I have been trying different chutneys with dosas and idlis apart from my usual chutneys . This recipe is derived from Indira’s bellpepper chutney . I changed it to suit to our taste. We love ginger chutney , and I have developed a habit of using lot of ginger in my cooking these days. So that is what I followed for this chutney too. We love the mild taste of this one.
Ingredients: 1 orange bellpepper(capsicum) 2 tbl spn chana dal 1/2 tea spn chopped ginger 5-6 curry leaves 3 red chillies A pinch asafoetida 1/4 tea spn tamarind extract Oil Salt
Method: Heat oil and add chana dal. When they are fried, add curry leaves, red chillies, chopped bellpepper. Add very little water and let it cook. Grind this with ginger, tamarind, salt(do not add too much water).
Preparation time : 20mins
I had posted recipe for urad papad (uDida happol) sometime ago. These are quite delicate papads and break easily (if they are dried properly-completely dried papads are very delicate, so sometimes they are half dried when we want to transport them from one place to another and then they are dried again before storing). This gravy is a way of using these broken papads which are difficult to roast.
Last year when we visited our daughter, we had carried a big batch of papads for her. Even though we had taken all the necessary care, many of them were broken. So I made this traditional Konkani gravy. In olden days, this was a way of using the broken papads or making quick gravy without any vegetables. The gravy gets a very good taste from papads . We make this quite often at home too.
Ingredients: 1 cup fresh/frozen coconut 4 red chillies 3/4 cup papad pieces 1/2 tea spn mustard seeds 4-5 curry leaves 1/4 tea spn tamarind extract Oil Salt
Method: Grind coconut with tamarind and red chillies. Heat oil and add mustard seeds. When they start popping, add curry leaves and papad pieces. Fry them for few minutes. Add the ground coconut paste, enough water to bring it to required consistency and salt. Cook for 7-8mins. Serve hot with rice.
Serves : 3-4 Preparation time :15mins
