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Category Archives: chutneys/dips/podi/preserves

Peanut and Tomato Chutney

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I dont know how or why, but I have unwittingly eliminated fresh coconut from my pantry for the last few months. We stopped adding it to the araichavittu sambhar and the assorted poriyals. but what i miss most is to dip my idli or dosa into some nice tangy spicy chutney. there is only so much of kaaram podi / milagai podi i can eat. So a few days ago, taking advantage of the extra tomatoes at home, I made this chutney. Its delicious and worth the effort of roasting all the ingredients before grinding.

Peanut and Tomato Chutney (makes 5 generous servings)

1/2 cup peanuts, roasted without oil till the colour changes

1 cup chopped tomatoes ( i used the local variety)

3 green chillies, slit

2 tablespoon curry leaves

2 tablespoons coriander leaves

1 medium onion, roughly chopped

1/2 teaspoon cumin (whole)

a few grains of whole fenugreek seeds

a small marble of tamarind

salt to taste

1/2 cup water

2 teaspoons oil ( i used gingely oil)

for the tadka

a few curry leaves

1/2 teaspoon whole mustard seeds

1-2 dried red chillies

1/2 teaspoon urad / black gram dal

in a pan, dry roast the peanuts and set aside. heat one teaspoon of oil, add the whole cumin seeds and fenugreek seeds and fry a few seconds.  add the onions and green chillies and fry till the onions are beginning to change colour. add the tomatoes and fry till they begin to shrink. set it aside and cool it completely.

In the jar of the blender, add the peanuts, cooked onion and tomato, tamarind, curry leaves, coriander leaves, water, salt. Pulse till you get a smooth paste. remove to a serving bowl. in a small pan, heat the remaining teaspoon of oil. fry the urad/ black gram dal till it is pale golden, add the dried red chillies and wait for a few seconds till they begin to change colour. add the mustard seeds and allow them to splutter, finally add the curry leaves and turn off the heat. Pour this over the ground chutney. Mix and serve with idli or dosa. This can be stored in the fridge for upto 3 days.

Kancheepuram Idly Recipe

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I’ve always loved the little cylindrical kanchipuram idlies. Especially the ones served at Woody’s in Bangalore. A short internet search and I was all set to make them myself for breakfast one morning.

Its an easy upgrade from regular idlies and since in our household we eat a LOT of them, I welcomed the beautiful flavour of the added whole spices. Try the Kancheepuram Idly with molaga podi or sambhar. it will make you linger over your breakfast.

Kancheepuram Idly (makes 12 idlies)

Make the regular idly batter as follows

½ cup skinned urad dal/ black gram

1 ½ cups of rice (i use boiled rice, sona masuri works fine too

½ teaspoon whole fenugreek seeds

Soak all of the above for atleast 6 hrs. Grind with 1-1/2 cups water to a smooth batter. Some would ask you to grind the lentils and rice separately and mix, but i cant be bothered about this and i have not had bad results to make me want to try. I grind mine in a wet grinder but a regular food processor works fine too. Again i speak from experience.

Transfer to a large vessel and leave to ferment for 5-6 hours. Add salt to taste and Mix well.

for the seasoning

1 tablespoon gingelly oil

1 teaspoon whole cumin seeds (jeera/ zeera)

1 teaspoon whole black pepper corns

6-8 curry leaves, torn roughly

2 green chillies (or less) chopped

1/2 teaspoon ginger paste or 1/2 inch ginger chopped fine

heat the oil and splutter the cumin seeds. add the rest if the seasonings except the ginger paste / chopped and stir for a few seconds till aromatic. take off the heat and add the ginger. stir and leave to cool for about 5 minutes. Add this to the idly batter and stir. leave to rest about 10 minutes.

In the meanwhile, prepare the pressure cooker or steamer by pouring 2 cups of water and bringing it to a gentle boil. traditionally kancheepuram idlies are steamed in a cylindrical mould. you can choose to steam them in the regular idly mould or like me, use small steel tumblers, with a slight coat of oil on the sides to prevent the idlies from sticking to the vessel.

i placed 4 to fit the base of my pressure pan and repeated the process 3 times to make 12 idlies. fill the steel tumblers 2/3 with the batter and steam for 15 minutes.

if using the regular idly moulds, proceed by filling the cups and stacking them one over the other and steam for 10-15 minutes on full heat.

leave to cool for 10 minutes and unmould by running a blunt knife around the edges of the idly. Serve hot with chutney or molaga podi and oil or sambhar.

Celebrating Summer ~ Cooked Green Mango Chutney

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In my resolve to do something constructive with the summer spell, here’s a fabulous chutney made with raw mangoes. Usually in season now and flooding the markets everywhere, raw mangoes are pickled, cooked and used in many dishes. This chutney i first had at amma’s best friend aunty V’s place and i loved it. I asked her for the recipe, and in typical style of home cooks of their generation….she said, a little of this…a little of that… some grated mango….a few red chillies and she found it quite amusing when i kept insisting that she gives me correct quantities…. she obviously ended it with saying… make it and taste it at every stage, then you will know what is missing and how to alter it!! yes it worked….cos i recreated it purely based on the taste i remembered…. It makes a lovely combination with plain mudda pappu (boiled and salted tur dal with a simple tadka). Also with dosa, idlies and even as a bread spread.

Cooked Green Mango Chutney (Serves 4)

1 cup green mango, washed and peeled and cut into small pieces

1/2 cup thickly sliced red onion

1/2 teaspoon methi seeds (fenugreek)

1 teaspoon Jeera seeds (cumin)

salt to taste

2 tablespoons gingely oil

for the tadka

2-3 dry red chillies

1/2 teaspoon each mustard and cumin seeds

1 teaspoon urad dal

a pinch of asafetida

method

in a frying pan, heat 1 teaspoon of gingely oil add the methi and jeera and saute for 10-12 seconds till the methi is just turning brown. make sure it doesnt burn. Add the mango and saute for 3-4 minutes till it is cooked. Cool and pulse slightly in a blender. ensure it doesnt become a paste. heat the remaining oil in the same pan, add all the ingredients for tadka,  saute till the mustard seeds splutter and the red chillies begin to change colour. Add the onions and fry adding the salt till soft and well cooked. Add the ground mango and cook for about 3-4 minutes stirring all the while till everything is well incorporated. turn off the heat and cool before storing in a dry container. Keeps in the fridge for a week.

Really Hot Red Chilly Pickle ~ Korra Karam Recipe

This is the one K refers to as b@m burning pickle…and as Sig said to me on the photo blog “Bum burning ones are the best kinda food, on the way in that is” . I couldn’t agree more. And while i have had chutney’s hotter than this one, this is the real deal. The one in which you actually grind ripe red chillies with other spices and hope to God you dont touch your nose or eyes or worse, any other delicate part of your anatomy before you wash your hands 3 times with soap!! and unlike Padma’s Tomato pickle, where the red was not from the chilly but from the tomatoes, this one is red and fiery from the chillies allright!!

Around the beginning of summer, Hyderabad is full of fiery red, plump chillies that are sold in heaps and for as long as i can remember, Amma has been making this pickle at this time. When i spotted them in the store a week ago, i gingerly bought a moderate 200 gms to try my hand at them. i must say, they patiently sat in the fridge till i mustered the courage to actually make it!! and now here it is, all hot and sexy on the blog! try it, you wont be disappointed. the best way to eat this pickle is with plain dal and ghee over a little mountain of steaming hot rice. And of course it helps if you have a sound proof loo for the morning after!! (ok…i was kidding!)

Red Chilly Pickle

(makes about 250 gms)

200 grams rip red hot chillies, take of the stem, wash and dry them overnight between layers of absorbent cloth/ paper

when dry, with a dry knife, chop them into 1 inch pieces

50 gms of peeled garlic

50 gms of cleaned tamarind, you can wash the tamarind, remove seeds, string etc and dry overnight between layers of a clean kitchen cloth

salt to taste

To season

4 tablespoons of gingely oil / sesame oil / nuvvula nunne

1/4 teaspoon powdered hing/ asafetida/ inguvva

1/2 teaspoon jeera/ cumin seeds/ jilakarra

1/2 teaspoon mustard seeds/ aavalu/ rai

1/2 teaspoon methi seeds/ fenugreek/ menthulu

In a thick bottomed pan or kadai, heat 1 tablespoon of oil and add the peeled garlic and saute till just changing colour. Add the chopped chillies and tamarind and fry for about 5 minutes. Turn off the heat and leave it to cool. When cool, transfer to a blender jar, add the salt and coarsely grind it till it forms a rough paste. it should not have any large bits of chilli, but everything should be of a similar coarseness. Handle with care from this point on. and for god sakes, however great it may smell, dont stick your nose too close to the jar to smell it.

In the same pan that was used to fry the garlic and chilly, add the rest of the oil and heat it. Add all the ingredients for the seasoning except the asafetida/ hing and fry till the mustard splutters, add the asafetida now and immediately add the coarsely ground chilly paste. fry it in the seasoning for about 2-3 minutes, stirring well till everything is incorporated. turn off the heat and leave to cool. When completely cooled down, transfer to a glass, ceramic or plastic vessel / jar with a lid and store refrigerated. This pickle is supposed to stay well if insane amounts of oil are added. i’d rather skip the oil and pop the bottle into the fridge!!

Enjoy with dosa, idli or steaming hot rice & ghee.

Padma’s Tomato Pickle

Let’s get some things out of the way. Don’t be afraid of the colour of this pickle. The colour is the result of cooking the tomatoes for about an hour and not chilly! there are hotter ones on this blog!

I don’t know if this is a pickle or a chutney.  And I am not going to research…. what i do know is that this is a very tasty and flavourful pickle/ chutney with any meal. At office, we have a lady cook. She makes this and we love it so much that we are always asking her to make bottles of it to take back home….a few days ago, my online vegetable vendor listed desi tomatoes at Rs. 4 per kg and i had to buy 3kgs out of sheer delight of finding them so cheap. A big lot of plump, ripe juicy tomatoes made their way home that day and i knew i wanted to try my hand at Padma’s chutney. This is a very simple one to do, you just need to chop up a few ingredients and then cook and cook and cook for about an hour till it reaches a jam like consistency. This chutney needs very little supervision and so you can get on with whatever you are doing as long as you pop in every 20 minutes to give it a stir and cook it on the lowest heat possible so it doesnt splutter and spit all over the cook top!

its yummy with idli, dosa, besan rotis or aloo parathas, but my favourite is mixed into steaming hot rice with a dollop of ghee!!

Padma’s Tomato Pickle (makes about 500 gms of pickle)

about 8 cups or 1.5 kgs of ripe, juicy and red tomatoes, the indian variety is best. Make sure they are not too tart

1 cup of thick tamarind extract (wash and soak a tennis ball sized piece of tamarind in warm water for 30 mins, squeeze to extract the pulp and strain to remove debris)

1/2 cup of peeled garlic pods

3 -4 tablespoons of red chilli powder (adjust according to your spice quotient)

3-4 teaspoons of sugar

salt to taste

6 tablespoons of gingely/ sesame oil

for the seasoning:

1 teaspoon each of mustard/ rai/aavalu and jeera/ zeera/ jilakarra

1/2 teaspoon of fenugreek/ methi/ menthulu/

a pinch of hing/ asafetida/ inguva

15-18 curry leaves

3-4 dried red chillies, broken into halves

In a heavy bottomed pan/ kadai or crock pot, heat 1 tablespoon of the sesame oil and add the peeled garlic to it. Saute on the lowest heat till they are beginning to turn golden brown. Now add the chopped tomatoes and  tamarind extract and cook for about 30 minutes, stirring a couple of times, till the liquid is beginning to dry up and the tomatoes are cooked. Add the red chilly powder, salt and sugar and cook for another 20-30 minutes on low heat. It will thicken at the edges and reduce considerably, with a wooden spoon, stir a few times. the pickle should look thick and like a jam with just enough moisture to stir. Add about 3 tablespoons of the remainder of the sesame oil and cook another 3-4 minutes. In another pan, heat the rest of the oil, add the fenugreek/ methi seeds and saute till just turning brown, ensure you dont burn them, add the cumin/ jeera and mustard/ rai to it, add the curry leaves and red chillies, saute till everything turns toasty. Take off the heat, add the hing/ asafetida and add immediately to the cooking pickle. Stir well till it is well incorporated. Take off the heat and allow to cool.

Once it is fully cooled, transfer to clean and dry containers, either ceramic or plastic and store in the fridge. If stored in the fridge, this lasts about 2 weeks. ensure that a dried spoon is used and do not leave the spoon inside the container.

this is a very tasty accompaniment with a nice balance of flavours. and the colour is from the tomatoes and not the chilly. :)

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