Tag Archives: Chutney

Curry Leaves Chutney

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I had a load of curry leaves today and while talking to my mum, told her about this chutney I make sometimes using these leaves. Now curry leaves are mostly used in South Indian cooking as part of the tadka, but you can also make chutneys and thogayals out of it. Here is my version.

Curry Leaves Chutney

Ingredients:

1 cup curry leaves
1/4 cup black raisins
A small sized ball of tamarind
6-7 green chillies
1/2 cup chopped coriander leaves
1/2 cup raw peanuts
1 inch piece ginger
Salt to taste

Method:
Dry roast the curry leaves until they just start becoming crisp. In the meantime, put
the raisins and tamarind in a small bowl and pour just enough hot water to cover. Once the water has cooled a bit, grind everything together – the curry leaves, raisins, tamarind, chillies, coriander leaves, peanuts and ginger. Add water as needed and  grind it to a fine paste. Add salt to taste and you have yummy curry leaves chutney

This is yummy even with bread, idli, dosa etc.

Carrot Chutney/Thuvaiyal

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My definition of a Thuvaiyal is a chutney to which coconut has been added. A chutney is a mixture of vegetables and spices. A thuvaiyal, on the other hand, has in addition to the chutney ingredients, coconut to give it some body.

I had some carrots which were slightly bitter to taste. I didn’t know what to do with them, then remembered this thuvaiyal that my mom used to make. This thuvaiyal  can be eaten with idli/dosa/bread or even mixed with rice. My mom used to make thuvaiyals to be eaten with rice when she didn’t want to cook much that day.

Carrot Thuvaiyal

Ingredients:

  • 1 cup chopped carrots
  • 1/2 cup grated coconut
  • 1 tsp mustard seeds
  • 4-5 dried red chillies
  • 1 tsp urad dal
  • a pinch of asafoetida
  • a small lime-sized ball of tamarind
  • 1 tsp oil
  • Salt to taste
Method:
Heat oil in a pan and put in the mustard seeds. When they pop, add the urad dal, asafoetida and red chillies. Stir for a few seconds and then add the carrots and tamarind. Fry for a while till the carrots a bit soft and the raw smell goes away. You do not need to cook the carrots, but they do need to lose the raw hardness. When the carrots soften, remove from the fire and let it cool.
When the carrots mixture are cool, blend it in a mixer with coconut adding water if needed. Since my carrots were a bit bitter, I added some jaggary to this, but if you have sweet carrots, you can omit this. Once the carrot-coconut mixture is finely ground, add salt to taste and transfer to a serving bowl. This can be eaten mixed with rice when you don’t want to cook or eaten with idli, dosa or even with bread. This keeps for upto a week in the fridge.