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Maharashtrian

My take on the famous Lahsun/Garlic Chutney – Maharashtrian style

Lahsun/Garlic Chutney...

Being married to a Bangalorean, rather an Iyengar from Karnataka implies that your pantry will never run short of coconuts. You may wonder what the possible connection is. No, Iyengar’s don’t own coconut farms :P, they keep distributing coconuts for every Puja/Wedding/function they conduct. When you are just two in the house & you have surplus supply of coconuts, you most certainly end up with Copra or dried coconut (When the water content inside the coconut dries away leaving behind a dry shrunk coconut called Copra).Extract oil out of it like my grandmother did or use it up in making chutney pudi or rather the chutney powder as it is popularly known. The ingredients are mostly similar to a normal wet chutney that we prepare as an accompaniment to most South Indian breakfast dishes, just that instead of freshly grated coconut, we use dry coconut. The use of dried coconut helps in preserving this chutney for a longer time when compared to the staple wet chutney prepared.

Lahsun/Garlic Chutney...

My grandmother made yummy curry leaf chutney pudi, once my stash of this chutney powder gets done with I’ll make some of that too :). As many who follow my blog already know that I’m a sucker for garlic, I couldn’t think further than my all time favourite Lahsun (Garlic in Hindi) or Garlic Chutney. This is a staple in most Maharashtrian houses. If you are a street food lover & you have had a chance to eat the all time favourite Maharashtrian Vada Pav then you would have definitely tasted this chutney with it. Yes, this is the very famous Lahsun ki chutney that is served with Vada Pav. Who does not love a couple of Vada Pav as a snack. Friends from Bombay a.k.a Mumbai tell me that even at 3 am you will be able to pick up some Vada pav for a snack. A super loved street food from the streets of Mumbai is Vada Pav, followed by Pav Bhaji. If you were looking for that very chutney recipe which is served with Vada Pav then look no further :), you have found the right recipe.

This chutney has a shelf life of about 15 days if stored as is but, you can make it last longer by drying the chutney in the sun so that any moisture from some of the ingredients used dries away. But its a simple recipe. So I suggest you follow the measures I have mentioned below & prepare more when you have used up this batch :). If you prepare in large batches the peanuts used in this chutney may turn rancid & you may have to throw it all away ..

My take on the famous Lahsun/Garlic Chutney - Maharashtrian style

Eat this chutney with – Chapati’s, add it in butter sandwiches, with Vada Pav of course, spread it on the dosa while preparing Masala dosa, add s spoon of ghee/clarified butter to a tbsp of the chutney powder & eat it with some hot idli’s. Well I can snack on this chutney.. don’t need anything to go with it.

Ingredients: (Serves 12 – 15)             Preparation Time: 30 mins
Garlic – 12-14 medium-sized cloves, peeled
Dried red chilli’s – 5 whole medium spicy variety, stalk off
Sesame Seeds – 1 tbsp
Raw groundnuts – 1.5 tbsp
Coriander seeds – 1-1.5 tbsp,use 1.5 if you like your chutney with extra coriander flavour
Red Chilli powder – 1 tsp (For the colour, use more if you want the chutney to be hot)
Grated Copra/ Dried coconut – 1 cup
Tamarind – 1/2 of a marble shaped ball, Throw away any seeds present
Odourless Cooking oil – 1/2 tsp, I used rice bran oil
Salt to taste

Method:
All you need is a deep bottom fry pan & a mixer apart from the ingredients mentioned of course. You may use a non-stick fry pan if you have else an aluminium kadai is just fine.

Heat the cooking oil in the fry pan. Set heat to low once the oil heats up. Throw in 10 of the garlic cloves & reserve the rest. Fry the garlic till it begins to turn a slightly golden. Take them off heat & transfer to a plate or the mixer jar. Let it cool. My twist to the chutney is not to oil roast all the garlic cloves & add a few raw ones to enhance the flavour & make the chutney powder more fragrant.

Note: If you do not like the chutney to have a strong garlic flavour then oil roast all the cloves.
Now return the fry pan to heat. Maintain heat at low & fry the dried red chilli’s till they turn plump. Do not let them turn black. Keep tossing them continuously. Take them off heat & transfer to the plate or the mixer jar & allow it to cool.

Next add 1 tbsp of coriander seeds & return the pan to low heat & fry the seeds till you can begin to change colour & the aroma of the seeds fills the air. Again toss them around continuously because you don’t want them to burn. Transfer to the plate or the mixer jar & let it cool.

Similarly fry the sesame seeds till they begin to change colour & start popping. Transfer to the plate or the mixer jar & let it cool.

Lastly fry the grated Copra/dry coconut till it starts to change in colour. Do not let it burn. Toss it around continuously. Take off the kadai from heat and let the roasted Copra cool down to room temperature.

Once all the roasted ingredients have cooled down to room temperature, transfer them to the mixer jar & add the tamarind piece along with red chilli powder, the leftover garlic cloves & some salt to taste. Blend all the ingredients into a coarse powder, or finer if you like it that way.

Check for salt & adjust if required.

Lahsun/Garlic Chutney - Maharashtrian style

Note: Since we add some tamarind & a few raw garlic cloves while we blend, the chutney powder will have some small lumps, I transfer the chutney powder to a tray and dry it under the sun for a good hour or so. This helps to remove the moisture & helps preserve the chutney powder longer. If you plan to do the same then, keep mixing the chutney powder so that it helps in even drying.

Once ready, transfer the chutney powder to an air-tight container & enjoy while it lasts.

Serving Suggestions:
Get your bread, alu bonda ready & serve this chutney with this famous Indian burger – Vada Pav.

Lahsun/Garlic Chutney...

Else, serve with just about anything that you like. I have mentioned a few accompaniments in the beginning of this post.

 


Sabudana Khichdi/Soaked Tapioca pearls tossed with some Indian spices…

Sabudana Khichdi...

This is another of my breakfast favourites..! My MIL made the best Sabudana Khichdi ever..! & how I miss it… I never learnt it from her.. she was always there when I felt like eating this.. never thought there would be days like this when I can’t even ask her for her recipe… ! 😦 From what I ate & what it tasted I have tried to replicate it… it’s almost there.. it’s getting better every time I prepare it but still does not have her touch!

Sabudana Khichdi...

Tapioca pearls are called Sabudana in hindi.. they are small white pearly looking.. Khichdi is a word derived from Sanskrit.. it is used to describe a dish made of rice & legumes.. but then its evolved & there are different types of khichdi prepared.. This is a Maharashtrian (From the state of Maharashtra, India) dish..

The tangy lemon.. the crunchy groundnuts.. the soft & sticky sabudana.. the hint of asafoetida…& the potatoes make it just irresistible.. you just get hooked on to it.. When ever my MIL ended up asking what would I like to eat of breakfast.. my only answer was Sabudana Khichdi.

Sabudana Khichdi/Soaked Tapicoa pearls tossed with some Indian spices...

The only drawback with this dish is that you need to be up a little early so that there is enough time to soak the sabudana.. you can eve have this as an eve snack if your too lazy to prepare this for your breakfast.. or pack this & carry it for your lunchbox or for a snack… since this can be eaten hot or cold..

Ingredients: (Serves 3)       Preparation Time: 20 mins (Excludes the time taken to soak the sabudana)
Sabudana/Tapioca Pearls – 2 glasses, gently wash them & soak them in water at room temperature, water should be. an inch above the level of the sabudna. Soak at least for an hour.
Potato – 1 large, peeled & cut into small cubes as shown
Green chilli’s – 3-4, finely chopped
Raw groundnuts – a handful
Cumin seeds – 1 tsp
Asafortida – a pinch
Curry leaves – 2 sprigs, roughly torn, about 10-12 leaves
Lemon juice – 1 tbsp, freshly squeezed
Cooking oil – 1.5 tbsp
Salt to taste

Some of the ingredients..

Method:
When sabudana has been soaked for about an hour & its pretty soft when you touch, drain the water away & keep aside for another hour. This helps the sabudana pearls from sticking to one another while you cook them. This tip was sent across by a friend Gayatri. 🙂

When the time has elapsed, bring about 750ml of water to a boil, add enough salt to the water & cook the chopped potatoes to about 70%. Drain the water away & keep them aside.

Soak the sabudana pearls..

When the potatoes are about 50% done, dry roast the groundnuts in a fry pan… when they nice & crisp, take them off heat.

 

Now heat oil in a deep bottom fry pan. Set heat to medium.. Add cumin seeds when the oil is hot.. let them turn golden brown, next add the finely chopped green chilli’s.. mix well… fry them for a minute or two so that the spice gets into the oil.. add a pinch of asafoetida now… mix well… Add the roughly torn curry leaves & mix. Now add the salted & 70% cooked potatoes.. let them fry…

Crush the dry roasted groundnuts… not into powder but into smaller pieces…let the skin be..When the potatoes begin to turn a light brown, add the drained sabudana.. add salt to taste… remember that the potatoes have salt already..mix well.. simmer.. cover & cook till the sabudana turns translucent.. Keep giving the chichi a good mix every few minutes… sprinkle a wee bit of water a couple of times in between..to help in the cooking.. When almost all the sabudana has turned translucent..add the crushed groundnuts ..Mix well.. turn the heat off..

Tip: If you want to avoid the sabudana pearls from sticking to one another.. You need to keep mixing them., I don’t do that.. I would rather eat them stuck to one another.. 😉 because my arm begins to hurt if I mix them.,
Khichdi ready..

Don’t get worried if you see the sabudana sticking to one & another.. thats how its going to be.. no matter what..!

Garnishing:
Add the lemon juice as garnishing before you serve.. remember to mix well though.

If you wish to garnish with some chopped coriander.. I do not add coriander..

Serving Suggestions:
As mentioned earlier.. serve hot as is or pack it for a snack later on..

Sabudana Khichdi...