Copra, Curry Leaves and Peanut Chutneys Recipes

These three Chutneys are life savers for bachelors and for working women. They can be used as a spread on buttered bread, sprinkled on rice with a drizzle of ghee/clarified butter or used as a side dish. Each has its own unique taste. The one with Copra/ dried coconut has roasted garlic added to it whereas raw garlic flavours the Peanut chutney. The Curry Leaf chutney is sans garlic.

Copra and Garlic Chutney
Ingredients :

  • 250 gms copra/ dry coconut
  • 100 gms garlic
  • 2 tbsps chilly powder
  • Marble sized ball of tamarind
  • Salt
  • 1 tbsp ghee/ clarified butter

Method :
Cut the Copra into tiny pieces. Peel the garlic. Heat the ghee and roast the garlic to a rich golden brown. Switch off. Tip in the chilly powder, toss and immediately drop it into the blender along with the Copra, salt and tamarind and powder it. Store in an air tight container.

Curry Leaves Chutney
Ingredients :

  • 1 coconut grated
  • 21 sprigs Curry leaves
  • A lemon sized ball of tamarind
  • 3 tbsps coriander seeds
  • 1 tbsp urad dal
  • 50 gms roasted Bengal gram dal/ daalia
  • 2 tbsps chilly powder
  • Salt

Dry roast the grated coconut along with the curry leaves to a rich brown. Roast the coriander seeds and the urad dal separately in a drop of oil to a rich golden brown. Tip the chilly powder into the roasted coconut and toss well. Powder together the above roasted ingredients along with the tamarind and salt. Store in an air tight container.

Peanut Chutney
Ingredients :

  • 250 gms Peanuts
  • 15 medium sized garlic cloves
  • 1 tbsp chilly powder
  • Salt

Method :
Roast the peanuts and deskin them. Powder them along with the garlic, chilly powder and salt. Store in an air tight container.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Simple Garam Masala Recipe

Garam masala is a combination of spices that adds flavour to a subzi. The proportion and the ingredients used vary depending upon individual preference. Posting a simple Garam masala today dear friends which adds to the flavour of any subzi, pulao or even Chai.


Powders of the following ingredients :

  • 1 tsp Cardamom
  • 1tsp cloves
  • 1 tsp cinnamon

Method :

Microwave the spices for two minutes. Dry grind to a fine powder. Store in an air tight container. Grind small quantities at a time to maintain freshness.

Copyright © 2017. All rights reserved.

Sambar Powder Recipe

Idlis and dosas are unimaginable without a steaming hot Sambar accompanying them. Sharing in here my mother’s recipe for Sambar.

Ingredients :

  • 2 cups coriander seeds
  • 2 cups spicy Madras or Guntur chilly
  • 2 cups Bedgi chilly
  • 1/4 cup chana dal
  • 1/4 cup urad dal
  • 1/4 cup jeera
  • 1/4 cup methi
  • 50 pepper corns
  • A marble sized piece of hing
  • 1 tsp haldi.

Dry roast all the above SEPARATELY except the chiliies.
Urad dal and chana dal till they are a rich golden yellow.
Methi seeds till they change colour and start giving out their aroma
Jeera and pepper till they splutter.
Both the chillies are to be roasted with a little oil till they are crisp.
Hing till it starts giving out its aroma.
Haldi is not to be roasted. Just add it to the freshly roasted ingredients when they are hot and mix well. Powder, sieve and store.

Copyright © 2017. All rights reserved.