I am back after a rather long absence. To compensate, I have two recipes today. The first is the recipe for Pudhina Chutney, which is very different from the ones I have seen on the Internet. It uses no onions or garlic, given that the two items were contraband during my great-grandmother's time. Anyway, here it is.
Ingredients:
Pudhina (Mint) Leaves - 5 cups
Tomatoes (big) - 2 nos.
Dried red chillies - 10-12 nos.
Tamarind - one ball of the size of half a lemon
Asafoetida - a pinch
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Cooking oil - 3 tbsps
Salt to taste
Preparation time: 20 mins
Method:
- Heat 1 tablespoon of oil in a frying pan and add the red chillies. Once they are well fried, remove into a food processor.
- Chop tomatoes into large pieces.
- Add some more oil and add the tomatoes. Fry until the tomatoes are soft and well-cooked. Remove into the food processor.
- Add half a tablespoon of oil and add the pudhina leaves. Fry until they wilt and become dark green in colour.
- Remove into the food processor. Add the tamarind and salt and grind to a fine paste.
- Remove into a serving bowl.
- Heat the remaining oil and add mustard seeds, Urad dal and asafoetida. Once the mustard has sputtered, add to the chutney.
- Serve with steamed rice and ghee. This can also be used as a side-dish for chapathis or toasted bread.
3 comments:
I love chutneys, especially ones with Tamarind. Looks yummy!
Welcome to The Foodie Blogroll!
What do you mean by "were contraband during my great-grandmother's time"?
Do you mean that they were not widely available or were they banned for some reason? I am very interested in old cooking traditions of South India and this is an intriguing statement.
TP: Yes. I mean garlic and onion were banned from the household during my great-grandmother's time. These items were not allowed into an average Brahmin household until the late 1970s. So, most traditional Brahmin dishes were made without either.
Post a Comment