Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, South Indian, Vegan

Dill Leaves Chutney

Dill chutney served with ragi dosaDill is an herb high in anti-oxidants and dietary fibers. It is rich in iron and helps reduce blood sugar and cholesterol levels. I have found this herb only in certain cities (Mumbai and Bangalore) where locals include it in various dishes, like akki roti, dal, dry subzi, roti, and so on.

Dill has a very distinct and strong flavor and taste, which is not liked by all. So, if your family members do not prefer dill, be careful about the quantity of dill you use for this chutney. Do not use more than a handful. I love this herb and include it in my diet at least twice in a week in the form of subzi or in akki roti. Chutney is a good way of consuming this wonder herb in the raw form and getting maximum benefit from it.

IngredientsIngredients:
Dil leaves (Sabbasige soppu) – 1 cup
Green chillies – 3-4
Grated coconut – From one half of a coconut
Tamarind – 1 marble size
Ginger – 1 small piece

Preparation time: 5 mins
Cooking time: 5 mins
Yield:  2 cups

Method:
Grind all ingredients to a smooth paste. Serve with dosa or idli. Enjoy the flavor of dill and coconut with tanginess of tamarind.

You could add a tadka of mustard seeds in some oil for more flavor but I liked the flavor of the dill chutney as is.

Breakfast, Chutneys/Thogayals/Dips/Podis, Dosas, Everyday Simple Recipes, South Indian, Tiffin, Vegan

Sprouted Mung Bean Dosa (Pesarattu) and Coconut Chutney

A nutritious kick start for the day leaves you feeling good the entire day. Pesarattu or sprouted mung bean dosa is an Andhra native. I had never tried this dosa though I had seen it on restaurant menus. My sister-in-law, a girl born and brought up in Karnataka, was recovering from a bad bout of fever for which she was on antibiotics and steroids. When I asked her what special care she took to regain good health, she told me about the mung dosa she makes. Usually pesarattu is made of soaked mung bean. She makes it with sprouted mung and adds peanuts too while grinding the batter. I tried her version of pesarattu today and I loved it. So here is the recipe.

Ingredients:
For grinding:
Mung bean (green gram/cheru payar) – 2 cups
Raw rice – 1/2 cup
Onion (medium size) – 1 (optional)
Ginger – 1/2 inch
Coriander leaves – 5-7 stalks
Hing – 1/2 tsp
Jeera – 1/2 tsp
Green chilies – 3-4
Salt – as needed
Water – as needed

For cooking:
Oil – 1 tbsp

Method:
Ingredients

Wash and soak the mung bean in water for 8 hours or overnight. After 8 hours, drain the water and keep the wet mung beans in the same vessel for the next 24 hours. You will see sprouts coming out within 12 hours. You can keep it longer (24 hours) to get longer sprouts.

Soak raw rice in water for 3-4 hours. Grind sprouted mung bean and soaked raw rice along with onion, ginger, coriander leaves, hing, jeera, green chillies, and salt to make a fine paste. Add sufficient water to the batter. Do not make it too loose. This is an instant dosa batter and does not need fermentation.

making pesarattuHeat a griddle and spread a ladle full of batter on the griddle. Maintain medium heat. Drizzle 1/2 tsp of oil on the spread batter/dosa. When the sides of the dosa start turning brown (less than a minute), gently flip over the dosa using a spatula. Cook for less than a minute. Flip over to check if the dosa has become golden brown. Serve with chutney/sambar or milaga podi/gun powder. If you prefer a topping for this dosa, after you spread the dosa, you can sprinkle finely chopped onion and coriander or even cheese. Gently spread and press the onion and coriander pieces to the dosa using a spatula. Be careful when you flip the dosa over so that these pieces do not fall off. If you are adding cheese, add shredded cheese to the dosa only after it is full cooked, just before you take it off the griddle.

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You can refrigerate this dosa batter for 3-4 days.

I made coconut chutney spiced with green chilies and ginger to go along with this dosa.

Ingredients:

Grated coconut – 1/2 of a medium-sized coconut
Green chilies – 3
Ginger – 1/4 inch
Coriander leaves – 5-6 stalks
Water – as needed
Salt – as needed

Method:
green coconut chutneyWash the green chilies, coriander leaves, and ginger. Be careful about the amount of ginger you use. Ginger can make the chutney fiery. I am not a ginger fan. So I usually use just enough to get a hint of ginger. If you like to use more ginger, use less of green chilies. Grind all the ingredients using sufficient water. I did not do a tadka for this chutney, but if you prefer a tadka, you can heat mustard seeds and urad dal in some oil. When the mustard seeds splutter and the urad dal turns red, add curry leaves to the oil and mix well with the chutney.

mung dosa served with green coconut chutney

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Chutneys/Thogayals/Dips/Podis, Kerala Recipes, South Indian

Onion & Coconut Chutney

Chutney to add spice to crisp dosa or soft fluffy idlis.

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Ingredients:

Shallots* (chopped) – 15-20
Garlic* (finely chopped) – 1 pod
Red chilies – 3
Curry leaves – 1-2 stalks
Coriander leaves – 1-2 stalks
Coconut (scraped/cut) – 1 medium cup
Oil and salt – As required

* In case any of these ingredients are unavailable, check the alternate ingredients section for other options.

Alternatives:
Onions (medium-sized) – 2
Garlic is optional

Preparation Time: 5min.

Cooking Time: 5min.

Method:
Heat Oil in a pan. Add finely chopped garlic and sauté. Add onions and red chilies. Fry till Onion turns into golden brown. Add curry leaves and coriander leaves before turning off the fire. Turn off the fire and add coconut and salt.

Grind the fried mixture in a blender first without adding water. Add 2-3 tablespoons of water and blend it well. Be careful about the amount of water you add. The chutney should not be watery. The texture of the chutney should be coarse.

List of accompaniments:
Tastes great with idlis and dosas.

Skill Level:
Low