Coriander Leaves Sweet and Tangy Gozzu /Chutney Recipe

This Coriander Leaves Gozzu is my all time favourite. It goes well with almost everything. You can use it as a dip, as a side dish for rice or have it even with your Roti. It’s a tongue tickler!

Ingredients :

  • One small bunch coriander leaves
  • 1/4 of a small coconut grated
  • 5 green chillies
  • 1 roasted dry red chilly
  • 2 tbsps Tamarind paste
  • 4 tbsps Jaggery syrup
  • Salt
  • 1 tbsp Ghee/clarified butter
  • 1 tsp mustard seeds
  • 2 sprigs curry leaves

Method :

Grind the coconut, coriander leaves, roasted red chilly, green chillies, salt, tamarind paste and jaggery syrup to a smooth paste with a little water. Tip it into a bowl. Heat ghee in a pan. Add the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the Gozzu. Mix thoroughly.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Digestive Chutney Recipe

This Chutney is usually made during the monsoon months in India, as stomach upsets are common during that period. Served with Curd rice, it settles the stomach because of the Cumin seeds and Garlic which are known to not only have digestive properties, but also to clean the gut. A special thanks to my dear friend Nutan Shenoy-Kini who has generously shared her mother’s recipe with me.

Ingredients :

  • Half of a large coconut
  • 1 level tsp Jeera/ Cumin seeds
  • 5 flakes Garlic
  • 7 Green chillies
  • 1/2 tsp Tamarind paste
  • Salt
  • A pinch of turmeric powder
  • 1 tbsp Ghee/clarified butter
  • A bunch of Coriander leaves.

Method :

Wash and keep the coriander leaves aside to drain well. Grate the coconut. Crush the garlic gently. Chop the green chillies. Heat ghee in a pan. Add the Jeera and the crushed garlic cloves. Roast till the Jeera crackles. Drop in the chopped green chillies and toss till they change colour. Tip in the coriander leaves. Sauté till they wilt. Drop in the turmeric powder, tamarind paste and grated coconut. Saute for about three to four minutes. Add salt. Allow to cool, before grinding it to a coarse paste without adding water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coriander Leaves Thogayal/Chutney Recipe

A Thogayal is a Chutney like preparation and can be made with or without coconut. I prefer to add some while making, as it gives texture to the Thogayal. A variety of Thogayal can be made by using Mint leaves, Curry leaves, Coconut or even Pulses. Posting a Coriander Leaves Thogayal today.

Ingredients :

  • A small bunch of coriander leaves
  • 5 dry red chillies
  • 2 tbsps Urad Dal/Black gram Dal
  • 1 tbsp tamarind paste
  • 2 tbsps grated Coconut
  • 1/2 tsp jaggery
  • 2 tsps oil
  • Salt.

Method :
Wash the coriander leaves and drain them well. Heat oil in a pan. Drop in the Urad dal and roast it to a golden brown. Drop in the red chillies and toss them for a couple of seconds. Remove and keep aside. Allow to cool. Grind the coconut, tamarind, jaggery, salt roasted red chillies and urad dal to a smooth paste. Drop in the coriander leaves and grind to a slightly coarse consistency. Serve with hot rice.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Plum Chutney Recipe

After trying out the Plum Jam made some Chutney today. Tangy, spicy, sweet all rolled into one. It can be served as a side dish with Rice or with Roti. In fact it can be used as a dip too.

Ingredients :

  • 250 gms ripe Plums
  • 18 tsps sugar
  • 1 tsp Chilly powder
  • Salt
  • 1 tbsp oil
  • 1 tsp mustard
  • Kidney bean size piece of Hing /asafoetida
  • 2 sprigs curry leaves

Method

Pit the Plums. Chop them and drop them into a microwave safe bowl. Add the sugar, salt and chilly powder and microwave on Power cook for five minutes. Remove. Mash well with the back of the spoon. Heat oil in a pan. Add the mustard. After it crackles drop in the Hing and curry leaves. Drop the seasoning into the chutney. Mix well and allow to cool before serving.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tomato and Onion Chutney Recipe

This Tomato and Onion Chutney goes well with almost everything. Roti, Rice, even as a dip for Nachos, spread on Tacos, Neer dosa, or even with vegetable cutlets. You can even experiment trying a variety of spices to suit your palate.

Ingredients :

  • 7 large ripe tomatoes
  • 3 large onions
  • 2 tsps Sambhar powder
  • 1 tsp chilly powder
  • Salt
  • Jaggery or sugar
  • 3 tbsps oil
  • 1 tsp mustard
  • 1 tsp coriander leaves.

Method :

Chop the tomatoes, onions and coriander leaves finely . Heat oil in a pan. Add the mustard. After it splutters drop in the onions and roast on a gentle flame till translucent. Add the chilly and Sambhar powder. Toss. Tip in the chopped tomatoes and salt. Stir for a couple of minutes. Add a glass of water and cook till the tomatoes are nice and mushy. Add jaggery or sugar as per taste. Boil well. Switch off. Garnish with the coriander leaves and serve hot or chilled.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vangyache Bharith/ Roasted Eggplant Mash Recipe

This recipe calls for Eggplant to be roasted gently on a direct flame, till the skin is charred and the insides of the Eggplant nice and mushy. This preparation is made all over India, but the spices used vary depending on the region where it is made. Posting a Vangyache Bharith from the state of Goa.

Ingredients :

  • 250 gms Large sized Eggplant
  • 2 green chillies
  • 1 large onion
  • 1inch piece ginger
  • 3 tbsps grated coconut
  • 1tsp tamarind paste
  • Coriander leaves
  • Salt
  • Oil

Method :

Wash and pat dry the Eggplant. Smear it with oil and roast it on an open flame, turning it repeatedly till the entire skin gets charred. Allow it to cool. Peel it and discard the charred skin. Mash it well. Coarsely grind ginger, green chillies, tamarind paste and salt. Tip it into the mash. Chop onions fine and add them too. Mix thoroughly. Garnish with coriander leaves.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Chutney Recipe – 2

Another variant of the coconut chutney is the one where ginger is used to flavour it. The earlier one that I had posted contained asafoetida. This one too goes equally well with Idli, Dosa or even Upma.

Ingredients :

  • 1/2 coconut grated
  • 4 green chillies
  • One inch piece of ginger
  • 1/4 tsp tamarind paste
  • Salt
  • 2 sprigs curry leaves
  • 1 tsp mustard
  • 2 tsps coconut oil.

Method :

Grind the grated coconut, green chillies, ginger, tamarind paste and salt to a fine paste. Adjust consistency by adding water. Heat oil in a pan. Drop in the mustard. After it splutters add the curry leaves. Toss. Drop the seasoning into the chutney. Mix well and serve.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Neem Leaves Dry Chutney Recipe

Neem leaves are known to have antiseptic, anti bacterial and anti fungal properties. Juice of Neem taken on an empty stomach once a week keeps the skin glowing and blemish free. It is a natural way to de worm and also a blood purifier. Those who cannot take the bitter taste of the juice can make a dry chutney powder. A teaspoon of the powder is sprinkled on a morsel of hot rice with a little ghee/clarified butter and eaten as is. This dry chutney powder is traditionally prepared on Ugadi or the New Year celebrated by the Konkani community of Mangalore and some of the communities to the South of India. Posting the recipe of the same today.

Ingredients :

  • A small bunch of fresh Neem leaves
  • 100 gms Chana Dal /Bengal Gram Dal
  • Salt
  • 1/2 tsp of ghee/clarified butter.

Method :

Wash the Neem leaves and dry them on a piece of cloth. Separate the leaves from the stem. Roast the Chana Dal in the ghee till it turns to a rich golden yellow. Drop in the Neem leaves and roast till the Chana Dal takes on a golden brown hue. Remove from the flame and keep aside to cool a little. Dry grind to a fine powder along with salt. Allow to cool thoroughly and store in an air tight container.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Potato and Tomato Gozzu Recipe

A simple yet delicious accompaniment to Rice or Rotis, the Potato and tomato gozzu is best served at room temperature. A dish which is traditionally served with Kanji/Rice gruel, it can be made by garnishing with or without raw onions.

Ingredients :

  • 2 large potatoes peeled, washed and sliced thinly.
  • 5 medium sized tomatoes chopped into large chunks
  • 5 green chillies minced
  • Hing/asafoetida
  • Salt
  • 1 medium sized onion minced
  • 1 tbsp coconut oil
  • 1tsp mustard
  • 1 tsp urad dal/black gram dal
  • 2 sprigs curry leaves

Method :

Cook the potato and tomato together. After it is done, discard the peel of the Tomato and mash the Tomato and potato together. Crush the green chillies, hing and salt and add it along with the finely chopped onion to the gozzu. Heat 1 tbsp oil. Add a spoon of mustard and after it splutters add a spoon of urad dal. Toss till it is golden brown. Drop in two sprigs of curry leaves. Toss and season the gozzu with it. Mix well and serve with dal rice or roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.