Molagapodi





Yet another easy tasty recipe from Satya Sadasivan - the classic Tamil molagapodi, a chutney powder made out of dals. Goes amazingly well with dosas and idlis, with a little sesame/gingelly oil!

Ingredients

• 1 cup Urad dal
• 1 cup Chana dal
• 1 tsp asafoetida
• 2 handfuls dry red chillies (or according to taste)
• 1 handful washed and dried curry leaves
• Salt to taste
• 2 tbsp cooking oil

Preparation

1. Heat 2 tablesoons oil, fry the asafoetida until the smell comes out.
2. Add the dals and fry until golden brown.
3. Add the chillies and curry leaves and roast a bit.
4. Switch off heat.
5. Cool and coarsely grind with salt.
6. Don't grind too much, it should be crunchy, not powdery.
7. Store in a bottle outside.

Capsicum Chutney

https://hebbarskitchen.com/capsicum-chutney-recipe-capsicum-tomato-chutney-recipe/

Groundnut (Peanut) Chutney

Easy to make, and nutritious. No coconut needed. If you keep roasted groundnuts in an air-tight container, you don't need to roast them just before making the chutney, saves time. You need not remove the skin if you have no time.

Ingredients

1. Roasted groundnuts, 2 handfuls
2. Red chillies, 2 - or more if you need it spicy
3. Tamarind, or green mango, or gooseberries, or lemon juice (green mango is nice and tangy, thothapuri is good)
4. Ginger, a big piece
5. Salt

Procedure

1.  Grind all 4 ingredients in the mixie with salt, add water as needed, taste and adjust.
2. Add seasoning if needed, with mustard or jeera,and hing (asafoetida).

Am sure you can make variations of this,  I suspect sambar onions may be good with this.

Onion-Tomato Chutney

Here's the recipe for the chutney in the Oats dosa picture below - from my friend Venkat.

Ingrediants

1. Tomatoes
2. Onions
3. Tamarind Paste
4. Red Chilly powder
5. Turmeric
6. Salt

Method

1. Grind all the stuff in mixie.
2. Heat a little oil, add mustard and urad dal seeds.
3. Add the mixture and stir for 2 mins until the raw smell is reduced.

You can also add some ground nuts and channa dal to the mixture while grinding. I think this will taste great with some curry leaves and garlic in the mixture too!

Groundnut Chutney Powder (North Karnataka Style)

To think that I did not post this before! An easy way to get healthy groundnuts, garlic and curry leaves in, and goes well with chapathis and rice and as sandwich filling. See picture in the Palak Chapathis post below.

Ingrediants

1. Groundnuts - roasted, skin removed
2. Peeled garlic, as much as you can take :)
3. Red chilly powder  - choose a chilly that has a great colour, like the Kashimir chillies. They use the byedagi chillies in North Karnataka - such a brilliant red!
4. Curry leaves - washed and dried. One big twig-worth of leaves or less.
5. Salt

Procedure

Grind it all together in the mixie! Adjust salt, garlic, chilly, curry leaf according to your taste - highlight the flavor you want!

Raw Garlic Chutney

From my friend Rekha, who is from North Karnataka:

 

"This is my mother-in-law's recipe for healthy bones, especially for women:

 

Ingredients

 

1. Garlic - 6 raw
2. Onions - 6 small (shallots, sambar onions)
3. Curry leaves - a bunch, fresh
4. Tamrind pulp
5. Red chilly powder - for this I roast dry red chillies at home and powder them in a mixer
6. Jaggery
7. Mustard seeds 2 tea spoons
8. Jeera - 2 teaspoons
9. Coriander seeds - 3 teaspoons

 

Procedure

 

1. You need to fry all the ingredients except the garlic. (Onions, curry leaves, seeds)
2. Grind all the fried ingredients.
3. Now grind the raw garlic seperately and mix it with the ground paste.
4. Add tamarind, jaggery, salt and red chilly powder as per your taste.
5. Fill it in a bottle and keep it in the fridge.
6. You can eat this  with chapatis, dosas and hot rice with little ghee.

 

This gives a lot of strength to the bones and helps reduce cholestrol
I have eaten this chutney though I hate raw garlic and believe me it has reduced my back ache to a large extent."

Curry Leaf Chutney

This is the chutney which contains all 3 cholesterol-reducing fresh ingredients: garlic, curry leaves, shallots (sambar onions). My staple chutney with dosas.


Ingredients

Coconut: Half
Curry leaves: A handful. Soak in salt and turmeric powder and water for a while if you want to really clean it.
Garlic: A handful, peeled
Shallots: A handful, peeled
Tamarind: a small lemon-sized piece, soaked in water at least 15 mins before.
Green chilly: 2, or more if you like it spicy. Always check with one chilly first - some big chillies are hot :)
Salt

Procedure

Grind all of it in a grinder :)
Season with mustard seeds and asafoetida in a little  bit of oil.

Mango chutney

From Reshma again - Thanks!

Mango Chutney (manga chammanthi in Malayalam)

1 raw or a little ripe mango, cut into small pieces for grinding in the mixie
3 small pieces of ginger
2 green chillies or 3 red chillies
6 curry leaves
5 shallots (sambhar onion or small onion)
4 spoons of coconut
Salt to taste

Grind everything together.

A great side dish for ganji, rice, chappathi, idli, dosa and whatever you want to eat with...

Green & Red coconut chutneys

I usually make a green chutney and/or a red chutney to go with the dosa.

Green Chutney

Half a coconut grated
Curry leaves
Green chillies
Some ginger
Soaked tamarind
Salt

Red Chutney

Half a coconut grated
Dry red chillies
1 onion (or preferably some sambar onions)
Some garlic cloves
Soaked tamarind
Salt

Grind well and add seasoning with jeera or mustard.

Tomato Chutney with Coriander

Ingredients:

• Onion – 3
• Tomato – 2
• Red chilies – 3
• Garlic – 3 pieces
• Coriander leaves – two strings
• Hing (Perungayam) – a pinch
• Mustard and urad dhal – 1 tspn
• Curry leaves – a string
• Oil and Salt – As required

Recipe:

1. Heat Oil in a pan. Add Red chilies, Onion and Garlic, fry till it turns into golden brown.
2. Then add Tomatoes and fry till it becomes soft.
3. Once it cools off, grind all the fried items with Coriander leaves, Hing, Salt in blender.
4. Heat 2 or 3 tspns of Oil. Add Mustard and Urad dhal. Once it splutters add Curry leaves and the ground mix, fry for 2 to 3 minutes. Remove from heat.

Sweet & Hot Green Mango Chutney, North Karnataka Style!

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Very simple and addictive, needs very little preparation time, no cooking involved.

You can eat this with just about anything - rice, chapathi, pooris, dosas, bread, uppittu, as a dip. Kids will eat just about anything if you serve this chutney with it!

 

Ingredients

1. Green Mangoes (2 Thothapuris (they are not very sour) with one sour green mango would give an ideal taste)
2. Jaggery (Bella)
3. Red Chilly Powder (Byadagi chilly gives the best color, if not add Kashmiri Lal)
4. Salt
5. Scraped Dry Coconut (Kobri) – Optional. Add if the mango is very sour. Usually not required for Thothapuri. We don't add this.

 For seasoning

1. Mustard
2. Hing (asafoetida powder)

Preparation

1. Scrape or cut green mango into small pieces (same taste but different consistency – my mother-in-law used to scrape it)
2. Add to mixie jar.
3. Add red chilly powder. Add a little, you can always add later if you want it hotter. Jaggery should be the stronger taste in here, so go easy on the chilly.
4. Now scrape/powder jaggery and add to this. This again, add a little, you can always add more later if you want it sweeter. Everything in this recipe is by and large repairable, since there’s no cooking involved. :)
5. Add the dry coconut, if you are using it.
6. Add salt.
7. Grind it all, and check taste. Keep adding whatever you want for adjustment, until it is both sweet and hot. It should be sweet enough to be eaten on its own – that’s the test - the chilly should not be too prominent.
8. Transfer to a bowl.
9. Heat oil, add mustard seeds, when they splutter, add some hing powder. Keep it until the hing smell comes out, then add to chutney and mix well.

That's it!
Keep this chutney in the fridge, not sure how many days it will last outside.