Showing posts with label red chilly. Show all posts
Showing posts with label red chilly. Show all posts

Thursday, July 17, 2014

Hucchellu - Apple Chutney


Hucchellu is nothing but Niger seeds. Hucchellu is mostly used in North Karnataka. Using Hucchellu in chutney or curry or chutney pudi. Hucchellu is also known as Gurellu.

Hucchellu  or Karellu (Kannada Language) is known as  Kaarale, in Hindi, Khurasni in Marathi and Punjabi, Sorguja or Surgia or Sorguza in Assamese and Bengali, Verrinuvvalu or Valisalu in Telugu and Payellu in Tamil. It is known as Niger seeds in English.

Hucchellu  is rich in protein and nutritional values.
Here is a recipe of Hucchellu and Apple chutney which can be used as side dish for dosa, idli, chapati, roti parathas and plain rice. It goes well with other Masala rice like Pulav, Vegetable rice, curd rice etc. Using apple in chutney is purely my idea and I know it mixes well with chutney and adds taste to chutney. Hucchellu Chutney will be liked by all age group and each and every member of the home I am sure. This chutney do not contain any onion or garlic and can be prepared on Special days like Upavas or Ekadashi.

Ingredients :

Huccheelu (Niger Seeds) : 2 Table Spoons
Fresh Coconut : 1 Cup
Red Chilly (Byadagi Menasu) : 4 to 6
Ingh :  a pinch
Curry Leaves : Handful.
Apple : 1
Salt : To taste
Oil : 1/2 Teaspoon of oil.
Mustard seeds : 1/2 Tea spoon

Method :


1. Clean Hucchellu and roast till they pop up. (on low flame)

2. Add red chilly and ingh and fry along with Hucchellu. Add some curry leaves and leave it for cooling.
3. Grate coconut and keep it aside.

4. Wash and cut or grate apple and grind with fresh coconut and roasted Hucchellu mixture.


 5. Grind nicely with little water. Add required salt and grind for 10 seconds.
6. Shift the chutney to a bowl.
7. Now keep a small pan and add oil. Put mustard seeds and ingh. Let the mustard seeds splutter.
8. Add this mustard splutter to the chutney and mix it well.

9. Serve Hucchellu - Apple chutney with a main dish you prepared.

Note:

Do roast hucchellu since the seeds contain oil.(without oil).  Grind with little water to get tasty chutney. Do not add any tamarind or lemon juice. Apple supplies needed savoury to the chutney. Adding mustard splutter is optional. Adding onions and garlic also will be optional. (They may taste different).
Time : 20 Minutes
Serves : 4

Saturday, August 7, 2010

Capsicum and Coconut Chutney

I have prepared Capsicum chutney a long ago and it is the normal chutney with capsicum and coconut. Recently some one has shown how to prepare chutney using capsicum cooked on gas burner and then used it for chutney.

It is just like that we cook gulla/special brinjal or normal brinjal to prepare bajji/curd or savoury curry.
I have used little urid dal, gas cooked capsicum and coconut to prepare this chutney. Try and enjoy this chutney with plain rice (hot) or with any other main dish. You are going to say "WOW", no doubt in it.
Let us see some benefits of eating "Capsicum" in our diet.
Capsicum helps to get a relief from stomach problesm, headaches, peptic ulcers and back pain. It is also good for menopausal problems and diabetes. It has anti-aging, anti-inflammatory properties. It helps to provide relief from pain related arthritis. It also helps to boost immunity. Capsicum is loaded with Vitamin A and Vitamin C. They are filled with anti-aging properties.
Let us see the recipe now :
No Onion OR No Garlic is added in this "Capsicum and Coconut Chutney".

Things Needed. :

Coconut :  1 Bowl. (4 to 5 Tablespoons)
Capsicum - 1

To Fry 
Urid dal : 1 Teaspoon
Red chilly : 4 to 5
Ingh/Asafoetida : A pinch
Curry Leaves - 5 to 6 Leaves
 Tamarind : A small marble size
Salt - To Taste.

For seasoning : 
Oil - 1 Tablespoon
Musard Seeds - 1/4 tea spoon
Curry Leaves : 5 to 6


Method :

1. Wash and wipe capsicum. Apply oil around it.
2. Put on the fire and place the oil greased capsicum on the burner. Let it cook on low flame.

3. Cook on all the sides by changing its position.


4. Remove the black patches on the capsicum and clean it with a tissue.
5. Cut into small pieces and let it cool.


6. Keep a pan on the fire and add 1/2 teaspoon of coconut oil.
7. Add a teaspoon of urid dal and fry till they turn golden brown.
8. Add red chilly and fry nicely. (byadagi chilly).
9. Add curry leaves and ingh. Put off the fire. Add tamarind and let all the ingredients cool.

10. Grate coconut and grind it with fried urid dal mixture, tamarind and cooked capsicum.
11. Add salt and grind it till it turn paste consistency. (or your desired consistency). Add required water to grind.

12. Remove from the mixi jar to a serving dish. Add coconut oil, mustard seeds, curry leaves and ingh seasoning and serve the yummy " Capsicum and Coconut Chutney".

Note :

Cook capsicum on all sides. Clean out the outer layer before making into pieces. Remove all the black dots before cutting. (If any hard part of black on capsicum). Adding more/less chilly is optional. Use of coconut oil is optional. Cooking capsicum on fire is one of the old tradition and it taste better.
Time : 20 Minutes.
Serves : 2 to 3.

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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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