Saturday, January 9, 2010

Green Tomato Chutney

With summers bounty and abundance of tomatoes, what better way to use the green tomatoes?

•3 green Tomato
•1 Onion
•3-4 Garlic cloves
•1 tsp Mustard seeds
•Curry leaves
•3 Dried Red chillies
•½ tsp Sugar
•4 tbsp Oil
•½ tsp Hing
•Salt to taste

.In a kadai heat 1 tbsp oil add garlic, onions and red chillies .Saute till onion turns translucent. Add the chopped tomatoes and cook till tomatoes become soft. let the mixture cool down.
.Blend them to make a smooth paste.
.In a pan take 2 tbsp oil and season with mustard seeds, hing and curry leaves.
.Now add the ground tomato paste and salt. cook for 5 mins. Serve with idlis or dosas

Bhindi masala

Bhindi masala aka okra/lay's finger stir-fry desi style!

.1 lb Bhindi
•3-4 Onions
•2 Tomatoes
.1 Tsp Ginger-Garlic paste
•1 Tsp Dhania Powder
•1 Tsp Red Chili Powder
•1 Tsp amchur powder
•1 Tsp Garam Masala Powder
•5-6 Tbsp Oil
•Chopped Coriander leaves
•Salt to taste

In the kadai, heat oil and fry onions. when the onions turn translucent add bhindi and saute till soft( about10 mins), add ginger-garlic paste and mix well. Add all powders and salt.
Add tomato and cook till masala leaves the edges of the pan. Garnish with coriander leaves.

Kadgi Chakko

2 cans jack fruit
1 cup shredded coconut
1 1/2 Tbsp tamarind paste
6 red chillies
grind the above to a paste
Mustard seeds
3 red chilies
Curry leaves
Urad daal

Cook jackfruit untill soft but still in peices.
Heat oil, season with mustard seeds,urad dal,red chillies,hing and curry leaves. Add cooked jackfruit peices and ground masala. Cook till most of the moisture is evaporated and the chakko looks like a sukka curry.


This recipe is passed on by my Tamilian friend who always has this chutney, refrigerated, ready to mix up make Puliyogare in a jiffy. This chutney is good for 3 months under good regrigeration.

Ingredients for the chutney:
1 cup thick tamarind pulp
1 cup peanuts
4 red chillies
3 green chillies cut into small pieces
Mustard seeds
1 Tbsp Sesame seeds
1 Tbsp Urad daal
Curry leaves

Cooked rice

In a heavy bottom pan, heat oil on medium heat. Add mustard seeds until it crackles.
Next add the curry leaves, hing,red chillies,green chillies,peanuts, urad daal and mix until the peanuts and urad daal gets roasted.
Add the tamarind pulp. Mix well and allow to boil.
After it thickens add salt and jaggery and continue to cook. Keep aside.
To make the rice, add required quantity to the rice and enjoy. Little chutney goes a long way.

Ambuli udid methi

A sweet and tangy coconut based mango curry perfect for ppl who love chatpata delicacies. The masala is my MIL's recipe which she used to make curry out of eggplant and drumstick also.
G's Note: there is no use of tamarind since raw mangoes chunks were used. If using ripe mango or bitter gourd as a substitute, 1/4 tsp tamarind paste is recommended.

raw mango pieces, about 2 cups

Masala ingredients:
1/2 tsp methi seeds
2 tsp urad daal
1 cup shredded coconut
4-6 red chillies

mustard seeds
2 red chillies , broken
Curry leaves


Cook mango pieces in just enough water till soft.

Heat 1 tsp of oil and roast the urad daal and methi seeds and roast red chillies. Cool. Grind the roasted red chillies along with urad daal, methi, coconut and water, to a smooth paste.

Add coconut masala to cooked mango. Add salt and little jaggery for taste and cook to a good boil for a few minutes, reduce the liquid to a semi-solid consistency.

Season with mustard seeds, curry leaves, red chillies, and add it to the curry.
Serve with rice as a side.