Showing posts with label Curd Chutney. Show all posts
Showing posts with label Curd Chutney. Show all posts

Tuesday, June 15, 2010

Curd Chutneys-4

My previous posts in this section are here:

http://spiceomylife.blogspot.com/search/label/Curd%20Chutney

1. Tomato-Onion-Green Peas Curd Chutney


Chopped Tomato

Chopped Onions

Peas

For Tempering


Ingredients:
Curd 1 Cup (each cup is 250 ml)
Tomatoes (medium) 2
Onion (medium) 1
Green peas fresh or frozen: 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 2 tsps

For Tempering:
Oil- 2 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
Turmeric a pinch
Curry Leaves few

Method:
  • Clean the tomatoes and chop them finely. Similarly peel and chop the onion, green chillies (finely) separately and keep aside.
  • Heat oil in a pan, fry onions till they turn pink, add tomatoes and green peas. Add salt and sugar, Fry for some time.
  • Heat oil in another small pan to a smoking point, 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 well and remove from fire.
  • In a bowl take the curd, add the tomatoes mixture, tempering and mix well. Garnish with coriander and serve. 

Note: You can first follow Step 3 and to that add the onions and tomatoes and peas too, instead of frying separately.

2.Okra Curd Chutney

Sliced Okra
Ingredients:
Curd 1 Cup (a cup is 250 ml)
Okra (Ladies Fingers) 100 gms
Salt To taste
Sugar 1/2 tsp
Green Chillies 1
Coriander greens finely chopped 1 tbsp
Oil 1 Tbsp

For Tempering:
Oil- 2 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
Turmeric a pinch
Curry Leaves few

Method:

  • Cut the Okra into thick slices.
  • Heat oil in a pan, fry these till they are crispy
  • Heat oil in another small pan to a smoking point, 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 and curry leaves. Mix well.
  • In a bowl take the curd, add the Okra, tempering, salt, sugar and mix well. Garnish with coriander and serve.

Tuesday, April 20, 2010

Curd Chutneys-3



1. Tomato Curd Chutney-2
 
Ingredients:

Curd  1 Cup
Tomatoes small   3-4   
Salt  To taste
Sugar  1/2 tsp
Green Chillies    1
Coriander greens finely chopped  1-2 tsps
Curry Leaves  few 

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
Turmeric  a pinch  
 
Method:
  1. Clean the tomatoes and chop them finely.
  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 and curry leaves. Mix well.
  3. Now add the chopped tomatoes and fry on medium heat for a few minutes. Add salt, and sugar mix well cover and cook it till done. If needed add a little water. Let it cool completely.
  4. In a bowl take the curd, add the tomatoes,  mix well. Garnish with coriander and serve. 

2. Tomato Curd Chutney-3
 
Ingredients:

Curd  1 Cup
Tomatoes small   3-4
Salt  To taste
Sugar  1/2 tsp or Jaggery grated   1tsp
Green Chillies    1 
Red Chilly Powder     1/2 tsp
Coriander greens finely chopped  1-2 tsps
Curry Leaves  few 
Oil   1 Tbsp
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. Clean the tomatoes and wipe them dry.
  2. Heat oil in a pan in  put the tomatoes in it. Turn them well so that they are coated with oil all over. Cover and cook on low heat. Turn them every few minutes, so that they are cooked form all sides. Cool, peel and mash them well.
  3. 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, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
  4. In a bowl take the curd, add the tomatoes, salt, sugar or Jaggery and tempering mix well. Garnish with coriander and serve. 

3. Tomato -Ginger Curd Chutney
 
Ingredients:

Curd  1 Cup
Tomatoes Big  2
Ginger  A small piece
Green Chillies    1 
Coriander greens finely chopped  1-2 tsps
Curry Leaves  few 
Chick pea flour  1 Tbsp
Salt  To taste
Sugar  1/2 tsp

Oil   1 Tbsp
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. Clean the tomatoes and wipe them dry. Chop them into pieces.
  2. Clean and peel ginger and chop into pieces.
  3. Grind green chillies and ginger to a coarse paste.
  4. Heat oil in a pan in, add chilly ginger paste fry well. Add chopped tomatoes mixwell. Cover and cook on low fire till it is well cooked.
  5. In a pan roast the chick pea flour. Cool it.
  6. 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, red chilly powder and curry leaves. Mix well. Remove from fire and cool.
  7. In a bowl take the curd, add the roasted chickpea flour and mix well. Now add the tomatoes, salt, sugar and tempering mix well. Garnish with coriander and serve. 
Hope you like these. Please leave your suggestions and comments....Keep watching my blog....

    Sunday, April 18, 2010

    Curd Chutneys-2

    Now here we go for  I am posting some more recipes. I am sorry that I am unable to post much visuals. Any way all the Curd Chutneys look the same when photographed.

    1. Raw Onion Curd Chutney


    Ingredients:

    Curd  1 Cup
    Onion medium    1
    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. Here we are using raw onions. For this, it is better to use Onion which is white (the outer skin) in colour instead of the pink ones. The white one is less pungent and keeps the body cool. White onion is preferred in salads. 
    2. Peel and chop onions into very small pieces.
    3. 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.
    4. In a bowl take the curd, salt,  sugar,  tempering,  mix well,. Add  chopped Onion and mix it lightly, garnish with coriander and serve. It is better to let this chutney to stand for some time say half an hour, so that the raw onion absorbs all the flavours.

    2. Onion Curd Chutney -Another way

    Ingredients:

    Curd  1 Cup
    Onion medium    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. Peel and chop onions into very small pieces. Heat 1-2 tsp of oil in a pan and fry onions till they turn slightly pink in colour. Add a pinch of sugar while frying, it makes the onion translucent and shiny. 
    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  the Onion and mix it lightly, garnish with coriander and serve.

    3. Raw Onion -Tomato Curd Chutney


    Ingredients:

    Curd  1 Cup
    Onion  medium    1
    Tomato medium 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. Peel and chop onions into very small pieces. Similarly, wash the tomato and shop into fine pieces.
    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  chopped Onion and tomato and mix it lightly, garnish with coriander and serve.
    4. Carrot Curd Chutney:


    Ingredients:

    Curd  1 Cup
    Carrots Big  2
    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. Peel and grate Carrots.
    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  grated Carrots and mix it lightly, garnish with coriander and serve.
    Alternatively
    • Some don't like raw carrots. If that's the case. Heat 1-2 tsp oil in a non stick pan. Lightly fry the grated Carrots till they loose the raw taste and then use it. The rest of the procedure is the same.

    5. Raw Tomato Curd Chutney

    Ingredients:

    Curd  1 Cup
    Tomatoes small   3-4   or medium  2
    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. Here we are using raw tomatoes.Tomatoes can be of salad variety or locally available juicy one. The salad variety are firm. The other variety is slightly sour and hence tastier. Clean them and chop them finely.
    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  chopped tomatoes on and mix it lightly, garnish with coriander and serve.

      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....