Curry Leaves Thokku - Curry leaves Chutney

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Ingredients:
Big bunch curry leaves after grinding gives 1/4 cup
1/4 teaspoon Fenugreek seeds
4 to 5 whole red chilies or to taste
6 tablespoon til oil or sesame oil
1/2 teaspoon of mustard seeds
A pinch of asafoetida
A pinch of turmeric powder
3 teaspoon tamarind concentrate
1 teaspoon salt or to taste

Thokku is a pickle like condiment.

Preparation:  Wash and dry the curry leaves.  Remove the leaves from the stem discard the stem and keep the leaves.
Place the dried leaves in a microwaveable bowl and microwave for 4 minutes total.  During the 4 minutes of microwaving after every minute  of microwaving remove the bowl and stir the contents.  Microwave until the leaves are totally dry and break apart easily.
Let it cool and grind it to a fine powder and keep it aside.

Roast fenugreek seeds and whole red chilies until it turns darker, let it cool and grind it to a powder and keep aside.

To a pan on medium heat with 3 tablespoon of oil add the mustard seeds and wait for it to pop.  When the mustard seeds pop add the asafoetida and turmeric powder, next add ground fenugreek seeds and red chili next the ground curry leaves, mix add the salt and tamarind concentrate.  Cook for 5 minutes and add 3 tablespoons of oil (the balance of the oil), mix and cook for 10 to 15 minutes until the oil separates out.
Turn the heat of when cool bottle and keep in the refrigerator.  It lasts for at least one month.

Coconut Chutney

Ingredients:
1 cup grated coconut
1/2 cup roasted chana dal(chana dalia or pottu kadalai)
1 1/2 cup water
1 teaspoon and a few drops of til oil(Indian sesame oil)
1/2 teaspoon mustard seeds
3 or 4 whole broken red chilies
1 teaspoon salt or to taste
1 1/2 tablespoon tamarind concentrate


Preparation:  Roast the chana dal in a few drops of oil until it is light brown.
Turn the heat off and let it cool.  When the chana dal is cool grind it with the grated coconut and water.  After it is ground remove it from the blender jar and pour it on to a serving dish for seasoning.

To season:  Heat a pan on medium heat with 1 teaspoon of til oil.  To it add the mustard seeds and whole red chilies and wait for the mustard seeds to pop.  When the mustard seeds pop add it to the ground chutney.  Next, add salt and the tamarind concentrate mix and serve.

This is my mother's recipe.  She is used to make it when she needed to make coconut chutney in a hurry.  I am posting this in her memory for mother's day.
She was a beautiful and special mother.

Mango Pickle

Ingredients:
4 cups raw green mangoes chopped, 2 medium 652g or 23.10 oz
15 -20 whole red chilies or substitute with chili powder, whole chili have more flavor and taste
4 teaspoon mustard powder
3 teaspoon salt
3/4 cup sesame oil (Indian til oil or gingelly oil)
1 teaspoon mustard seeds
1 teaspoon turmeric powder
1 teaspoon methi powder
1/2 teaspoon asafoetida powder


Preparation: Remove the skin from the mangoes and chop them into bite size pieces.  Keep it aside.  Discard the skin and seeds.

Grind the red chilies and keep it aside.

Transfer the chopped mangoes to a heatproof bowl.  Add the mustard powder and salt and mix and keep it aside.

Prepare the seasoning:  To a pan on medium heat with the sesame oil add the mustard seeds and wait for it to pop.
When the mustard seeds pop, turn the heat off and add the turmeric powder, the ground chillies, methi powder and asafoetida mix and let it cook on the heat of the oil and add it to the chopped mangoes, mix and bottle.


Note:  If you want to add less oil you can first add 1/2 cup oil, after a couple of days add the other 1/4 if needed.  Before adding the additional oil make sure you heat the oil to smoking, let it cool and add it after that.

Mango Ginger pickle

Ingredients:
1 cup peeled and chopped mango ginger (mangai inji)
2 green chilies or to taste
2 tablespoon lemon juice
1 teaspoon salt or to taste

Preparation:  Wash peel and chop the mango ginger into small pieces.  Add chopped green chilies, lemon juice and salt mix thoroughly.  Serve with yogurt rice (curd rice).  Serves 6.

Mango ginger resemble turmeric roots.  Unlike turmeric roots they are white in color and have a exotic, tangy and slightly sweet taste.
They are available in spring and summer.  These are served as pickle to accompany yogurt rice.

Orange and Apple chutney

Click on image to watch video:

Ingredients:
2 cups orange juice from clementine oranges (any orange will work)
2 cups bite size chopped apple
1/4 cup chopped orange rind
1/2 cup brown sugar
1 teaspoon cinnamon powder
1/4 cup raisins
1 teaspoon cornstarch dissolved in a little water

Preparation: To a pan on medium heat add the orange juice, the chopped apple and orange rind and cook for 12 to 15 minutes until the apple is cooked, for best results the apple need to be a little crunchy.  Add brown sugar and raisins and cook until the brown sugar has dissolved and the liquid has come to a boil.  Add cinnamon powder mix to remove the lumps from the cinnamon powder.  Turn the heat off add the cornstarch dissolved in a little water and serve when cool.  Serve as relish.  Serve 4 to 6 people.

A great way to use apples and oranges that are in season.

Lemon Chutney

Ingredients:
6 lemon (572 gms or 20.15 oz) - 2 1/2 cups after cookings and cutting
1 1/2 cups brown sugar

Seasoning:
2 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon methi seeds or fenugreek seeds
1 tablespoon chopped ginger
2 green chilies or to taste
1/2 teaspoon turmeric powder
1/2 teaspoon salt

Preparation: Wash and cook the lemon in boiling water for at least 5 minutes.
This removes some of the bitterness in the lemon and softens the skin.

Drain the water and cut the lemon into 4 pieces.  Remove and discard the seeds.

Grind the cut lemon with brown sugar coarsely.

Seasoning:  Heat a pan on medium heat with oil, add mustard seeds and fenugreek seeds, when the mustard seeds pop add the chopped ginger and green chilies, saute for about 30 seconds add turmeric powder turn the heat off  and add it to the ground lemon.  Add salt mix and store in a glass jar.

This will last in the refrigerator for at least 2 weeks.  Serve as a relish.  It goes well with almost any dish. 

Ridge Gourd, Turai or Peerkangai Thogayal or Chutney

Ingredients to prepare ridge gourd:
2 1/2 cup ridge gourd peeled (350 gm)
1 tablespoon oil
1/2 salt

Ingredients for grinding:
1 teaspoon oil
1 tablespoon urad dal
1 tablespoon channa dal
4 red chilies or to taste
a pinch of asafoetida
a few curry leaves (or use cilantro leaves or dhania leaves)
1/4 cup grated coconut
1 teaspoon tamarind concentrate
1/2 teaspoon salt or to taste
a small piece of jaggery (1/2 teaspoon)

Seasoning Ingredients:
1 teaspoon oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal



Preparation:  Wash and discard the skin of the ridge gourd.  Chop the ridge gourd flesh into smaller bits.  Heat a pan with one tablespoon of oil add the chopped ridge gourd and cook until the water contained in it has evaporated.  Keep it aside.

Prepare the dal for grinding:
To a pan on medium heat with one teaspoon of oil add urad dal, channa dal and red chilies and saute until the dals have turned brown and a wonderful aroma is given out.  Turn the heat off add a pinch of asafoetida and curry leaves mix and let it cool.

When it is cool grind it to a powder.  After the dal has been ground to it add the cooked ridge gourd, grated coconut, tamarind, salt and a piece of jaggery and grind the mixture to a smooth paste.

To Season:
Heat a pan with 1 teaspoon of oil, add mustard seeds, urad dal and whole red chili.  When the mustard seeds pop add it to the thogayal and serve.

Serves 2.  Serve as a side with rice or chapati.  It can also be served with dosa, idli or rice.  It can be used as a chutney.

This is my mother's recipe my brother remembered it and passed it on to me.  It used to be so delicious when she made it.

Ginger Chutney

Ingredients:
1 cup peeled and chopped ginger
1 cup water
2 tablespoon oil
1/4 teaspoon fenugreek seeds or methi seeds
4 red chilies or to taste

1/4 cup jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For Seasoning:
Oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal

Method:
Peel and chop the ginger into small size.
Heat a pan on medium heat with 2 tablespoon of oil, add the fenugreek seeds and whole red chilies and wait for the fenugreek seeds to darken.  The fenugreek seeds tend to darken very quickly.  When they darken add the chopped ginger, turmeric powder and water.  Cook covered until the ginger has become soft and cooked.  Add the jaggery and cook until the jaggery has melted.  After the jaggery has melted let it cool.  When cool grind it to a slightly coarse paste.

To season:
Heat a pan on medium heat 2 teaspoon of oil add mustard seeds and urad dal.  When the mustard seeds pop add it to the chutney.

Serves 2.

Sambar Powder Recipe

Watch in youtube here: http://youtu.be/CWPyTlEISoI

Ingredients:
2 cups coriander or dhania seeds
1/4 cup of tur dal
1/4 cup dry red chili
1/4 cup channa dal
1 tbs fenugreek or methi seeds
1 tbs black pepper
a few dry curry leaves (optional)

Preparation: Dry roast all of the ingredients separately in medium high heat, let it cool to room temperature and powder.

Sambar powder is the main ingredient that gives sambar its special flavor and taste.  In my opinion it is the worlds best spice mixture.  The spices are roasted just right to bring out the perfect flavor.  Variations of sambar powder is used to spice up dals and vegetables.  Sambar originated from Southern India, it is now popular all over India.  There are many brands of sambar powder available for purchase.  The advantage of making sambar powder at home is that, you can make them fresh as needed and in small quantities.

Suggested recipes using sambar powder:  
Onion Sambar - Vengaya Sambar
Vethaln Kolambu
Sambar dal soup made with powder

See also Sambar with freshly ground spices

Author: Mallika Viswanathan
Category: Vegetarian Recipe

Tomato Salsa Recipe

4 medium size tomatoes
3/4 cup chopped onions
2 chopped green chili or to taste
1/2 teaspoon salt or to taste
a few cilantro leaves
2 tablespoon oil
1 teaspoon vinegar or lemon juice

Slit the skin of the tomato and put them in boiling water for a few minutes.
When the skin starts separating, drain the water and let it cool.  When the tomatoes are cool enough to handle remove the skin.  Chop the peeled tomatoes and keep it aside.

To a pan on medium heat add 2 tablespoon of oil and the chopped onions.
Saute it until the onions are translucent do not allow it to turn brown, add the chopped green chilies saute for a few seconds, add the chopped tomatoes and cook until the tomatoes are cooked, add a few chopped cilantro leaves.  If you like you can grind the salsa at this point with a hand blender or serve it as it, I like to serve it as is, it is nice to bite into the tomatoes and green chilies.  Transfer to a bowl add a teaspoon of vinegar.
Serve as a dip or topping.

Tomato Pachadi

1 cup chopped tomato
chopped green chili to taste
1 teaspoon chopped cilantro leaves
1/2 cup yogurt
1/2 teaspoon mustard powder
2 tablespoon of shredded coconut
1/2 teaspoon salt

Seasoning:
1 tablespoon oil
1/2 teaspoon mustard seeds
less than 1/4 teaspoon of fenugreek seeds

First start the seasoning. Heat oil in a pan.  When the oil is hot add the mustard seeds and fenugreek seeds.  When the mustard seeds pop add green chili, tomato, turn the heat off cover and let it cool.  When it is down to room temperature add mustard powder, salt, yogurt and chopped cilantro leaves.

This serves two people and takes 10 minutes to prepare.  It is served with chapati or rice.  It can also be served as a dip or salad dressing.

This is served as a side dish for almost any occasion.  This is a south Indian recipe.  There are several variations of this recipe.  Instead of tomato other vegetables can also be used like cucumber, winter melon, chayote, dosakai.  This is a great way to use up ripe tomatoes.

Okra Pachadi - raita

1 lbs okra
1 tablespoon of chopped green chili or to taste
3 tablespoon oil
1/2 teaspoon mustard seeds
1 dry red chili
1/4 teaspoon fenugreek seeds
1/2 teaspoon salt
1/2 teaspoon of mustard powder
1 cup of yogurt or as desired

Wash and cut the okra into equal bits.

In a large non-stick pan heat 3 tablespoon of oil.  When the oil is hot add the mustard seed and red chili.  When the mustard seeds pop add the fenugreek seeds add the chopped okra and green chili.  Mix cover and cook for the first two minutes.  After that uncover and cook until the okra is crispy.  Add the salt and mustard powder mix.  Before serving add yogurt and serve.  Serves 4. 

Serve with rice or chapati.

I use a large pan to cook the okra this gives the okra enough room for the moisture in it to evaporate.  It makes the okra crispy.

Mint and Green Mango chutney

1 bunch of mint
1 bunch of cilantro
1 tablespoon of green chili or to taste
2 cups of chopped green mango
1 teaspoon of salt or to taste
Enough water for grinding the above ingredients

Wash the mint and remove the mint leaves form the stalk.  Wash the cilantro and remove the thick stalks.  Peel and chop the green mango.  Grind all the the ingredients with enough water.  Remove from bender jar.  Add salt mix and serve.  Serves 4
Serve with samosa, pakoda 

Date and Tamarind chutney

Ingredients:
½ cup packed dates without seeds
2 tablespoon of tamarind concentrate
1 ½ cup water
1 tablespoon brown sugar
1 teaspoon chat masala
½ teaspoon cornstarch dissolved in a little water
1 teaspoon salt

Heat a pan with 1 ½ cups of water.  Add the dates and tamarind and let it come to a boil.  Let it boil for 10 minutes, add brown sugar, chat masala, salt, and cornstarch, turn the heat off. Let it cool and it is ready to serve.

A concoction of sweet, sour, salt and spice. Delicious to say the least and it is easy, oh! so easy to make.

Tomato Coconut Chutney

1 small tomato
1/2 cup fresh ground coconut
1 red chili adjust to taste

For Seasoning
2 tablespoon oil
1 tablespoon channa dal
1 teaspoon urad dal
1/2 teaspoon mustard seeds
1/2 teaspoon salt
some cilantro for garnish

Chop tomato and grind it with coconut.  If necessary add some water.  The tomato has enough water you may not need to add water.  Remove the ground tomato and coconut from jar and pour it into a bowl add salt.

Season:  Heat oil in a pan on medium heat.  When hot add channa dal, urad dal, when dal turns brown add mustard seeds, when mustard seeds crackle add the seasoning to chutney.  Garnish with cilantro leaves.  Serves 2.

There is so many ways to make chutney.  This is another one of them.  This is a nice way to use up ripe tomatoes.  Serve with dosa, idli, upma or pongal.

Pineapple Pachadi or chutney

Click on arrow to watch video:

1 medium size Chayote squash
1 cup crushed pineapple
1 small tomato
2 dry red chili and some green chili according to taste
2 teaspoon of coriander or dhania powder
1 tablespoon of tamarind concentrate
1 teaspoon of brown sugar
a few curry leaves optional
1/2 teaspoon of turmeric powder or haldi
1 teaspoon of salt
1/4 cup of ground coconut, can substitute with dry coconut

For dry roasting:
2 tablespoon of urad dal
2 teaspoon of white seasame 
1 teaspoon of fenugreek seeds or methi seeds

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds

First dry roast urad dal, white sesame and fenugreek seeds and keep aside.  Traditionally these dry roasted ingredients are ground.  I am skipping it here for easier cooking.

Wash and cut the chayote, tomato into cubes.

Heat oil in a pan when hot add mustard seeds, when mustard seeds crackles add dry red chili, coriander powder, the chayote squash, tomato and green chili.  Mix cover and cook covered for 5 minutes.  After 5 minutes add turmeric, salt, tamarind concentrate and the roasted ingredients, cover and cook for at least 10 minutes.  Add ground coconut and cook till the chayote is cooked.  After the chayote is cooked add the pineapple allow it to come to a boil and then turn the heat off. 

Made with a fusion of spices.  This dish is served as a side dish.  I like to serve it  with adai or rice.

Pineapple is available in plenty during spring.  This is a really tasty recipe.  Originating in South India.  It is served at special occasions.

Peanut Chutney

click on arrow to watch video:

1/2 cup of unsalted roasted peanuts
1/4 cup of fresh ground coconut can substitute with dry coconut
2 small green chilies or according to taste
a few cilantro leaves
1 tablespoon of lemon juice
1/4 cup of yogurt
1/2 teaspoon of salt

For seasoning
1 tablespoon of oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
1/2 teaspoon of urad dal

Grind the peanuts, coconut, green chili and cilantro with a little water.  Remove from the grinding jar and pour it into a bowl.  Add yogurt and lemon juice and mix.

For seasoning:  Heat a pan with one tablespoon of oil add channa dal and urad dal.  When the dal sizzles add the mustard seeds, when the mustard seed crack add it to the chutney add the salt and mix.

This is a variation of coconut chutney.  It is served with dosa, idli, upma, pongal etc.

Cucumber raita

1 small cucumber
1/2 cup of yogurt
1 tablespoon green chili or to taste
1/2 teaspoon salt

For seasoning:
1 teaspoon oil
1/2 teaspoon of cumin seeds or jeera
1/4 teaspoon of turmeric powder or haldi

Wash and remove the skin from the cucumber.  Remove the seeds from inside and discard them.  Cut the cucumber into small pieces, add yogurt, green chili, salt and mix.

Season: Heat oil in a pan when hot add cumin seeds.  When the cumin seeds start sizzling turn the heat off add turmeric powder and pour it into the cucumber.  Mix and serve.
This raita is served with rice or chapati.  Serves 2

As cool as a cucumber.  Indian food is spicy and hot, to balance the heat raita is usually served.  It is a part of every meal.  In Southern India raita is called pachadi.  The recipe for pachadi has a slight variation in it.  Raita also serves as a great salad dressing or dip.

Coconut Chutney recipe

1 cup of fresh ground coconut (can be found in the freezer section of Indian grocer or substitute with dry coconut found in the bakery section.  If you are using dry coconut wash and rinse it once)
2 green chill or according to taste
a few cilantro leaves
1/2 cup yogurt
1/2 teaspoon of salt

For seasoning:
2 tablespoon of oil
1/2 teaspoon of mustard seeds
2 teaspoon of channa dal
2 teaspoon of urad dal

Grind the coconut, chili and cilantro with enough water.  Pour it into a bowl mix and add salt and yogurt.
For seasoning heat oil when it is hot add the channa and urad dal.  When the dal sizzles add mustard.  When the mustard crackles add it to the ground coconut.

Coconut chutney is easy to make.  This is served as a side dish to idli, dosai, uppma, pongal and many other dishes.  Chutney gives these dishes the just right match.

Rasam Powder

1/4 cup of coriander seeds
1/4 cup of black pepper
1/4 cup of cumin seeds
4 dry red chili or to taste
1 tablespoon tuvar dal
1 teaspoon channa dal

Roast the above ingredients separately when cool combine and powder to a coarse consistency and bottle.