Channa dal - Tomato Chutney

Channa dal and Tomato chutney is one of the yummy chutney.

We love to have varieties of chutneys with plain rice or any other dishes like idli, vada, dosa, uppittu, chapati and so many to list it.
Chutneys are very nice to eat with dosas, idli, poori, chapati, rotti etc etc. Varieties of chutneys can be prepared.
I have prepared Chutney using channa dal and tomato. Tomato is from our garden and I am very happy to prepare this yummy, spicy chutney.
No Onion or No Garlic is used here in this Channa dal and Tomato Chutney.
It is very easy, simple, quick and yummy.

Things Needed :

Tomato : 1
Channa Dal : 1 Tablespoon Full
Green Chilly : 2 to 3
Curry Leaves : 6 to 8
Coconut : 1 Cup
Tamarind : A small marble size
To season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry leaves : 4 to 5

Method :

1. Wash tomato and cut into small.

2. Grate coconut and keep it aside.
3. Keep a pan and heat. Add oil and channa dal, red chilly and fry till they turn slightly brown.

4. Add cut tomatoes and fry till it turns soft.

5.Add little tamarind and fry for a minute. Put off the fire and add grated coconut.
6. Let all the fried ingredients get cool.

7. Add required water, salt and grind till it turn soft texture. Take it out to a serving dish.

8. Add seasoning of mustard seeds, ingh, curry leaves done in coconut oil.
9. Add this seasoning to ground channa dal - tomato chutney.

10. Now the chutney is ready to serve.

Note :

You can dry roast dal and tomatoes till it turn soft. Adding more chilly is optional.
Adding more coconut is optional. If you are using this chutney with dosa or idli let the chutney be mild spicy. If it is for lunch let it be bit spicy. (Optional).
Time : 15 Minutes
Serves : 2 to 3  .

Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.

7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.

12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 Minutes
Serves : 3 to 4 .

Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.

It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .

Method :

1. Wash and wipe out the moisture of wild mangoes.

2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.

5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.

7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.

9. See that gojju gets the jam consistency. (Not very thick or thin).

10. Take it out from the fire and let it cool.

11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 

Carrot - Tamarind Tokku Chutney

Carrot - Tamarind Tokku Chutney is an quick and easy side dish. Tamarind Tokku  makes the chutney bit spicy and it goes well with plain rice and a spoon of ghee. I know When you read the above line your mouth starts watering. Thats the taste of this Carrot - Tamarind Tokku Chutney.

I got this Tamarind Tokku from Dharwad, our daughter in law Vidya's native is Dharwad and her Aunt Mala Aunty sends all the yummy pickles, chutneys and chutney pudis from Dharwad to vidya. 

I too get some portion of it and enjoy eating preparing these yummy preparations.

You must be knowing how the Tamarind Tokku is done.

Tamarind/Hunise hannu/puli / when it is still raw and green, it is plucked and removed the hard outer layer and then pounded with green chilly, salt, ingh. No moisture or water is added here. So the Tokku turns spicy and yummy. This spicy chutney goes well with curd rice or any other main dishes.

Since there is no water in it, chutney stays for long time.

I have used carrots, green chilly, tamarind tokku and coconut.

Let us see this simple Carrot - Tamarind Tokku Chutney recipe now :

Ingredients :

Carrots : 2 

Green chilly : 2

Tamarind Tokku : 1 Tablespoon

Coconut : 1 Cup

Salt : As required

Ingh /Asafoetida : A little 

Methi Seeds /Fenugrik seeds : 3 to 4 

Seasoning :

Coconut Oil : 1 Teaspoon

Mustard seeds : 1/2 Tsp

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Method :

1. Wash and grate carrots and grate coconut.

2. Wash green chilly, Curry leaves and keep it aside.

3. Now keep a pan and put 1/2 teaspoon of oil. Add methi /fenugrik seeds and fry till it turn golden brown. 

4. Add curry leaves and green chilly and fry. Add grated carrots and fry for 2 to 3 minutes. 

5. Put off the fire and add grated coconut.

6.. Let it cool. Add tamarind tokku and grind all the fried ingredients together. (Carrots, green chilly, grated coconut mixture).

7. Add salt and churn for a minute. Shift the ready chutney to a serving bowl.

8. Season with coconut oil, mustard seeds, ingh and curry leaves. 

9. Add the seasoning to ready chutney and serve as one of the side dish.

Note : 

Frying green chilly adds to the taste and aroma. Use of green chilly is otpitonal. You can use any brand of cooking oil. Tamarind tokku adds to the taste.

Time : 10 Minutes

Serves : 2 to 3 .

Simple Pudina / MInt Chutney

Pudina /Mint leaves are loaded with medicinal values. People do use Pudina leaves in day today cooking. It has its own aroma.I have prepared traditional Chutney using Pudina Leaves.
I have used Pudina leaves, coconut, Urid dal, red chilly, tamarind.

Lets see some benefits of having Pudina /Mint leaves in our diet.

Pudina /Mint is one of the popular herb which helps in cooling our body system. It has been used as medicine even in hundreds years ago.
Pudina is good for easy digestion. It is good for treating astama.  Good for Respiratory problems. It helps in taking good skin care. It is filled with anti septic properties. It is good for treating nausea and headache. It is good for weight loss.
Pudina Chutney is an easy dish and good for lunch or other main dishes.

No ONION OR NO GARLIC is added in this Pudina Chutney.

Let us see the recipe Now :

Ingredients :

To Grind :
Fresh Coconut : 1 Cup
Tamarind : 1/2 Marble size
Salt : As required
and fried ingredients :
To Fry :
Urid dal : 1 Tablespoon
Red chilly : 5 to 6
Ingh/Asafoetida  : A pinch
Curry Leaves : 1 Handful
Pudina Leaves : 1 Bundle
To Season :
Coconut Oil : 1 Teaspoon
Mustard Seeds : 1/2 Tsp
Ingh : A little
Curry Leaves : 5 to 6

Method :

1. Wash and clean Pudina /Mint Leaves nicely and keep it aside.

2. Grate coconut and keep it aside.
3. Keep a pan on the fire and put 1/2 tsp of oil. Add urid dal and fry on low flame.
4. Let it turn golden brown. Add ingh, curry leaves and pudina leaves. Fry for 1 to 2 minutes. Add grated coconut to fried ingredients.
5.Put off the fire and let the fried ingredients cool.

6. Grind fried ingredients with coconut and tamarind.  Add required water to grind.
7. Add required salt and churn for a minute. Remove the chutney from mixi jar to a serving bowl.
8. Add coconut oil seasoning with mustard seeds, ingh, curry leaves.

9. Mix it well and serve Pudina Chutney with the main dish you have prepared.

Note :

Fry urid dal on low flame.
Do not use much oil to fry. Adding more chilly is optional. Do not add any onion or garlic to chutney.
The taste might change. Use of any cooking oil is optional.
Time : 15 Minutes

Serves : 3 to 4 .

Kesu /Colocasia Chutney

Kesu /Colocasia leaves are used to prepare patrode/ Udupi special and the stems are used for preparing chutney. We have grown some kesu leaves in pots. They do yield small leaves. I use it for making a spicy type of roti and we have that roti as one of the side dish during our lunch.

The stems are used for chutney or gojju. I did prepare this kesu chutney and thought of sharing it here.
It is one of the traditional dish of South Canara. It is very helpful for easy digestion and helps to improve your taste bud.
These Kesu leaves grows well in South Canara, Malenadu area during rainy season and they are used for varieties of dishes.
Let us see the recipe Now :

I have used :

Kesu /Colocasia leaves and stems : 10 to 12 : Small ones
Green chilly : 2
Coriander seeds : 1/2 Tsp
Tamarind : 1 Small marble size
Salt : As required
Turmeric powder : A pinch
Coconut : 1 Cup.
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ingh /Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Wash and clean Kesu leaves. Take away the over thread from stem and cut leaves and stems into small. Fry green chilly with 1/2 tsp of coconut oil.

2. Cook Kesu leaves with coriander seeds, tamarind, little salt and a pinch of turmeric powder. Use required water to cook. (You can pressure cook for 5 minutes).

3. Grate coconut.
4. Grind grates coconut with cooked leaves mixture and fried green chilly.
5. Shift the chutney to a serving dish.

6. Add mustard seeds, ingh, curry leaves and red chilly seasoning with coconut oil,  to chutney.
7. Kesu / Colocasia Chutney is ready to eat or serve.

Note :

Adding more chilly is optional. Tamarind should be used in proper quantity or the chutney might have itchy feeling.
Use of coconut oil is optional.
I have not used garlic or onion. It is optional.
Time : 20 Minutes.
Serves : 2 to 3.