Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam and papads for a satisfying meal. Continue reading Coconut chutney using dry red chilly
Chutneys form an integral part of the lunch menu in many households, it can be served both with plain rice or the flat breads. Here is one kind of chutney, that is sure to be a crowd pleaser. Spinach chutney, not only healthy but also tasty.
Spinach is a super food consisting of Vitamin A and K, magnesium,iron , folate and potassium. It helps increase insulin level. lower blood pressure, prevents cancer, good for asthamatic patients. Being rich in dietary fibre, it helps in preventing constipation. One needs to find ways to incorporate spinach in their diet.
My other posts of this wonderful spinach can be read here in the post 5 ways to use spinach
- spinach leaves of 2 bunch
- green chilly 3-4
- methi seeds 1/2 tsp
- coconut 1/2 bowl
- tamarind pulp 2tsp
- salt to taste
- Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
- Take a drop of oil and roast the fenugreek seeds. Put them aside.
- Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
- Grind all ingredients together in a mixer.
- To serve;
- Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
spinach leaves of 2 bunch
green chilly 3-4
methi seeds 1/2 tsp
coconut 1/2 bowl
tamarind pulp 2tsp
salt to taste
Remove the stalk of spinach leaves.Chop and put them in water. All the impurities settle down. Put them in a colander.
Take a drop of oil and roast the fenugreek seeds. Put them aside.
Add half teaspoon of oil, add the green chilly and then the spinach leaves and salt . Let cook for a while. Switch off the gas and let cool.
Grind all ingredients together in a mixer.
Make seasoning with a little asafoetida anda pinch of turmeric powder. Add it to the prepared chutney and serve.
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The traditional food of a good vegetable with a hot chutney and a tasty dal with rotis or chapatis is more fulfilling than all the chaats and other delicacies which we love to eat outside. Nothing like food cooked at home, you can sense the satisfaction after eating outside for a week. Continue reading Ridge gourd chutney
With morning breakfast as idli or dosa, chutney seems to be a necessity. I love to give a twist to the usual routine and this one is another kind.
- Coconut 2 bowl
- ginger 1 inch
- green chilly 4
- curry leaves a few
- cumin seeds 1/4 tsp
- coriander 1 tsp
- groundnut roasted 1 tbsp
- lemon juice 1 tsp
- salt to taste
Roast groundnuts and keep aside. Roast greenchilly with curry leaves in a little oil. When cool, grind all ingredients together with water.
Other kind of chutney can be found here :
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Our food looks awfully dull with the usual or the not so desirable accompaniments. Tasty side dishes makes the meal interesting and palatable. Here is another kind of chutney with onion that you can prepare with dosa or chapati.
- fresh grated coconut 1 bowl
- onions 2
- green chillies 5
- coriander leaves a small quantity
- salt to taste
- tamarind pulp 1 tsp
- dalia split 1 tbsp
For the seasoning :
- oil 2 tsp
- mustard seeds 1/2 tsp
- asafoetida 1/4 tsp
- turmeric powder 1/4 tsp
- a few curry leaves
- urad dal 1/2 tsp
Take a little oil and roast the green chillies. Grind all the ingredients together with a little water. Make seasoning and add to it.
Here is the other variety of chutney :
Here is another coconut chutney that is very tasty.It can be used with idli and dosa.
The ingredients that you need are:
fresh coconut grated 2 cup
green chillies 3
a few curry leaves
dalia split 1/2 cup
garlic cloves 2
coriander leaves 1/2 bunch
tamarind pulp 2 tsp
salt to taste
oil 1 tbsp
asafoetida a pinch
turmeric powder a little bit
Roast the greenchilli and curry leaves in a little oil.
Grind all ingredients together with water.