Kaapsukuntayi.

The name sounds intriguing isn’t it? Kaapsukuntayi is a tangy, sweet and spicy dish which is popular at my friend Nirmala Kamath’s place. It goes well with rice, chapati or even as a dip with cutlets. Extremely flavourful and delicious.

Ingredients:

100 gms tamarind soaked in warm water

100 gms or more of jaggery grated depending upon how tart the tamarind is

9 green chillies finely chopped

2 inch piece of ginger grated

A small fistful of raisins.

Salt.

Method:

Extract the pulp from the soaked tamarind. Sieve it and tip it into a pan. Add the jaggery, salt, finely chopped chillies and grated ginger and bring to a boil. Lower heat and keep simmering till it becomes semi solid. Switch off the stove and add the raisins. Cool thoroughly and bottle. Stays good in the refrigerator for a long time.

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Sattu powder dry chutney

Sattu flour uses either barley and roasted gram or plain roasted gram and cumin powdered fine. I have used the latter to make this delicious dry chutney which is not just protein rich but goes well with bhakri, rice or can be sprinkled on salads.

Ingredients:

200 gms roasted gram

1 tbsp oil

15 cloves of garlic

5 green chillies/ or as per your spice level slit into two.

1tsp cumin seeds

Salt

Method:

Heat oil in a pan. Drop in the garlic and slit green chillies. Roast till the chillies change colour. Add the cumin seeds and continue to roast for a minute. Remove and keep aside to cool thoroughly. Dry grind it along with roasted gram and required amount of salt to a fine powder. Allow to cool and store in an airtight container.

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Tomato and onion chutney -2

This tomato and onion chutney from the Andhra cuisine goes well with Idli, dosa, appam or even with a simple rice porridge. Extremely easy to make and delicious as well. I usually roast all the ingredients the night before so that they have cooled down and refrigerated before I grind them into a chutney for breakfast next morning. Not only saves time but the taste of the chutney gets enhanced. I like to season this chutney with sesame oil but you may use regular oil as well.

Ingredients:

1 tbsp sesame oil

2 tomatoes chopped

1 large onion chopped

1 sprig curry leaves

1 tbsp Bengal gram dal/ chana dal

1 tbsp split black gram/ urad dal

1 green chilly

2-3 Byadgi or Kashmiri chillies

1/4 of a coconut grated

Salt

Method:

Heat the oil in a pan. Drop in the chana and urad dal. Roast till they turn golden brown. Add the green chilly, curry leaves and Byadgi chillies. Give a quick toss and add the chopped onion and tomatoes. Roast on a sim flame till the tomato turns mushy. Add the coconut and roast for a couple of minutes. Switch off and allow the mixture to cool thoroughly. Grind it to a fine paste. Consistency depends on preference. I prefer not to water it down.

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Raw mango sweet and tangy chutney

This sweet and tangy mango chutney goes well with Chapati, thepla, dal rice and also with poori. This is one chutney I always make when mangoes are in reason. The best mangoes for this preparation are the raw Rajapuri mangoes which are fleshy and tart. If unavailable any other raw mango like Totapuri or Ladva too works equally well. Do ensure that the mango is totally raw as even the slightest hint of ripeness can decrease the shelf life of this chutney.

Ingredients:

One large Rajapuri mango weighing around half a kg.

Sugar depending on the tartness of the mango. Here I used about 150 gms.

Salt

1/4 tsp turmeric powder

Chilly powder as per preference

1 tsp methi seeds dry roasted and powdered

A kidney bean sized piece of Hing/ asafoetida

1 tbsp sesame oil/ oil of choice

1 tsp mustard seeds.

Method:

Wash the raw mango and pat it dry. Peel and then grate it. Add salt, sugar and the turmeric powder to it and keep it aside for ten minutes. The mango releases water. Heat the oil in a pan. Drop in the mustard seeds and after they crackle switch off and add the chilly powder. Immediately add the mango mixture to avoid burning of the chilly powder. Mix well. Turn on heat and after one boil, lower heat to minimum. Add the roasted methi seed powder and continue to cook till you see the mixture coming together. Transfer a spoon of the mixture on a plate. Tilt the plate. If the mixture doesn’t run, the chutney is done. Immediately switch off the gas and allow the chutney to cool thoroughly before bottling. It stays good for a fortnight in the refrigerator.

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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.

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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.

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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.

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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.

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