Methi leaves - Horse gram Chutney / Chutney Recipe - 20 / #100chutneys

Here comes another super healthy and interesting chutney using Methi leaves, Mint leaves, Horse gram and Black urad dal. All the ingredients in this chutney have its own health benefits and absolutely delicious too. This chutney goes perfect with hot plain rice and also can be served with Idly, Dosa or Roti.

Ingredients :

1 Tsp Oil 
1 Cup Methi Leaves 
1 Cup Mint leaves 
4 Tbsp Horse gram 
4 Tbsp Black Urad dal 
1/2 inch Ginger, chopped
4 - 5 Dry red chillies ( Adjust according to taste bud ) 
Small piece of Tamarind 
Salt to taste 

Method :

Dry roast Horse gram and black urad dal. Keep aside.

Heat oil in a pan and add dry red chillies.

Fry it and remove from the flame.

Now add ginger followed by methi leaves, tamarind piece and mint leaves to the same pan and saute it for a minute.

Once done, remove from the flame and cool the mixture.

First grind horse gram, black urad dal and dry red chillies into fine powder and then add the sautéed ingredients to the blender.

Grind into fine paste by adding the required quantity of salt and water.

Transfer it to bowl and serve.

Serving Options :

Serve with hot plain rice, Roti, Idly and Dosa.

Pachai Mochai - Kothamalli Chutney / Avarekalu - Coriander leaves Chutney / Chutney series - 19 / #100chutneys

My today's chutney recipe is using a seasonal vegetable Mochai which is popularly known as Avarekalu in Kannada and Field beans in English. Many interesting recipes like stir-fry, kuzhambu, rice, akki roti, kurma etc can be prepared using these beans. Since the availability of these beans is very less in Telangana compared to Tamil Nadu and Karnataka, my mother used to bring it from Tamil Nadu so that I can store it in a freezer for months like we do for fresh peas. For the first time, I tried chutney using these beans and it tasted so delicious. This chutney can be served with Curd rice, Rasam rice, Idly and Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Cup Pachai Mochai, cooked 
1 Cup Coriander leaves, chopped 
2 Big Tomato, chopped 
3 - 4 Green chilies, chopped ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A sprig of Curry leaf
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies.

Saute for half a minute and add coriander leaves followed by chopped tomatoes.

Saute for a minute and add cooked mochai.

Cover the pan with a lid and cook until the tomatoes gets soften.

Once done, remove from the flame, cool and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once mustard seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Curd rice, Rasam rice, Idly and Dosa.

Green Bell Pepper Badam Chutney / Green Bell Pepper Almond Chutney / Chutney Series - 18 / #100chutneys

It is always good to include nuts in children's daily menu but it is really tough for me to make my kiddo eat nuts as such. So as a duty of a mother, I try my best to include it in some form of a menu which is liked by my kid. Today I have prepared a delicious chutney using badam, green bell pepper and tomato. And this chutney pairs excellent with Idli and Dosa. Badam / Almonds are loaded with health benefits and varieties of recipes from snacks to sweets can be prepared. In this recipe, I have soaked almonds overnight to peel the skin but when you have no time or forgot to soak the nut, just soak the almonds in hot water for a couple of hours. I always use hot casserole for the quick soaking method including chickpeas, dried peas etc.

Ingredients :

2 Tsp Oil
2 Capsicum, chopped ( I have used green capsicum )
1 Big Tomato, Chopped
20 Badam / Almonds
8 - 9 Dry red chillies ( Adjust chilli according to taste bud )
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
A pinch of Hing powder
A sprig of curry leaf
Grated Badam / Almond for garnishing 

Method :

Soak badam / almonds over night and peel the skin. Keep aside.

Heat oil in a pan and add chopped capsicum.

Saute and add chopped tomato followed by red chillies and badam.

Saute it until the chopped tomato turns soft and switch off the flame.

Cool the ingredients and grind into fine paste by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once the seeds starts spluttering, add curry leaf followed by hing powder.

Add tadka to the prepared chutney and serve.

Serving Options :

Serve with Idly or Dosa.

Sundakkai Vathal Chutney / Dried Turkey Berry Chutney / Chutney Recipe - 17 / #100chutneys

Sundakkai Vathal is nothing but a dried form of Turkey berry which is popularly used in Kuzhambu called Sunadakkai Vathal Kuzhambu. Apart from kuzhambu, these are used as thalimpu / tadka for curd rice. Turkey berries have lots of medicinal values but sadly, it is not liked by many people because of its bitter taste. And for today's chutney series, using these healthy berries I have prepared a delicious chutney which goes perfectly with hot plain rice. While serving with rice, add a dash of ghee or gingelly oil which helps to enhance the flavour. Apart from rice, this can also be served with Idly and Dosa. Dried turkey berry have a mild bitter taste so adjust the quantity of red chilli and tamarind accordingly.

Ingredients :

2 Tbsp Oil ( I have used Gingelly oil ) 
1/4 Cup Sundakkai Vathal / Dried Turkey Berry 
2 Tbsp Urad dal 
2 Tbsp Chana dal 
1 Big Onion, chopped 
7 - 8 Dry red chilies ( Adjust according to taste bud ) 
Small gooseberry size Tamarind 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Cumin seeds 
1/2 Tsp Urad dal 
1/2 Tsp Chana dal 
A pinch of Hing powder 
Few Curry leaves 

Method :

Heat 1 tbsp oil in a pan and add sundakkai vathal / dried turkey berry and fry it for half a minute. ( fry it in a low flame ).

Once done, remove from the pan and keep aside.

Now add the remaining oil and add urad dal followed by chana dal.

Fry till it starts changes its colour and add red chillies followed by chopped onion and tamarind piece.

Saute it together until the onion turns translucent and remove from the flame.

Cool the sautéed ingredients and grind into fine paste or little coarsely by adding the fried sundakkai vathal, required amount of salt and water.

Once done, transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by chana dal, cumin seeds, hing powder and curry leaves.

Now add the prepared tadka to chutney and serve.

Serving Options :

Serve with hot plain rice and ghee / gingelly oil or Idly and dosa.

Note :

Coconut can also be included in this chutney.

Sundakkai vathal / Turkey berry have a bitter taste so adjust the quantity of tamarind and red chillies accordingly. 

Sesame seeds - Curry leaves Chutney / Ellu Karuvepilai Chutney / Chutney Recipe - 16 / #100chutneys

Today's recipe is a healthy and flavourful chutney prepared using sesame seeds and curry leaves. Sesame seeds are popularly known as Ellu in Tamil, Nuvvulu in Telugu and Til in Hindi. This chutney pairs excellent with Upma and also can be served with Idli or Dosa. Sesame seeds have lots of health benefits and available in white and black colour. White sesame seeds have higher iron content than black ones. In this recipe, Sesame seeds are dry roasted separately and then ground into fine powder. The remaining ingredients are sautéed in an oil and then made into a fine paste along with sesame powder.

Ingredients :

11/2 Tsp Oil
1/2 Cup Sesame seeds / Til / Ellu  ( White )
4 - 5 Green chillies, chopped
30 - 35 Sprigs of Curry leaves
1 Tsp Jeera / Cumin seeds
Small piece of Tamarind
Salt to taste

For Tadka :

1 1/2 Tsp Oil
1/2 Tsp Mustard seeds
1/4 Cumin seeds
1/2 Tsp Urad dal
1/2 Tsp Chana dal
1 Dry red chilli 
A pinch of Hing powder
1 Sprig of Curry leaf

Method :

Dry roast Til / Sesame seeds and keep aside.

Heat 11/2 Tsp oil in a pan and add Cumin seeds followed by green chillies, curry leaves and tamarind piece.
Saute for a minute and remove from the flame.

Add dry roasted Til in a blender and grind into fine powder.

Now add the remaining ingredients and grind into fine paste by adding the required quantity of salt and water.

Once done, transfer it to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering add cumin seeds followed by urad dal, chana dal, red chilli, hing powder and curry leaf.

Fry and add it to the prepared chutney.

Serve.

Serving Options :

Serve with Upma, Idli or Dosa.