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.

Chandramandal / Tangy Tamarind and Coriander leaf chutney Recipe

Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served as a dip too.

Ingredients :

  • A tennis sized ball of tamarind
  • 150 gms jaggery
  • 5 green chilles
  • 2 inch piece of ginger
  • 1tsp mustard
  • 1tbsp ghee/ clarified butter
  • A small bunch of coriander leaves
  • 2 sprigs of curry leaves
  • Salt

Method :

Soak the tamarind in hot water and extract pulp. Alternatively you can also use the ready paste that is available. Grate the ginger and chop the green chillies fine. Boil the jaggery, tamarind pulp, ginger and green chillies together till it reaches the consistency of a thick chutney. Heat ghee. Add the mustard. After it splutters add the curry leaves. Drop the seasoning into the Chandramandal . Add finely chopped coriander leaves. Serve when cool.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brahmi leaves Chutney Recipe

Ekpani or Brahmi is well known for its therapeutic uses. I have used the tender home grown leaves to make a chutney which goes well with Dosa, Appo or even as a spread on bread.

Ingredients :

  • One big cupful Brahmi leaves
  • 4 green chillies
  • One bowl grated coconut
  • A small piece of ginger
  • 4 garlic cloves
  • Juice of one lemon
  • Salt

Method :
Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridge gourd Bhaartha Recipe

BHAARTHA could be of ghosale / ridge gourd, brinjal or even potato. Not to be confused with the Bhartha made of roasted brinjals. The basic Masala of coconut roasted red chillies and tamarind paste remains the same only the vegetable differs. Addition of ginger while grinding adds zing to the BHAARTHA. Garnished with raw onions, a green chilly n drizzled with coconut oil. It goes well with both roti and rice!!!

Ingredients :

  • 250 gms ridge gourd
  • 1/2 of a small coconut
  • 6 roasted Byadgi chillies
  • 3 roasted Guntur chillies
  • 1 tbsp tamarind paste
  • 2 inch piece ginger
  • 1 small onion chopped fine
  • 1 green chilly
  • Coconut oil
  • Salt

Method :
Deskin the ridge gourd. Chop into pieces and cook till done. Cool thoroughly. Grind together coconut, roasted red chillies tamarind and ginger to a smooth paste. Crush the green chilly with salt and add the ridge gourd, chopped onion and drizzle with coconut oil!.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

All purpose Chutney, Recipe

This is one chutney that goes well with almost everything. I always make a fresh batch and deep freeze it immediately, as it comes in handy when having unexpected guests. You can use it as a sandwich spread, to make a jhatpat Bhel puri, with Dhokla or even to spread it on the dosa while making a Mysore Masala Dosa.

Ingredients :

  • A bunch of Coriander leaves
  • 3 tbsps grated coconut
  • 15 green chillies
  • 1 heaped tsp tamarind paste
  • 7 cloves of garlic
  • 1 inch piece of ginger
  • Salt

Method :

Grind the coconut, garlic, ginger, green chillies and tamarind to a smooth paste with a little water. Add the salt and coriander leaves and grind it fine. Remove and store it in airtight containers. Use as required.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Strawberry Chutney Recipe

Strawberries are in season, so was tempted to buy a big box as they looked so luscious!! To my chagrin they turned out extremely sour. Decided to make a chutney as I already had some strawberry preserve lying around. Added a few pomegranate seeds for crunch and I must say that it has turned out delicious!! You can serve it as a dip, or with rotis. Goes well with dal and rice too!!

Ingredients :

  • 21 strawberries
  • A large fistful of pomegranate seeds
  • 2 tsps chilly powder
  • 2 ladleful jaggery syrup or sugar
  • Salt
  • 1 sprig Curry leaf
  • 1 tsp mustard
  • 1/4 tsp methi/fenugreek seeds
  • A pinch of haldi/turmeric powder
  • Salt
  • A large pinch of hing/asafoetida
  • 5 tbsps oil

Method :

Wash and remove the leaves and stem of the strawberries. Puree them in the blender. Heat the oil. Add the mustard and after it splutters add the Methi seeds. After they turn a golden brown add the curry leaves and hing . Switch off. Drop in the chilly and turmeric powder and immediately pour in the Strawberry puree. Add jaggery syrup and salt. Boil well. Tip in the pomegranate seeds and give one boil. Switch off. Allow to cool thoroughly. Store in an air tight container in the refrigerator.

Tomato Thokku Recipe

My helper Selvi who was watching me mince tomatoes, asked me if it was for a chutney. When I nodded , she promptly asked me for the recipe as her children love the food that I send for them. She listened intently and then proceeded to give her own version of what she makes. Thokku is more like a pickle which stays good without refrigeration for two days. Refrigerated, it stays good even for ten days or more. I decided to try it out, and I must say that it has turned out delicious. So posting a tomato Thokku the ‘Selvi’ way.

Ingredients :

  • 1/2 kg tomatoes minced
  • 1tsp methi/fenugreek seeds
  • 2tsps mustard
  • 3 inch piece ginger grated
  • 12 garlic cloves minced
  • 2 tsps chilly powder
  • Rajma/ kidney bean sized piece of hing/asafoetida
  • A pinch of haldi/ turmeric powder
  • 3 sprigs curry leaves
  • 1 tsp tamarind paste
  • Jaggery and salt as per taste
  • 6 tbsps oil.

Method :
Heat oil. Add the mustard. After it crackles add the methi. After it turns golden brown add the hing, ginger, garlic and curry leaves and roast till they give a good aroma. Add the chilly powder and haldi. Toss and immediately add the tomatoes and salt. Roast till the tomatoes have turned mushy. Add the tamarind paste and jaggery and boil well. Store in an air tight container only after it has cooled thoroughly.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Guava Curry Recipe

Guavas are in season and after gorging on them, decided to turn some of them into a curry. Allahabad is the home to some of the best Guavas in India. This is a tangy, sweet and spicy curry which borders on to a chutney or a semi pickle. One can enjoy it with Roti or rice. Serves well as a dip too.

Ingredients :

  • 300 gms guava
  • 2 large tomatoes
  • 1 tsp tamarind paste
  • 2 tbsps jaggery syrup
  • 1 tbsp chilly powder
  • 1 tbsp coriander powder
  • A large pinch of turmeric powder
  • Salt
  • 1 tsp mustard
  • 1 tsp jeera/ cumin seeds
  • 1/4 tsp methi/ fenugreek seeds
  • 2 tbsps ghee/ clarified butter

Method :

Slice the guava into bite sized pieces. Chop the tomatoes fine. Heat ghee. Add the mustard. After it splutters add the cumin followed by fenugreek seeds. After the fenugreek seeds turn golden brown add the tomatoes and salt. Roast till they are mushy. Add the coriander, chilly and turmeric powders. Toss. Add a large glass of water, the jaggery syrup, tamarind paste and the guava. Boil on a slow flame till the guava is cooked and the curry turns semi solid.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.