KERALA STYLE COCONUT DRY CHAMMANTHI

4Hello. Some recipes are for forever. I am not a great fan of pizzas and burgers but if you serve me choru (rice), omelette and chammanthi with thayir (curd) then I am happy. No matter how far we reach, no matter where we go, no matter what we do, its home that we long for. Isn’t it ?

This recipe is a very common recipe in every Malayalee household. It does not need any cooking and is very quick to make. Earlier days there was no blender. People used  traditional stone grinder to grind ingredients into a paste. And that added up to the taste. Even now people who build houses ensure that a separate section is dedicated to traditional stone grinders.

3Do try this recipe and let me know if you liked it. You can also find this recipe at Archana’s kitchen here.

INGREDIENTS:

Freshly grated coconut – 1 cup

Shallots – 3 (very important. Shallots give a unique taste. If you don’t have only then replace with half an onion)

Tamarind- gooseberry sized tamarind soaked in very little water (around 2-3 tblspn)

Ginger – 1/2 inch piece

Dry Red chilli – 1

Red chilli powder – 1/2 tblspn (adjust to the spiciness you need)

Cury Leaves – 10

Salt to taste

2INSTRUCTIONS:

  1. Blend everything in the blender coarsely. Don’t discard the tamarind water and use it to blend it.
  2. Spoon everything out and roll it into a ball.

Serve it with love. 1

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TOMATO PEANUT CHUTNEY + CORIANDER COCONUT CHUTNEY

Happy Independence Day. Today, I won’t talk much but will leave you with two chutneys. Sometimes we all need more than one chutney with our dosa, don’t we?

2COCONUT CORIANDER CHUTNEY

INGREDIENTS:

Grated coconut – 1 cup

Coriander – 1 cup

Green chilly – 1

Ginger – 1/2 inch piece

Sugar – 1 tsp

Lemon Juice – 1/2 tsp

Mustard Seeds – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Blend together coriander, coconut, ginger, sugar, green chilly, lemon juice and salt with little water and blend to a smooth paste. Transfer to a bowl.
  2. Take a tadka pan and heat oil.
  3. Add urad dal.
  4. Add mustard seeds.
  5. Add curry leaves and asafoetida.
  6. Transfer this on the chutney and mix well.

1TOMATO PEANUT CHUTNEY

INGREDIENTS:

Chopped Tomato – 1 cup

Roasted Peanuts – 1 cup

Garlic – 2-3 cloves

Green chilly – 2-3

Cumin – 1 tsp

Chilly powder – 1 tsp (optional)

Oil – 2 tblspn

Mustard – 1/4 tsp

Urad Dal – 1/4 tsp

Curry Leaves – 1 stem

Asafoetida – a pinch

Salt to taste

INSTRUCTIONS:

  1. Heat oil in a pan.
  2. Splutter cumin and add chopped cloves.
  3. Add green chillies and tomatoes and salt.
  4. Cook till the tomatoes have softened.
  5. Take it in a blender along with roasted peanuts and blend well.
  6. Transfer it to a bowl.
  7. In a pan heat oil.
  8. Add urad dal.
  9. Splutter mustard seeds.
  10. Add curry leaves and asafoetida.
  11. Transfer it to the peanut-tomato chutney and mix well.

 

Enjoy with dosa/idli/ uthappam, etc.

 

 

 

 

 

 

PINEAPPLE CHUTNEY

Hello. Indian food culture is so vast. We not only have variety of main dishes but the sides also are the star of any platter. We excel in achar/ pickle and chutneys. So when I get order to make pineapple upside down cake there is lot of pineapple that is left out. And then I start exploring about what to do with remaining pineapple. This is a simple chutney that can be served with rotis or even idli. Kids will like it since it is sweet,tangy with a little bit spice.

1INGREDIENTS:

Oil – 2 tblspn

Bay Leaf – 1

Clove – 2-3

Cinnamon – 1 inch piece

Pineapple pieces – 1 cup

Chilly powder – 1 tbslpn

Onion – 1/2 cup chopped

Mustard – 1/4 tsp

Asafoetida – a pinch

Curry Leaves – 1 stem

Salt to taste

INSTRUCTIONS:

1. Heat oil and roast bay leaf, cloves and cinnamon.

2. Add chopped onion and saute till transluscent

3. Add chopped pineapple pieces and cook till soft.

4. A little water and cook till soft.

5. Add chilly powder and salt mix well.

6. Let it cool down. Once cooled blend everything coarsely in mixer

7. Heat oil and splutter mustard seeds.

8. Add asafoestida and curry leaves.

9. Add the chutney in and mix well

Pineapple chutney is ready to be served.

2

 

 

 

CARROT CHUTNEY

1Carrot – Is this a veggie or a fruit. I won’t argue on that. From my growing up days carrot was not thoroughly explored – either it was eaten raw as a salad or made into carrot halwa. It is recent times carrot is being used in multiple ways. You find carrot in upma, stew, curries, pulav, etc.

Carrot is excellent source of vitamin A. Essential for good eye care. My parents used to scold when we watched excess TV saying we’ll get specs due to excessive TV exposure. But kids today are mostly on phone, ipad, laptop and hence giving them maximum nutrition becomes essential. My friend mentioned that if carrot thoran is prepared only the kid has it and the adults would not. This chutney is a good way to hide carrot in a dish. It can be served with idli or dosa.

INGREDIENTS:

Carrot – 1 big

Onion – 1 medium

Tomato – 1 medium

Sugar – 1 tsp (optional)

Ginger/Garlic paste – 1 tsp

Mustard Seeds – 1 tsp

Chilly powder – 1.5 tsp

Turmeric powder – 1/2 tsp

Urad Dal – 1/2 tsp

Shallots- 1-2

Curry Leaves – 1 stem

Asafoetida – 1/4 tsp

Oil – 1 tblspn + 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. Heat a kadai and add oil.
  2. Once oil is hot, add chopped onion, carrot and salt.
  3. Saute till the onions are translucent.
  4. Add ginger-garlic paste and saute till raw smell leaves.
  5. Add chopped tomatoes and sugar. (Adding sugar balances the tartness of the tomatoes)
  6.  Close with a lid and cook till the tomatoes are soft and carrots cooked.
  7. Mash the tomatoes and add chilly powder, turmeric powder and mix again.
  8. Take it off flame and once cooled blend it to a smooth paste. Transfer it to a bowl.
  9. In a tadka pan heat some oil.
  10. Once oil is hot, splutter mustard seeds.
  11. Add chopped shallots and urad dal.
  12. Once the shallots have started browning add asafoetida and curry leaves.
  13. Transfer this tadka to the chutney.

Serve it with hot dosa or idli. 2

DATES CHUTNEY

1India is famous for its snack items especially chat items. And the thing that makes the chats click is the chutney that goes in it. Be it samosa or kachori or bhel puri or pani puri or dahi wada….and the list goes on. You get my point…my aim is to tempt you to make this sumptuous chutney which is not only healthy because it includes dates but also finger licking good.

I go weak on my knees for this chutney. It is sweet, spicy and tangy. You can have it with the above mentioned items or just spread it over your roti or bread or enjoy it with your pakodas.

3INGREDIENTS:

Dates – 8-10

Jaggery – 1 cup

Tamarind – 1/2 cup

Roasted cumin powder – 1/2 tblspn

Cardamom powder – 1 tsp

Chilly Powder – 1/2 tblspn

INSTRUCTIONS:

  1. Take a pan and add chopped dates, jaggery, roasted cumin powder, chilly powder, tamarind and cardamom powder with a little water.
  2. Let it boil and cook the dates.
  3. Once the dates are cooked bring it off flame and cool it.
  4. In a blender, blend the whole thing.

You will get a luscious dates chutney, gorgeous colored dates chutney. Store it in air tight container in fridge.

TIPS:

  1. You can also add dry ginger powder and amchur powder if you like.
  2. Increase or decrease the spiciness based on your taste.
  3. Since dates are already sweet increase or decrease the jaggery based on the type of dates you choose and your taste.