Andhra cuisine is known for its pickles, chutneys and spicy powders. Especially during some seasons like the hot summer and early rainy season, when it is difficult to buy vegetables, these come in handy. These can be used as dips by making them a little more thinner by adding water. So some more recipes here for you....
My previous posts on this topic are here :
These are Recipes on Chutneys
http://spiceomylife.blogspot.com/search/label/Chutneys
These are Recipes on Lentil Chutneys
http://spiceomylife.blogspot.com/search/label/Lentil%20Chutneys
1. Chick Pea Chutney
Chick Pea is also known as Bengal Gram. It is very tasty, nutritious and good for health. But excessive in take will cause indigestion. This chutney will be good with cooked rice or any fried snacks. For the recipes given below use split and cleaned (de husked) gram which is known as Chana Dal (चना दल) in Hindi and Senaga Pappu (శనగ పప్పు) in Telugu, which looks as in the picture above.
Ingredients:
Chick Pea 150Gms
Red Chillies dried 3-4
Cumin seeds 1 tsp
Tamarind pulp thick 1 Tbsp
Salt to taste
Jaggery grated 2 tsp
Oil 1-2 Tbsp
Coriander Greens chopped fine 1 tbsp
For Tempering:
Oil 2 tsp
Fenugreek seeds 1/4th tsp
Mustard seeds 1 tsp
Split and de husked black gram 1 tsp
Cumin seeds 1 tsp
Asafoetida 1/4th tsp
Curry leaves 2 sprigs
Method :
- Heat oil in a pan and roast the lentil till golden brown in colour and gives off nice smell
- Cool it.
- Take lentil, tamarind pulp, jaggery, salt and red chillies and grind to a paste adding water little at a time.
- The paste should be a little coarse and very thick.
- To make it more tastier- Heat oil to smoking point,lower the heat, add fenugreek seeds, mustard seeds, black gram and fry for two minutes, then add cumin, let them splutter, add asafoetida and curry leaves. Add this to the chutney mix well and serve.
- Garnish with coriander greens. Serve with rice or snacks.
NOTE:
- Adjust the quantity of chillies according to your preference, as it will be very spicy.
- Add 2-3 pods of garlic(sliced) to the chutney after frying it in oil along with the tempering or separately. It can also be ground (after frying) along with the ingredients of chutney.
2. Soaked Chick Pea Chutney
Ingredients:
Chick Pea 150Gms
Green Chillies 1-2
Onions (medium) 1
Ginger grated 1 tsp
Cumin seeds 1 tsp
Lemon juice 1 Tbsp
Salt to taste
Jaggery grated 2 tsp
Coriander Greens Chopped fine 1 tbsp
For Tempering:
Oil 2 tsp
Fenugreek seeds 1/4th tsp
Mustard seeds 1 tsp
Split and de husked black gram 1 tsp
Cumin seeds 1 tsp
Dried Red Chillies 1
Asafoetida 1/4th tsp
Curry leaves 2 sprigs
Onions (medium) 1
Ginger grated 1 tsp
Cumin seeds 1 tsp
Lemon juice 1 Tbsp
Salt to taste
Jaggery grated 2 tsp
Coriander Greens Chopped fine 1 tbsp
For Tempering:
Oil 2 tsp
Fenugreek seeds 1/4th tsp
Mustard seeds 1 tsp
Split and de husked black gram 1 tsp
Cumin seeds 1 tsp
Dried Red Chillies 1
Asafoetida 1/4th tsp
Curry leaves 2 sprigs
Method :
- Wash and soak the lentil in enough (two to three cups) water for 2-3 hours till well soaked. Drain the water and keep aside.
- Take lentil, jaggery, salt, lemon juice, ginger and green chillies and grind to a paste adding little water if necessary. Actually since it is soaked, it does not require additional water.
- The paste should be a little coarse and very thick.
- Chop onions very finely, add to the chutney and mix. Alternately just chop them into very big pieces and add while grinding
- Heat oil to a smoking point, lower the heat, add fenugreek seeds, mustard seeds fry for a minute or two. Add cumin, asafoetida, curry leaves and pieces of red chili. After they start spluttering, remove from fire, add to the chutney paste and mix well.
- Garnish with finely chopped coriander greens and serve.
NOTE:
- Adjust the quantity of chillies according to your taste if you are using, both green and red chillies. The above quantity will make it very spicy.
- You can add garlic raw or fried sliced or ground to paste.
Try these and let me know please......
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