Chutney varieties Archives - My Veg Fare

Plum & Tomato Chutney

Jayasri Ravi — Thu, 11 Oct 2012 01:44:00 +0000

Hi everybody, I am with an other post sitting late in the night and writing is my new avatar, Mum is wondering what is happening to me, still I am behind schedule, she doesn't like this at all, she keeps arguing why I should do this not properly sleeping and eating on time, by month end I will be all alone sitting with my computer and eating whatever is available on hand, No more three course food , No more hot food ready on the table when I come back home :(, I know I will be missing all these things soon, My Mum will be back home,I have already started missing her, she is all ready to go back, she is getting scared of the cold nights.
The wind and the cold wind blowing is making her get more and more worried.
I also feel happy when she is back home to the warm weather and I know where she will feel safe and stay more healthier, Sun does makes lot of difference right ?
When I made these mum was as surprised as my hubby that I made chutney out of a fruit. I think she has got used to my Extra - Ordinary Creativeness!!

Well anyway, let me not get you bored with my problems, and talk about this lovely chutney I made. When Kalyani announced, this month's Magic Mingle, which is hosted by Vaishali this month, announced two ingredients which we need to come up with in our cooking they are Fenugreek (Methi) and Coconut.
These are two are my favourite ingredients, but joining these two in a dish is a bit of a problem. So, wearing my thinking cap I have been wondering, when I was making Dosa, Mum was asking me what chutney should she make for it, I was telling her I will make the chutney, and started looking around and my eyes fell on the Plums, I had bought some plums to eat, and they all got ripened very quickly, so I planned to make chutney out of it. Here is how I made it...

PLUM AND TOMATO CHUTNEY

INGREDIENTS:
8 Plums
2 Tomatoes
2 flakes of Tamarind
First full of Channa Dal
3 tbsp Fresh coconut
1/2 tsp Fenugreek seeds
7 to 8 twigs of Coriander leaves
6 to 7 dry Red chillies
1 twig Curry leaves
1/2 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp salt ( or as required )
1 tsp Oil + 1 tsp Oil

SEASONING:
1 tsp Oil
1 tsp Mustard seeds

METHOD:
In a pan heat a tsp of oil, add mustard seeds and fenugreek seeds, when the mustard seeds splutter and fenugreek seeds change colour to golden brown,
Add coriander seeds saute them with channa dal and chillies once they change colour,
Add Tamarind flakes and coriander leaves and saute,
Add chopped coconut pieces and saute for an other 2 minutes Remove them on to a plate and allow it to cool.
Cut open the plums remove the seeds and chop them into pieces and also chop 2 Tomatoes.
In the same pan heat a tsp of oil, add chopped plums and chopped Tomatoes and saute them for 2 minutes, close a lid on to the pan and allow it to cook.
Once they are well cooked, keep sauting until water in it drains out, it will not drain out completely though.
Grind the Dry Ingredients that is kept in the plate for cooling, into a coarse powder with salt first then to this add the sauted and cooled cooked plum into it and grind them into a smooth paste.
Adjust salt, In a pan heat oil and mustard seeds when they splutter add it to the prepared chutney.
Serve and Enjoy with your choice.

It had a wonderful colour and was very delicious to eat, especially my kids loved it. you try it and let me know. This goes to Magic Mingle #10

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Indian Herbs Chutney/Thogayal

Jayasri Ravi — Mon, 23 Apr 2012 12:05:00 +0000

Lo! here is an other Thogayal recipe, This can be also used with Chapatis, add an other 1/4 cup water to loosen it a bit and goes very well with plain idlis and Dosas.
I always end up with lot of coriander stalk, so i keep using them in lot of different dishes so I don't have to bin them. This is one such recipe which I made use of the stalks.

INDIAN HERBS CHUTNEY
INGREDIENTS:
2 stalks of Curry leaves
1/2 cup Mint leaves (around 4 to 5 stalks)
A bunch of coriander stalks
1 fistful Tuvar Dal
1 fistful of Channa dal
1 fistful of urad Dal
1 fistful of grated fresh coconut
5 Red Chilies
4 Guntur Chilies
1 tsp of Pepper Corns
2 Tamarind Flakes
1and 1/4 tsp Salt
1 tsp Oil

METHOD:
In a pan heat oil and add all the dry ingredients (channa dal, Tuvar dal, pepper corns, chilies, Urad dal, tamarind flakes)
In a cup of water, cook all the stalks until they become soft in a low flame, Drain water if there is any left do not throw away the water, drain the water and keep aside, which can be used while grinding for chutney/thogayal.
Once they all change colour and add curry leaves and fry them too, they wilt away but see that they don't change colour, Take them out and keep aside to cool down.
Next fry Mint leaves and take them out and keep aside, until they wilt without changing colour.
Once everything is ready, Grind the dry ingredients into a coarse powder,
Now to this add all the herbs and grind them into a coarse paste.
If you want to eat it with rice, just keep the grinded mixture as you see in the photo that is like a thogayal and season it and serve it with a tsp of oil or ghee.
If you want to use it in any other way, add water and make it into chutney consistency and enjoy.

This is my 5th day submission for BM# 15 for Group 1
Check out all my other blogging friends for the rest of delicious recipes....
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Indian Herbs Chutney/Thogayal appeared first on My Veg Fare.

Carrot & Mint Chutney/Thogayal

Jayasri Ravi — Mon, 16 Apr 2012 12:07:00 +0000

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised. Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

Coming to this recipe, I usually don't make lot of chutneys, As my children are not a big fan of them, I do thogiyals sometime to accompany some of the south India sambhars. I had loads of carrot at home and loads of mint leaves to.., so I thought why not make some chutney out of these two for my Idlis. As I have used Dal, I could call it thogiyal too..., well whatever it is called it tasted great...

Hubby when putting it on his plate a big scoop, asked me what it is I usually do not tell him when I make something different, even though he likes my changes in all the dishes I cook or bake. But, I don't know why I just told him that it was made of Carrot, he made a face, took some of it and put it back in the bowl, I was really disappointed, he shouldn't have judged without even tasting it, he said people make sweet out of carrots God only knows why you do all these things !!, then he went away, came back within a minute, and asked me again, you said you made this out of carrots, it's nice and you what he told me, well, Anyways if you add chilies and salt everything will taste nice. I was thinking of my Dad then, he is so adorable, he likes to tease my mom, she is always trying out new things and his standard dialogue is '' My mom always said, ''Ingu (Hing) Thengu (coconut) iddare (available) Mangammanu aduge Maadthaale (any stupid can cook)''!!, I think that was what my Husband meant :).., well, anyways this is my new addition in the family of chutneys.

I have loads of them in my draft but valli has told me not to post only chutneys for 7 days!!, so I have to restrict myself to may 3 chutneys!! (yup! you will have to see 2 more chutneys coming soon)..

Oh! my I wasn't planning to write such a long post..

Coming back to the recipe.. Here is how it goes , try it out and tell me if you like it..

CARROT AND MINT CHUTNEY/THOGAIYAL

INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event
EP series - Mint and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

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

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

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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