Saturday, June 28, 2008

South Indian chutneys

So that I don't have to search for these tried and tested recipes in my books, I am putting down these here:

Cococnut-Groundnut chutney

1/4 cup (40 g) groundnuts, roasted and skinned
1 cup (90 g) coconut, grated
and 2 tbsp water
( or
1/2 cup dessicated coconut, grated
soaked in 1 cup water)
1/3 cup yoghurt, beaten
1 tsp salt
1/2 tsp sugar (optional)
1-3 green chillies (for only a taste jst add a pinch of red chilli)

1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp split skinned black gram
6 small curry leaves
1 pinch hing (asafoetida)

a handfull of coriander leaves (cilantro), washed and chopped

  • Grind together the ingredients for the chutney with a hand blender. Add salt to taste.
  • Het oil in a small pan, let mustard and urad dal splutter, add curry leaves, switch off heat, add hing, stir and add to the chutney along with chopped cilantro
  • Serve to Indian foods, more typically idlis and dosas. Can be used along with Indian style bread sandwitches with Indian spiced veggys, Pattys or even pakoras just like green chutney.

Gun Powder

This is one of the different varieties of dry powders or Podis, as they are called in the south, served with idli, dosa or simply rice. The good thing about it is that it can be made in advance and stored in airtight glass containers for months. Whenever you require it just add a little bit of any oil or even ghee to it to bind the powder. Mix with rice, idlis and dosas, and serve. I have even tried it with toasted bread and potatoes subzi. I discovered this powder in India as a teenager through my mothers South Indian friends and I just love it!
That you can also add peanut to the powder is new to me, which I found in one recipe once. And I think that gives a good flavour too. There are very many different sorts of Podis with lots of variations. Like in some, you also add black pepper or coriander seeds or fresh curry leaves.

This is how I make it:


1/2 cup Urad daal, skinned
1/2 cup channa (chickpea) daal
1/4 cup sesame seeds
1/2 cup peanuts (optional)
3 dried red chillies, or to taste
1 big pinch hing (asafoetida)
1 1/2 tsp salt, or to taste
oil as per requirement

Other optional additions:
1 tbsp coconut, dessicated
1 tbsp curry leaves, roasted on medium heat
1/2 inch piece jagery,
(or 1 tsp sugar)

  • Roast separately the daals, sesame and peanuts, red chillies, corry leaves one after the other on medium heat until you smell the flavour and let them cool down on a plate
  • Grind everything together in a coffee mill or any dry grinder
  • Once cooled down completely on a large plate store in an airtight glass jar
  • Before serving, add a few teaspoons of podi in a small bowl or katori and add about a teaspoon of oil to bind the powder and serve with idlis, dosas, rice etc.
Another Gun powder link

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