Vazhaipoo Kootu Recipe – Banana Flower Kootu - Plantain Flower Kootu

 Vazhaipoo kootu / Banana flower kootu/ Plantain flower kootu is my recent try in vazhaipoo recipes. I followed my MIL’s South Indian, Tamil nadu style basic kootu recipe with some modifications and tried it. It came out very well. Its a very simple kootu recipe that can be prepared in a pressure cooker directly. It can be prepared under 15 minutes if you have cleaned banana flower ready in hand. Banana flower, moong dal, sambar powder and coconut are the main ingredients in this recipe. 

I am happy that I got an easy, yummy recipe with banana flower other than my usual vazhaipoo vadai, vazhaipoo poriyal and vazhaipoo dosa.  My MIL makes vazhaipoo/ vazhaithandu mor kootu. Soon I will share that recipe too. Now lets see how to make South Indian, Tamil nadu style Vazhaipoo kootu recipe with step by step pictures.

Check out my post on

• How to clean vazhaipoo

• Vazhaipoo Kuzhambu

• Vazhaipoo usili

• Vazhaipoo vadai

• Vazhaipoo poriyal

• Vazhaipoo kola urundai

• Vazhaipoo dosai

• Vazhaipoo mor kootu

Vazhaipoo kootu / Banana flower kootu recipe

Vazhaipoo kootu / Banana flower kootu for rice

Cuisine: South Indian

Category: Kootu recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Banana flower - 2 cups (Chopped) Moong dal - 2 tbsp Sambar powder - 1 tsp Turmeric powder - 1/4 tsp Ripe tomato - 1 no ( finely chopped) Salt & water - as needed To Grind Grated coconut - 1/3 cup Rice flour - 1 tsp Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Cumin seeds - 1/2 tsp Big onion – 1 no (Finely chopped)

HOW TO MAKE VAZHAIPOO KOOTU

1. Wash and clean the vazhaipoo florets. Chop into small pieces and immerse in buttermilk.
2. In a pressure cooker base, heat coconut oil. Temper it. Saute onions.
3. Add chopped vazhaipoo, tomato, moong dal, sambar powder, turmeric powder, salt.
4. Grind coconut, rice flour to paste. Add to the kootu.
5. Add water, pressure cook for one whistle in low flame.
6. Remove the lid. Mix well and check for taste. Add more salt and some water if needed.
7. Serve with vatha kuzhambu, kara kuzhambu and curd rice.

METHOD - STEP BY STEP PICTURES

Wash and clean the banana flower florets. Please check this post for how to clean vazhaipoo. Chop the vazhaipoo into small pieces. Keep them immersed in buttermilk till use to prevent blackening. Heat coconut oil in a pressure cooker base. Temper mustard seeds, urad dal, cumin seeds and curry leaves. Saute onions till transparent. Add chopped vazhaipoo, tomato pieces, moong dal and saute for few minutes till vazhaipoo shrinks a bit. Add sambar powder, turmeric powder, salt. Mix well. Grind coconut + rice flour to a smooth paste. Add 1 cup of water, coconut paste and mix well. Pressure cook for one whistle in very low flame. Open the cooker after the steam is released. Mix well and add some water if the kootu is too thick. Suppose if the kootu is watery, boil for some time till thick. Mix well and serve with vatha kuzhambu rice, kara kuzhambu or curd rice. If you like, you can mix this kootu in plain rice adding ghee. Enjoy !

Note

Adjust the quantity of sambar powder for spicy taste. To replace sambar powder, use red chilli powder + coriander powder. You can also saute one red chilli while tempering for more spicy taste. Do not reduce the quantity of coconut and tomato because vazhaipoo may taste slightly bitter based on its variety. You can replace moong dal with soaked chana dal or soaked toor dal. To replace tomato, you can add 1/2 tsp of tamarind extract too. You can follow the same recipe and use banana stem/ Vazhaithandu instead of vazhaipoo.

Easy, healthy Vazhaipoo kootu for rice is ready. I served with Hotel style Kara kuzhambu. It was yum !

 

Very good recipes Tags: Vazhipoo kootu, vazhaipoo kootu recipe, vazhaipoo recipes, banana flower kootu, plantain flower kootu, banana flower recipes, plantain flower recipes

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Sorakkai Kootu Recipe | Bottle Gourd Kootu For Rice

Sorakkai kootu / Bottle gourd kootu for rice is an easy to make, yummy South Indian style kootu recipe with coconut, moong dal. We call it as sorakkai poricha kuzhambu too. I make it as side dish for vathakuzhambu. Long back, I had shared my MIL’s sorakkai paal kootu and sorakkai sweet kootu recipes. 

Recent days, you would have seen me making all my kuzhambu, poriyal and kootu recipes prepared using pressure cooker easily. For this recipe too, I have used my pressure cooker to ease my job. It came out very tasty and flavorful. I loved it with vathakuzhambu rice and curd rice. For variations, you can use chana dal instead of moong dal like hotel ones. 

Friends, do try this easy, healthy bottle gourd kootu at home and share your feedback with me. Lets see how to make Sorakkai kootu for rice with step by step pictures.

 Check out my sorakkai sambar, sorakkai paal kootu, sorakkai dosai too !

Sorakkai Kootu Recipe – Bottle gourd Kootu

Sorakkai Kootu Recipe – Bottle gourd Kootu For Rice

Cuisine: South Indian

Category: Side dish for rice

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Bottle gourd / Sorakkai - 2 cups (Chopped into small cubes) Moong Dal - 1.5 tbsp Turmeric powder - 1/8 tsp Sambar Powder - 1 tsp (Adjust) Salt & Water - as needed To Grind Grated coconut - 1/4 cup Rice flour - 1/2 tsp Cumin seeds - 1/2 tsp Small onion - 2 ( optional) Water - to grind To Temper Coconut oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves – Few Red chilli – 1 no Hing / Asafetida – A pinch

HOW TO MAKE SORAKKAI KOOTU

1. Wash and peel the skin of bottle gourd. Chop into small cubes.
2. In a pressure cooker base, temper and take the chopped bottle gourd, moong dal, turmeric, sambar powder, salt and water. Mix well.
3. Grind coconut + rice flour, cumin, onion to smooth paste adding water.
4. Add the coconut paste to the cooker. Cover and cook in very low flame for 2 whistles.
5. Open the lid after steam is released. 
6. Mix well and serve hot with rice.

METHOD - STEP BY STEP PICTURES

Wash and peel the skin of bottle gourd/ Sorakkai. Cut into two halves. Now remove the spongy center portion which has seeds.Chop the hard portion into small cubes. Set aside. Grind coconut, rice flour, onion, cumin seeds to smooth paste adding required water. Keep it apart.  In a pressure cooker base, heat coconut oil and temper mustard seeds, urad dal, red chilli and curry leaves. To this, add chopped bottle gourd, moong dal, turmeric, sambar powder, salt & water. Mix well. Add the ground coconut paste. Mix well together.  (If you use chana dal, soak in water for 20 minutes and then add to cooker along with bottle gourd pieces) Pressure cook in very low flame for 2 whistles. Open the cooker after the steam is released. Mix & check for taste. Add more sambar powder & salt if needed. Serve hot with plain rice or vathakuzhambu rice. Enjoy !

Note

Adjust the quantity of sambar powder as per your taste and spice level. You can use 1/2 tsp of red chilli powder and 1 tsp of dhania powder instead of sambar powder. For variations, you can skip cumin seeds while grinding. You can also do the tempering at the end.

Try this easy, yummy Bottle gourd kootu in pressure cooker and enjoy with rice !

Very good recipes Tags: Bottle gourd kootu, bottlegourd kootu, sorakkai kootu recipe, sorakkai kootu, bottlegourd recipes, bottle gourd recipes, sorakkai recipes

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Easy Dal Tadka Recipe - Dal Tadka In Pressure Cooker

 North Indian style Dal tadka is an easy and quick to make Indian lentils/dal based recipe. Its a good and healthy side dish for plain rice, Jeera rice, ghee rice and Phulka/roti/chapathi. It is a one pot recipe that is prepared with toor dal, spices, onion and tomato. Dal tadka can also be prepared using combination of toor dal, masoor dal, moong dal, chana dal etc. There are many versions of dal tadka recipe like Dhaba style, Punjabi hotel style and Gujarati style dal tadka recipes. But each recipe has its own taste and flavor with minor variations in the procedure and ingredients used. Today I have shared a basic recipe of how to make dal tadka at home in pressure cooker with simple ingredients following the recipe from Veg recipes of India. You can make it without pressure cooker or in an instant pot as well. It comes out great every time. Its our family favorite recipe. This has become my go to recipe for dal tadka. Original recipe has called for using charcoal to infuse smoky flavor in the dal just like the restaurant ones. But I skipped this step as I don’t get charcoal in my place. Ok, Lets see how to make dal tadka with step by step pictures.

Dal tadka recipe

North Indian Dal tadka recipe with step by step pictures.

Cuisine: North Indian

Category: Main course

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 15 Minutes

Total time: 20 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 240ml Toor Dal - 1/3 cup Water - 2.5 cups Big onion - 1 no ( finely chopped) Ripe tomato - 1 no (finely chopped) Green chilli - 1 no ( small, finely chopped) Ginger – 1/ 2 tsp (Finely chopped) Turmeric powder - 1/8 tsp Cooking oil - few drops Salt - As needed For tadka / To temper Ghee - 1 tbsp Cumin seeds - 1/2 tsp Crushed garlic - 5 cloves Red chilli - 1 no (whole) Curry leaves – Few Red chilli powder – 1/2 tsp Garam masala powder – 1/4 tsp Hing / Asafetida – a pinch Coriander leaves - to garnish Crushed Kasoori methi - 1/2 tsp (optional)

HOW TO MAKE DAL TADKA

1. Wash and take the toor dal in a pressure cooker base.
2. Add chopped onion, tomato, ginger, green chilli, turmeric powder, few drops of cooking oil to the dal. 
3. Pressure cook in low flame for one whistle. Mash the dal after steam is released.
4. Add salt and crushed kasoori methi. Boil for few minutes adding water.
5. Temper the ingredients & add to dal. Garnish with coriander leaves.

DAL TADKA IN PRESSURE COOKER - STEP BY STEP PICTURES

Wash the toor dal.Take in a pressure cooker base. Add finely chopped big onion, tomato, green chilli, ginger, turmeric powder, few drops of cooking oil and required water. Pressure cook in very low flame for two whistles. Open the lid after steam is released. Mash the dal with a whisk nicely. Make sure dal is completely mushy. To the cooked dal, add salt and crushed kasoori methi. Mix well and check for taste. Add little water to adjust the consistency of dal. Please remember this dal thickens when it cools down. So add some water to bring the dal to flowing consistency. Simmer the dal for few minutes. Heat ghee in a tadka pan/ Tempering kadai. Lower the flame. Splutter cumin seeds, curry leaves, whole red chilli, crushed garlic cloves and hing. Keep the flame low and add red chilli powder, garam masala powder. Mix immediately and switch off the flame. Take care not to burn the chilli powder. Add to the cooked dal on top of it. You can garnish with coriander leaves and fresh cream if you like. Mix and Serve with plain rice, jeera rice or phulka. Enjoy !

Note

Adjust the quantity of red chilli powder as per your taste. For variations, you can saute the onion, tomato , chilli, ginger and then add to toor dal. Pressure cook them together and proceed with tadka at the end. In some restaurants, they add a tbsp of fresh cream for garnishing. You can use equal quantity of masoor dal, toor dal and moong dal instead of using toor dal alone.

Try this easy, yummy North Indian Dal Tadka Recipe and enjoy with plain rice, ghee rice, jeera rice or phulka !

Very good recipes Tags: Dal tadka recipe, dal tadka, how to make dal tadka, how to make dal tadka at home, restaurant style dal tadka, hotel style dal tadka

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Cabbage Gravy Recipe – Muttaikose Kurma Kuzhambu For Rice, Dosa

Cabbage gravy for rice ( Muttaikose Kuzhambu in Tamil) was new to me until I saw in Sashi’s recipes. I have heard about cabbage sambar and kurma from my friend Shalini. But this is Kongunadu style kurma kulambu recipe adding freshly ground masala. It came out very well and tasted good with rice, dosa and chapathi as well. As I am a big fan of cabbage kurma recipes, I loved it very much. But to my surprise, my husband Sendhil who hates cabbage loved this gravy very much with rice. So I have made this muttaikose kuzhambu thrice so far. He ate it every time without any complaints. 

To make this kuzhambu, I tweaked the original recipe slightly and reduced the spice level as per my family’s taste. After trying this, I got the courage to try cabbage kurma for chapathi learning from my friend Shalini. Soon I will try and post them in my space. 

Friends If you like to try varieties of cabbage recipes at home, do try this kuzhambu. You will love it for sure. Lets see how to make cabbage gravy for rice with step by step pictures.

Check out my Cabbage kootu recipe, Cabbage vada , white cabbage poriyal recipe,  purple cabbage poriyal, purple cabbage salad , Cabbage Sambar

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe

Cabbage Gravy Recipe / Muttaikose Kuzhambu Recipe for rice, dosa and chapathi

Cuisine: Indian

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250 ml Shredded cabbge - 1.5 cups Salt & water - as needed Coriander leaves - To garnish To Saute & Grind Cooking oil - 1 tbsp Big Onion - 1 no Ripe Tomato - 2 no Coriander Seeds / Dhania - 1 tsp Fennel Seeds - 1/2 tsp Pepper corns - 1/4 tsp Red Chilli - 2 no Garlic cloves - 3 no Garam Masala Powder or curry masala powder - 1 tsp Sambar powder - 1/2 tsp Grated coconut – 1 tbsp To Temper Cooking Oil - 1 tbsp Cumin seeds - 1/2 tsp Green Chili - 1 no Curry Leaves - Few Big Onion - 1 no ( finely chopped) Turmeric powder - 1/4 tsp

HOW TO MAKE CABBAGE KUZHAMBU - METHOD

1. Wash and chop cabbage into thin slices. Set aside.
2. In a kadai, heat oil and saute all the ingredients given under “to saute & grind”. Grind to a smooth paste adding coconut.
3. In the same kadai, heat oil. Splutter cumin seeds, curry leaves. Saute onion, cabbage pieces. Add salt, turmeric powder, ground masala. Mix well.
4. Add 1 cup of water and boil for few minutes till gravy becomes thick and raw smell goes off.
5. Garnish with coriander leaves and serve hot with plain rice, dosa & chapathi if you like.

METHOD - STEP BY STEP PICTURES

Wash and chop cabbage into small thin slices.Wash and chop onion, tomato. Keep aside. Heat oil in a kadai. Saute all the ingredients one by one given under “To saute and grind”in medium flame without burning them. Grind to smooth paste adding required water. Add 1 tbsp oil in the same kadai and splutter cumin seeds, curry leaves. Saute green chilli, onion pieces till transparent. Add cabbage and saute till it shrinks. Add the ground masala, salt, turmeric powder and saute for few minutes. Add 1 cup of water. Cover and cook the cabbage in low flame. After cabbage is cooked well, check for consistency and add more water if needed.  Let the gravy boil for few more minutes till you get nice smell. Switch off the flame and garnish with coriander leaves.Serve hot with rice. Add ghee if you like. This gravy looks slightly watery. So you have to serve the gravy along with cabbage for binding as shown in the last picture below. If you don't like to mix with plain rice, make it thick and serve as kootu for sambar rice or rasam rice. To make it  as side dish for for roti, you can boil little more thick and serve it. Enjoy !

Note

I have reduced the amount of chillies and masala powder given in the original recipe. Please adjust it based on your liking. You can also use leafy vegetables like cauliflower, broccoli instead of cabbage.

Try this yummy cabbage kuzhambu for a change and tell me how you liked it. I also make poondu kuzhambu & papad along with gravy.

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Cauliflower Kuzhambu Recipe - South Indian Cauliflower Gravy For Rice, Idli, Roti

 Cauliflower is in season now. Last week I bought 2 flowers and tried some new recipes with it. I prepared this South Indian, Tamil nadu style Cauliflower kuzhambu for rice, idli and chapathi for the first time watching a video in YouTube. It came out very well. Its a kurma kind of gravy that suits well for rice, idli and chapathi. 

My mom makes a similar cauliflower kulambu adding green peas. Though the ingredients are the same, this kuzhambu tasted completely different. Tamarind is not used in this recipe instead onion, tomato and coconut masala forms the base. I am sure I will make it very often in my kitchen. Lets see how to make cauliflower kuzhambu recipe with step by step pictures.

Do check out my mom's style cauliflower gravy for rice and idli, Gobi 65, Gobi manchurian and Cauliflower poriyal, Gobi paratha, cauliflower biryani 

Cauliflower kuzhambu recipe for rice, idli , dosa and roti

South Indian style Cauliflower kulambu for rice, idli, dosa , roti

Cuisine: South Indian

Category: Kuzhambu recipes

Serves: 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Cauliflower - 20 florets Big onion - 2 no Ripe tomato - 3 nos (Medium sized) Ginger garlic paste - 1/2 tsp Grated coconut - 1/4 cup Fennel seeds - 1 tsp Red chilli powder - 1.5 tsp Coriander powder - 1/2tsp (optional) Turmeric powder - 1/4 tsp Garam masala powder - 1 tsp Salt & water - as needed Cooking oil – 2 tbsp + 1 tbsp Mustard seeds - 1/2 tsp Curry leaves - Few Coriander leaves – to garnish

METHOD

1. Wash and parboil cauliflower florets in 3 cups of water adding turmeric powder.
2. Heat 1 tbsp oil in a kadai. Saute onion, gg paste and tomato.
3. Take sauteed ones in a mixie jar. Add grated coconut, fennel seeds, red chilli powder, garam masala powder and turmeric powder. Grind to smooth paste adding required water.
4. Heat 1 tbsp oil, temper and add the ground paste. Add the cauliflower florets.
5. Boil the gravy adding 1 cup of water, required salt. Simmer for 10 minutes till its raw smell goes off.
6. Garnish with coriander leaves and serve hot with rice, idli, dosa and roti.

METHOD - STEP BY STEP PICTURES

Wash the cauliflower florets. Boil 3 cups of water adding turmeric powder,little salt. Add cauliflower to hot water & parboil for 5 minutes. Drain the excess water & set aside. Heat 1 tbsp oil in a kadai.Saute onion, ginger garlic paste till onion turns transparent. Now add tomato and saute till mushy. Grind to a smooth paste adding coconut, fennel seeds, turmeric powder, red chilli powder, garam masala powder and salt.Add required water to make a smooth paste. Heat oil in a kadai. Temper mustard seeds, curry leaves. After it splutters, add the ground paste. Add 1.5 cups of water and parboiled cauliflower pieces. Mix well and check for taste. Add more salt or chilli powder if needed. Keep the flame medium and let the gravy boil till nice masala smell wafts through your house. Check for thickness. If its too thick, add some water and bring to desired consistency. Garnish with coriander leaves and serve hot with plain rice. Enjoy ! Enjoy !

Note

Adjust the quantity of red chilli powder and garam masala powder as per your taste. You can also use boiled potato instead of cauliflower. If you like, you can add boiled green peas along with cauliflower. Make it slightly thin if you are serving for rice, idli or dosa. If you want to serve for roti/chapathi, boil the gravy till semi thick and serve as kurma.

Try this easy, yummy cauliflower gravy for rice, idli and roti. Enjoy !

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Mullangi Poriyal - Radish Stir Fry Recipe - Mullangi Palya

Recently I tasted this mullangi poriyal in Roti ghar hotel’s Bharjari oota. It is called as Moolangi palya in Kannada. When I had this stir fry, I couldn’t recognize its prepared with radish. It was very tasty and flavorful. So I asked the name of the dish from the waiter and surprised to know its ingredients. As I got bored of making mullangi sambar or mooli paratha, I wanted to try this radish stir fry and see the response of my family.

Everybody liked it very much. I am sure, this poriyal is a welcome change from my usual mullangi recipes. My MIL makes a different variety of mullangi poriyal by grating it. Soon I will share that recipe too. Ok, now lets see how to make Karnataka style mullangi palya/ mullangi poriyal at home with step by step pictures.

Do check out my Mullangi sambar & easy mooli paratha recipes.

Mullangi poriyal / Radish stir fry recipe

Mullangi poriyal recipe / Radish stir fry - Side dish for rice

Cuisine: South Indian

Category: Poriyal recipes

Serves: Serves 2 to 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Radish / Mullangi - 4 nos (Long, thin ones) Salt & water - as needed To grind MTR vangibath powder - 1 tbsp Grated coconut - 1/3 cup Jaggery - 1/2 tsp (optional) To Temper Cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Cumin seeds - 1/2 tsp Big onion - 1 no ( finely chopped) Curry leaves - Few

METHOD

Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles. In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste. Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent. Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked. Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice. Enjoy !

Note

Adjust the quantity of MTR powder as per your taste. You can also add 1/2 tsp of red chilli powder in addition to MTR powder. If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.

Try this yummy radish poriyal for a change & enjoy with sambar rice.

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Shenga Chutney Pudi - North Karnataka Peanut Chutney Powder - Shenga Hindi

Shenga hindi (Kadlekai chutney pudi in Kannada, Peanut chutney powder in English) is a North Karnataka special side dish for rice, chapathi, idli, dosa and jolada roti. It is a dry chutney recipe prepared without coconut. I learnt this from my friend Megha whose mom is from North Karnataka. It can be prepared easily with very less ingredients. People in Karnataka love to mix this shenga chutney pudi with curd and enjoy with jolada roti. But we liked it very much with plain rice drizzled with ghee more than roti, idli or dosa.If you have roasted peanuts in hand, this chutney pudi can be prepared instantly. You don’t need to remove skin of peanuts as well. This peanut powder stays good for a week and its ideal for travel too. Recently I shared 3 Karnataka special recipe in Tamil for Aval kitchen magazine. Many of my readers asked me to post those recipes in my website too. So here you go, North Karnataka style Shenga hindi pudi / Kadlekai chutney pudi with step by step pictures and video.

Shenga Chutney Pudi Recipe

How to make North Karnataka style Peanut chutney powder recipe for rice, jolada roti.

Cuisine: Indian

Category: Chutney Powder Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Roasted Peanuts - 1 cup Garlic cloves - 6 nos Cumin seeds - 1 tsp Red chilli powder - 4 tsp (adjust) Salt - as needed

METHOD

1. Dry roast peanuts in microwave high power for 3 minutes or on stove top till golden brown.
2. Let it cool down. No need to deskin peanuts.
3. In a mixer grinder, take roasted peanuts, chilli powder, cumin, garlic cloves & salt.
4. Grind it to coarse powder. Transfer to a container & store for a week.
5. Mix with plain rice adding ghee OR mix with curd and serve with Jolada roti.

METHOD - STEP BY STEP PICTURES

• Dry roast peanuts in microwave high power for 3 minutes or roast in a kadai in stove top. Roast in medium flame without burning them. Roast till its skin crackles & turn golden.Remove the peanuts & let it cool down.
  
• In a mixer grinder take roasted peanuts, red chilli powder, cumin seeds, salt and garlic cloves. Grind to a slightly coarse powder.Check for taste and add more salt, chilli powder if needed.
  
  
• Transfer to a clean, air tight box and store up to one week to 10 days. This chutney pudi tastes the best  for Jolada roti / Jowar flour roti when mixed with curd. You can enjoy it with plain rice adding ghee. If you like, you can have it with idli, dosa and chapathi too. You can also add this pudi in broad beans, cluster beans poriyal/Palya.
  
• Enjoy !

Note

Adjust the amount of chilli powder as per your taste. Some people add little sugar. But I didn’t use it. For variations, you can roast cumin seeds, garlic cloves before grinding.

Try this easy, yummy Karnataka style Shenga hindi pudi and enjoy with plain rice & jolada roti !

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