Dry Chutney Powder (Type 1)

This  is the most versatile spice powder, popular in Karnataka, South India and offers itself as a tempting companion to Idlis, Dosas, Chapathis and Hot rice, a spicy spread for toasts and sandwiches.

Dish type: Spice powder

Preparation time: 5 min

Roasting time: 10 min

Quantity: 100 gms

Ingredients

Bengal gram                       50 gms

Black gram                          50 gms

Red chillies                          8 nos.

Tamarind                             A small piece (curry leaf size)

Curry leaves                       2 sprigs

Dry coconut grated         100 gms

Asafoetida                          2 granules (pepper size)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Dals have to be roasted till they turn light brown.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat of the pan that still remains in the pan after switching off the flame is enough to roast dry coconut.

Curry leaves have to be washed and dried thoroughly (keeping it indoors) before roasting them.

Powder them coarsely. Store in an air tight container.

Tete – a – Tete:

While preparing any masala powder, It is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Recipe Contributor: Smt. Saraswathi

Side Dishes

Bottle Gourd Peels Chutney

Kadag Puli (Sweet Pumpkin Curry)

Pulgura (Greens Chutney)
Doddapatre Thambuli (Spicy Yogurt with Coleus)
Ondelaga Thambuli (Spicy Yogurt with Brahmi Leaves)
Hum Paanch Lime Pickle
Onion Chutney
Spicy Mango Drink
Ripe Tomato Chutney
Raw Tomato Chutney
Bitter Gourd Raitha
Bendekaayi Saasve (Lady's finger with spicy yogurt)
Methi Jeera Tambuli (yogurt sauce using Methi and Cumin)
Beetroot Chutney
Carrot (Gajar) Chutney

GARLIC CHUTNEY PUDI

Zzzzz…zin…zind….Zindabad …oh those pearls from Vegetabad!

Come…fall in love with these cloves quaintly wrapped in a beautiful bulb that builds your bones and brightens your health. Awed by its aroma?  Yeah… awesome maybe to many like you, gruesome perhaps to some like me J, this kind and gentle garlic is waiting to greet you yet playing pranks, hiding! Wanna know its hideout? Dig into this recipe only to find these precious pearls grounded amidst …. 

Garlic Chutney Pudi, a dry coarsely textured powder, is a must Masth Masala condiment that is used pretty commonly in Hamaara Bhaarath breakfast and snacks, be it for Plain roti, Pav Bhaji, Bhakri, Idli or Dosa. Mixed with rice, spread on masala dosa / burger or sprinkled on sandwich, its powerful pungent scent makes its strong presence felt even before it is smelt! Well known for its health benefits, brought about chiefly by Allicin, a sulphur compound that lends a distinct aroma, this gorgeous Garlic is most commonly used to combat common cold.

Dish type: Spice Powder

Time required: 20 min approx.

Yield: 100 gms approx.

Ingredients

Garlic                         15 to 20 pods

Peanuts                       1 tsp

Sesame seeds             1 tsp

Cumin seeds              1 tsp

Methi seeds               1 tsp

Coriander seeds         2 tsps

Red chillies                4 nos. (2 nos. byadagi variety and 2 nos. guntur variety) or 1 tbsp. red chilli powder

Tamarind                    A small piece (marble size)

Dry coconut grated    1 cup (100 gms)

Curry leaves               few sprigs

Salt to taste                1 tsp approx.

Jaggery                      1 tsp (optional. If using, adjust quantity to suit your taste)

Directions

Roast all the above ingredients separately over low flame in a pan. After each ingredient is roasted keep transferring to a plate. Let them cool thoroughly at room temparature.

Wash curry leaves, drain out the water, spread it on a clean towel and let it dry thoroughly in shade before roasting. While roasting , colour of leaves should not turn dark brown.

A drop of oil can be used for roasting red chilies only.

Dry coconut can be roasted last. When you are done with roasting all other ingredients, turn off the flame. Heat that still remains in the pan after switching off the flame is enough to roast dry coconut.

Powder them coarsely. Store Garlic Chutney Powder in an absolutely dry air tight container.

Tete - Tete:

Garlic pods can also be chopped to smaller uniform sized pieces before roasting since the size and thickness of each pod varies.

For a spicier taste, 1 tsp roasted pepper corns may also be ground and added.

Skip curry leaves if you wish to get deep red coloured powder.

In case Chutney powder has lumps (due to use of tamarind) dry it in sun for about an hour before transferring it to air tight container. This longers the shelf life of the powder.

While preparing, storing or serving any spice powder, pan used for frying, grinder used for grinding, container used for storing and spoon used for serving, all of these have to be absolutely dry. Even a drop of water for grinding is a big No-No!

While preparing any masala powder, it is always advisable to dry fry ingredients separately due to variance in size, thickness and texture of ingredients.

Healthy Tips:

To get rid of itchy athlete’s foot, soak your feet in a bath of warm water and crushed garlic.

Did you know…you can fix hairline cracks on glass using garlic? Crush some pods and rub the juice on the crack. Wipe away any excess.

Few cloves of garlic squeezed through a garlic press and mixed with extra virgin olive oil plus a pinch of salt makes for a healthy dressing!

Recipe contributed by my septuagenarian mother in law, Smt. Nanda Ramesh, expert at preparing Sweety n Spicy condiments

Also view in this blog:
Menthyada Hittu (Fenugreek Powder)
Pepper Rasam Powder
Vangibath Powder
Sambar Powder
Rasam Powder
Miligayi Pudi (Spice Powder for Idli/Dosa)

Ragi Malt Powder (for an awesome Health Drink!)

Few recipes using curd (yogurt)
Ondelaga Thambuli (Spicy yogurt using Brahmi Leaves)
Doddapatre Thambuli (Spicy yogurt with Coleus)
Hasi Majjige Huli (Spicy Sambar using Curd and Chayote)

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

Carrot (Gajar) Chutney

Pleasant looking, light orange tinted, healthy, flavoury chutney! Tempting to try n taste? Don’t wait…just go ahead and make it. Gives cool company to hot steamed rice, crispy dosas, soft idlis and rotis. Spread for sandwich…why not? Carrot, an excellent source of beta-carotene, high on nutrition, low on cholesterol thanks to its fibres, fills your tummy even though you don’t eat too many.

Dish Type:  Side Dish

Preparation Time:  10 min

Cooking time:  10 min

Serves:  4 persons

Ingredients

For boiling/cooking:

Carrot                          2 nos. (medium size)

Tamarind paste           ¼ tsp

Salt to taste                 ½ tsp (approx..)

For dry frying:

Black gram                  2 tsps

Green chillies              2 nos.

For grinding:

(Dry fried) Black gram and green chillies

Raw coconut grated    ½ cup

(Boiled /cooked) grated carrot

For seasoning:

Oil                               1 tsp

Mustard seeds             ½ tsp

Black gram                  ½ tsp

Red chillies                 2 nos.

Curry leaves                ½ sprig

Asafoetida                   A pinch

Directions

Wash carrot, peel the skin and grate it.  Boil the grated carrot along with tamarind paste and salt for about 10 min. Drain out the water and let the vegetable cool. Store this drained nutritious water in a container and resuse some of it later for grinding. Rest of it can be used the same day for making soup, sambar, rasam etc.

While carrot is getting cooked, roast black gram and green chillies in a kadai till black gram turns golden brown.

Grind these coarsely with raw grated coconut and later again with boiled carrot to a coarse consistency. Transfer all of the contents to a bowl. Don’t forget to reuse the drained water at this stage.

For seasoning, heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add black gram, broken red chillies and curry leaves. Switch off the burner. Immediately add asafoetida and pour it over the chutney.

Carrot chutney is now ready.

Tete - a - Tete:

Carrot is generally thought of as being orange in colour. But there are purple, red, white and yellow carrots too.

Orange carrot gets its colour from beta carotene, an organic compound. Human body converts this to vitamin A which is needed for healthy skin and mucous membranes, better immunity, healthy eyes and vision.

Tip:

Soak carrot sticks in hot water spiced with red chilly powder, coriander seeds and salt. Let it cool. Drain and serve. A striking change from the conventional salad!

Recipe Contributor:  Smt. Saraswathi

Beetroot Chutney

This is a very simple recipe, colourful, yummy side dish and an ideal accompaniment with hot rice, dosas and rotis.

Dish Type:  Side Dish

Preparation Time:  10 min

Cooking time:  10 min

Serves:  4 persons

Ingredients

Beetroot                      1 no. (small size)

Green chillies              2 nos.

Black gram                  2 tsps

Red chillies                  2 nos.

Tamarind paste           ¼ tsp

Raw coconut grated    ½ cup

Salt to taste                 ½ tsp (approx..)

Directions

Wash beetroot, peel the skin and grate it.  Boil the grated beetroot along with tamarind paste and salt for about 10 min. Drain out the water and let the vegetable cool. Store the drained water in a container and reuse it the same day for making soup, sambar, rasam etc.

Roast black gram and green chillies in a kadai till black gram turns golden brown. Grind these coarsely with raw grated coconut and then again with boiled beetroot to a coarse consistency.

For seasoning, heat oil in a small skillet. When oil is heated, add mustard seeds. When they crackle, add broken red chillies. Switch off the burner. Immediately add asafoetida and pour it over the chutney.

Beetroot chutney is now ready.

Methi Jeera Tambuli

Tambuli, The Taste of South India and a great good-for-health side dish is a beaming blend of yogurt and chutney. Served as a starter along with steamed hot rice before the main course, this is a super cool recipe during sweltering hot summers!

Dish Type: Side Dish (mainly for rice, chapathi)

Preparation Time: 5 min

Cooking time: 5 min

Serves: 5 persons

Ingredients

Methi seeds    1 tsp

Jeera seeds     1 tsp

Red chillies      6 nos.

Salt to taste     (1 tsp approx)

Raw coconut grated    ¼ of a coconut

Ghee                ¼ tsp ( adrop)

Curd                4 – 5 tbsps

Directions

Put a drop of ghee in a kadai and place it on a stove.

Light the burner and on low flame, fry methi, jeera and red chillies.

Stir fry till methi turns slightly brown and jeera splitters.

Switch off the burner and let the contents in the kadai cool.

Now grind these along with grated raw coconut and salt.

Keep adding curds at intervals.

Texture and consistency of the ground mixture depends on individual choice.

Transfer the contents to a bowl. Seasoning is optional.

Methi Jeera Tambuli is now ready.

Bhendekaayi Saasve (Lady's finger with spicy yogurt)

This ultra-simple dish is a signature recipe of the western ghats of Karnataka, South India. Being the gravy kind, it sits in style by the side of rotis but you can easily shift sides and team it with steaming hot white rice. Using vegetables for making saasve is optional but ground raw mustard is mandatory. In this recipe, we have used Lady’s Finger, selecting the tender ones, a humble vegetable that is low in calories, high on fibre and dense with nutrients.

Dish Type:  Side Dish

Preparation Time:  10 min

Cooking time:  15 min

Serves:  4 persons

Ingredients

For seasoning:

Oil                   2 tsp

Black gram      1 tsp

Mustard seeds   ½ tsp

Curry leaves    3 sprigs

For sautéing:

Lady’s finger   500 gms

Salt to taste     ½ tsp (approx..)

For grinding:

Raw coconut grated    ¼ of a coconut (240 ml cup)

Green chillies              4 nos.

Mustard seeds             ¼ tsp

Jeera                           Little less than ¼ tsp

Directions

Wash lady’s finger. Drain the water, let the vegetables dry.

Chop them into fine round slits and keep aside.

Heat oil in a kadai. When hot, start putting ingredients listed under seasoning, one after another at few seconds intervals (in that order). Now put the chopped vegetable, saute it at intervals. Cover it partly with a lid retaining the ladle for sauting in the kadai itself. Remove the lid only when you have to saute. Cook till the bhindi (lady’s finger) turns soft. When done, allow it to cool.

(If bhindi is cooked by keeping the kadai open, vegetable will be crisp, but doesn’t suit for making saasve)

While the vegetable is getting cooked:

Finish grinding using ingredients listed under “For grinding”. Transfer the ground mixture to a bowl. To this ground mixture, add ½ litre curds and 1 tsp salt.

Now add the cooked and cooled bhindi to the above and mix well.

Lady’s finger saasve is now ready.

Tete – a – Tete:

Lady’s finger is also known as Bhindi, Bhendi, Okra, Bamia, Ochro or Gumbo

Recipe Contributor: Smt. Sarawathi 

Bitter Gourd Raitha

Green in colour, oblong in shape, tender skin, jagged ridges, gentle undulations, triangular teeth, warty surface, central cavity filled with pith and seeds, turns orange-red when ripe, bitter to taste...Mother Nature’s caring gift for us to be in the pink of health. Go bang the store for this veggie, Bitter Gourd, and chill out in the kitchen with this one of a kind cool dish for sweltering summer: Raitha.

Raitha (or Raita) is a popular Indian side dish that is made using curd (or yogurt) and served as sauce, salad or a dip.

Dish Type: South Indian Side Dish                                                     

Preparation Time: 10 min

Cooking time: 20 min

Serves: 5 persons

Ingredients

For sautéing

Mustard seeds            1 tsp

Bitter gourd                250 gms

Curry leaves                1 sprig

Turmeric pwd             A pinch

Salt to taste                 1 tsp approx.

Raw ingredients to keep in a bowl

Curd                            ½ litre

Onion                          1 no.

Tomato                        1 no.

Salt to taste                 ½ tsp approx.

Green chilly                1 no.

Chilli powder              A pinch

Coriander leaves         1 cup

Directions

Wash bitter gourd, tomato, green chilly, coriander leaves and curry leaves thoroughly in salt water. Transfer them to a colander to drain the water.

Chop bitter gourd into thin round slices or slit the gourd lengthwise and cut into thin 1” long slices.

Heat oil in a kadai. Add mustard seeds. When they crackle, add curry leaves, bitter gourd slices and turmeric powder. Sauté for about 10 min.  Now add salt and resume sautéing for another 10 min. in low flame. Keep alternating between high and low flame while sautéing.

Meanwhile, fine chop onion, tomato and coriander leaves separately into small pieces. Slice green chilly into thin round pieces.

Take a bowl. Add curds, salt, chilli powder and the above chopped ingredients into it.

Just before serving add brown fried and crispy bitter gourd slices into it.

Bitter Gourd Raitha is now ready.

Tete – a – Tete:

Other common names for Bitter Gourd (compiled from various sources):

Bitter melon, balsam pear, balsam apple, art pumpkin, cerasee, carilla cundeamor, African cucumber, ampalaya, balsambrine, balsamine, balsamo, bitter apple, bitter cucumber, bittergurke, carilla fruit, carilla gourd, chinli-chih and many more.

Recipe Contributor: Smt. Saraswathi

  

Bottle Gourd Peels Chutney

Consider yourself lucky if you like lauki.  Better known as Bottle Gourd in English Vinglish kind of language, christened so probably ‘cos of its profile.  Grab that bottle that is mostly filled with water. Cools you down when you sweat n calms you down when you fret.  Aren’t we lucky? Thanks to Mom Nature for gifting us this wonderful veggie called Lauki. Rough it up that deadly dandruff, shoo away insomnia with this sleepwell veggie, stun yourself by trimming down those tons. Dying to dye your grey hair back to black? Oops…Don’t! Reverse effect can be adverse for Mother Nature feels averse. Instead guard them from turning grey by using Bottle Gourd. Be it halwa or chutney, kootu or curry, Bottle Gourd shows the way. Peel them away, preserve and pile those peels, pamper them, present them with perks like paste of tamarind, serve them some salt n spices, cajole them with coconut…they too will reciprocate by being pleasing to your palate. Grind them all n watch them go gaga! And you….get set for a field day right below!

Dish Type:  South Indian Side Dish

Time taken: 10 min
Serves:  4 persons

Ingredients

Bottle Gourd                      1 no.

Tamarind paste                 ¼ tsp

Red chilli                           5 nos.

Salt to taste                       1 tsp approx.

Raw coconut                     ¼ of a coconut (grated)

Mustard seeds                  ½ tsp

Asafoetida                         A pinch

Directions

Wash bottle gourd. Peel the skin. Keep the pulp and peels aside.

Boil the peels and pulp in water for about 5 min. along with tamarind paste, red chillies and salt. Drain the water and keep it aside. Let the pulp and peels cool down. Grind them with fresh, raw grated coconut. Use the boiled water in small quantities while grinding. Grind to a smooth paste. Season the chutney by heating a tsp of oil in a small skillet. Add mustard seeds. When it crackles switch off the flame and add asafoetida.

Bottle Gourd Peels Chutney is now ready.

Tete - a - tete

Bottle Gourd is an excellent drink post workout since it helps restore lost carbohydrates and glucose levels. This juice is better consumed fresh without mixing any other vegetables. However amla, ginger, fresh mint or rock salt can be added to spice up its flavour.
Recipe Contributor: Smt. Saraswathi

Spicy Mango Drink

Gently spicy, subtly sweet, trickily tangy, clear soup consistency and a divine drink! You just can’t miss making this uber cool recipe that saves you, every time you are going through trying times, say when guests appear from nowhere taking you by shock n surprise, putting your culinary skills to test! Assured…you can rest, for, what better way to greet them than with this health drink!

Excellent source of Vitamin C and also in Vitamin B, raw mango, in dried powdered form (also known as Amchur), is helpful for treating scurvy. Raw Mango Soup is an ideal summer drink to combat negative effects of excessive heat. It prevents excessive loss of sodium chloride and iron that happens due to sweating. It is also known to cure blood disorders, increase body resistance etc. Eating raw mango with salt prevents dehydration.

Dish Type:  South Indian Soup Variety

Time taken:  15 min approx.

Serves:  2

Ingredients

For boiling:

Raw mango grated     3 tbsps

Salt to taste                1 tsp approx.

Jaggery                      2 tbsps

Turmeric pwd            A pinch

Water                        200 ml approx.

For grinding:

Pepper corns              6 nos.

Cumin seeds               ½ tsp

Coriander seeds         1 tsp               

For seasoning:

Oil                              1 tsp

Mustard seeds            ½  tsp

Red chillies                2 nos.

Curry leaves               3 or 4 nos.

Asafoetida                  A pinch

For garnishing:

Coriander leaves        1 tsp

Directions:

Wash raw mango thoroughly in water. Peel the skin. Grate and transfer to a vessel. Add salt, jaggery, turmeric powder and 100 ml. water to this and boil them together for about 5 min. till mango gets cooked properly. Let it cool. Store the boiled water that is settled on top to a vessel for later use.

Dry fry pepper corns, cumin seeds and coriander seeds in a small skillet. Let it cool. Powder it in a mixie. To this add boiled and cooked raw mango. Grind them so as to blend the spices and mango. Transfer this ground mixture to the stored boiled water. Add more water (say 100 ml.) if required depending on the desired consistency. Boil once again for 3 to 4 min. Switch off the flame. Now is the time for seasoning.

Heat oil in the same skillet. Add mustard seeds. When it crackles, add red chillies and curry leaves. Switch off the flame and immediately add asafoetida.

Garnish with fresh, thoroughly washed and finely chopped coriander leaves.

Spicy Mango Drink is now ready. Serve it hot or warm or cool. Any which way is fine. 

Doddapatre Thambuli (Spicy Yogurt with Coleus)

Cold, cough, sore throat, congestion, indigestion…oho!....then no more procrastination! Off to our gardens, let’s pluck them…and be back soon….Doddapatre leaves, fresh from my garden…those succulent, strong scented (has the aroma of oregano but a bit more pungent), thick, roundish, spongy, green foliage with toothed edges from an evergreen shrub that grows and spreads so easily even in gentle weather.

Pluck a leaf or two, boil them in hot water and sip the decoction (kashaya) when you feel sick especially with common cold or abdominal ailments. Wanna add a drop of honey and lime for that zing thing….yes please!

Even as I am chatting with you….

Mangala’s Potluck is ready to serve you Doddapatre Thambuli fresh from its kitchen. Thambuli, a simple yogurt and fresh coconut based preparation, cool dish ideal for hot summers, so healthy n tasty, so lovingly prepared and sweetly served by moms, yet so easily turned down by kids, only to realise later in life….”Well, it’s our turn now to be turned down by our kids”!!! 

Dish Type:  South Indian Side Dish

Time required:  10 min

Serves:  4 persons

Ingredients                 

For sautéing:

Ghee                            ½ tsp
Cumin seeds                ½ tsp

Pepper corns               ½ tsp (5 to 6 nos.)

Doddapatre leaves      12 nos.

For grinding:

All the above sautéed ingredients

Salt to taste                      ½ tsp

Fresh grated coconut       1 tbsp

Jaggery                            1 tsp (optional)

Curd                                1 cup

For seasoning:

Ghee                            ½ tsp

Mustard seeds              ½ tsp

Urad dal                      ½ tsp

Curry leaves                4 to 6 nos.

Green chilli                   1 no.

Red chilli                      1 no. (split to half or a tad smaller, optional)

Directions:

Wash doddapatre leaves thoroughly in salt water. Drain out the water and keep the leaves aside. Wash curry leaves also and keep aside.

Grate fresh coconut and keep aside.

Heat ghee in a skillet. Add cumin seeds and pepper corns. When jeera turns brown, add washed doddapatre leaves. Sauté them on low flame for 3 to 4 min. till you see the leaves wilting, watering and changing colour. Switch off the flame and transfer the contents to a plate. Let it cool.

Now added grated fresh coconut and salt to this plate. Grind them in a mixie jar using minimum amount of water to a paste consistency. Transfer the contents to a bowl and now add fresh curd / buttermilk and blend them well with a spoon. It’s time to do seasoning….

Heat ghee in a small skillet. Add mustard seeds, urad dal, green chilli (slit), red chilli and curry leaves (in that order). Fry for five seconds. Switch off the flame. Pour this seasoning on to the bowl.

Doddapatre Thambuli is now ready. Serve it cool with hot steaming rice, pickle and papad.

Tete a Tete:

Leaves can even be chopped to smaller size before sautéing.

You can use pepper corns / green chillies or a combination of both for the spicy taste.

Asafoetida is not required for Doddapatre Thambuli

Doddapatre leaves can be just chewed after a mild n gentle wash along with a pinch of pepper n salt. Good for cough n sore throat. Great stuff gifted by Mother Nature! 
Doddapatre is also used for making Bhajji, Pathrode. 
Grind few leaves of Doddapatre along with Thulasi (Basil), Hibiscus leaves, Curry leaves and soaked methi seeds and use it as a pack for conditioning your hair.

Coleus Aromaticus, Plectranthus Amboinicus, Cuban Oregano, Country Borage, French Thyme, Spanish Thyme, Mexican Thyme, Mother of Herbs, Saviara Sambara, Sambrani soppu, Sambara balli, Karpooravalli, Pattharchur and Ajwain are a few other terms used to describe Doddapatre leaves.

Recipe contributed by Smt. Mankali, a septauagenarian lady and an expert cook from Idagunji Taluk, Karnataka State.

Other recipes contributed by Smt. Mankali
Beetroot Gojju (Sauce)

Brahmi leaves Yogurt Sauce (Ondelaga Thambuli)

Cucumber Dosa

Banana Fritters / Yeridevu

Other Curd Recipes in this blog:
Ondelaga Thambuli (Spicy Yogurt with Brahmi leaves)
Hasi Majjige Huli (Veg Sambar using Yogurt)

                        

KADAG PULI (Sweet Pumpkin Curry)

Peter, Peter, Pumpkin Eater!

Pump them up…your kith and kin…pamper them with a bright n brilliant dish using this bold n beautiful sweet veggie and see them sprint to a healthy, nutritious diet. Enjoy them ebbing in calories amidst a generous flow of fibre, vitamins and minerals, packing themselves with proteins all the way. Why leave yourself out, Pete? Join them in their race to great health!

Called by many other names like Sugar pumpkin, Pie pumpkin, Baking pumpkin, Golden nugget pumpkin, etc. these orange gourds or golden nuggets are ever ready to extend their skin n flesh. The secret behind their bright orange hue lies in beta carotene that boosts eye health. While savoring the earthy flavour and sweet taste of its creamy orange flesh don’t forget to save the shell and the seeds, for its true treasure lies there!

Read Recipe right here....

Dish Type: South Indian Side Dish

Preparation Time: 10 min

Cooking time: 10 min

Serves: 2 persons

Ingredients

Sweet pumpkin           250 gms

Salt to taste                 1 tsp approx.

Water                          Just enough to sprinkle on the vegetable while cooking

For grinding

Raw Coconut grated   3 tbsps

Red Chillies                 4 nos.

Tamarind                    2” long piece of pulp

Curry leaves                4 or 5 nos.

Turmeric pwd             A pinch

Mustard seeds            1 tsp

Jaggery                      1 tsp

For seasoning:

Oil                             1 tsp

Mustard seeds           1 tsp

Asafoetida                 A pinch

Curry leaves              4 or 5 leaves

Directions

Wash sweet pumpkin in water. Drain the water. Remove the seeds and skin. Chop the vegetable into small pieces. Grate raw coconut. Keep it aside.

Start cooking with seasoning. For this, heat oil in a skillet. Put mustard seeds. When they crackle, add curry leaves and asafoetida.  Add chopped pumpkin. Sprinkle a handful of water on it. Saute till pumpkin turns soft. While vegetable is getting cooked….

Grind all ingredients listed above under “for grinding”. Use little quantity of water to grind it to chutney consistency.

Mix this ground chutney to the boiling vegetable. At this stage, add little more salt (check if required) and jaggery, if desired. You can continue to saute for a minute for raw smell to disappear or take it off the flame rightaway.

Sweet Pumpkin Kadag Puli is now ready. Use it with rotis, hot steam cooked rice or dosas.

Tete – a - Tete:

This type of curry can also be done using Spring Onion/Brinjal/Cucumber/Cabbage

Don’t throw away the peels of Sweet Pumpkin. They can be used to make tasty spicy chutney.

Recipe contributed by my dear friend Smt. Padmini Prasanna 

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog . 

Also view few other Side Dish Recipes

Dessert Recipes
Sambar Varieties
Breakfast Recipes

Rice Varieties

Gojju Varieties

Spice Powders

Snack Recipes

ONION CHUTNEY

Hey… It’s a bulb with a fan! It’s edible, trust me, that’s believable. Bulb that’s layered within, broadest at the base, blunts out as it tapers up with gentle bluish green leaves fanning out from it’s tip. Apply the juice of this on your scalp. You will soon see your hair being sowed with glow! Tear it down to pieces. It will tear us down to tears…n Ahoy, they are all of joy! It’s whitish in colour, laced by pink when opened, yet in no more than a blink, can churn out to Bright Red! 

Dish Type:  Side Dish

Time taken:  20 min

Serves:  4 persons

Ingredients

For dry frying:

Roasted gram             1 tbsp

Red chillies                  10 nos.

For sauteing:

Oil                               1 tsp

Onions                         5 nos. (medium size)

Turmeric                     A pinch

Tamarind paste           ¼ tsp

Salt to taste                 1 tsp (approx.)

For grinding:

All of the above

Jaggery                        1 tbsp

Raw grated coconut    1 tbsp (optional)

For seasoning:

Oil                               1 tsp

Mustard seeds                        ½ tsp

Red chillies                  1 no.

Curry leaves                1 sprig

Directions

Peel the skin of onions, cut them into cubes and keep aside.

Heat a medium sized kadai. Dry fry roasted gram and red chillies for 2 to 3 min.

Transfer it to a plate. When it cools, grind it coarsely.

In the same kadai, heat a tsp of oil. Saute onions. While sauteing, add turmeric, salt and tamarind paste. Continue to saute till the onions turn transparent and light brown in colour.

Switch off the burner. Let the onions cool. Add these shallow fried onions, raw coconut and jaggery to the roasted gram powder in the mixie and continue grinding till they blend well to a smooth mix.

For seasoning, heat oil in the same kadai. Add mustard seeds. When they crackle, add broken red chilly and curry leaves. Now add the ground chutney and saute for a while till the raw smell of onions disappear. Transfer them to a bowl.

Onion chutney is now ready. 

No tomatoes, no coconut….wow thank these onions. This spicy red faced chutney loves to give company to idlis, dosas, chapathis and is a good friend of hot rice too!

Tete - a – Tete:

Roasted peanuts may also be used instead of or in addition to roasted gram. If using both, then keep the quantity 50:50

Recipe contributed by octogenarian Sri. Ramesh, my multi talented father in law, first male member to foray into Mangala’s Potluck! Expert cooking is just one of his many talents!

Recipes viewed here are a part of  "Mangala's Potluck" section in this blog  

3 boys of different generations from my home are in for a swim!

Few of many other recipes in this blog include:
Greens Chutney / Pulgura
Doddapatre Thambuli (Spicy Yogurt with Coleus)
Curry Leaves Chutney Powder
Gulipaavate (Dessert Recipe)
Black Grapes Gojju (kind of sauce)
Ragi Malt Powder