Staying on the top floor has its advantages & flaws doesn’t it?? You get a good view yes but then you also have to put up with the intolerable heat during summers. Oh what am I talking about? South India has only 2 seasons, Summer & rainy. It’s summer for almost 8 months of the year. It’s been super hot here in Bangalore. Man! how K & I miss Glasgow now..! Been trying to keep ourselves hydrated by eating loads of watermelon, salads, drinking loads of water & juices.
South Indian’s never have enough chutney recipe’s. We can hog on chutney everyday for breakfast can’t we?? But then you can’t make the same chutney everyday can you?? Having a variety of chutney recipe’s handy is always a blessing. The same Dosa/Idli/Upma etc. can be made to taste different if you can manage to prepare a new dip/accompaniment :). If I do happen to ask K what kind of chutney he would like, the answer is “A green coloured chutney” or “White or Orange” now that is not an answer one would expect, that’s like asking a kid which coloured candy he would like.. 😀
My mum has a huge collection of chutney recipe’s. Unfortunately since I’m not a morning person, I never bothered to note down her chutney recipe’s. In Glasgow we loved our Bacon & eggs, sausages with the lovely selection of breads at our disposal. Fermenting the Dosa, Idli batter was always a challenge. So only during the summer’s there was some hope to prepare Dosa batter at home.
It’s just K & me, I don’t make my own Dosa/Idli batter at home here in India too. You must be thinking I’m crazy. The reason is, if I do I will end up with loads of it & the batter will turn sour in a couple of days as it is so hot here, will all go down the drain. Though from sour batter you can make some Utappams (Thick savoury pancakes, topped with raw veggie’s like chopped onions, green chilli’s, coriander leaves, tomatoes etc.) K is not an everyday South Indian breakfast person. Strangely he claims that he feels sleepy if he eats Dosa’s. Oh well, whatever..! I have tried to make some sense from it, but never did understand how & why. Do any of you feel that way?? Ponder over it the next time you have dosa for breakfast. So when I get my Dosa pangs… we buy ready to cook Dosa/Idli batter from the store & it lasts us for 2-3 days :).
I have to eat my Dosa/Idli with some yummy chutney or any other South Indian dip like – thokku/sambhar/kozhumbu. I love to create new chutneys specially when we have dosa’s for breakfast. Whenever I prepare chutney’s I always remember one of my very good friends who is crazy about chutney’s. She eats more chutney than dosa ;). Some garlic in my chutney, me loves :D. If you don’t like garlic in your breakfast then, skip it.
Ingredients: (Serves 3-4 ) Preparation Time: 15 mins
Coconut – Freshly grated, 1 cup
Garlic – 2, medium-sized cloves, peeled & roughly chopped
Ginger – 1/2 an inch piece, roughly chopped
Coriander seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Black peppercorns – 15-20, depends on your tolerance
Green Chilli’s – 3 medium-sized, slit
Coriander leaves – 7-8 sprigs along with the stalks, roughly chopped
Note: Add as much of the coriander stalk as you can, this adds additional flavour to the chutney
For the tempering:
Split Urad dal – 1/2 tsp
Black Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Asafoetida – a pinch
Oil – 1 tbsp + 1/4 tsp
Salt to taste
Heat a tempering vessel or a small fry pan. Maintain heat at medium, when it heats up, add the coriander seeds & cumin seeds, black peppercorns & dry roast them till they begin to change colour. Turn the heat off & keep aside.
Throw in all the ingredients mentioned other than the ones for the tempering into a small blender jar. Add the dry roasted ingredients as well. Grind the ingredients to a smooth paste, using water as required. I like this chutney a little runny, but if you don’t then add just as much water as you need. Transfer the ground chutney to a serving bowl. Add salt to taste, mix.
Heat a tempering vessel or a small fry pan & add oil. When the oil heats up, maintain heat at medium. Add asafoetida, let it sizzle. Next throw in the mustard seeds & let it splutter. Next add the split urad dal & let it turn a light golden brown. Turn the heat off, throw in the curry leaves & mix.
Add this hot tempering to the ground chutney. Mix well.
Serve with any South Indian breakfast dishes of your choice like – Dosa, Idli, Akki-Rotti, Ragi-Rotti, Rava-Rotti, Upma etc.
Imagine waking up to such a colourful looking setting on your breakfast table..! Just peps up your day… What a colourful & flavourful start to your day! Do let me know your take on my recipe if you try it :).
If you like this recipe, then you may also like – Capsicum Chutney…., Alle Chutney/ Ginger Chutney, Takkali/Tomato Thokku…, Takkali Kolumbu/Kohzumbu…. a perfect dip for your Dosa/Idli etc.