UDID BHAJJUNU GOZZU (URAD DAL COCONUT CHUTNEY)

UDID BHAJJUNU GOZZU (URAD DAL COCONUT CHUTNEY) 

The South Indian breakfast frequently has idlis, dosa, appos etc, which call for some accompaniments, such as chutneys, chutney powders, and gozzus/gojjus. We are therefore always on the look out for more recipes for accompaniments for idli, dosa, etc.. 

Elsewhere in this blog, you will find recipes for different types of accompaniments, like:-

• Thogari Bele Chutney
• Raw Mango Chutney South Canara Style
• Groundnut Chutney
• Kara Chutney

Today's recipe is for a simple, easy to make yet delicious chutney made with roasted urad dal and coconut gratings. I must thank my friend, the renowned cookery book author, Asha Satish Philar, for sharing this recipe.

The consistency of the chutney can be varied depending on your preference. 

We enjoyed it with hot idlis for breakfast. 

Ingredients:-

• Urad Dal (Black Gram Dal),  2 tbsp
• Hing, (Asafoetida) a tiny pepper size piece
• Byadgi Red Chillies, 2-3
• Fresh Coconut Gratings, 1 cup
• Tamarind, a small piece
• Salt, to taste
• Coconut Oil, 1 tsp 

For the Seasoning :- 

• Mustard Seeds, 1/2 tsp 
• Curry Leaves, a few 
• Coconut Oil, 1 tsp

Method:-

Heat 1 tsp of coconut oil, in a pan and fry the urad dal till it becomes slightly golden in colour

To this add the asafoetida and the Byadgi red chillies and sauté for a few seconds

In a mixer jar, blend together the coconut gratings, tamarind and salt, along with the roasted Byadgi red chillies, roasted asafoetida and the roasted urad dal, to a smooth paste, adding the required amount of water

Remove the ground paste from the mixer to a bowl 

In a small pan, heat 1 tsp of coconut oil and on medium heat add the mustard seeds

When they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning on to the chutney/gozzu

Serve the Udid Bhajjanu Gozzu with idli, dosa or appos. 

ARACHUVITTA SAMBAR

ARACHUVITTA SAMBAR

The popular South Indian accompaniment called Sambar made with lentils and vegetables can be prepared in different ways. Sambar, which is served with steamed rice, forms an integral part of the traditional South Indian meal.

One method of making sambar is by adding the sambar powder ( which in turn can be either made at home or bought out) while the other is by freshly grinding the spices and coconut gratings to be used in the sambar.

The second type of sambar in which the masala is made with ingredients that are freshly ground is called Arachuvitta Sambar in Tamil. This can be made with one or more vegetables.

Today's recipe has been adapted from Arachuvitta Sambar from the popular website Subbu's Kitchen.

Ingredients:-

• Split Pigeon Peas (Toor Dal), 1/2 cup
• Tamarind, size of a small lemon 
• Sambar Onions/ Baby Onions, peeled, 10-12
• Small-sized Tomato, 1
• Drumstick, 1
• Carrot, 1
• Potato, 1
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Asafoetida, (Hing), 1/8 tsp 
• Coriander Leaves, 2 tbsp for garnish

To Be Roasted & Ground To A Paste : 

• Coriander Seeds, 2 tbsp
• Bengal Gram ( Chana Dal), 1 tbsp
• Peppercorns, 1/2 tsp
• Fenugreek Seeds, 1/4 tsp
• Byadgi Red Chillis, 6
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning: 

• Mustard Seeds, 1 tsp
• Slit Green Chilli, 1
• Curry Leaves, a few
• Oil, 1 tbsp 

Method:-

Wash the vegetables. Cube the carrot and potato, chop the tomato, and peel and cut the drumstick into 1" pieces

Soak the tamarind in a bowl of warm water for about 10-15 minutes and extract the juice. Keep aside
Wash the toor dal and pressure cook adding a little turmeric powder and the required amount of water for about 3-4 whistles or till the dal is fully cooked
Once the cooker cools, remove the cooked dal and mash it. Keep aside
Heat 1 tsp of oil in a pan and on medium heat roast the Coriander Seeds, Bengal Gram ( Chana Dal), Peppercorns, Fenugreek Seeds, Byadgi Red Chillis, till the dal changes colour and the chillies become crisp
Allow them to cool and transfer to a small mixer jar
Grind these roasted ingredients along fresh coconut gratings to a smooth paste adding just the required amount of water. Keep aside
In the same pan, heat oil again and on medium heat add the mustard seeds. When they splutter, add the slit green chilli and the curry leaves and saute for a few seconds
To this add the sambar onions, and saute till they turn translucent
Now add the chopped tomato, potato, carrot and drumsticks
Saute for a couple of minutes, add water and cook till they are half done
Add the tamarind extract and the asafoetida and cook till the raw smell goes
Next add the mashed dal, mix well, and bring to a boil
To this, add the ground paste and mix well
Adjust the consistency of the sambar by adding water as required and cook for another 2 minutes
Lastly, garnish with coriander leaves
Serve hot with steamed rice and pappadams

KHAMANG KAKDI

KHAMANG KAKDI

I make Khamang Kakdi quite often. Being fond of groundnuts, I particularly like this dish made of cucumbers, coconut gratings and roasted groundnut powder.  The coarsely powdered groundnuts add to the texture and flavour of this salad.

The use of groundnuts is common in Maharashtrian cuisine. You will find, for example, elsewhere in this blog recipes for Hirwi Mirchi cha Thecha, and Peanut & Garlic Chutney.

When you try it out, I am sure you will love this dish as much as we do! 

Ingredients:

• Medium-sized Cucumber, 2
• Groundnuts, 1/3 cup
• Freshly Grated Coconut, 1/4 cup
• Green Chillies, finely chopped, 2
• Lemon Juice, 1 tbsp.
• Sugar, 1 tsp
• Salt, to taste
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/4 tsp
• Oil, 1 tbsp.
• Fresh Coriander Leaves, chopped, 1-2 tbsp, for garnish

Method:

Wash and peel the cucumber cut them into halves, de-seed and chop them. Remove the excess water and keep aside.
Dry roast the groundnuts and when they are cool, de-skin them

In a small mixer jar, using the pulse mode coarsely powder the roasted groundnuts

To the chopped cucumber add the coconut gratings, finely chopped green chillies, roasted groundnut powder, lemon juice, and sugar

Heat a little oil in a small pan, and when it gets hot add the mustard seeds

When they splutter, add the cumin seeds and when they sizzle add this seasoning to the cucumber-groundnut mixture and mix well

Add salt to taste and mix well

Garnish with finely chopped coriander leaves and serve immediately

KAYI SASIVE CHITRANNA

KAYI SASIVE CHITRANNA

In our State of Karnataka, Chitranna is a popular dish generally made of cooked rice. Of course, you can use freshly made rice too but you would have to cool it adequately. I prefer to use cooked rice which is often available at home as this saves time and puts the extra rice to profitable use.

Elsewhere in this blog, you will find recipes for Nellikayi Chitranna, (Gooseberry Rice), Nimbehannu Chitranna, (Lime Rice) and Maavinkayi Chitranna, (Raw Mango Rice).

Today's recipe was pointed out to me by my friend, Shamala Bhat. I have adapted this from
Kayi Sasive Anna from Mysoorean blog. Now, Kayi means coconut, and Sasive means mustard in Kannada. Hence this dish derives its name from the two main ingredients that are ground together to make it.

Ingredients:

• Cooked Rice, 3 to 3 and 1/2 cups 
• Salt, to taste

To Be Ground To A Paste:

• Coconut Gratings, 1/2 cup
• Roasted Red Byadgi Chillies, 3
• Tamarind, small gooseberry-sized 
• Green Chillies, 2
• Mustard Seeds, 1 heaped tsp
• Cumin Seeds, 1/4 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, a generous pinch

For Seasoning

• Mustard seeds, 1/2 tsp
• Groundnuts,1 tbsp
• Black Gram  (Urad Dal), 1/2 tsp
• Bengal Gram (Chana Dal), 1/2 tsp 
• Dried Red Chillies, broken, 1-2
• Curry Leaves, a sprig
• Oil, 2 tbsp

Method:

In a mixer, grind together the coconut gratings, roasted red chillies, tamarind, and green chillies along with mustard seeds, cumin seeds, turmeric powder and asafoetida to a smooth paste using very little water. Keep aside.
Heat oil in a thick-bottomed kadhai and when it gets hot, add mustard seeds and when they splutter add the groundnuts and fry for a while
Add the Urad Dal and Chana Dal and fry till the dals change colour and become golden
Next add the broken dried red chillies and curry leaves and fry till they become crisp
Now add the ground paste that you have prepared and fry for 1-2 minutes
Lastly, add the cooked rice and salt and mix thoroughly so that the rice grains are evenly coated with the ground paste

JEER-MIRYA KADI

JEER-MIRYA KADI

I am writing the name of this dish, which is popular amongst us Konkanis, the way we pronounce it! The name comes from the key ingredients of Cumin Seeds (Jeerey) and Peppercorns (Meerey), with our usual coconut-based masala, so you might say it is a kind of spicy rasam of sorts.

Traditionally, it has been held to help in digestion because of its ingredients.

I have used my favourite Byadgi Red Chillies which adds to the colour without making it too spicy. I always keep some roasted red chillies in stock to save time.

Ingredients:

• Coconut Gratings, 1 cup
• Roasted Red Chillies, 4
• Tamarind, a ball of small marble size
• Cumin Seeds, 1 tsp
• Peppercorns, 10-12
• Salt, to taste
• Oil, 1 tbsp
• Lightly Crushed Garlic Cloves, 6-8 , for seasoning

Method:

In a kadhai, heat a little oil and roast the cumin seeds and peppercorns. Keep aside.
Next, in a mixer, grind together coconut gratings, roasted red chillies, tamarind, roasted cumin seeds and peppercorns to a smooth paste, using just the required amount of water.
Transfer this paste to a vessel and add salt to taste
Add enough water to get a rasam -like consistency.
Mix well and bring it to boil
Heat 1 tbsp of oil in a small pan and on medium flame add the lightly crushed garlic cloves, saute till it gives off a good aroma and turns golden
Pour this seasoning to the jeer-mirysa kadi
Serve hot