Skip to main content

Channa Dal Chutney/ Bezha Chutney/Red Gram Dal Chutney




Ingredients:

Channa Dal - 3 Tbsp
Red Chillies-  10-12 ( as per the spice required)
Ripe Tomatoes- 2-3 Nos.
curry Leaves - 1 sprig
Coriander Leaves - 1/8 of a bunch
Hing/Asafoetida - 1 tsp
salt as per taste
Oil - 4 Tbsp.

Temper:
Mustard: 1 tsp
U.Dal/Bengal Gram-1 tsp
curry leaves - 4 nos.

Method:

Heat 2 Tbsp of oil in a Kadai, roast Channa dal, chillies, Hing, curry leaves, Coriander leaves for 2-3 minutes adding sequentially. Roast till the lentil turns slight golden color. Then add finely chopped Tomatoes and add salt. cook for 5 mts.Remove from heat and let it cool.
Blend all the ingredients together, you can check the taste at this time, to balance the tanginess and the spice. Add half a tomato if required. Blend it to a fine paste.
Heat 2 Tbsp of oil in the same kadai. Temper with the ingredients under the temper title. Once it splutters add the blend chutney. Bring it to a boil and serve it hot with Idlies, Dosa, Appam and crepe types.





Comments

Popular posts from this blog

Grapefruit Pickle

Cut grapefruit into quarters and pressure cook with salt.
Let cool.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Mix well.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.


Potato Masala - Madurai Arya Bhavan Style.

My sincere thanks to Saravanan dha for giving me the recipe. This one is sure hit. I am still amazed about the taste as this has no onion, tomato nor ginger garlic but the aroma is so distinct and delicious.




Here goes the recipe:
Parboil 4 medium size potatoes in water adding salt. Do not overcook the potatoes. cube them. Deep fry the cubed potatoes in mix of oil and ghee(1/2 and 1/2) to golden brown.  Transfer all the oil into a cup and heat say 3 tbsp of oil ghee mix, to this add coriander, cumin, chilli powder and garam masala powders(1 tbsp, 1/2 tbsp, 1 tbsp or more-suit your spice level, a pinch respectively). Do not brown them add 2 cups of water and required salt. Allow it to boil for 5 mts. Add the fried potatoes to this. Cook this on a medium flame for 5 mts and simmer to reduce. 
You may go wrong at these places: 1. over cooking the potatoes resulting in a soggy curry 2. browing the masalas resulting in a bitter curry
If taken care you will end with a delicious dish.

Steps of Vada, Sambhar vada and Dahi wada -South Indian style

Soak the whole urad dal- 1 cup for 1 hour in the fridge. Grind in the wet grinder adding 2 red chillies adding the cold water little by little say in a spoon, do not add at once. We need thick batter. Add 1 red onion finely chopped, 2 green chillies, curry leaves, pepper corns-1 tsp, ginger grated 1 tsp, salt, hing(asafoetida). This is how it looks..


Then Heat oil in a pan and start deep frying the vada. Dilute Sambhar with hot water and dilute curd with water add salt.  Soak the fried vada in Diluted Sambhar and Diluted curd for 15 to 20 mts. This is to make the vada absorb sambhar and curd and remove excess oil. Then drop them in Sambhar and curd respectively.
Grinding a couple of red chillies while grinding the batter yields a bright color vada. This is my Mom's tip. For dhein vado, as we call it in Sourashtra, grind 2 tbsp of coconut, 2 green chillies and 1 tsp of cumin seeds with small piece of ginger. Add this to the curd and to this add soaked vada. I learnt this from Chitra ma…