Chutneys/Thogayals/Dips/Podis, Side Dishes, South Indian, Vegan

Roasted Horse Gram, Urid Dal, Sesame Seeds Chutney Powder

A chutney powder (podi) with roasted horse gram, sesame seeds, and urid dal that goes well with dosa, idli, or even rice. Spicy, tangy, and has the goodness of roasted grains and seeds. I used black sesame seeds because it is more nutritious than the white ones. A different traditional variety of podi recipe is here.

Ingredients:
Horse gram – 200 gm
Urid Dal/White or black gram – 200 gm
Black sesame seeds – 100 gm
Dry red chillies – 10-12
Black peppercorns – 1 tbsp
Curry leaves – 1 cup
Asafetida – 1 inch piece
Tamarind – lemon size
Salt to taste

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 500 gm Chutney powder

Method:
Each grain has a different roasting time. Hence need to be separately roasted.
In a thick iron wok, dry roast horse gram and urid dal (SEPARATELY/Not together) in a low-medium flame until it turns color and you get roasted smell. Well-roasted horse gram starts popping. That’s also sign that it is sufficiently roasted. Remove and keep aside to cool.
Roast dry red chillies, asafetida, and peppercorns. Remove and keep aside to cool.
Sesame seeds are small and thin and hence need to roasted gently and carefully without burning them. If you are using a very thick iron wok that has already been heated sufficiently and is really hot at this point, turn off the fire and add the black sesame seeds. They start popping at the slightly heat. Even though the fire is off, keep stirring and be cautious about not burning them. Remove and keep aside.
Heat the pan and dry roast the curry leaves until they lose moisture content and turn dry. Remove and keep aside.
Add tamarind pieces to the hot iron wok. Keep stirring until it loses moisture content. Remove and keep aside.

Pulse all these ingredients together in the mixer to make a coarse powder. Taste and add sufficient salt. Adjust pepper if necessary.

Store in an airtight glass container. Will stay good for a month. For long term use, store in refrigerator and take out small batches as necessary.

Serve with dosa/idli or rice along with sesame oil.

Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Kerala Recipes, Palakkad Iyer Recipes, Pickles, South Indian

Coriander Chutney Powder/Kothamalli Chutney

Coriander Chutney powderMoms never cease to surprise! Just when you think you have tasted almost everything that your mom makes, there comes a new one. How I wish culinary skills were hereditary! So, the latest one that mom surprised me with is a coriander chutney powder. This spicy chutney powder is made with lentil and fresh herbs. It is easy to make and totally irresistible.

Ingredients:
Fresh curry leaves – 1/2 cup
Fresh coriander leaves – 2 cups
Dry red chilies – 5-6
Urad dal – 1/2 cup
Tamarind – small lime size
Asafetida – 1 tsp, if powder; about one-inch piece, if using whole asafetida.
Salt to taste

Method:
Ingredients

Clean coriander leaves and curry leaves using water and wipe dry with a towel. Remove curry leaves from stalk and keep aside. Chop coriander and keep aside.

In a thick bottomed pan, dry roast urad dal until it turns light brown. If you are using asafetida powder, add it to the urad dal just before you remove the urad dal from fire and lightly roast. Remove from the pan and keep aside. Add the red chilies to the pan and dry roast until the raw smell is lost and the red chilies start turning black. Ensure that flame is in ‘low’ because chillies can get burnt easily. If you are adding whole asafetida, dry roast it until it swells and starts giving out flavor. Remove from pan and keep aside.

In the same pan, add the curry leaves. Dry roast until the curry leaves start turning crisp but retain the green color. Before you start grinding the ingredients, ensure that the mixer jar is completely dry. Add the roasted urad dal, asafetida, and dry red chilies to the mixer jar and grind until the ingredients turn into a coarse powder. At this stage, add the curry leaves and grind again. When the curry leaves are also ground, add fresh (but dry) coriander into the jar and grind again until all the green leaves are powdered well. Add salt and tamarind and grind again until all the ingredients are ground and mixed well. Remove from the jar. Adjust the salt to taste. Freshly ground chutney powder might be a little moist because of the use of fresh coriander leaves. You could even make tiny balls out of the ground powder or store it in powder form.

Transfer the ground chutney powder into clean, dry jar. Refrigerate and use. This will last up to a month. This chutney powder can come to your rescue on a lazy day when you are too lazy to make an elaborate meal. Just make rice and serve this chutney powder with warm rice, ghee, and papad. You will not miss sambhar or any other subzi! You can try this chutney powder with idli/dosa also.

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