Saturday, April 17, 2010

Curd Chutneys- 1

Friends since this is Summer time here in India and its hot, I am going to start with Curd Chutneys. Chutneys made from curd are very, tasty, nutritious and keep the body cool. That is why they are popular not only in Summers but through out the year.

Curd or rather Curds are essentially a dairy product. It is got by curdling milk with a little curd and left for some hours to sour. In India Curd is treated as "vegetarian". It is usually made of Buffalo milk, since it is more thicker or creamier. In India Curd is widely used, as it is mixed with rice. Inf act South Indians, eat curd rice  as the last course before finishing off their, lunch or dinner. Curd is also used for making, chutneys, soups etc. 

How To Make Curd:

Heat half liter of Buffalo Milk on low heat, until it raises. Let it cool for five minutes or so. It should be warm. but not too hot for curd setting.  Then add one Tablespoon of Curds to it. Cover it and keep aside. It takes 5-6 hours for it to set. It sets quickly during the hot summer months. It should be then stored in the refrigerator or else it turns sour. If it turns too sour it becomes too acidic . But during winter or in cold countries, it takes long periods and does not set properly. So it should be kept warm at around 35 to 40 degrees Centigrade. 

Now for the chutneys...Curd chutney is known as Raitha in Hindi and Perugu Pachhadi in Telugu.  The  major difference between the North and South Indian Curd chutneys is that in South, tempering is used. 

The curds which are used for chutneys should be thick, creamy and slightly sour. That way it tastes better. Whisk  it well before making the chutney. Never add anything very hot to curds. Cool it well before adding, or else it gets curdled. 

I have used the measurement  for Curds as one cup. Which is around 200 to 250 milliliters. It will serve 2-3 people. But you can use a cup smaller or bigger than this one according to your requirement and adjust quantities of ingredients according to your taste. Similarly some people like more vegetables (quantity wise) in the chutney. If that is so, increase the quantity according to your liking.

I am starting with Andhra Chutneys......Here  we go..........

 For Tempering

1. Simple Chutney

Ingredients:

Curd      1 Cup
Salt  To taste
Sugar  1/2 tsp
Green Chillies    1
Coriander greens finely chopped  1-2 tsps
Curry Leaves  few 
Turmeric  a pinch (optional)


Oil- 2-3 tsps
Split chick pea  1tsp
Split Black gram  2 tsp
Mustard seeds  1tsp
Cumin seeds  1 tsp
Dried red Chillies  2 pieces
Asafoetida Powder     1/4 tsp

Method:
  1. Chop the green chilly or if you want it less hot, just put a slit length wise and use it.
  2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
  3. In a bowl take the curd, add salt and sugar, whisk well. Add the tempering mix, garnish with coriander and refrigerate it for an hour or so(optional). Serve with Rice or Chapati or any breads.

    2. Mustard Curd Chutney (Ava Perugu Pachhadi)

    Ingredients:

    Curd  1 Cup
    Mustard Seeds  2-3 tsp
    Salt  To taste
    Sugar  1/2 tsp
    Green Chillies    1
    Coriander greens finely chopped  1-2 tsps
    Curry Leaves  few 
    Turmeric  a pinch  (optional)

    For Tempering: 

    Oil- 2-3 tsps
    Split chick pea  1tsp
    Split Black gram  2 tsp
    Mustard seeds  1tsp
    Cumin seeds  1 tsp
    Dried red Chillies  2 pieces
    Asafoetida Powder     1/4 tsp

     Method:
    1. Heat a pan and slightly roast mustard seeds, grind to powder.
    2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
    3. In a bowl take the curd, add salt,  sugar,  mustard powder,  tempering,  mix well, garnish with coriander and refrigerate (optional). Serve.

    3. Potato Curd Chutney

    Boiled and Peeled Potatoes
      Ingredients:

      Curd  1 Cup
      Potato (big)    1
      Salt  To taste
      Sugar  1/2 tsp
      Green Chillies    1
      Coriander greens finely chopped  1-2 tsps
      Curry Leaves  few 
      Turmeric  a pinch  

      For Tempering: 

      Oil- 2-3 tsps
      Split chick pea  1tsp
      Split Black gram  2 tsp
      Mustard seeds  1tsp
      Cumin seeds  1 tsp
      Dried red Chillies  2 pieces
      Asafoetida Powder     1/4 tsp

      Method:
      1. Wash and clean Potato well. Quarter it and boil it in enough water until it is cooked. Cool it. Peel and break it into pieces with your finger. This way it gets slightly mashed. You can also cut into pieces using a knife. But some how to me the first one tastes better.
      2. Heat oil in a small pan until its smoking, lower the heat to minimum. Add chick pea, fry for two minutes. Add black gram, after a minute or two, add mustard seeds. When it starts spluttering, add cumin, dried chilly, green chilly, asafoetida, turmeric and curry leaves. Mix and after a minute remove from fire and keep aside. You can use green chilly with out frying. Let it cool completely.
      3. In a bowl take the curd, salt,  sugar,  tempering,  mix well. Add Potato and mix it lightly, garnish with coriander and serve.
       I prefer to eat Curd chutneys as a snack too in the after noon during Summer. Its cool,  filling, healthy and nutritious. Hope You like them. Please try them out and let me know....


      3 comments:

      1. the potato chutney is new to me.. will try this..

        ReplyDelete
      2. Yes do try and let me know plzzzz

        ReplyDelete