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

Kothamalli (Coriander Leaves) Chutney – Tamil Nadu Style

I have a distinct memory of the taste of the coriander chutney served with dosa at a restaurant in Thiruvannamalai. It did not have the raw green taste. I asked them how to make it. But, since I did not get the proportions right, it had not turned out well. So when I found out that my new domestic help belongs to Thiruvannamalai, I asked her what kinds of chutneys she makes at home for dosa and idli and she mentioned the coriander chutney. I asked her the method and from her description I could make out this is the same one I must have had at the restaurant. Got her to make it today morning and it was simply yum! I loved her style of cooking. She roasted the whole garlic cloves without chopping them. She has no hesitation about the quantity of ingredients. Unlike me, she was lavish about the quantity of oil and the amount of garlic. In the below recipe, I have reduced the amount of oil significantly. Unlike Navaratna chutney which is sap green in color has a raw taste, the color of this chutney is yellow green resembling pickled olives and has a cooked taste.

Ingredients:
For roasting and grinding
Coriander leaves – 2 cups (tightly packed)
Urad dal – 2 tbsp
Chana dal – 2 tbsp
Dry red chilies – 7-8 (adjust to taste)
Tomato – 2 medium
Garlic – 1 pod (8-10 cloves)
Coconut – 1-1/2 cups
Tamarind – lemon sized ball
Oil – 1 tsp

For Garnishing
Mustard seeds – 1/2 tsp
Curry Leaves – 1 sprig
Dry red chilies – 2
Oil – 1 + 1 tsp

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 2 cups

Method:
Wash, drain, and chop coriander leaves. You may use the tender stems as well. They add to the flavor.
Heat oil in a pan and add chana dal. When they start sizzling and changing color, add the urad dal and saute until they start turning red.
Add garlic cloves (whole will do – no need to chop them), chopped tomato, dry red chillies and saute in medium flame for 5 minutes.
Add the coriander leaves and let them wilt a bit and turn dark green in color. Do not overdo this. Just let the leaves wilt and turn off the fire. If you overcook the coriander, the flavor will be lost.
Add tamarind and grated coconut and let this get lightly cooked in the residual heat of the pan.
Once the ingredients cool down, use a mixer to grind along with salt. You would not need to add water as the tomatoes and coriander would have some water content. Do not overgrind. Grind until the red chilies and the roasted dals have been ground well.
Now for garnishing, heat oil in the same pan and add mustard seeds. When they splutter, split the dry red chilies into two, add that and the curry leaves. Roast for less than a minute and then add the chutney to this pan. Stir and cook for about 2 minutes or so.
Turn off and transfer to a serving bowl.
Chutney is ready to be served with dosa, idli, roti, or even rice.

Notes: If you want to avoid garlic, you can substitute it with a half an inch piece of ginger.
You could skip the tomatoes and add a little more tamarind but using tomato and tamarind in the given proportion is recommended to balance the tart.

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

Onion Tomato Chutney

If you are bored of the regular coconut green chutneys, try this tangy onion and tomato chutney, which can spice up the mundane idli. I usually make this chutney along with unfermented moringa leaves dosa, which makes it a yummy combo.

Ingredients:
Onion – 1 big or 2 small
Tomato – 2 medium
Garlic – 1 clove
Urad dal (white or black husked gram) – 1 tsp
Dry red chillies – 3
Tamarind – a small piece
Oil (Coconut/sunflower) – 1 tsp
Salt as needed
Water – 2-3 spoons

For Tempering/Tadka (optional):
Oil (Coconut/sunflower) – 1/2 tsp
Mustard seeds – 1/2 tsp
Asafetida/Hing powder – a pinch
Curry leaves – 1 sprig

Preparation Time: 5 mins
Cooking Time: 10 mins
Serves 2

Method: Chop garlic, onions, and tomatoes and keep aside separately.
Pour a teaspoon of oil on a wok and add urad dal. Roast until golden brown. Add chopped garlic and dry red chillies and saute until they start changing color.
Add chopped onion. Cook until onion pieces turn pink and translucent. Add chopped tomato. Saute for at least 5 minutes in medium heat until the tomato skin starts to peel off.
Add salt and tamarind. Mix well and turn off.
Let this mixture cool and grind to a smooth paste in the mixer. You may add few spoons of water to get the smooth texture. You can grind without water also.

Heat a wok and pour half a teaspoon oil. Add mustard seeds. When they crackle, add hing powder and curry leaves and immediately turn off the fire. Add this tadka to the ground paste. Mix well and serve along with idli or dosa.

Notes: You may avoid the tadka. I personally prefer the aroma of curry leaves in this chutney.

Bachelor-friendly, Chutneys/Thogayals/Dips/Podis, Everyday Simple Recipes, Indian, Kerala Recipes, Side Dishes, Vegan

Raw Mango Chutney – Kerala Style

Kerala Style Raw Mango ChutneyYou cannot talk about this dish without having drool collect in your mouth. Everybody loves this chutney. Raw mango chutney is ideally eaten with kanji (rice gruel) or rice, but it can be eaten with dosa or idli also. Best way to make it is on the traditional stone grinder using very little water but you may use a mixer. You can use green chilies instead of dry red chilies.

 

IngredientsIngredients:
Grated coconut – 1/2 coconut
Raw Mango – 1 small
Dry red chilies – 4 or 5
Salt to taste

Method:
Wash and peel the mango and remove the seed. Chop into small pieces. In a small kadai, dry roast red chilies for 1-2 minutes until the raw smell is gone. Coarsely grind the raw mango pieces and red chilies together in the small jar of the mixer (or traditional stone grinder) without adding water. Add a few drops of water if necessary. When these two ingredients are ground coarsely, add coconut and grind to a coarse paste. Use only very few drops of water just to aid the ingredients to blend together.

Serve with rice

Serve with rice. No tadka/seasoning is required for this chutney.