Category Archives: Raita / Chutney / Dip

Recipe – Chana Dal Chutney

IMG_5761

 

Prep Time: 15 Minutes

Cook Time: 2 Minutes

Serves: 2

Ingredients

  • Chana dal (Split Bengal Gram): ¼ Cup
  • Ginger: ½-inch piece
  • Green chili: 1
  • Curd: 1 Tablespoon
  • Grated or chopped coconut: 1 Tablespoon
  • Salt: 1 Teaspoon or to taste
  • Oil: ½ Tablespoon
  • Mustard Seeds: ½ Teaspoon
  • Curry Leaves: 4-5
  • Dried Red chili: 1, broken into 2 pieces.
  • Water: ¼ cup or as required

Method

  • Dry roast the chana dal for 3-4 minutes or till light brown.
  • Soak roasted chana dal with ginger and chili for 10 minutes.
  • Blend roasted chana dal, ginger, green chili, salt and water into a smooth paste.
  • Add Curd and coconut. Blend again.
  • Take out the paste into a bowl.
  • In a small pan, heat oil. Once oil is hot, add mustard seeds, when it splutters, add curry leaves and dried red chili. Sauté for 1 minute and turn off the heat.
  • Pour the tadka (tempering) on top of the chutney and cover it with a plate or lid.
  • After 1 minute, remove the cover and mix well.
  • Serve immediately or store it for 2-3 days.
Advertisements

Recipe – Ginger Chutney / Aadrak ki chutney

ginger Chutney

 

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Ginger: 1 thumb size piece or 2 Tablespoon, chopped
  • Garlic: 1 teaspoon, chopped
  • Tomato: ½ of a medium sized, washed and chopped
  • Onion: ¼ of a medium sized, chopped
  • Split urad dal: ½ Tablespoon
  • Chana Dal: 1 Tablespoon
  • Green chili: 1 teaspoon, chopped
  • Dried red chili: 2
  • Oil: 1 Tablespoon
  • Mustard seeds: 1 Teaspoon
  • Tamarind Paste: ½ tablespoon
  • Sugar or Jaggery (Gur): ½ tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Water: ¼ Cup or as required

Method

  • Heat ½ tablespoon oil in a pan, add dried red chili, chana dal, urad dal, onion, ginger and garlic.
  • Saute for 3 minutes.
  • Add tomato, green chili and saute for another 2 minutes.
  • Turn off the heat and let the mixture cool down for 5 minutes.
  • Transfer this mix to a blender. Add tamarind paste, jaggery, salt and water. Now blend it to a smooth paste.
  • Adjust water to get the required consistency.
  • Transfer the ginger chutney paste to a bowl.
  • Now heat ½ tablespoon oil in a small pan.
  • Add mustard seeds, and when it starts to splutter, turn off the heat.
  • Add this tempering to the ginger chutney and mix well.
  • Serve with idli, dosa or uttapam. It stays good for 1 week.

Recipe – Garlic Chutney / Lehsun ki Chutney

27993543_1453042924824055_4615789212921716833_o

 

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4

Ingredients

  • Garlic: 1 medium size
  • Ginger: 1-inch pieces
  • Green chili: 1
  • Oil: 1 Tablespoon
  • Mustard seeds: ¼ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Water: ¼ Cup or as required
  • Turmeric Powder: 1/4 Teaspoon
  • Coriander Powder (Dhania): 1 tablespoon
  • Red Chili Powder: 1 Teaspoon

Method

  • Trim and peel the skins of garlic cloves. Roughly chop into pieces.
  • Peel the ginger and cut into rough pieces.
  • Chop the green chili.
  • Heat ½ tablespoon oil in a pan.
  • Add garlic, ginger and green chili pieces.
  • Roast for 4-5 minutes in medium heat.
  • Turn off the heat.
  • Blend this using little water to a smooth paste.
  • Heat ½ tablespoon oil in the same pan. Add mustard seeds, and when it starts to splutter, add the garlic paste, salt, turmeric powder, coriander powder, red chili powder and little water.
  • Cover the pan and let it simmer for 4-5 minutes.
  • Turn off the heat.
  • Transfer to a bowl and serve hot or let it cool before serving.

 

Recipe – Beetroot Pachadi

beetroot pachadi

 

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Serves: 4

Ingredients

For grinding

  • Grated or chopped coconut: ¾ cup
  • Ginger: 1-inch piece, chopped
  • Green chili: 1 teaspoon, chopped
  • Cumin seeds: ½ Teaspoon
  • Coriander seeds: 1 teaspoon

For Tempering

  • Oil: 2 Teaspoon
  • Mustard seeds: ½ teaspoon
  • Red dried chili: 2
  • Curry leaves: 4-5

Other ingredients

  • Beetroot: 2, medium sized
  • Water: 1 Cup
  • Salt: 1 teaspoon or to taste
  • Plain curd / yogurt: ½ cup

Method

  • Peel beetroots and grate them.
  • Boil 1 cup of water in a pan.
  • Once water starts to boil, add the grated beetroot and salt. Medium the heat and cover for 8-10 minutes or till beetroot is cooked and the raw smell goes off.
  • Grind coconut, ginger, green chili, cumin seeds and coriander seeds using little water to a smooth paste.
  • Add this paste to the beetroot and cook for another 4-5 minutes.
  • Turn off the heat and transfer this to a bowl. Let it cool for 10 minutes.
  • Whisk curd in a separate bowl.
  • When the beetroot mix cools down, add the whisked curd and mix well. If beetroot mix is hot while adding curd, then curd will curdle more and leave water. So, make sure the mix is cooled enough to add curd.
  • Now for tempering, heat oil in a small pan. Add mustard seeds, when it splutters, add curry leaves and dried red chili. Saute for 30 seconds.
  • Add this tempering on top of the beetroot mix.
  • Mix well and serve with rice, chapati, idli or dosa.