Showing posts with label chutneys and powders. Show all posts
Showing posts with label chutneys and powders. Show all posts
Mango pachidi is traditionally made in my family on Tamil New Year's day. While the practice involves using neem flowers as well, I had to forgo that as I couldn't find it anywhere in my area. The spicy, sweet-and-sour sauce is meant to reiterate the multiple facets of life.
Ingredients (makes 2 cups):
raw mango - 1 (thin-skinned)
jaggery - 2 small cubes (1/4 cup)
green chilly - 1 large
red chilly - 1 large
turmeric powder - a pinch
mustard - 1/2 tsp
oil - 1 tsp
curry leaves - a twig
salt - 1/2 tsp
neem flowers - 2 tbsp (optional)
Method:
Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.
Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.
Ingredients (makes 2 cups):
raw mango - 1 (thin-skinned)
jaggery - 2 small cubes (1/4 cup)
green chilly - 1 large
red chilly - 1 large
turmeric powder - a pinch
mustard - 1/2 tsp
oil - 1 tsp
curry leaves - a twig
salt - 1/2 tsp
neem flowers - 2 tbsp (optional)
Method:
Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.
Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.
Avocado is one of those powerhouses of vitamins and minerals, with heart-healthy fats and great for the eyes. But is it easy to get our families to eat this bland fruit? I tried adding the flavor of parsley and a touch of tanginess to make it more likeable, and it is now one of the favorite chutneys in my home!
Ingredients:
avocado - 1 (peeled and pitted)
parsley - a small bunch (stems removed)
tamarind paste - 1 tbsp
red chillies - 3
coriander seeds - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
black gram - 1 1/2 tsp
oil - 2 tsp
lemon juice - 1 tbsp
Method:
Heat a teaspoon of oil. Add a teaspoon of black gram, coriander seeds and cumin seeds. When it starts turning light brown, add red chillies. Then add parsley leaves and fry for a minute. Add tamarind paste and fry for a couple of minutes. Allow to cool and add avocado slices. Add lemon juice and blend to a smooth paste.
Heat the remaining teaspoon of oil and add mustard seeds, remaining cumin seeds and black gram. When it splutters, pour over the chutney.
Notes:
Cilantro can also be added to the mix. Parsley can be replaced with cilantro in case you do not like its taste.
Ingredients:
avocado - 1 (peeled and pitted)
parsley - a small bunch (stems removed)
tamarind paste - 1 tbsp
red chillies - 3
coriander seeds - 1 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1 tsp
black gram - 1 1/2 tsp
oil - 2 tsp
lemon juice - 1 tbsp
Method:
Heat a teaspoon of oil. Add a teaspoon of black gram, coriander seeds and cumin seeds. When it starts turning light brown, add red chillies. Then add parsley leaves and fry for a minute. Add tamarind paste and fry for a couple of minutes. Allow to cool and add avocado slices. Add lemon juice and blend to a smooth paste.
Heat the remaining teaspoon of oil and add mustard seeds, remaining cumin seeds and black gram. When it splutters, pour over the chutney.
Notes:
Cilantro can also be added to the mix. Parsley can be replaced with cilantro in case you do not like its taste.
When I make idly, dosa, pongal or upma, I usually make coconut chutney as a side dish because it is the quickest. But when I need something tangy, this is a great choice. My husband loves the zing it adds to his food. On those rare occasions I make it, he keeps saying, "you should make this chutney more often".
Ingredients:
tomatoes - 4
red chillies - 3
gram flour - 1/3 cup
bengal gram - 1 tsp
black gram - 1 tsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
fenugreek seeds - 1/2 tsp
tamarind paste - 1 tbsp
turmeric powder - a pinch
asafoetida - a pinch
lemon juice - a few drops
coriander/cilantro leaves - a few (chopped fine)
salt - 3/4 tsp (adjust according to taste)
For seasoning:
mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry leaves - a small twig
asafoetida - a pinch
Method:
Chop tomatoes into cubes. Heat oil in a frying pan and add cumin seeds, bengal gram, black gram, coriander seeds, fenugreek seeds and red chillies. Then, add tomatoes and tamarind paste. Cook for a couple of minutes. Add gram flour and fry for about 5 minutes, until the gram flour and tamarind no longer smell raw. Cool and blend into a paste with salt. Add lemon juice, coriander/cilantro and seasoning.
Ingredients:
tomatoes - 4
red chillies - 3
gram flour - 1/3 cup
bengal gram - 1 tsp
black gram - 1 tsp
cumin seeds - 1 tsp
coriander seeds - 1 tsp
fenugreek seeds - 1/2 tsp
tamarind paste - 1 tbsp
turmeric powder - a pinch
asafoetida - a pinch
lemon juice - a few drops
coriander/cilantro leaves - a few (chopped fine)
salt - 3/4 tsp (adjust according to taste)
For seasoning:
mustard seeds - 1 tsp
cumin seeds - 1/2 tsp
black gram - 1 tsp
curry leaves - a small twig
asafoetida - a pinch
Method:
Chop tomatoes into cubes. Heat oil in a frying pan and add cumin seeds, bengal gram, black gram, coriander seeds, fenugreek seeds and red chillies. Then, add tomatoes and tamarind paste. Cook for a couple of minutes. Add gram flour and fry for about 5 minutes, until the gram flour and tamarind no longer smell raw. Cool and blend into a paste with salt. Add lemon juice, coriander/cilantro and seasoning.
This green chutney is served as a side dish to idly, dosa, pongal and many other south Indian snacks. It is also used to spice up chaats and other North Indian snacks.
Ingredients:
coriander/cilantro - 1/2 bunch
green chillies - 1 (normal) 2 (spicy hot)ginger paste - 1/2 tsp (or ginger - 1 inch piece - peeled)
salt - about 1/4 tsp (adjust to taste)
Method
Remove the stalks of the coriander and use only the leaves. Wash and grind with ginger, chillies, salt and a little water.
After trying out a variety of store-brands, I decided to make my own sambar powder. Taking inputs from a variety of sources and trying out a few permutation-combinations, finally figured the below formula which works great for me. I don't think I'll ever buy sambar powder again...
Ingredients:
dried red chillies - 2 cups
bengal gram (chana dal) - 1/4 cup
black gram (urad dal) - 1/4 cup
fenugreek seeds - 1/4 cup
Method:
Dry roast all the ingredients separately until they give a nice aroma. The gram should just start turning light brown. Allow to cool and dry grind everything together. Store in an air tight container and it lasts a while (even for a few months).
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