342) TAUSHA CHUTNEY

TAUSHA CHUTNEY

A SIMPLE, DELICIOUS KONKANI CUCUMBER CHUTNEY

A TRADITIONAL CHUTNEY FUSION SALAD DISH SERVED IN TEMPLES

Ingredients:

     1)    Peeled tender cucumber – 170 gm.

     2)    Grated coconut – 100 gm.

     3)    Hot green chilies – 7 gm.

     4)    Peeled ginger – 5 gm.

     5)    Lemon / lime juice – 1 teaspoon

     6)    Salt – 1 teaspoon (5 gm.)

To make:

          Grate the cucumber and set aside. Chop the ginger. Put the grated coconut, the green chilies, the ginger, the lemon juice and the salt into your food processor and grind to rough paste. Take care not to add any water while grinding. Transfer to a mixing bowl.

          Tip in the grated cucumber and mix thoroughly. Your extra-delicious, healthy, lively tausha chutney is ready to enjoy. Serve fresh with chappatis, rotis, naans, porottas, dosas, appos, machkats, masala dosas or uthappams.

Try making scrumptious tausha chutney butter sandwiches or just enjoy the cucumber chutney fresh by itself.

 

Bon appétit!

337) CURD CHILI CHUTNEY

CURD CHILI CHUTNEY

A SIMPLE KONKANI GOURMET DIPPING CHUTNEY

ONE OF THE TASTIEST OF COCONUT CHUTNEYS

Ingredients:

     1)    Grated coconut – 100 gm.

     2)    Dry Kashmiri chilies – 3 gm.

     3)    Tamarind – 3 gm.

     4)    Salt – 5 gm. (1 teaspoon)

     5)    Drinking water – 250 ml. (1 cup)

     6)    Coconut oil – 15 ml. (1 tablespoon)

     7)    Mustard seeds – 2 gm. (½ teaspoon)

     8)    Dry curd chilies – 10 gm.

     9)    Asafoetida powder – 1 gm. (¼ teaspoon)

     10)    Curry leaves – 1 sprig

To make:

          Put the grated coconut, the dry Kashmiri chilies, the tamarind, the salt and the drinking water into your food processor and grind to superfine paste. Transfer to a serving bowl.

Set a skillet or small pan on low heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish popping, tip in the curd chilies. Stir continuously till the chilies turn a uniform dark brown. Now tip in the asafoetida powder. Quickly pull the curry leaves off their sprig and throw them in. Stir just twice or thrice and switch off the heat. Pour the contents over the chutney in the serving bowl. Mix well and serve with hot kharkhari bakris, dosas, machkats, uthappams or idlis. As you eat, remember to crumble a curd chili into the chutney. Tuck in and enjoy!

Curd Chili Chutney with Kharkhari Bakri

Bon appétit!

333) GREEN CURRY LEAF CHUTNEY

GREEN CURRY LEAF CHUTNEY

A TASTY KONKANI COCONUT SIDE DISH

Introduction:

          Curry leaves and coconuts have been used in Indian cuisine since time immemorial. The curry leaf, known as Karbava pallo in Konkani, Kadi patta in Hindi and Karivèpila in Malayalam, comes from the Curry Tree – Murraya Koenigii, a beautiful evergreen dwarf tree with pinnate leaves that grows well in warm climates. It can also be grown successfully on sunny balconies in cities.

          The aromatic leaves are rich in carbohydrates, fibre, calcium, phosphorus, magnesium, copper, iron and in vitamins A, B, C and E. Curry leaf is believed to keep one’s heart and liver healthy, boost one’s immunity and revitalize one’s hair and skin.

It is widely used in Ayurvedic medicine in the treatment of infections, diabetes, cancer and liver ailments. Curry leaves combine incredibly well with coconut and fried black gram lentils to give you a fantastic chutney – a great side dish for rotis, chappatis, idlis, dosas, appos, masala dosas, machkats and uthappams.

Ingredients:

     1)    Grated coconut – 125 gm.

     2)    Pulled tender curry leaves – 5 gm. (for grinding)

     3)    Hot green chilies – 8 gm.

     4)    Dry hot red chilies – 2 gm.

     5)    Tender curry leaves – 1 sprig (for tempering)

     6)    Coconut oil – 10 ml. (2 teaspoons)

     7)    Mustard seeds – 3 gm. (½ teaspoon)

     8)    Urud dal (split black gram lentils) – 5 gm. (1 teaspoon)

     9)    Powdered salt – 7 gm. (1½ teaspoons)

     10)    Lemon juice – 10 ml. (2 teaspoons)

To make:

          Put the grated coconut and the green chilies into your food processor. Grind to rough paste (without adding any water). Tip in the curry leaves (except 1 sprig), the lemon juice and the salt. Grind for a minute more and transfer to a bowl.

Set a skillet or small pan on low heat. Pour in the oil and tip in the mustard seeds. As soon as the mustard seeds are about to finish crackling, throw in the urud dal. Stir till the urud dal turns a light brown in colour. Pull the curry leaves off their sprig and throw them in. Stir once and switch off the heat. Tip the contents of the skillet over the chutney and mix well. Your delicious green curry leaf chutney is now ready to serve.

Green coconut chutney and Tomato chutney with Masala Dosa

Enjoy!!!

323) EKPANNI CHUTNEY

EKPANNI CHUTNEY

GREEN PENNYWORT CHUTNEY

A TASTY, TRADITIONAL KONKANI RECIPE

 

Introduction:

          Asiatic Pennywort or Centella Asiatica is a perennial herbaceous plant that grows in damp soils. It multiplies fast by way of runners, rooting and producing plants in a chain-like fashion, particularly during the rainy season.

Known as Ekpanni in Konkani, Muthil, Kudavan, Kudangal in Malayalam, Vallarai in Tamil, Jal Brahmi in Marathi and Mandook Parni in Hindi, this herb has been used since time immemorial in Asiatic cuisine as it is believed that it improves memory, stimulates hair growth, retains youth, helps have a wrinkle-free skin and builds strong bones and teeth.

          However, care should be taken to see that only plants growing in pure soils are collected for cooking. This is due to the fact that this wonder plant has the ability to absorb pollutants such as pesticides, weedicides, chemical fertilizers or heavy metals from the soil. You can easily grow your own pennywort plants outdoors in your garden or in pots or trays organically in warm climes or in a greenhouse as they are frost tender.

          The Konkani people traditionally make Ekpanni chutney as a delicious side dish to idlis, dosas, chappatis and vadas. You can make delicious Ekpanni chutney sandwiches or just enjoy Ekpanni chutney with mushroom samosas or with kappa bonda.

Ekpanni Chutney with Kappa Bonda

Ingredients:

     1)    Ekpanni (Asiatic pennywort / Jal Brahmi / Mandook Parni / Gotu Kola / Muthil / Kudavan / Kudangal / Vallarai / Centella Asiatica) leaves – 20 gm.

 Freshly plucked Ekpanni leaves

     2)    Grated coconut – 140 gm.

     3)    Hot green chilies – 10 gm.

     4)    Salt – 5 gm. (1 teaspoon)

     5)    Lime / lemon juice – 10 ml. (2 teaspoons)

     6)    Water – 70 ml.

To make:

          Wash and drain the Ekpanni leaves. Put the grated coconut, the hot green chilies, the salt and the water into a food processor and grind to superfine paste. Add the leaves and the lime juice and grind for 10 more seconds. Transfer your delicious Ekpanni chutney to a serving bowl and enjoy!

Note:

          You can use more lime / lemon juice if you wish, reducing the water proportionately.