Shengdana Chutney Powder / Verkadalai Podi

INGREDIENTS 

2 Cup Roasted Peanuts / Groundnuts / Shengdana / Verkadalai

½ tablespoon Red Chili Powder

7 – 8 Garlic Cloves

Salt to taste

METHOD

1.  Firstly de-skin the Roasted Peanuts / Groundnuts / Shengdana / Verkadalai with the help of your palms (rub it with your palms)

2.  Now take all the above mentioned ingredients in mixer jar and grind to a coarse consistency.

3.  Store it in air tight container.

-------Various Methods to use this Chutney--------

1.  Serve this chutney with hot roti or phulka

2.  Sprinkle it on top of curd rice.

3.  The best way to use this chutney as a filling same like parathas (Fill it in small ball of wheat dough and roll it with pin and cook it on tava same like other parathas.)

4.  If your gravy is too thin or watery, thicken it with a tablespoon of Shengdana chutney (add it to the gravy and simmer it for few seconds).

5.  Sprinkle it on top of dosa or idli.

6.  You can use it as a spread by adding ghee (Spread it on bread, chappati / roti /phulka, pav, bhakri etc........

Note: Instead of Ghee you can use cream cheese. (Kids will like it)

Thanks and Regards.

Latha

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Khatta Meetha Aam Chunda / Sweet and Sour Mango Chunda

Ingredients

2 big Sized Raw Mangos (Grated)

½ tsp Turmeric powder

1 tsp Salt

1 ½ Cups Sugar (Quantity may differs, its depends upon the sourness of the mangoes)

1 tbsp Red chili powder

1 tbsp Roasted Cumin seed Powder

METHOD

1.  Peel and grate the mangoes using bigger grater. Now add salt and turmeric, mix it well. And leave it for 15 – 20 minutes covered.

2.  After 15 – 20 minutes add 2 tbsp sugar at a time and stir well. Repeat the same process till all the sugar get dissolves.

3.  Now cook this mixture till it gets bubbles on top on medium flame. (Over cooking will crystallize the mixture).

4.  Allow the mixture cool completely; as it cools sugar syrup will get thickened.

5.  Finally add red chili powder and Roasted cumin seed powder. Mix well.

6.  Enjoy this Sweet and Sour Mango Chunda with Chappati, paratha or phulka.

Note:

Store it in clean and dry Bottle. And you can store this up to a year.

Bigger sized grater will give you proper Chunda texture (Thread Consistency).

Instead of sugar we can use jaggery also.

Thanks and Regards,

Latha

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Copyright © 2012 Latha's Kitchen 

Kollu Chutney / Kulith dal Chutney / Horse Gram Chutney

Ingredients

150 Grams Kulith dal / Horse Gram / Kollu

Dry Red Chilies 14 numbers (As per your preference)

Garlic Cloves 6 numbers

Curry Leaves 2 sprigs

Salt to taste

METHOD

    

                  

1. Heat a wok, Roast Kulith dal / Horse Gram and dry red chilies separately (keep constantly stirring), keep it aside.

  

2. Firstly grind the roasted ingredients, then add garlic, curry leaves and salt in a grinder and grind it without adding water.

3. Kulith Dal / Horse Gram podi is ready to serve with hot idli and dosa.

Note: Process to grind: first take red chilies, Kulith Dal / Horse Gram in a mixi jar and make a fine powder, lastly add garlic, curry leaves, salt and grind it to a fine powder (put all together)

Kollu is considered a food with medicinal qualities

It gives you benefit for weight loss

Thanks and Regards

Latha

Kothamalli Chutney

INGREDIENTS:

2 Bunch Coriander leaves

1 ½ Tbsp Urad dal

Dry Red Chili 40 Numbers (As per your preference)

Garlic Cloves 20 – 25 Numbers

3 Sprigs

40 grams Tamarind

Salt to taste

For Tempering:

1 Tbsp Cooking oil

½ tsp Mustard Seeds mixed with urad dal

METHOD:

1.  Take a wok and dry roast Urad dal and red chilies. Make a fine powder and keep it aside.

2.  *Now make a fine paste by adding Garlic cloves, Curry Leaves, Tamarind, Salt Coriander leaves and small amount of water.

3.  Heat a wok with the oil, add Mustard Seeds mixed with urad dal, when it starts splutter add the grounded pasted and cook it for 8 – 10 minutes on low flame (**stir it continuously).

4.  Serve it with Roti / phulka / Bread / Dhal Chawal.

Note: * the consistency should be semi liquid (not so thick or not so watery)

** Initially it will stick to bottom that the reason we need to stir it continuously.

End result it will roll like a ball in wok it means it is done.

Thanks and Regards,

Latha

Kathirikai Thuvayal / Aubergine / Eggplant Chutney

INGREDIENTS

 

1 Big Egg Plant

25 no garlic Cloves

12 no Green Chilies (as per your preference)

½ Cup Coriander Leaves

2 Tsp cooking oil

Salt to Taste

 

METHOD

1. Make 4 - 5 slits as shown in above image.

 

2.  Insert 4 - 5 garlic cloves in each slit.

 

3.  Apply oil and directly roast it over the flame. This gives it a smoky flavor.

4.  Wait until it is cool enough to handle and peel off the skin.

5.  Now cut or mash the flesh and make a fine paste by adding remaining Garlic cloves green chilies, Coriander leaves and finally salt to taste.

 

 

6.  Heat a black Tava with oil, add the grounded paste and cook it for 3 – 4 Minutes. 

 

7.  Serve it with Roti / Phulka / Bhakri

Thanks and Regards,

Latha

 

Sesame Powder / Ellu Podi

INGREDIENTS

200 Grams Sesame Seeds

Dry Red Chilies 40 numbers

40 Grams Tamarind

Garlic Cloves 10 – 11 numbers

Curry Leaves 2 sprigs

Salt to taste

METHOD

                           

 1. Heat a wok and Roast Sesame seeds and dry red chilies separately (keep constantly stirring), keep it aside.

2. Assemble rest of the ingredients (Garlic Cloves, tamarind, curry leaves and salt) with red chilies and sesame seeds in a mixer jar and grind it without adding water.

3. Ellu podi is ready to serve with lemon rice.

Note: Process to grind: first grind red chilies, second sesame seeds, thirdly tamarind, garlic, curry leaves and salt (put all together)

Thanks and Regards

Latha

Tomato Chutney (Sweet and Sour)

INGREDIENTS

2 Onions (finely sliced)

500 grams Tomatoes (Finely sliced)

Urad dal - 2 tbsps

10 - 12 Dry red chilies (as per your preference)

½ tsp Turmeric powder

5 Garlic cloves (medium size)

Salt to taste

½ tbsp Cooking oil (I prefer Sesame oil)

1 tbsp jaggary (Gur) (as per your preference)

Coriander leaves

For tempering:

½ tbsp Cooking oil (I prefer Sesame oil)

½ tsp Mustard seeds

½ tsp Cumin seeds

2 Dry Red chilies

A sprig Curry leaves

Asafoetida

 

METHOD

 

1. Firstly dry roast urad dal and red chilies. Keep it aside to cool.

2. Heat oil in a wok. Once the oil is hot, add the onion, garlic, turmeric powder and saute till transparent. Add the tomatoes and cook till the tomatoes become mushy. Turn off the heat and bring it to the room temperature.

3. Firstly blend the dry ingredients (red chilies + Urad dal)

4. Now add the wet ingredients (onion, garlic and tomatoes) along with salt, jaggary and coriander leaves and grind it to a fine paste. Remove onto a serving bowl.

5. Heat oil in small tempering pan, add the mustard seeds, cumin seeds and allow them to splutter. Add the curry leaves, red chilies and asafoetida and turn off the heat.

6. Pour this tempering over the chutney and serve with idli/dosa.

Thanks and Regards,

Latha