Chutney: Indian cuisine
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Chutney: Indian cuisine
Recipe: Coconut chutney with spring garlic
Ingredients
Grated coconut -- from one whole coconut Green chilies -- 2-4 -- depending on how spicy you like it to be Spring garlic -- 2-3 stems Salt to taste For tadka -- mustard seeds -- 1/2 tsp Asafetida-- a pinch Urad dal -- 1/2 tsp Whole red chillies -- 2 Curry leaves oil -- 1-2 tsp
Method
Remove the roots from the spring garlic. Take grated coconut, green chillies and spring garlic in a mixer grinder. Add salt to taste. Add 100 ml of water in the mixture and grind the ingredients to a chutney. Add the coconut water to the same mixture and again grind the chutney. After that heat a little oil in a round bottomed ladle or a pan. Put mustard seeds in to it and as the mustard starts to crackle, add asafetida, urad dal, red chillies and curry leaves. As soon as the urad dal turns golden brown pour the tadka into a bowl containing the coconut chutney. Serve it along with idli, upma, utthappam or medu vada. If you do not like the garlic green stem, then use only the white bulb. Either way, the chutney tastes really different and tasty.
Recipe: Raw mango chutney
Ingredients
Two raw mango in medium size (cut into cubes) Chopped Ginger pieces Chopped Green chilli - 1 A tea spoon of paanch phutan Turmeric powder --- a pinch Red chilli powder --- less than half tsp Salt, jaggery to taste Curry leaves
Method
Put oil in the kadhai. When the oil is hot, add paanch phutan. Then add finely chopped ginger, green chilli. Fry a little and then add curry leaves. After this, add the mango pieces and cover it for a while. Then add turmeric powder, red chilli powder, salt. Add water in the pan (the chutney needs to be a little thick. So, add water keeping this in mind.). Let it cook for a while. Then add jaggery. You can also add sugar but jaggery gives a more subtle flavour to the chutney. Allow it to simmer for a while till the chutney gets a thick consistency.
Onion chutney recipe
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Ingredients
Onion: 1 Urad dal: 1 tsp Cumin seeds: ½ tsp Red chillies (Whole): 2 Tamarind puree: ½ tsp Salt to taste
Method
Roast the urad dal, cumin seeds and red chillies till the urad turns light brown in colour. Roast chopped onions separately. Add these two in a mixer grinder. Add a little water and make it to a paste. Add salt followed by tamarind puree and grind it further. Add the tadka of asafetida, mustard seeds, curry leaves to this chutney and mix it well. Serve it along with idli or dosa. The chutney can be refrigerated and can also be served cold. There will not be much difference in its taste.
Of spices, sukha mutton and chutney
Kolhapuri cuisine is known for its distinct taste, be it the sumptuous breakfast dish missal pav, jumbo-sized batata wada or the exclusive mutton preparations.
The popular Kolhapuri mutton thali has mouth watering dishes like mutton masala, fry or sukha, kheema, pickle and goli pulav and is served with delicious tambda and pandhra rassa.
Kolhapuri cuisine is known for its distinct taste, be it the sumptuous breakfast dish missal pav, jumbo-sized batata wada or the exclusive mutton preparations.
The popular Kolhapuri mutton thali has mouth watering dishes like mutton masala, fry or sukha, kheema, pickle and goli pulav and is served with delicious tambda and pandhra rassa.
Tambda and pandhra rassa is mutton soup flavoured with spice in either red or white curry. Roasted, ghaati and rakti mutton are some of the other mutton dishes that are popular. The sumptuous mutton preparations can be savoured with either jowar roti or chapatti. And not to forget the refreshing drink sol kadhi that acts like a coolant after such a heavy meal which is offered by every restaurant at the end of your meal.
Kolhapuri food is believed to be spicy, but in reality it is quite moderate in taste and only looks fiery due to the masalas used in the preparation. Also the unique Maratha flavour that we experience in all the dishes is due to the use of typical Kolhapuri homemade mixtures of various spices commonly known as Kolhapuri chutney and the onion-garlic chutney. Kolhapuri spices which are also exported are extremely popular and in demand among non-vegetarians in the world. Coconut is another ingredient which is liberally used in Kolhapuri style cooking. To top it all, the warm nature of the Kolhapuris ensures that you indulge a bit more than you can digest!
Some other popular Kolhapuri food products are Kolhapuri lavangi mirchi and jaggery which are produced on a large scale due to large production of sugarcane.
Recipe: Mutton Green, a mild mutton preparation made in thick white gravy
Ingredients
Mutton
Dry chickpeas powder
Dry coconut grated
Wet coconut
Cumin seeds
Sesame seeds
Coriander paste
Ginger-garlic paste
Turmeric
Salt as per taste
Method
1Boil and cook the mutton pieces. Add salt and turmeric powder while cooking. Keep aside.
2Roast sesame seeds, dry chickpeas powder, dry coconut, cumin seeds in oil and grind it to paste.
3Heat oil in pan, add ready paste, wet coconut, ginger-garlic paste, coriander paste.
4Now add the mutton pieces and let it simmer on a slow flame with a closed lid for 5-6 min.
5Serve with sprinkled coriander leaves.
