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7/28/2019 Ginger Chutney

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Ginger chutney

Preparation Time : 7 mins

Cooking Time: 8 mins

Makes 1 cup

Ingredients

1/2 cup roughly chopped ginger

8 to 10 cloves garlic , peeled 4 to 5 whole dry Kashmiri red chillies, roughly chopped 1 1/2 tbsp coconut oil or any other refined oil 1 tsp cumin seeds (jeera) 2 tbsp coriander seeds

8 to 10 curry leaves2 tbsp tamarind

salt to taste3 tbsp jaggery

1/2 tsp mustard seeds

1/2 tsp chana dal (split Bengal gram) 1/2 tsp urad dal (split black lentils) 1 tbsp finely chopped garlic

a few curry leaves

Method

1. Heat 1 tbsp of oil in a kadhai, add the ginger and garlic and sauté on a medium flame for 5 to 7minutes. Stir continuously.

2. Add the red chillies, cumin seeds, coriander seeds, curry leaves and tamarind, and sauté on a medium flame for 2 to 3 minutes, stirring continuously. Keep aside and cool.

3. Add the salt and ¼ cup of water, mix well and blend in a mixer to a smooth paste.4. Add the jaggery and blend again. Remove and keep aside.5. For the tempering, heat the remaining ½ tbsp of oil in the same wok and add the mustard

seeds.6. When the seeds begin to crackle, add the chana dal, uard dal and red chillies and sauté on a

medium flame for a minute, stirring continuously.7. Add the garlic and curry leaves and sauté on a medium flame till the leaves brown. Keep

stirring.8. Add the prepared paste, mix well and sauté on a slow flame for another 2 minutes.

This can be stored in an air-tight container and keep refrigerated for about a week.

RECIPE SOURCE : South Indian Recipes

Vegies in coconut milk

Ingredients:

http://www.tarladalal.com/South-Indian-Recipes-by-Tarla-Dalal-299b





2 medium potatoes12-15 broad beans (kali seim ki phalli)1/2 cup green peas (matar) (shelled)

1/4 flower cauliflower (phool gobi)2 medium carrot (gajar)100 gms red pumpkin (kadhu)1 1/2 cups coconut (narial) (scraped)2 tblsp tamarind (imli) pulp3 tblsp groundnut (moong fali) oil (tel)4 red chillies whole1 tsp cumin seeds1 tblsp coriander seeds8-10 cloves garlic (lasan)1 tsp turmeric (haldi) powder

salt (namak) to taste1 tsp mustard seeds (raai)1 tsp black gram split (urad dal)8-10 curry leaves (kari patta)

How to make mixed vegetables in coconut milk:

Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them

into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower

florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1

inch cubes.

Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep

aside. Dissolve tamarind pulp in half cup of water.

Heat a little oil and sautÃ© 2 whole red chillies, cumin, coriander, garlic and the

remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine

paste.

Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and

salt till three-fourth done. Add the ground masala and cook for 10 minutes.

Heat a little oil separately and add the remaining red chillies broken into two, mustard

seeds and urad dal. Add curry leaves and add this to the vegetables.



Continue cooking the vegetables till done. Then add the thick coconut milk and

simmer for two to three minutes. Serve hot with boiled rice.