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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Curry Leaves Powder

The most beautiful, gorgeous and rich herb with amazing flavour and  or shall I say to the Asian countries.  The most aromatic herb I would say in my kitchen or should I say in every  Indian kitchen.  

Coriander and Curry leaves are a must in every Indian kitchen, I just can't live without them!. 

First time when I came to UK I went and bought Coriander leaves for the first time, I was so shocked it was a small bunch,  and costed a fortune (£1), for a few days I used to use it scarcely but couldn't stay away from it for a long time, even if it was very expensive.

But, when I go to London, I act as if I have won a bumper prize I pick up at least 4 bunches, and with that I get few greens which I never get it here. I envy people living in India are lucky they get so many types of keerais (green leaves), aren't they lucky ?.

Murraya Koenigi is the botanical name and colloquial name for this herb is called Curry leaves, Kadi Patta-Hindi, Karivepillai- Tamil, Karibevu- Kannada, Karapincha - Sinhala, Karivepaku- Telagu... Check out this website you can find the name of this leaf in 52 different Languages/countries.

Curry Leaves has a great medicinal value, which is why it is widely used in Asian Continents, Curry leaves are also used in Ayurvedic medicine (alternative medicine), Curry leaves are rich in minerals, Iron and vitamins -  

Check out the websites at the bottom of the post for lot more information on curry leaves.
From Wiki:The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. They are much valued as an anti-diabetic,^[2] antioxidant,^[3] antimicrobial, anti-inflammatory,hepatoprotective, anti-hypercholesterolemic etc. They also contain iron.
This recipe I got basically from Kusuma aunty, my sis's MIL, when she came to visit here, she served this and my H and kids loved it, I tweaked  it a little bit and here is my version, Thanks to her this is our family favourite now....

This is my version:

INGREDIENTS:

I have measured the ingredients in gms
60 gms Curry Leaves
80 gms Garlic Cloves
100 gms Dry coconut /Copra
60 gms Tamarind
140 gms Peanuts
40 gms Dry Red Chillies (Badgi)**
Salt as required
1/4 cup Grated Jaggery

SEASONING:
1 tbsp Oil
1tbsp Channa dal
1 tbsp Urad dal
1 tsp mustard seeds

Take curry leaves and just pluck the leaves out, wash them and wipe them clean and dry them with a tea towel or kitchen towel. Once they are dry, Crush the Curry Leaves by grinding them in a mixie in 1 minute turning (Or shall I say in short bursts). just like the above click.

Take a wok or a wide pan add 1/4 tsp oil, once it is hot add the seasonings, once the dals change colour, to this add the Crushed Curry Leaves and fry them in a very low flame, keep on frying until they are nicely roasted, just like the above click.
It should not loose its colour, but should be dry.

Then peel the skin of the Garlic cloves fry them in the same wok for just 2 minutes then grind them in a mixie again with short turns and keep them aside. (sorry forgot to click this step next time I will update).

Then as always when I  am using Tamarind I always roast them on stove top, once they are cool I cut them them little pieces so the mixie will not get into problems and them I grinded them, Just once then grind them with curry leaves and keep aside.

Then Roast ground nuts remove the skin once they are a bit cool, then as I have told in my earlier post, after the skin is peeled, break them open and remove the pod from each peanut, as they tend to give a bitter taste. just like I have shown above.

Grate Jaggery and keep aside (sorry no click will update soon)

Grate Dry copra/ Dry coconut, fry them 2 minutes in the same pan without any oil.

Once every thing is ready grind the roasted curry leaves with this grind Dry chillies, Roasted Tamarind, Roasted peanuts and Copra.
Once they are well grinded together with required quantity of salt, finely add garlic and Jaggery give one more turn in the mixie do not over do it, if you grind garlic too much it becomes like paste, so be careful.

Take them out from the mixie, mix them well in a big bowl with your hand or with a spatula so they are well combined together taste and adjust salt.
and your very Nutritious Curry leaves powder is ready to eat with hot rice and Ghee... Enjoy
I will post few more versions of my curry leaves powder I make...
Check out these links to know more about Curry leaves

Kusuma Aunty's version wasn't too different, as hers was the basic recipe.., what I tweaked about this was I just added Groundnuts, as they have lot of proteins in them. If you want to skip it that makes Kusuma Aunty's recipe! 🙂 enjoy however you like....

http://www.prokerala.com/health/medicinal-herbs/curry-leaf.php
http://ayurvedichomeremedies.blogspot.com/2011/08/ayurvedic-home-remedies-medicinal-uses_14.html
http://www.diabetesmellitus-information.com/diabetes_herbs.htm
http://www.health-enz.com/herbs/curryleaf.shtml
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://jaiho-dubai.blogspot.com/2011/07/curry-leaves.html
http://www.diethealthclub.com/health-food/curry-leaves-health-benefits.html
http://benefitsofindianfood.blogspot.com/2007/03/curry-leaves.html

I am sending this to Walking through memory lane of Gayatri's event

The post Curry Leaves Powder appeared first on My Veg Fare.

AMTI MASALA

Can u see the little Nupur on the side :), I just named it that way so I could remember where I got this from!

Recipe source : Nupur adopts from ''Lajjatdar Masale'' by Mrs.Vaijayanti Kelkar

INGREDIENTS:
1/2 Cup Coriander seeds
1/4 cup Cumin seeds
2 tsp Shahi jeera (Black Cumin seeds)
10-12 Cloves
1'' Cinnamon

METHOD:
Dry Roast all the spices (I used a 1/2 tsp of oil) in a medium flame, until all the Ingredients change colour, cool it down and Grind it into fine powder, and store it in a cool dry place in an air tight container.

This Masala Nupur says is mostly used in making Amti Bhaat Bhaji translated as Lentil dal.
I used in making this Matki/Moth Beans subzi.

MATKI/ MOTH BEANS SUBZI

Sorry doesn't look good, but tastes good!

INGREDIENTS:
1 Cup Matki/ Moth Beans sprouted (yields 3 to 4 cups of sprouted Matki)
2 Medium sized Potatoes
2 Medium sized Tomatoes
1 Large Onion
1 tsp of Turmeric powder
1/2 tbsp of Red chilli powder
1 tbsp of Amti Masala
1/2 tsp of Amla powder

SEASONING:
1 Tbsp of oil
1 tsp cumin seeds
1 tsp Mustard seeds
few curry leaves

METHOD:
Heat a pan with oil, when hot add the seasoninngs, when they are done, add chopped onions saute, them then  add the chopped Tomatoes, sprouted Matki and cubed potatoes saute them together then add 2 cups of water, bring it to a low flame cover with a lid and allow it to get well cooked, then add all the spices mix well, allow it boil and to get it thickened, if it doesn't add a tbsp of corn flour/Rice flour, but I prefer to mash a few potatoes which are well cooked, helps the gravy to thicken, adjust your spices to your taste, don't have to use the same amount as said above, because usually the spices we use might be different from yours, Add salt as required mix well, Garnish with fresh coriander leaves and serve hot with chappatis/pulkas or with anything you wish to eat it with.

I am sending this to Flavours of Maharashtra, started by Naina and hosted by PJ, and to MLLA#33 started by Susan and hosted by Ammalu's Kitchen.

The post Matki / Moth Beans Subzi with Amti Masala appeared first on My Veg Fare.

KOLLAPURI CHUTNEY/MASALA

INGREDIENTS:
1 Cup Red Chilli Powder (I used whole chillies 7-7 Badgi and Guntur)
1 Cup Coriander seeds
1 tbsp Cumin seeds
1/2 Copra (dry coconut)
1 tbsp Sesame seeds (white til seeds)
1/2 tbsp Black pepper corns
1/2 '' Cinnamon stick
1/2 tbsp Cloves
1 tsp Fennel seeds
1/2 Cup Onion
8 - 10 Garlic
1 Cup Cilantro
2 tbsp Oil

WHAT IT I DO ?
I made half of the recipe, I substituted Red chilli powder with 7-7 whole red chillies (Guntur-Badgi), and halved the recipe where ever possible, I used 6 Cloves, 4 Garlic, so that's it and proceeded as indicated in her blog.

METHOD:
A very simple recipe, Toast all the spices on a dry pan or skillet, except for Red chilli powder if you are using powder, as I used whole red chillies I roasted them as well with oil and keep them aside, when I was frying I used 1/2 tbsp with all the dry spices, and with the other half oil I fried Onions until well browned (do not fry it to dark) and cilantro and few minutes with Garlic.
When all is well done, leave it aside to cool and then grind them into a nice powder and store it in a airtight container for future use.

That's it well done, look for more recipe Ideas with these powders check her blog.
c u soon with an other recipe........

sending this to Flavours of Maharashtra strated by Naina, hosted by PJ

The post Kolhaphuri Chutney / Masala Powder appeared first on My Veg Fare.

QUINOA AND POPPY SEEDS POWDER

INGREDIENTS:
2 tbsp Poppy Seeds
2 tbsp Quinoa
2 tbsp Coriander seeds
2 tsp Channa Dal
1 tsp Urad Dal
Salt as Required

METHOD:
Dry Roast Poppy seeds and Quinoa until they change colour, and nice aroma comes out keep it is aside.
Again in the same wok with a tsp of oil fry the other ingredients with out salt and fry it well until they change colour.
Once they are cool grind them into a coarse powder in an air tight container.
You can use this stir-fry or dry curry recipes. It's a really good one and a keeper
This goes to Tried and Tasted event from Priya'seasyntasty reicpes hosted by PJ of seduce your taste buds, started by Zlamushka and is now taken care of by Lakshmi of Kitchen Chronicles.

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Ingredients: 1 Cup Coriander Seeds (Dhania seeds) 5-8 Red Chilles (Guntur-Badgi chillies) 4 to 5 tbsp of Urad dal 10-12 pods of Garlic with skin 1 -2 flakes of Tamarind METHOD: In a wok heat a tsp of oil and fry all the Ingredients above except for Garlic until they turn golden brown in colour, or until there is a nice aroma coming out of it! When it is cool Grind it in a mixie to a coarse powder then add Garlic and give a pulse so that it doesn't become too mushy otherwise the powder becomes like a paste. This above mixture can be used for the Dry curries and the pappu or can be used instead of Sambhar powder. VARIATION: IF YOU WANT TO MIX IT WITH RICE AND EAT You can fry 2 Sprigs of curry leaves and 2 to 3 sprigs of Coriander leaves with the frying Ingredients and when grinding add salt as required, which gives a lovely smell and taste to the Dhaniyalu podi, which can be eaten with hot rice and ghee. This powder can also be given convalascent mothers as the first morsel in their food with Ghee and hot .

The post Dhaniyaalu podi (coriander powder) Andhra Style appeared first on My Veg Fare.

UCCHELLU PUDI

METHOD I
Ingredients:

• 100 gms or 1 cup ucchellu (a kind of black Til)
• 15 to 20 gms or 1/4 cup Channa Dal
• 4-4 Red chillies (Guntur-Badgi)
• 3 to 4 flakes or marble sized Tamarind
• a piece of Jaggery
• oil to roast
• 1 to 1/2 tsp of salt or salt as required

METHOD:

1. First of all clean the Til or Ucchellu seeds and dry in the sun for some time then fry them a little until they are quite warm
2. Then with little oil roast chenna dal, red chillies and Tamarind
3. when they are cool with required quantity of salt grind them in the mixer to a fine powder consistency in the last round add scrapped jaggery and give a final grind.
4. mix together and now it is finally ready to serve, put it in a air tight container for a long shelf life.

METHOD II
Ingredients:

• 1 cup of Ucchellu
• 1/4 cup peanuts
• a pinch of asafoetida
• 2 tbsp of dry coconut or copra or dessicated coconut
• a marble sized tamarind
• salt to taste
• 1 tbsp Urad dal
• 4-4 Red chillies (Guntur-Badgi)
• oil to roast
• a little piece of jaggery

METHOD

1. Clean the Til and roast it in as you roast the til seeds
2. With a tsp of oil roast urad dal, chillies and tamarind and keep aside
3. Dry roast the peanuts or if u get roasted peanuts u can use them or you can also use the roasted & salted peanuts too, but just be careful when adding salt as peanuts already have salt in them !!!.
4. After roasting the peanuts dehusk them and remove all the outer covering. Now it is ready to use.
5. Grind all the ingredients into a fine powder again as usual in the last round add the scrapped jaggery, mix well together and store it in a air tight container for a long shelf life.

When I was writing this Recipe I was quite feeling hungry as i had not had my breakfast and I thought what am I going to eat, Just then I remembered this song from an old Kannada film, The song was like this I do not remember the name of the film but used to remember the first two lines of it all the time I keep murmuring it now & then ! The song is - '' Raagi rotti ucchellu chutney thandiv nan magne, moogina matta jadidu malago kalnan magane.......'' it means I have brought Raagi Rotti and Ucchellu Chutney eat till u fill up to the nose and sleep well....I think that fellow was an useless idiot who was whiling away his time, I haven't seen the movies, its a long time ago so must ask my hubby about this tonight when he is back and find out what it is !! well anyways, I just decided I am going to eat the same thing and here is palate of Ragi Rotti and Ucchellu chutney pudi.
Hoping you would also make and enjoy this uttara karnataka dish and eat it.

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Print

Peanut Spice powder

With a nutty and spicy taste, this powder can be used as a side dish, This also can be used for mixing and eating with rice.

Course Dinner, Lunch, Side Dish

Cuisine South Indian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Author Jayasri

Ingredients

• 1 and 1/2 Cup split roasted skin peeled Groundnuts Peanuts
• 10-12 pods of garlic
• 1/4 bunch or 6-7 sprigs of fresh coriander leaves
• 5-5 Red chillies guntur- badgi
• 1 tbsp or salt as desired
• 1 tsp oil
• 1/4 cup dry copra or dessicated coconut
• 3-4 flakes or small gooseberry sized tamarind
• 1 sprig curry leaves optional

Instructions

• First of all take a pan or wok dry roast Ground nuts until nice aroma starts coming out of them or when the skin starts peeling off.
• Take out them from the wok and keep it aside to cool
• Next in the same pan or wok take a tsp of oil, heat then add the garlic pods & fry them until they start changing colour to it add the coriander leaves and fry them till they look like withering away.
• With that fry the Red chillies too and fry Tamarind too in it.
• Once all of them are nicely fried take them out and allow it cool
• Meanwhile take the roasted peanuts and remove the husk from them and remove the small node like portion from the top of the nuts when you split open them.
• Take one tumbler of peanuts in measure & mix with all the other ingredients and dry powder in the mixie coarsely.
• put them in a jar & it may last up to 10-15 days.
• It is now ready to be served with plain rice and a dollop of ghee in it!

Notes

These kinds of powders are made in south Indian homes to mix it with rice and eat in their first course of meal

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