Wednesday, September 30, 2009

Green Tomato Chutney

Kayi Tomato Chutney. My ongoing Quest to try out something new propelled me into trying out this recipe . Using Raw Tomatoes is something I have never tried . I had noted this recipe from a TV cookery show as I am a avid follower of these shows almost religiously.

Approach to this chutney is a little different but the outcome says it all. It has a refreshing green color & tang of the tomatoes, off set by jaggery & the nutty feel of the peanuts & sesame.
Goes well with rice as well as rotis.

The recipe goes like this........

Ingredients :

Green Tomatoes - 3 no.s , roughly chopped
Green chillies- 7 no.s (use as required )
Curry leaves - 5 sprigs
Garlic - 6 pods , crushed
Coconut grated - 2 tbsps
Jaggery - 2 tsps
Peanuts - 2 tbsps, toasted
Sesame seeds - 1 tbsp, lightly toasted
Cooking oil - 2 tsps
Hing - a pinch
Turmeric powder

Method :

Lightly saute the chillies & then toss in the tomatoes & curry leaves. Cover & cook , stirring now & then till just done.
Now add the garlic , turmeric powder & the coconut & stir a couple of times . Let cool.
It is time to run it all in the blender without using any water.
Turn all this into the blender with the peanuts, sesame seeds, salt, jaggery & run on low speeds a couple of times. Or use the pulse button a few times . This will ensure in retaining the crunch of the peanuts.
Lastly , temper with mustard, Hing & curry leaves and enjoy a different chutney.

Sending this recipe to the
Pickles 'N Chutneys event, hosted by mom's recipes.

Thursday, September 10, 2009

Bell pepper with roasted gram

The simplicity of Raji's post of the same title from here caught my attention. I have book marked many recipes from this site , but this happens to be the first one to see the light of the day in my kitchen.
I started off wih this recipe, but somewhere along the line became a little adventurous. Other than the addition of a couple of cloves , a stick of cinnamon , some curry leaves & a few cloves of garlic , little sugar to the existing spice powders , I followed the original recipe to the T.
Needless to say that it was well liked by my family. Thanks Raji for putting out all those lovely recipes for us to enjoy.

Wednesday, September 9, 2009


Dosala karam is onion chutney in a sense for spreading on the dosa. It is typically a Andhra speciality & something to die for. It is also a very common street food which is available in many a bylanes of Andhra towns & is an irresistable urge to any self respecting local to dig into a Karam dosa ( especially the ones which are made with ghee ) when hunger pangs strike.

It is made more interesting with many varieties of spice powders ( podi ) that are dusted on the chutney spread. Poppula podi ( Roasted gram spice powder ) is one of the more common ones. The accompaniments with the chutney are pretty versatile & can be customised according to personal preferances . Like for eg Alu masala ( of the the masala dosa fame) also goes well with this karam. Or any other spice powder that you have on hand. There are many a versions in the preparation of the Karam also . I'll share a version which is prepared by my mother.

You will need,

Ingredients :

Roughly chopped onions - 2 1/2 cups
Roasted Gram Dhal - 250gms
grated copra - 85 gms
Soaked tamarind- 20 gms
Red chilly powder - 25 gms
Jaggery powdered - 20 gms
salt -25 gms

Method :

Powder all the dry items first, tip in the onions & tamarind & use the pulse button of the blender a few times for very short durations. A little water is added to get chutney consistency. It is better to have the onions only lightly crushed to get a spreadable consistency.

This karam is spread on the dosa after the 2nd side is cooked. Spread the karam, dribble some oil/ghee , roast well & serve hot.

The photo quality is not much to speak off as I am learning the ropes of the game.