Mirchicha thecha/ green chilly thecha.

This is for the spice lovers. A delicious Mirchicha thecha which is eaten with Thalipeet, Bhakri or Roti. Traditionally the chillies and garlic are coarsely pounded in a mortar and pestle or what is called a Silbatta. Today it is ground on the pulse mode in a mixer jar.

Ingredients:

15 medium spicy long green chillies

10 cloves of garlic

1/2 tsp of Jeera/ cumin seeds

1 heaped tbsp of roasted peanuts de skinned

Salt

1 tsp oil.

Method:

Roast the green chillies and garlic cloves on a very slow flame in a teaspoon of oil till it changes colour. Drop in the cumin seeds and roast further for a minute. Allow to cool. Transfer the mixture to the mixer jar, add salt and roasted peanuts and grind to a coarse consistency on pulse mode. No water to be used at all. Just keep running the mixer till you get a coarse mixture which can hold together.

Note: You may roast the peanuts and remove the skin. I prefer buying the ready roasted ones without skin.

You can store the thecha in the fridge for a fortnight.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Beetroot Chutney

The health benefits of Beetroot are too many to enumerate here. Beetroot can be eaten raw in salads or boiled and used in sandwiches, soups or even stirfries. The Beetroot Chutney that I have posted today goes amazingly well with dosa, dal rice, curd rice and even with Chapati. My heartfelt thanks to my friend Mamatha Harish for this simple, easy yet delicious recipe.

Ingredients:

2 Beetroots peeled and chopped

1 onion chopped roughly

4 tbsps grated coconut

1 sprig curry leaves

1 tsp coriander seeds

3 dry red chillies

1/2 tsp tamarind paste

Salt

2 tsps oil

Method:

Heat oil in a pan. Drop in the onions and roast for a couple of minutes. Drop in the dry red chillies, coriander seeds, curry leaves and tamarind. Roast for a couple of minutes and then add the grated coconut and beetroot. Cover and cook for a couple of minutes. Allow to cool. Grind this roasted mixture along with salt to a fine paste. Serve.

This proprtion serves four.

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Hassi Majjige/ Curd and roasted gram dip

This is a curd and roasted gram dip served with Nuchina unde which I have already posted in this website. It is more like a chutney and is prepared just before it is served. If made before hand, please refrigerate it as it is a cold preparation.

Ingredients:

1/4 cup Daalia/ Puttani/ roasted Bengal gram dal

1/4 cup coconut

3 green chillies

1 inch piece of ginger

Salt

1/2 tsp mustard seeds

5 tbsps of coriander leaves

1/2 cup curds

Ingredients for the tempering:

1 tsp oil

1 tsp mustard seeds

A pinch of Hing/ asafoetida

1 sprig curry leaves

Method:

Powder the roasted gram and mustard seeds. Add the coconut, green chillies, ginger, coriander leaves, salt and curds. Grind to a fine paste. Tip this mixture into a bowl. Heat oil in a pan. Drop in the mustard seeds and after they splutter add the Hing and curry leaves. Toss and drop the seasoning into the Hassi Majjige. Serve immediately with Nuchina unde. Recipe link to the Nuchina unde given below.

https://vinayasculinarydelights.com/nuchina-unde-lentil-dumplings/

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Coconut chutney – 5

This is the fifth variety of Coconut chutney that is being posted in this website. It is served with Dosa or Idli. Goes well with Neer Dosa and Appam too. My heartfelt thanks to my friend Madhavi Rao for sharing her recipe with me.

Ingredients :

  • 1/2 of a large coconut grated
  • 2 green chillies
  • 3 Byadgi chillies roasted in a little oil
  • 1 inch piece of ginger
  • 1 tsp Tamarind paste
  • Salt

For the tempering:

3 tsps coconut oil or oil of choice
1 tsp mustard
A large pinch of Hing/ asafoetida
2 sprigs curry leaves

Method :

Grind the coconut, green chillies, roasted red chillies, Tamarind, ginger and salt to a smooth paste. Adjust the consistency of the chutney by adding enough water. It should be neither too thick nor watery. Heat oil in a pan. Drop in the mustard and after it splutters add the Hing and curry leaves. Toss and pour the seasoning into the chutney. Mix well and serve.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Coriander leaves Chutney-2

The variety of Chutneys that accompany the Idli and dosa are mind boggling. Each household has their own recipe. No two chutneys taste the same. The most popular are the variety of coconut chutneys which are served not just with Idli, Dosa, Uthappa or Appan but also with Upma and Poori as well. This coriander chutney recipe was shared by my friend Aishwarya Kamath. It’s been in the family since her grandmother’s times.

Ingredients:

1 cup grated coconut

3 garlic cloves

5 green chillies

1/4 tsp tamarind paste

7 tbsps of chopped coriander leaves

Salt

For the tempering:

1 tbsp oil

1 tsp sesame seeds

1/2 tsp mustard seeds

1 dry red chilly

1 sprig curry leaves

Method:

Grind the coconut, green chillies, tamarind paste, salt and garlic to a fine paste. Add the coriander leaves and run the mixer on pulse mode. This prevents the Chutney from getting discoloured and it retains the lovely green colour of the coriander leaves. Remove in a bowl and adjust consistency by adding water as required. Heat oil in a pan. Drop in the mustard and sesame seeds. Allow them to splutter. Add the dry red chilly and curry leaves. Toss and drop the seasoning into the chutney. Mix and serve.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Tomato and onion Gozzu/ Chutney

The tomato and onion Gozzu is very popular in the south of India. Each household has their own way of making it, only that the basic ingredients of tomato and onion remain constant. This recipe is with a slight twist to it and my friend Gayathri Swamy shared it with me. The addition of roasted peanuts gives texture to this delicious Gozzu and you can serve it with rice, poori, Chapati and even with a dosa.

Ingredients:

2 onions sliced

4 tomatoes chopped

2 tbsps jaggery

2 tsps Sambhar or Rasam powder

1/4 tsp Turmeric powder

1/2 cup roasted peanuts powdered

1 tbsp roasted sesame seeds powdered

Salt

2 tbsps finely chopped coriander leaves

For the tempering:

2 tbsps oil

1 tsp mustard

2 green chillies finely chopped

1 inch ginger grated

1 sprig curry leaves

A large pinch of Hing/ asafoetida

Method:

Heat the oil in a pan. Drop in the mustard and after it splutters add the Hing, curry leaves and green chillies. Add the onions, ginger, turmeric powder and salt. Roast till translucent. Add the tomatoes, Sambhar powder, jaggery and a glass of water. Bring to a boil and simmer till the tomatoes are cooked . Drop in the peanut and sesame powders, mix thoroughly, allow to boil for a minute. Switch off and garnish with finely chopped coriander leaves.

Serves four.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Chigali/ Jigli/ Tamarind and jaggery candy

Chigali or Jigli is how this sweet, sour and slightly spicy tamarind and jaggery candy is known as in Uttar Karnataka. It is served along with Jollada Rotti, Badnekai Yennegai, Shenga chutney and freshly sliced onions and a green chilly. This is followed by a ball of Curd rice.

Ingredients:

An orange sized ball of tamarind

Jaggery the same size as that of the tamarind ball

1/2 tsp cumin seeds

1/4 tsp Chilly powder

Salt

5 curry leaves

Method:

String and clean the tamarind . The fiber and any hard outer coating needs to be discarded. Grate the jaggery. Tip the cumin seeds,salt, chilly powder and curry leaves in a mortar and pestle and pound them. Drop in the jaggery and the tamarind and keep pounding till the entire mixture becomes a smooth paste which can be rolled into a ball and stuck on to an ice cream stick. This stays good outside for any length of time as there is no trace of water in it and salt and jaggery are natural preservatives.

Note: I have not pounded the mixture as it traditionally is, but resorted to using the small mixer jar. I made a one string syrup of the jaggery and used it to facilitate grinding.

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Lemon leaves Vepilakatti/ dry Chutney

This fragrant dry Chutney made with fresh ,tender lemon leaves is not only a good digestive, but also stays good for a couple of months. All the ingredients are carefully roasted and ground to a fine powder and then shaped into balls. This is usually served with Curd rice in place of a pickle. This recipe was generously shared by my friend Meena Venkatsubban.

Ingredients:

A large fistful of tender lemon leaves

7 dry red Byadgi chillies

A lemon sized ball of tamarind

1/4 tsp Ajwain/ Carom seeds

1/4 tsp cumin seeds

A kidney bean size piece of Hing/ Asafoetida

A sprig of curry leaves

Salt

1 tbsp oil

Method:

Wash and pat dry the lemon leaves. String the thick vein in the centre. Tear them up roughly and keep aside. Heat oil in a pan. Add the cumin and carom seeds, asafoetida, and allow them to splutter. Immediately drop in the dry red chillies and roast them too. Add the ball of tamarind and roast it for a minute. Finally drop in the lemon leaves, curry leaves and salt. Roast till they wilt a bit. The whole procedure should be carried out on an extremely gentle flame to avoid burning of spices. Allow the mixture to cool and then grind it to a coarse powder. Form balls of required size and store in an airtight container.

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Paruppu Thogayal/ Split pigeon peas chutney

Every region in India has their own traditional chutneys, but the plethora of chutneys that one finds in Tamilnadu and Andhra Pradesh are amazing. They are usually served as an accompaniment with rice. This recipe of Paruppu Thogayal which my friend Janaki Hrishikesh shared with me goes amazingly well with rice and Rasam. In fact I enjoyed it with a simple curd rice as well.

Ingredients:

100 gms/ half cup Toovar Dal/ split pigeon peas

7 Byadgi chillies

A kidney bean size piece of Hing/ Asafoetida

3 tbsps grated coconut

1 tbsp oil

Salt

Method:

Heat the oil in a pan. Roast the dry chillies till they turn crisp. Remove and keep them aside. Saute the Toovar dal till it turns a nice golden yellow. At this stage add the Hing and keep roasting for a couple of minutes till the asafoetida releases it’s flavour and the dal turns a deep golden yellow. Allow to cool. Drop all the ingredients into a mixer jar along with the salt and grated coconut. Grind to a coarse powder. Add a little water to ease grinding it into a thick chutney. The consistency of the Thogayal is thick and never watery. Serve it with hot rice with a dollop of Ghee.

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Orange peel Gojju/ dip

A lovely tangy Gojju aka Dip to enjoy either with your meals, on bread or even with Chapati. This recipe by my friend Aruna Panangapalli uses the peel of oranges to make this tangy , sweet and spicy Gojju.

Ingredients:

1 cup orange peel from about two oranges

5 tbsps jaggery syrup

2 tbsps Tamarind paste

1 tbsp dry roasted sesame seeds

Salt

1 tsp Kashmiri chilly powder

For the tempering:

1 tbsp oil

1 tsp mustard seeds

A large pinch of Hing/ asafoetida

1 sprig of curry leaves

1/4 tsp Turmeric powder

Method:

Powder the roasted sesame seeds coarsely. Keep aside. Scrape the insides of the peel ( the white portion) as it may make the Gojju slightly bitter. Cut the peel into tiny bits. Heat oil in a pan. Add the mustard seeds and after they splutter add the Hing and curry leaves. Toss and immediately add the orange peel, salt and turmeric powder. Saute for a minute and pour in one glass of water. Bring to a boil and simmer till the peels are cooked. Add the tamarind paste, jaggery syrup and roasted sesame seed powder. Keep boiling till the Gojju thickens to dropping consistency. Switch off, cool and bottle.

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