Green/Raw Tomato Chutney ( Udupi Style)

Green Tomato Chutney has a superb taste when you have it with hot rice and fresh ghee. Rice is one of the staple grain of South Indians. Though we use wheat, Jola/Millets, Raagi and other food grains Rice stands as favourite food of people here.

I have used green tomatoes which are grown in our home, green chilly, coriander seeds, a bit of tamarind and green chilly.
I have prepared this chutney in Udupi Style.  South Canara People are expert in preparing chutney. They make use of vegetable pulp or outer layers or even the vegetables it self. The aroma of the chutney invites you to have them and you really have a full tummy. (You fall in ❤love with these chutneys❤).☺
Let us see the recipe Now: Green Tomatoes are from our home. (Grown in pots).
No Onion or No Garlic is used in this " Green Tomato Chutney" and is prepared in Udupi Style. (Traditional way of preparing Chutney).

Things Needed :

Green Tomatoes : 6 to 8 (Small size)
Green Chilly : 2 to 3
Coriander seeds : 1 Teaspoon
Tamarind pulp : 1 Teaspoon
Fresh Grated coconut : 1 Cup
Salt : As required
Coconut oil seasoning
Turmeric Powder : 1/4 Teaspoon

Method :

1. Wash and cut green tomatoes and put it in a bowl.
2. Wash green chilly and slit.

3. Soak very little tamarind in hot water and squeeze out the pulp.
4. Put cut green tomatoes, green chilly, coriander seeds, little ingh, salt and turmeric powder in a bowl.
5. Add very little water and pressure cook. (Optional). Put off the fire and let the tomatoes cool.
6. Grate coconut and add all the cooked ingredients. Grind it nicely till paste.

7. Remove from the mixi jar and put it in a serving dish.

8. Add mustard to a pan and add 1/2 teaspoon of coconut oil. Let it splutter. Add ingh and 1 red chilly.
9. Add curry leaves at the end and put off the fire. Put this seasoned ingredients to the ready  Green Tomato Chutney.

10. Serve " Green/Raw Tomato Chutney "  With any main dish you have prepared.

Note: 

Use of pressure cooker to cook raw tomatoes is optional. Adding onions and garlic is optional. I have not added. Taste may differ. Adding red chilly instead of green chilly is optional.
Time : 10 Minutes.
Serves : 3 to 4 .

Capsicum + Bendi Fry

" Capsicum - Bendi Fry " is one of the spicy side dish which goes well with almost all the main dishes. Capsicum and Bendi/Lady finger mixes well and the dry curry taste super.

It is always better to try some thing healthy and not effecting the health. Though the spices are good to our health it should be minimum. It is always too much is too bad. (The proverb).
I have used capsicum, lady finger, some fresh home prepared spice and little coconut.
Let us see some benefits of using " Coconut Oil " in our diet.
Coconut oil is good for improving digestion and strong immunity. It is good for skin and hair care. Coconut oil helps to fight against infections. It reduce the protein loss and nourish our body. Prevents high cholesterol and blood pressure. Strengthen immune system in our body. Controls blood sugar levels and improves insulin production. Improves bone and dental health. Prevents wrinkles, sagging and dryness of the skin. It helps to increase metabolism and helps in weight loss.
Let us see the recipe now:

No Onion or No Garlic Recipe.

Things Needed :

Capsicum : 2
Lady Finger : 250 Grams
Spice powder :
Urid Dal : 1 Teaspoon
Channa Dal : 1 Tablespoon
Red chilly : 4 to 5
Coriander Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Cinnamon : Very small piece. (Just to add the aroma)
Curry leaves : 6 to 8
Seasoning : 
Coconut oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8
To Add :
Fresh coconut : 2 Tablespoons
Fresh coconut oil : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Spice Powder : 2 Tablespoons
Lemon : 1/2 Lemon extract.

Method :

1. Wash and let all the water dry up in lady finger. Cut them into small pieces.(Thin circle shape).
2. Wash and remove the seed part from capsicum and cut into small pieces.

3. Dry roast/fry channa dal, urid dal, coriander seeds, red chilly, cinnamon piece and jeeera.
4. Add curry leaves and ingh to roasted ingredients. Let it cool. Dry grind it. Keep it aside.
5. Keep a pan on the fire and heat. Put a tablespoon of oil, mustard seeds and jeera.
6. Let it splutter. Add curry leaves and ingh/asafoetida. ( A little).
7. Add cut lady finger/bendi and fry till they turn slightly soft.

8. Add capsicum and fry along with ladyfinger. (On low flame). Let it turn soft.
9. Add Salt and dry ground spice and mix it slowly. Let it cook on low flame for 2 minutes. Stir.

10.  Add lemon and stir once.Shift the ready " Capsicum - Bendi Fry " to the serving dish.

11. Add coconut and cut coriander leaves. Add a teaspoon of coconut oil.
12, Serve with the main dish you have prepared.

Note :

Use of coconut oil is optional. (You can use any cooking oil of your wish). Lady finger should be dry and all moisture should be removed before cutting or it might turn sticky while frying. Adding fresh spice powder is optional. You can prepare the powder previously and make use of it whenever you want. Adding fresh coconut is also optional. Fry the vegetables on low flame. Adding onions and garlic is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3.