Curry Leaves / Karibevina soppu / Karuvepillai Archives - My Veg Fare

Kollu Thogeyal ( Horse Gram Roasted Chutney )

Jayasri Ravi — Wed, 31 Jul 2013 10:59:00 +0000

Hi everybody, How are you all doing ?, I have been absent for a long time now, well for a reason, you will soon come to know and hope you will all support me as you have done, well today, I am posting this for a reason, every Indian home uses lot of Legumes/Lentils/Pulses in their Kitchen, we love using them almost every day in one form or another, Susan of The well seasoned cook loves legumes just like we do and she made it a point by making an event called My Legume Love Affair (MLLA-61), which is now been carried on by Lisa of Vegetarian Kitchen and this month it is hosted by Aparna of My Diverse Kitchen.
I am sending this in the last minute as I had noticed this event announcement just yesterday.
This is a Chutney I make sometimes which goes well with Rice and is called Thogeyal as we roast the Legumes/Lentils/Pulses and grind them to a paste.
Try out and tell me if you like it...

Horse Gram in English is called in local Indian Languges in different names according to the region Kollu/ Kulith/ Hurli Kaalu/ Muthira / Ulavallu are some of them. We use them in different ways, Horse Gram is rich in proteins & Iron, Our elders in the family used to say, that it should be used in limited quantities. Pregnant woman were not allowed to eat usually in the earlier stages of pregnancy almost 6 to 7 months, as according to Ayurveda it produces heat in the body so usually is used in winter like a winter warmer, making soups, Rasam (Hurali Saaru), Molake kattida palya (sprouted stir-fry), Podi, Basaaru etc.

This is a chutney which I have made using Kollu and Paruppu, I made this with Dosa.. spicy and nice..

KOLLU (HORSE GRAM) THOGEYAL (CHUTNEY)

Recipe: south Indian

cooking time : 30 minutes

INGREDIENTS:

2 tbsp Horse Gram

2 tbsp Channa Dal

1/4 cup (nearly 50 grms) freshly grated coconut

5 to 6 sprigs of Coriander leaves

5 to 6 leaves of curry leaves ( Karuvepillai / Karibevu)

5 to 6 Red chillies ( used 5 Byadgi & 2 Guntur )

2 to 3 flakes of Tamarind

2 tsp of Rock salt

Pinch of Asafoetida

little oil

Seasoning

1 tbsp of oil

1 tsp of Mustard seeds

3 to 4 curry leaves

METHOD:

In a wok take little oil 1/4 tsp fry Horse Gram for 5 to 10 minutes in a low to medium flame, remove it on to a plate, in the same wok with 1/4 tsp of oil add channa dal and fry until it changes to golden colour.

Now take both of them in the same wok together, to this add Red chillies, coriander leaves, curry leaves and Tamarind and fry for few more minutes switch off the stove and to this add coconut and fry for 2 minutes.

Allow it to cool down, take it in a mixer to this add salt and asafoetida and grind it into a powder do not add water as you want it completely powdered well. You can keep it just like that and use it as a powder ( fry coconut a bit more time ), will store up to 3 to 4 days I think OR proceed and make it into a chutney like this....

Once done add 1/4 to 1/2 cup water and grind it again for an other time just once it mixes well and becomes a chutney.

In a little kadai (pan), heat oil add mustard seeds once they splutter add curry leaves and switch it off pour this on the chutney and enjoy.

Enjoy with hot rice topped with a tbsp of Ghee or as a side with Dosa or Idli, it also goes well with Venthya Kozhambu.

The post Kollu Thogeyal ( Horse Gram Roasted Chutney ) appeared first on My Veg Fare.

Chutney Pudi - Bangalore style

Jayasri Ravi — Tue, 17 Apr 2012 22:30:00 +0000

Absolutely yummilacious!!, You will never want to try one more recipe, divine taste, and gorgeous.., I could say a lot more to this chutney powder. If you are from Bangalore, Karnataka, everybody would know of Subbamman Angadi in Gandhi Bazar and definitely would have bought this kind of chutney powder. I can promise you this recipe beats that recipe. This is second version with this kind of chutney powder. The first one is here. You would love that too..., But this one is outstanding.
Last time when I went home, I stayed in my sis home, her MIL who is also related to us in many ways!!, makes this chutney powder my kids had fallen in love with this. She is a very good cook, and she thinks I am the good one, bless her, she asks me what do you do with this, with that vegetable and things like that :). Basically she is a fantastic lady, very helpful, very understanding and I could write a lot more about her. She has a special place in whole of the family and everybody loves her to bits.

This post and this recipe is dedicated to her, she has a very special place in my Heart - I love you so much Leela aunty. The last time I was making this, I was chatting with Lata and told her I got tired of grating nearly a kg of Copra and my hands were paining, she asked me why are you grating so much, I said I miscalculated and I have ended up in making this Chutney pudi in Kgs!!. She thought I have gone completely bonkers. Well, any way I made around 1 and 1/2 to 2kg of Chutney pudi I think, I did not measure, and it lasted more than 4 months.., I have to make it again, kids are demanding.., I got all the things only thing is I have to make it again (dreading to grate Copra though!!).
Here is the recipe details, hope you like it and enjoy it as we all do....

CHUTNEY PUDI - BANGALORE STYLE
Recipe source : Leela Aunty

INGREDIENTS:

175 gms Channa dal (3/4 Pav)
115 gms Urad dal (1/2 + 2 tbsp Pav)
375 gms Copra/Dry Coconut
50 gms Guntur
50 gms Byadgi
12 gms Mustard seeds
40 gms Tamarind
1/2 cup / around 120 gms - Acchu Bella (Square Jaggery)
5 to 6 twigs of Curry leaves (around 1/4 cup)
2 gms of Hing/Asafoetida
1 and 1/2 tbsp Salt ( adjust accordingly)
Oil as required

SEASONING:
2 to 3 tbsp of Oil
1 tsp Mustard seeds

METHOD:
In a pan with a tsp of oil, fry each one of the Ingredients separately and in a low flame.
When you are frying dals & mustard seeds, add Dry red chilies with them and fry this way, Frying only chilies will give that spicy aroma, which is quite harsh, and makes your throat tickle and you might start coughing.
Frying chilies in portions with other ingredients makes it more subtle and easy to handle the Ghaatu (or harshness).
First of all add a 1/2 tsp of oil fry Channa dal to golden colour.
Next Urad dal with a 1/2 tsp of oil to golden colour.
Then fry Tamarind until they become too soft, when they cool down they harden up.
Then fry mustard seeds they too change colour to a darker colour and starts spluttering.
Then fry curry leaves
Then grate Jaggery and keep aside.
Grate Copra/Dry coconut and fry them without oil into a golden colour and keep aside.
Allow all the ingredients to cool down completely, this way your mixie will not get spoiled.

Now Mix them all together with Hing , and grind them in batches as it is a large quantity to a very coarse powder, then in the end with the last two batches Grind the ingredients first then with one batch add grated jaggery and give a little pulse just to ensure it is mixed, don't run it too much. Next batch of the powder ingredients grind Copra with a pulse, that is quick movements, to the first setting for a minute, come back and run the mixie again for a minute this way it will not become too soft and too oily.
Take all the Grinded ingredients into a large bowl now add required quantity of salt, mix them well together with you hand so that every thing is well incorporated.

Taste and adjust Salt and give a thorough mix.
Heat a pan , heat oil then add mustard seeds when they splutter switch it off. Give it few minutes so it cools down add this seasoning to the Chutney powder, Mix well again.
It is now ready to be served.
This Chutney powder is Semma tasty ( very tasty), goes very well with Idlis, Dosas, Chapatis, my fav is with Rottis (Akki or Ragi rotti).
You can even enjoy like my friend U who sits on my breakfast bar with my pickle and chutney powder in front of her puts little on her palm, and starts licking it up!!, she is regular customer for this powder especially!!

MY TIPS:

In Bangalore, you get powdered Tamarind, you can substitute that instead of Tamarind which is very easy process.

This Chutney powder is the second entry for my Blogging Marathon started by Srivalli, check out all my other friends who are running this marathon with me.., Hope my friends and you all enjoy this as much as we do...
adieu.., c u soon with an other recipe....

Take an other look at my Chutney powder and I will sign off...

An update for this post:
As everybody is asking me what are those two different chilies I have and always have used in many of my recipes, I would like to elaborate about them a bit..

BYADGI CHILIES: It is very popular chili from Karnataka, It is grown in Byadgi town, in Haveri district of Karnataka. These chilies are crooked in shape and long, they give a deep colour to the dishes and mild in flavour. These chilies have are not too spicy and gives a sweetness to the dish (don't get confused they are spicy too but not as spicy as the other varities - more like kashmiri chilies you can substitute kashmiri chillies )

GUNTUR CHILIES: These chilies are grown in Guntur, Andra pradesh, they are very spicy, you can see it in the left side of the photo.

So I usually combine both it to give the rich colour to the end product!!.., If are anytime in Bangalore get these Byadgi chilies and try it in your dishes you will notice the difference. As I don't get them here I bring it from India!. You can only use just the Byadgi chilies and you will see the difference you find with the colour and the taste of the dish!
Try it out and tell me if you liked it....

As some of you have been asking me about Jaggery, I am doing an other update you can try using any other kind - I have give few links I found googling click on them.
Jaggery / Goor / Bella . I have found that you get in powder / block and some other forms. You just have to break them down. I measured the 1/2 cup jaggery which I had mentioned and weighed it was around 120 gms. Hope this helps

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

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Chayota (Seemebadanekaayi) peel Thuvaiyal/Thogayal/Chutney

Jayasri Ravi — Wed, 21 Jan 2009 21:03:00 +0000

CHAYOTA (SEEMEBADANEKAAYI ) PEEL THOGAYAL/THUVAIYAL

Hi everybody,
How is the day been with you all, I had quite a busy day, go to work come back home start all over again. Wondering what to cook is sometimes a big issue for me, when you have teenage children around you, My twin doesn't like chutneys making side dishes to Dosa, Idli, Chapati etc.., is a big thing to deal with.
Thuvaiyal and Chutney are two different types, Thuvaiyal or Thogayal is usually made with roasted Dals, Chutney is simple and quick without much roasting and usually made with raw Ingredients. Thogayal/Thuvaiyal can and usually eaten mixed with rice in south of India especially in Tamil Nadu , where in chutneys usually go well as an accompaniment.

We make different variety of Thuvaiyal/Thogayal, This is one such which I learnt from my Mom, She makes with Vegetable peels like Ridge Gourd Peel, Chayota/Chow-Chow peel, etc.
After you peel the vegetables you can use them straight away or you can store them in the fridge for future use, they usually store up to 2 to 3 days.
In Kannada there is a saying called "kasadinda Rasa" (which means making something out of waste), Before we used to throw away peels not realizing that they had lot of nutrition in them, nowadays people have started to learn more things and do not want to throw away nutrients unknowingly, So we have started to try and use every bit in a vegetable or fruit, Lots of recipes where in our ancestors used have come back into our kitchen these days.
Mum taught me this which has thrown a creative side to my cooking as well, Chayota/Chow-Chow has always been my favourite vegetable, It is also called Bangalore Katharika (don't know why it is called I came to hear about it from R's fraternal aunts who lived in Madras), You cannot get this vegetable every where, It is mostly found in abundance in Karnataka to my knowledge. This vegetable has a sweetness to it, when mixed mild spices it turns out to be very delicious.

This is a very easy vegetable to grow will make an other post someday on how you can grow this easily in your garden, Once grown it is very easy to maintain. I grew it here and it came out very well too, unfortunately the cold weather killed it, planning to grow an other one again. Ok,

Lets get back to our recipe, I just wandered away.

INGREDIENTS:

Peel of 2 Chayotas/Chow-Chow

2 tbsp of channa dal/Bengal gram
2 tbsp of Tuvar dal
1 tbsp of Black gram/Urad dal
1 tsp of pepper
3 to 4 Red chillies
2 to 3 tbsp of Grated fresh coconut (optional)
salt to taste
2 flakes of Tamarind
1 sprig of curry leaves
3 to 4 sprigs of coriander leaves
1 tsp of Salt or as required
Pinch of Asafoetida

METHOD
Wash the peeled skin of Chayota/Chow-Chow
Take a pan heat a tsp of oil put these into the pan and fry in a low flame, or sprinkle water and cook them for a while until they kind of change their colour or become bit soft, keep aside and allow them to cool.

Frying or cooking them for 10 minutes removes the raw smell. So, do it either way you want.
Take the same pan heat a tsp of oil, now add one by one all the Ingredients except for coconut, salt and Asafoetida, fry them until all of them change colour. Roast tamarind as well or sometimes what I do hold it in a Pakad/tongs and show it to the flame directly turning it around,

Put them all out in a plate to cool down

Switch of the stove add the freshly grated coconut give it a 1 minute toss and turn, remove it on to the food processor or mixie, with required salt and pinch of Hing and grind them with little water into a Thuvaiyal / Thogayal consistency.**
Enjoy it with a tsp of oil/Ghee and warm rice, mix and eat, Or use it as a side dish with Dosa, Idli, Chapati etc.NOTE:
Chillies you can always vary as how spicy your taste buds can tolerate!
It is always good to balance spice (Chillies and Pepper) and Sour (Tamarind)
**Thuvaiyal / Thogayal consistency means it will be where it will be more like a thick batter , which is usually made to eat it with rice.
You can add water to change the consistency and use it with Idlies, Dosas etc.

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