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....

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.

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)

For Tempering: (see Before Making The Chutneys...Part-II)

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....