Showing posts with label Chutney powder. Show all posts
Showing posts with label Chutney powder. Show all posts

Sunday, May 10, 2020

Long Brinjal Palya


Long Brinjal is a dry palya is a yummy side dish that you can even prepare brinjal rice as one pot meal.

These brinjals are from the garden of Dhatrivana  a beautiful resort near Tumkoor. Anthapura ladies group from Face book page has arranged a trip to Dhatrivana as picnic. Mrs. Gheetha Upendra Bangalore has organised this picnic and I joined the group as one of the member.
There were lots of events which were really fun to group and lots of prizes we got vegetables as compliments to the winners. It was indeed a very memorial trip and I enjoyed it thoroughly with other sakhis of Anthapura.
Let us see the recipe now :

No Onion or No Garlic is used in this dry curry/Palya.

Ingredients :

Long Brinjals : 5 to 6
Capsicum : 1
Coconut Chutney Powder : 2 Tbs
Rasam Powder : 1 Tbs
Tamarind Tokku : 1 Tbs / Tamarind Pulp.
Salt : As required
Turmeric powder : A little
Jaggery : 1 Tbs
Seasoning :
Coconut Oil : 2 Tbs
Mustard seeds : 1/2 Tsp
Urid Dal : 1/2 Tsp
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8.leaves
Coriander leaves : 2 Tbs

Method :

1. Wash and cut brinjal into small pieces and put it in a bowl of water for 5 to 10 minutes.


2. Wash capsicum and remove seeds. Cut capsicum into small pieces.


3. Wash a green chilly and slit, coriander and curry leaves into small.
4. Keep a pan on the fire and heat. Add oil. Add mustard seeds, urid dal and ingh.
5. Let mustard seeds splutter. Add slit green chilly and curry leaves. Add brinjal pieces. (Remove water completely before adding).


6.Fry nicely and add cut capsicum. Stir slowly. Add little turmeric powder and 1/2 cup of water.
7. Let it cook till soft on medium flame.
8. Add tamarind Tokku, required salt and 1 tbs of jaggery and mix it well. Reduce the flame to low.


9. Add Coconut chutney powder and rasam powder. Stir slowly and let it cook for 2 minutes. (Low Flame).

10. Shift it to a serving dish and serve when all the moisture disappear. Add cut coriander leaves just before serving.


Note :

Soaking cut brinjal helps to remove the bitterness in brinjal. Take out the water from soaked brinjal and then add it to the seasoning. Adding tamarind tokku is optional. You can add Tamarind pulp instead of tokku. Adding more/less jaggery is optional. Adding any cooking oil is optional.
Time : 20 Minutes.
Serves : 3 to 4.
Coconut Chutney powder :
Dry grind dry coconut pieces 1 Bowl, roasted urid dal 1 tb, dry fry chilly  and tamarind , required salt. Mix it well and fill in the glass bottle.

Tuesday, March 14, 2017

Niger Seeds Chutney Powder (Hucchellu Chutney Pudi)

Niger Seeds/Hucchellu/Gurellu are roasted and powdered and used as one of the side dish with almost all the main dishes. I have tried this Niger Seeds Chutney powder with organic Niger Seeds.

I have used Niger seeds, red chilly, dry coconut and curry leaves.
Gurellu/Hucchellu/Niger seeds chutney powder is very famous side dish in Uttara Kannada /North Karnataka. It goes well with Jolada rotti and other rottis. It is also called as Gurellu Chutney pudi.
Let us see some benefits of having Niger seeds in our diet.
Niger seeds contain oil. Niger Oil helps to improve the cholesterol balance and the oil contain high level of Omega -3 fatty acids. It has anti inflammatory properties and helps to lower the blood pressure and reduces the strain on cardiovascular system. It has a rich source of antioxidants. They do contain nutrients like protein, fiber and good health ability. Niger seeds contain minerals like magnesium, potassium and zinc and Vitamin C. It is good for people who suffer from insomnia or chronic restlessness. They are good for cough and cold. They helps to protect the skin.
Lets see the recipe Now.
No Garlic is added to " Niger Seeds Chutney Powder".

Things Needed :

Niger Seeds/Ucchellu /Hucchellu/Gurellu : 100 Grams
Dry coconut : Grated : 1 Cup
Red (Byadagi) Chilly : 10 to 12
Ingh : Asafoetida : A little
Curry leaves : 2 Handful.
Tamarind :
Salt : As required

Method :

1. Clean and dry roast Niger seeds/Ucchellu/Gurellu and leave it for cooling.

2. Wash and dry the curry leaves and dry roast it till they turn crispy. Add tamarind and dry roast.
3. Grate or cut dry coconut and dry roast it for 2 to 3 minutes.
4. Put all the roasted ingredients in a big bowl. Add dry ingh and required salt.

5. Dry grind it till they turn powder. (Dry grind it in smaller quantity).
6. Put the dry ground Niger Seeds chutney powder in a bigger bowl and let it cool.

7. Put it in glass bottles and store it. Use/Serve whenever you want it.

8. It stays for months together but it is better to prepare in small quantity and use the fresh powder.

Note :

Dry roast on low flame. Over roasted seeds might give out the bitter taste. Adding fresh coconut is optional. Dry roast fresh coconut gratings nicely. Adding roasted garlic is optional. Adding jaggery is optional. ( I have not added). Adding mustard seeds seasoning is optional. I have not added.
Time : 20 Minutes.

Thursday, September 1, 2016

Horse Gram & Black Sesame Seeds Chutney Powder

Horse Gram - Black Sesame Seeds Chutney powder can be used as one of the side dish, it can be substituted for chutney. It is very nice to have it with Hot Plain rice and a spoon of fresh ghee.

Horse Gram and Sesame seeds are roasted and mixed with some spices.
Horse gram is known as Huruli in Kannada, Kollu in Tamil, Madira - Malayalam and Ulavalu in Telugu. It is Kulthi/Hulthi, Kulthi/Kalai and Kuleeth in Gujarathi. Kuleethu/Kulith in Konkani, Kuleeth in Marathi, Kolatha in Oriya and Kudu in Tulu.
Horse gram is  good to use during rainy season and winter because of its healthy properties. It can be used in chutneys, rasam, dosas or idli, dry curry, papads and even sweet laddu also can be prepared.
Lets see some benefits of using Horse Gram in our diet.
Horse Gram has a rich source of Vitamins, proteins and iron. It is full of dietary fiber and helps to balance sugar, glucose and blood pressure levels. It helps to remove kidney stones. Use of cooked horse helps to discharge small kidnHorse gram/Huruli and Sesame Seeds/ellu/Til Chutney powder is a side dish and it can be substituted for ey stones.  It is good for common cold and fever. It is also good for people who suffer from diabetes.
Black sesame seeds is loaded with high amount of antioxidants and anti aging benefits. Sesame seeds are good source of hair nourshing vitamins and minerals like copper, manganese, calcium, magnesium, iron, zinc, phosphorus, Vitamin B1, amino acids and dietary fibers.
Lets see the recipe now.

Things Needed :

Horse Gram : 1 Cup
Black Sesame Seeds : 1 Cup
Dry coconut : Copra /Kobbari : 1 Big one
Red chilly Powder : 2 Tablespoons
Ingh/Asafoetida : a little
Curry Leaves : 2 Handful
Salt : 1 Teaspoon Or As required

Method :

1. Clean and dry roast black sesame seeds until it pops up. (roasted). Let it cool.

2. Clean and dry roast horse gram till they turn golden brown. Let it cool.

3. Wash and dry roast curry leaves till they turn crispy. (On low flame). Add red chilly powder and mix. Let it cool.

4. Cut dry coconut in to pieces. Put all the mixture together. Put a marble size of tamarind along with coconut.
5. Dry grind roasted horse gram, sesame seeds, tamarind, curry leaves, Ingh and dry coconut.
6. Dry grind nicely till they turn powder. Add required salt and churn once or twice.
7.Divide all the mixture into two or three portion and then dry grind eac till they turn powder. (It will be easy to dry grind when you have a small quantity).  Put them in a big bowl and let it cool.
8. Fill in glass bottle and serve when you want.

Note :

Dry roasting should be done on low flame. Adding red chilly instead of powder is optional. If you use
red chilly you need to dry roast them before powdering. Adding more/less chilly is optional. Sesame and horse gram should be roasted well. (Do not burn them). No need to roast copra (Dry coconut since its already dried). Roasting dry coconut will leave oil and chutney pudi may taste differ.
Time : 30 Minutes
Serves as you use it . 

Tuesday, April 26, 2016

Chutney Powder Stuffed Brinjal.

Chutney Powder stuffed brinjal is a side dish and it goes well with all the main dishes. We do prepare different types of chutney powder which is used as one of the side dish mostly in South India. Chutney powders are protein rich content and served with dosa, idli, plain rice and chapatis or rotis. It is one of the traditional side dish I can say. I have used chutney powder which is prepared with flax seeds and ground nuts and stuffed it inside brinjal. Stuffed Brinjal is popular dish of North Canara, but it has become more popular in the whole world. People do love to have this stuffed brinjal with rotis, chapatis, pooris, millet rotis.


Lets see some benefits of having Ground Nuts in our diet.
Groundnuts said to be poor man's Almond.Ground nuts are also called as peanuts or monkey nuts. They contain good amount of mono saturated and polyunsaturated fats and it helps to keep our heart healthy. They also help in lowering blood cholesterol levels. They contain high amount of antioxidants. Peanuts have high amount of protein and it is good for vegetarians. They are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium and sodium etc. They contain good amount of vitamins and dietary fiber.
Always remember that Eating excessive peanuts may lead to gas, heartburn and food allergy to peanuts.
There are different varieties of brinjals / Egg Plants in the market. I have used small size and tender brinjals.
Lets see the recipe Now:

Things Needed :

To Cook :
Small Brinjals : 4 to 5 or more
Flax Seeds Chutney Powder : 1 Tablespoon
Coconut Chutney Powder : 2 Tablespoons
Groundnuts Chutney Powder : 2 Tablespoons
Rasam/Sambar Powder : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Tamarind pulp : 1 Tablespoon
Jaggery : 2 Tablespoon (Optional)
Seasoning :
Mustard seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Oil : 1 Tablespoon
Ingh : a pinch
Curry leaves : Handful
Salt :As required

Method :

1. Wash and cut brinjals till the edge. Do not cut it fully. Dip in water and let it be there for 10 minutes.
2. Take a big plate, add flax seeds chutney powder, coconut chutney powder, rasam powder and groundnuts chutney powder. Add salt. Mix it well. Stuffing is ready now.
3. Put a small portion (Slightly bigger than marble size) in hot water and squeeze out the pulp.
4. Now remove all the brinjals from water. Keep it on a plate.
5. Take one brinjal and fill mixed chutney powders in side the brinjal tightly. Repeat the same with rest of the brinjals and arrange it on a plate.
6. Keep a pan or pressure cooker on the fire. Add oil and mustard seeds. Let it splutter. Now add jeera and ingh. Add curry leaves. Let it be on low flame now.

7. Arrange all the brinjals one by one inside the pan. Sprinkle tamarind pulp.
8. Add little salt and remaining mixed powders and slowly stir it. Add methi seeds. Add 1/4 cup of water and close the lid.

9. Let it cook on medium flame. If you are cooking in pressure cooker use weight on the cooker and cook for 2 to 3 minutes.

10 . Let it cool. Remove the lid and check the brinjals. Remove from the cooker or pan to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared.

Note :

If the brinjals are not cooked properly, just add little water and cook on medium flame. Adding more or less masla is optional. No need to add more coconut. Chutney powders contain coconuts. Adding garam masala with all the powders is optional. It adds to the aroma of brinjal stuffed curry. If pressure cooked brinjals turns watery, you just put the curry in a big pan and cook on high flame. All the moisture disappears. The curry should be thick. Use of pressure cooker helps to use less oil. Do not over cook and do not use more water. Just 1/4 cup of water is more than enough. Use of jaggery is optional. I have not used.
Time : 15 minutes.
Servings : 3 to 4.
Link to prepare Chutney Powder :
http://nsomayaji.blogspot.in/2016/02/flax-seeds-chutney-powder.html

Thursday, February 25, 2016

Flax Seeds , Ground Nuts & Dry Coconut Chutney Powders.

Chutney Powder is a spicy powder prepared using many dals and spices. There are varieties of chutney powders like mixed dal powder, chilly mixed powder (Molagai podi), Toor dal chutney powder, ground nut chutney powder, Sesame chutney powder so the list goes on.
Here I have prepared Flax seeds chutney powder. Added some curry leaves and chilly powder.
I also have prepared Ground Nuts Chutney Powder and Dry Coconut Chutney Powders. So there are three Chutney powders Recipe is Here. They are easy to prepare and yummy to enjoy with any dishes.

This time I wanted to try with chilly powder instead of red chilly. I had many packs of chilly powder. So used it here and it has come out nicely. You can add this chutney powder to any curry (small amount like 1 to 2 spoons only) once in a while. Flax seeds are good for the body and it contain Omega 3 and good vitamins and minerals.
Lets see the benefits of using Flax seeds in our diet.
Flax seeds are used in cooking for ages. In olden days it self people knew its benefits and one or the other way they used flax seeds in their diet. Now a days most of us know the benefits of eating flax seeds. It contain Omega 3 fatty acids. It also has high lignan content.( Lignan are fiber kind of compounds and they also provide antioxidant protection to the body). They also contain water soluble fiber which can provide special support to the intestinal tract. ( They are known as Mucilage gums). They also help to control the cholesterol level in our body. They are good for diabetes and blood pressure. It is good for people who suffer from constipation. It helps to improves immunity since it is rich source of Omega -3  fatty acids. Flax seeds protect our body from bacteria and viruses. It also helps to reduce inflammation since they contain anti inflammatory properties. It is good for women who suffer from Hot Flashes. The anti oxidant properties in flax seeds regulate the hormon imbalance.
Lets see the recipes now :

1. Flax Seeds Chutney Powder:

Things Needed : 

Flax seeds : 1 Cup
Red chilly Powder : 2 Tablespoons
Salt : 1 Tablespoon
Curry Leaves : 2 Handful
Ingh/Asafoetida : a little
Dry Coconut : 1/2 coconut ( according to your wish )
Tamarind : A small marble size

Method : 

1. Clean (optional) flax seeds and dry roast them on low flame slowly.
2. It starts to splutter. Fry little more and shift it to a tray or plate. (see the plate is completely dry).4.
3. Put red chilly powder on top of the seed and let it cool. Add tamarind to it. ( Make it into small pieces)
4. Cut  dry coconut and roast on low  flame for 2 minutes. Add it to the flax seeds bowl or tray.
5. Dry roast curry leaves nicely for 2 to 3 minutes and let it cool.
6. Dry grind the mixture when it is cooled. Allow it to cool and put it in a plastic /glass container,
(Bottle/box) use it whenever you want it.
7. You can use this powder for any type of dry curry or any curry too.

Note :

Dry roast them on low flame nicely. Do not over roast. You can add red chilly (needs to roast) instead of chilly powder. I added chilly powder on the top of hot roasted flax seeds. That will be more than enough to get the right heat. You can also use more coconut. Using dry coconut helps to chutney powder to stay without spoiling. ( or your chutney powder might get spoiled or get fungus. Check salt. Add little by little and make sure it is just enough.
Time : 15 minutes
Serves : as you use. (I small bottle).


2. Dry coconut chutney powder

Things Needed : 

Copra/ Dry coconut :1
Chilly powder : 2 Tablespoons
Salt : As required
Tamarind : a small marble size
Ingh : A pinch
and seasoning : 2 Teaspoons.
Mustard seeds, curry leaves and ingh and a spoon of oil. (any)
Method :
1.Cut copra (dry coconut) into small pieces.
2. Add tamarind and salt, ingh and dry coconut pieces. Dry grind it nicely till it turns into nice powder.
3. Add mustard and curry leaves seasoning to it. This coconut chutney powder can be kept out side for a month. (Use dry coconut).  Fill in the glass bottle when it is cooled.
Note :
Make use of dry coconut. No need to roast or fry the ingredients. It can be used for any curries also.
Time : 10 minutes.
Serves : 1 Bottle

3. Ground Nuts Chutney powder :

Things Needed 
Ground Nuts  : 1 Cup
Red chilly powder: 2 Tablespoons
Ing : A pinch
Curry Leaves : One handful
Tamarind : 1 Small marble size
Salt : As required
Method :
1. Dry roast groundnuts and remove all the outer layers of groundnuts. Dry roast curry leaves for 2 to 3 minutes. 
2. Dry grind them along with chilly powder and dry tamarind.
3. Mix salt and let it cool. Put this Groundnuts chutney powder in a glass bottle.

Note :
Dry roast ground nuts till it gets crispy. Let it cool. Then dry grind it nicely. Mix all the ingredients before you bottle chutney pudi/powder. You can also use little dry coconut and then grind it together.
 Time " 10 miunutes
Serves : 1 Bottle


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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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