For me, chutney was always synonym with coconut chutney . I started eating different types of chutneys after going to Bangalore. I liked to eat these chutneys with dosas or idlis . So I keep searching for these tasty chutney recipes.
This recipe is from a TV show. I am not a big fan of raw onion because of its smell. So when I saw this recipe for the first time, I thought it might smell of onions even though this chutney is fried after grinding. Thats the reason I didn’t make it for a very long time. But few weeks back, while going through my diary I found this recipe. I tried it and it was fantastic.
Ingredients: 2 cups onion pieces 5-6 red chilies 1/4 tea spn tamarind extract (thick extract of 2-3 pieces of tamarind) 1 tea spn jaggery 1/2 tea spn mustard seeds 4-5 curry leaves Oil Salt
Method: Heat oil, add mustard seeds. When they start popping, add curry leaves and fry for sometime. Grind the seasoning and all other ingredients to a paste without adding too much water. Heat a little oil and fry the chutney till the water is evaporated and the chutney is well cooked.
Serves : 3-4 Preparation time : 15mins
PS: I ground it to a coarse paste. But I feel it will taste better if you can grind it to smooth paste.
Few days back, when I posted a recipe for Kanchipuram dosa , many of you mentioned about this idli. Then I saw this recipe in my diary. I am not sure if it is authentic, but I liked these idlis very much. I saw this recipe in one of the TV shows in India.
These idlis have a distinct taste of cumin seeds, ginger and pepper. This tastes very good with onion chutney . Ever since I tasted these, it has become a regular at my home.
Ingredients: 1 cup urad daal 1 cup rice 1 cup boiled rice 1 tea spn finely chopped ginger 1/2 tea spn cumin seeds 1/2 tea spn pepper (I used pepper powder) 1 tbl spn cashew pieces 1 tbl spn yogurt/curd 5-6 curry leaves 1-2 tea spn ghee Salt Oil
Method: Soak rices and daal seperately for 5-6hrs. Grind daal to a very smoothe paste. Grind rice to a coarse paste. Mix both. Add ginger, cumin seeds, pepper, cashew pieces, yogurt/curd, curry leaves cut into big pieces, warm ghee , salt. Keep overnight for fermentation(see idli post for fermentation instructions ). Grease the idli plates with oil. Pour the batter in idli moulds and steam them. Serve hot.
Serves : 4-5 Preparation time : 30mins (excluding standing time)
