CHUTNEYS & POWDERS
Ingredients
- Coconut - 1/2
- Red chillies - 10 to 15
- Salt - as required
- Tamarind - small lemonsized ball
- Oil - 2 tsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Grate the coconut or cut into small pieces.
- In a small pan fry the red chillies.
- Grind the coconut, red chillies, salt and tamarind adding minimum water required.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coconut chutney.
Ingredients
- Coconut - 1/2
- Tomato - 2 medium
- Red chillies - 12 to 15
- Salt - as required
- Tamarind - small lemonsized ball
- Oil - 2 tsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Grate the coconut or cut into small pieces.
- In a small pan fry the red chillies in little oil. Take the red chillies aside and fry the tomato for 5 minutes or until soft.
- Grind the coconut, tomato, red chillies, salt and tamarind.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coconut chutney.
Ingredients
- Coconut - 1/2
- Peanuts - 2 cups
- Red chillies - 8
- Salt - as required
- Tamarind - 1 tsp paste
- Oil - 1 tsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Grate the coconut or cut into small pieces.
- In a small pan fry the peanuts on medium heat until raw smell goes away. Add the red chillies and fry for 2 more minutes.
- Grind the coconut, peanut, red chillies, salt and tamarind.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coconut chutney.
- Note:
- Increase or decrease peanuts according to your taste. You can also substitute red chillies with green chillies.
Ingredients
- Tomatoes - 4 medium
- Green chilies - 15 to 20
- Salt - according to your taste
- Coriander leaves - few
- Oil - 1 tsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Heat oil in a pan, add chillies, tomatoes and cook until soft. Also add the coriander leaves.
- Grind everything together with salt.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coconut chutney.
- Note:
- Add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste.
Ingredients
- Brinjals - 4 medium
- Green chillies - 9 to 12
- Salt - as required
- Tamarind - small piece or 2 tsp paste
- Oil - 2 tbsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Cut brinjal into pieces. Make a slit in the chillies ( to prevent bursting).
- Heat 1 tbsp of oil, add chillies, brinjal and cook on medium heat until brinjals or soft.
- After they are cool, grind adding tamarind and salt.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded brinjal chutney.
- Note:
- Add 1/2 tsp of mustard powder and 1/4 tsp of methiseeds powder if you like the taste. You can substitute red chillies with green chillies.
Ingredients
- Beerakaya - 2 medium
- Red chillies - 12 to 15
- Tamarind - small piece
- Salt - according to your taste
- Oil - 2 tbsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Peel the skin of beerakaya and cut them into pieces.
- Heat oil in a pan, add red chillies and fry for 2 minutes.
- Keep the chillies aside and fry beerakaya until soft in the same oil.
- Grind beerakaya, red chillies, salt and tamarind.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded beerakaya chutney.
Ingredients
- Snakegourd - 1 small
- Green chillies - 10 to 15
- Curds - 1 cup
- Turmeric - a pinch
- Salt - according to your taste
- Oil - 2 tbsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Wash the snakegourd and cut into pieces.
- Heat little oil and fry green chillies for a minute and add snakegourd pieces and cook until soft, about 15 minutes.
- Grind this together with little salt.
- Add little salt to the curds and pour it into ground snakegourd.
- Heat remaining oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing, turmeric and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded snakegourd chutney.
Ingredients
- Tindora - 1/2 lb (about 2 cups cut tindora)
- Green chillies - about 15
- Tamarind - a small piece
- Salt - as required
- Oil - 2 tbsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Heat oil in a pan, fry green chillies and take it aside.
- In the same pan add tindora and fry until soft.
- Grind together with tamarind, salt.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded tindora chutney.
Ingredients
Coming soon
Ingredients
- Raw mangochutney - 2 small
- Red chillies - 15
- Cumin seeds (jeelakarra) - 2 tsp
- Salt - as required
- Oil - 2 tbsp
- Seasoning - 1 tsp of urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
Method
- Peel the mango, wash and cut into small pieces.
- Fry red chillies in little oil, add jeera and take it away from stove.
- Grind red chillies, jeera smoothly, then add mango pieces, salt and grind.
- Heat oil in a pan and add urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded mango chutney.
Ingredients
- Gongura - 2 bunches
- Red chillies - about 15
- Garlic (optional) - 6 flakes
- Salt - as required
Method
- Pluck the leaves from bunches. Wash gongura and wipe it with clean towel.
- Heat oil in the pan, fry red chillies, add a pinch of asafetida and mustard seeds.
- When the seeds starts spluttering, add gongura and garlic flakes.
- Add salt and cook for about 10 to 15 minutes (until the it becomes kind of lumpy).
- Grind this smoothly and serve with hot rice and ghee.
Ingredients
- Coriander - 1 bunch
- Green chillies - 15
- Tomato - 1
- Tamarind - a small piece
- Salt - as required
- Oil - 2 tbsp
- Seasoning - 1 tsp of chenna dal, urad dal, mustard seeds ,pinch of hing 1/2 tsp of jeera, few red chilli pieces and curry leaves
- Heat oil in a pan, fry green chillies and take it aside.
- In the same pan add coriander leaves, tomato and fry until soft.
- Grind together with tamarind, salt.
- Heat oil in a pan and add chenna dal, urad dal, jeera, mustard seeds, red chillies, pinch of hing and curry leaves.
- After mustard seeds starts to splutter, add this to the grounded coriander chutney.
Ingredients
- Grated dry coconut - 3 cups
- Red chillies - 1/2 cup (increase if you like spice)
- Chenna dal - 1/4 cup
- Urad dal - 1/4 cup
- Salt - as required
- Tamarind - a small lemon sized piece
Method
- Fry red chillies, urad dal and chenna dal one by one in little oil until raw smell goes away.
- Fry coconut for a minute or two.
- After everything cools down, powder together with salt.
- Store in clean air-tight container.
Ingredients
- Sesame seeds - 2 cups
- Red chillies - 1/2 cup
- Dry grated coconut - 1/2 cup
- Garlic - 8 flakes
- Tamarind - small lemon sized ball
- Salt - as required
Method
- Fry sesame seeds in little oil on medium heat until light brown. Cover the pan with lid while doing so, as they splutter and spill all over the place.
- Fry red chillies and in the end add dry grated coconut and fry for another minute.
- When all the items cools down, powder them together.
- Add garlic, tamarind, salt and powder again until everything is mixed well.
- Store in air-tight containers.
Ingredients
- Coriander seeds - 2 cups
- Red chillies - 3/4 cup
- Tamarind - a small lemon sized ball
- Garlic - 8 flakes
- Salt - as required
Method
- Fry red chillies and coriander seeds in little oil until light brown.
- When it cools down powder red chillies and coriander seeds.
- Now add garlic flakes, tamarind, salt and grind until everything is mixed well.
Ingredients
- Toor dal - 2 cups
- Cumin seeds (jeelakarra) - 2 tsp
- Red chillies - 15
- Garlic (optional) - 8 flakes
- Salt - as required
Method
- Fry toordal in little oil till light brown.
- Fry red chillies in little oil and in the end add jeera and take it off the stove.
- After cool, powder adding garlic flakes and salt.
- Store in air-tight containers.
Ingredients
- Roasted gengalgram (putnalu) - 1 cup
- Red chillies - 12
- Garlic - 8 flakes
- Salt - as required
Method
- Fry red chillies in little oil and then add gramdal, fry for minute or so till it becomes just warm.
- After it cools down, powder red chillies and gramdal finely.
- Add garlic flakes, salt and powder again until everything is mixed well.
- Store in airtight container.
- Note:
- Add 1/4 cup of dry grated coconut for variation.
Ingredients
- Peanuts - 2 cups
- Red chillies - 1/2 cup
- Dry grated coconut - 1/2 cup
- Garlic - 8 flakes
- Tamarind - small lemon sized ball
- Salt - as required
Method
- Fry peanuts in little oil on medium heat until the raw smell goes away.
- Fry red chillies and in the end add dry grated coconut and fry for another minute.
- When all the items cools down, powder them together.
- Add garlic, tamarind, salt and powder again until everything is mixed well.
- This powder need not be too smooth, it can be little coarse.
- Store in air-tight containers.
Ingredients
- Channa dal - 1/4 cup
- Urad dal - 1/2 cup
- Coriander seeds - 1/4 cup
- Sesame seeds - 2 to 3 tsp
- Red chillies - 12 to 15
- Fenugreek seeds - 1 tsp
- Jeera - 2 tsp
- Asofoetida( inguva) - 1 tsp
- Salt - to taste
- Curry leaves - few
- Oil - 2 tbsp
Method
- Heat oil in a pan.
- Roast all the ingredients one by one.
- Mix together and powder finely.
- Store in air-tight container.
Ingredients
- Coriander seeds - 1/2 cup
- Urad dal - 1/4 cup
- Red chillies - 12
- Jeera - 4 tsp
- Pepper corns - 10 to 15
- Hing (inguva) - 1 tsp
- Salt - as required
Method
- Roast coriander seeds, urad dal, red chillies in little oil one by one.
- When cool, powder together adding jeera, pepper corns hing and salt.
- Store in air-tight container.
Ingredients
- Chenna dal - 1/4 cup
- Urad dal - 1/4 cup
- Red chillies - about 20
- Garlic - 6 flakes
- Tamarind - small lemon sized
- Salt - according to taste
- Curry leaves - about 2 cups
Method
- Wash the leaves and wipe with a clean towel. Dry them on a towel completely.
- Dry roast them in a pan and powder it when cooled.
- Roast the chenna dal abd urad dal separetely. Fry red chillies in little oil.
- Powder everything together finely adding tamarind, salt and finally curry leaves powder.
- Store in clean air-tight jar.
No comments:
Post a Comment