Horse Gram Chutney

 

         Chutneys are an integral part of Indian cuisine. They are prepared with different ingredients and are either spicy or sweet, depending on which region it comes from. They go well with rice, chapatti or any South Indian breakfast recipes. 

         So check out this amazingly yummy chutney made of Horse Gram Lentil. It contains few basic ingredients available in your kitchen. Serve with hot steamed rice and with a drizzle of some ghee if you wish. It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this extremely nutritious and a healthy chutney.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1/2 cup Horse gram lentil
• 1 tsp. oil
• 1 tbsp. urad dal
• 1 tsp. cumin seeds
• 3-4 dry red chilies
• 5-6 garlic cloves
• 1/2 cup fresh grated coconut
• 1 tsp. tamarind paste
• 1/2 tsp. salt or to taste 

Tempering - 

• 1-2 tbsp. oil
• 1 tsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Heat a pan and dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

          In the same pan, heat 1 tsp. oil and sauté the urad dal and cumin seeds for  a few seconds. 

          Then add the dry red chilies and garlic. Continue to stir fry for 2 minutes.

          Now add the fresh grated coconut and stir fry till it turns slightly brown in colour. Keep aside to cool.

          To it add salt to taste and tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

         Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame and add the curry leaves. 

         Give it a stir and pour this tempering over the ground chutney. Serve with hot steamed rice and with a drizzle of some ghee. 

         It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Heat a pan & dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

In the same pan, heat 1 tsp. oil & sauté the urad dal and cumin seeds for a few seconds. 

     Then add the dry red chilies & garlic. Continue to stir fry for 2 minutes.

Now add the fresh grated coconut & stir fry till it turns slightly brown in colour. Keep aside to cool.

To it add salt to taste & tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame & add the curry leaves. 

               Give it a stir and pour this tempering over the ground chutney. 

                    Serve with hot steamed rice & with a drizzle of some ghee. 

     It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Til Ki Chutney (Sesame Seeds Chutney - South Indian style)

 

          This yummy South Indian style chutney made of white sesame seeds is very easy and quick to prepare. It comes along with a tempering of few basic ingredients like whole red chili, mustard seeds, asafoetida, curry leaves and split black gram lentil. This elevates the chutney to a next level. 

          You can relish this nutty and creamy chutney or dip as a substitute to coconut chutney with any South Indian breakfast, such as, idli, dosa, vada, upma or pongal. It also goes well with paratha, bhajias, pakoras, kebabs or any other appetizers. So check out a quick step by step pictorial recipe to prepare it. 

• 1/2 cup sesame seeds (Til)
• 3-4 garlic cloves
• 2 green chilies
• 1/2 tsp. tamarind paste
• 1/2 tsp. cumin powder
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal
• 1 sprig curry leaves
• 1/4 tsp. asafoetida

          Dry roast the sesame seeds for a few seconds. Keep aside to cool. Then grind along with the rest of the ingredients and some water (according to the consistency desired) into a fine paste. Transfer to a serving dish. 

         For the tempering - Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering, add rest of the ingredients and sauté for a few seconds. 

         Switch off the flame and pour this tempering on the prepared Til Ki Chutney. Serve with idli, dosa, upma, pongal, paratha, bhajias, pakoras, kebabs or any other appetizers.  

                     Dry roast the sesame seeds for a few seconds. Keep aside to cool. 

                  Grind with the rest of the ingredients & some water (according to the consistency                            desired) into a fine paste. Transfer to a serving dish. 

                    Heat oil & temper with red chili & mustard seeds. Allow it to splutter.

                     Add rest of the ingredients and sauté for a few seconds. 

                    Pour this tempering on the prepared Til Ki Chutney. 

                                  Serve with idli, dosa, upma, pongal, paratha, bhajias, pakoras, 

                                  kebabs or any other appetizers.  

Gongura Pachadi (Sorrel Leaves Chutney - Andhra style)

 

          Gongura Pachadi is a Andhra style spicy and tangy chutney made with sorrel leaves. The leaves are tangy and few other basic ingredients are added to it to make this yummy chutney. It is best enjoyed with steamed rice and a dollop of ghee. So check out the step by step pictorial recipe to prepare this simple side dish.

           Chutney typically holds an important place in a South Indian platter. So this Gongura chutney is very popular in many regions of Andhra and is enjoyed by the local folk.

           It simply tastes awesome with just rice and ghee and you don't need anything else to satiate your hunger. A simple meal like this brings a deep satisfaction beyond compare. 

           Among the varieties of chutneys found in this region, Gongura chutney holds a prominent place in an Andhra menu platter. It tastes both spicy and tangy with a simple tempering of mustard seeds, cumin seeds, red chilies, curry leaves, garlic and urad dal. 

          This particular chutney can be prepared either with dry red chilies or green chilies as per your choice. I opted for the latter to suit my palate. 

         Gongura leaves are also used to make Gongura mamsam (mutton curry), Gongura Chicken curry and Gongura Pappu (Dal) which are equally popular and tastes very yummy.

Ingredients - 

• 3-4 cups of Gongura leaves, rinsed & drained
• 2 tbsp. oil
• 1 tbsp. chana dal
• 1 tsp. urad dal 
• 1 tbsp. coriander seeds 
• 1 tsp. cumin seeds
• 1/4 tsp. fenugreek seeds
• 2-3 tbsp. peanuts
• 8-10 green chilies or as needed 

Tempering - 

• 2-3 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 2 dry red chilies
• 1 tsp. urad dal
• 1 sprig curry leaves
• 3-4 garlic cloves, crushed
• pinch of asafoetida
• 1/2 tsp. turmeric powder
• salt to taste

          Chop the greens and keep aside. Heat 1 tbsp. oil and stir fry the chana dal, urad dal, cumin seeds, coriander seeds, fenugreek seeds and peanuts till light golden in colour. Drain and keep aside to cool. 

          Heat remaining oil and sauté the green chilies for 1-2 minutes. Keep aside to cool. In the same oil, sauté the chopped greens till it wilts completely. Keep aside to cool before blending them separately or all together.

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, urad dal and cumin seeds. Sauté for a few seconds. 

          Then add the garlic, curry leaves, turmeric powder and asafoetida. Stir fry till the garlic turns light brown. (Reserve some of the tempering along with some oil to garnish the end product).

          Add the ground paste and salt. Sauté for 2-3 minutes. Transfer to a bowl and pour the  tempering over it and enjoy with steamed rice and ghee for a great comfort meal. 

                                  Wash, rinse and drain the leaves well. 

                      Heat 1 tbsp. oil & stir fry chana dal, urad dal, cumin seeds, coriander seeds,                                      fenugreek seeds & peanuts till light golden in colour. Drain & keep aside. 

                    Heat remaining oil & sauté the green chilies for 1-2 minutes. Keep aside to cool. 

                                   In the same oil, sauté the chopped greens.....

                             ..... till it wilts completely. Keep aside to cool before blending them.

                      Heat oil & temper with mustard seeds, dry red chilies, urad dal & cumin 

                      seeds. Sauté for a few seconds. 

                     Add the garlic, curry leaves, turmeric powder & asafoetida. Stir fry till the

                    garlic turns light brown. (Reserve some of the tempering along with some oil

                    to garnish the end product).

                                   Add the ground paste & salt. Sauté for 2-3 minutes. 

                                 Transfer to a bowl and pour the tempering over it.

                     Enjoy with steamed rice and ghee for a great comfort meal. 

Coconut & Raw Mango Chutney

 

          Chutneys are an integral part of a South Indian breakfast meal. As mango is in season, I added few mango pieces to the coconut chutney for a bit of a tang. You can also make it spicy accordingly. The tempering to the end product gives a nice flavour and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. 

          This chutney also goes by the name of Kobbari Mamidikaya Pachadi in Andhra. However, red chilies are generally used in it to give a rich red colour to the chutney. 

          It is very commonly made in all Andhra homes and is sometimes had with steamed rice with a dollop of ghee and papad. It tastes simply divine and so satisfying.

          Actually Chutneys are very versatile. You can have it as a spread on sandwiches or parathas for a quick meal on the go. 

          So go ahead make a bowlful of this delectable spicy and tangy chutney and store in an air tight container in the refrigerator for 3-4 days. It is quite handy at times. 

 

• 1 cup fresh grated coconut
• 1/4 cup raw mango, chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma. 

Peanut Chutney - South Indian Style

          This is a simple and a basic peanut chutney that goes very well with any South Indian breakfast like, upma, dosa, idli, pesarattu, uttapam, etc. It is a very good substitute for coconut chutney. You can also add coriander leaves or roasted sesame seeds for a change. A tempering of mustard seeds, curry leaves, asafoetida and urad dal is poured over the end product.

• 1/2 cup roasted,  peanuts
• 2-3 dry red chilies
• 1/2 tsp. tamarind paste
• salt to taste
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida (hing)
• 1/2 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Grind the peanuts, red chilies, tamarind paste and salt along with 1/4 cup water into a smooth paste. Add little extra water to get a good consistency.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves and sauté till the dal changes colour. 

          Pour this tempering over the prepared chutney and mix well. Serve with upma, dosa, idli, pesarattu, uttapam, etc.

                   Grind peanuts, red chilies, salt & tamarind paste with 1/4 cup water into a
                   smooth paste.

                     Heat oil & temper with mustard seeds, asafoetida, curry leaves & urad dal.

                                Pour the tempering over the prepared chutney.

                                  Serve with upma, dosa, idli, pesarattu, uttapam, etc.