Chutneys / Thogayals & Podis.

Ginger Carrot Peanut Chutney.

This is was a chutney borne out of my experiments in the kitchen with ingredients left over in the refrigerator. It was one of those days when your heart craves for steaming hot crisp dosas accompanied with garam sambar and chutney, only to realise that you are basically out of a couple tomatoes and coconut slices! Ditto with the cilantro and the mint was  already dry and on its way out! I was left with a bag of fresh carrots and of course ginger that keeps for a long time so I decided to marry them off together to make something flavourful. Carrots are packed with beta carotenes and I always love this Ginger Carrot Creamy Soup so I decided they would complement each other in this chutney…they did and how!!!

INGREDIENTS:

1 Inch Ginger peeled and sliced in to long pieces.

2 Carrots peeled and diced.

1 tomato diced.

Small gooseberry sized ball of tamarind.

1 Tsp Jaggery.

2 Green Chillies.

Salt.

1/2 Cup Peanuts. (Use roasted de-skinned variety to save time)

PREPARATION:

  • If you only have the raw variety on hand, roast the peanuts on a dry tava for a couple minutes and when cooled remove the skin. Set aside.
  • In a kadai, add a tsp of oil and when its hot, add the split green chillies, ginger, and allow it to saute for a few minutes.
  • Then add the tomatoes and saute until they are mushy.
  • At this point add the diced carrots and allow to mix well.
  • Add salt and then the tamarind and jaggery and when they all come together switch off the flame.
  • When all the ingredients cool off, puree in the mixie to a smooth paste.
  • Transfer to a serving bowl and season in oil with mustard, urad dhal and curry leaves. I was in a dash and clicked this pic before seasoning it!
  • Serve with soft Idlis or Spicy Chettinadu  Cauliflower Masal Dosa.
Chutneys / Thogayals & Podis.

Peanut Onion Chutney for Dosa / Idlis.

During my initial days of my banking career, before marriage, I had to report for work an hour before the other staff came in, so I could learn the ropes without the disturbance of customers at my desk .  Some of my colleagues commuted from afar, so they  used to be at work at 8 AM and so breakfast at work was inevitable.  Many of them used to get idlis for breakfast every single day and the   sides for the Idlis would be a variety of  chutneys and sambars. Pudina chutney, tomato garlic chutney, red chilli chutney, andhra tomato sesame chutney, tamil nadu white coconut chutney, onion chutney, tomato thokku etc. Every day a different side or chutney, rendered in itself a totally different taste to the idlis. I always enjoyed going to work early and settling in, taking in the peace of the mornings, checking mails, and having a healthy breakfast reading the news on the paper on my desk,  and grabbing my cuppa. When I think back on those days of crazy deadlines, sales targets, customer interactions and late meetings, I cant believe it is a world, that I  have left far far behind!!!

Whenever I make chutneys, I always recollect those days with a smile….

INGREDIENTS:

1 Cup Roasted and Peeled Peanuts.

1/2 Big Red Onion or 1 Medium Onion.

3 Dry Red Chillies.

3 Garlic Flakes.

Small pinch of jaggery.

Salt.

Small Tamarind Piece soaked in 1/2 cup water.

Pinch of Turmeric.

Seasoning:

Oil

Mustard Seeds.

1 Tsp Broken Urad Dhal.

Curry Leaves.

Hing.

PREPERATION:

  • Add a spoon of oil in a kadai and allow to heat. Pop in the chopped garlic and red chillies and a pinch of turmeric  and saute it for a few minutes.
  • Now add the chopped onions and saute them well.
  • Switch off the flame and allow to cool.
  • Warm the tamarind soaked in water in the microwave for about a minute.
  • In a mixer add the roasted peanuts (with skin removed), the contents of the kadai, jaggery, tamarind with the water, salt and pulse to a smooth chutney consistency.
  • Season with mustard, urad dhal, curry leaves and hing.