (Pudhina) 1/2 cup Garlic, minced, 3 pods Green chillies, 2-3 Chaat Masala, 1 tsp Onion, small, 1 Lemon, 1/2 Salt, to taste Method: Wash and thoroughly clean the Coriander and Mint leaves Grind these in the blender, along with garlic, green chillies, chaat masala, onion, and salt, to a paste Squeeze juice of lemon and mix well
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