When you plan to have a typical South Indian Breakfast of either Idlis or Dosas, in the many restaurants across the states, the one most striking that you will notice, will of course be the many chutneys that accompany the Indian Bread. And to top it all, it's mostly in so many colours, all red, green, pristine white along with Sambar.
However much, great cook, your mom is, I know everybody invariably loves to eat out. Though in our case, when we eat out, mom and I would try to decipher how each dish is cooked. I guess this compatibility is what gets you going after a phase in life. The ease camaraderie you have with your parents that comes with your own marriage adds up to the beauty of the whole thing. I used to enjoy the most when I eat out with my parents. Now, of course with the kids around, I am always up and running. Nevertheless, this post reminded me of those many times when we used to sit out and enjoy a meal.
Now coming to the chutney part, I have always remembered Amma making at least two chutneys if not three on most days. One was always her famous coconut chutney, another groundnut chutney or tomato or with onions. Her tomato Chutney is another one of that must-try if you want flavors busting out when you gently gulp down a piece of dosa dipped in with it.
Recently when I had wanted to link back to her coconut chutney, that I have never really felt matched elsewhere, even though I like the hotel chutney, I was surprised I don't have a picture of that! Though most times the coconut chutney is made with fried gram, she makes it best with just plain coconut. I can never say no to it!
Ok, there is also another story that I have to share. I have forever wanted to make at least three or four chutneys for Idlis or Dosas as in the restaurant, it was never the right time as we can hardly complete all of them in one sitting. And chutneys are not something that has a short shelf life. So I finally ended up making all these this weekend, when my relatives had visited us.
Even with a crowd, I knew making Sambar was pointless, in the end, I knew I missed an attractive add on, though I knew later it would have sadly got left behind.
I can actually go on and go if I have to talk about chutneys and the memories that hit me head-on, I guess I should stop right here and leave you to enjoy the chutneys.
Coconut Chutney | Thengai Chutney
Fresh coconut - 1 cup
Green chilies - 5
Fried gram - 50 gms
Tamarind - 1 inch
Water - 1/2 cup
Salt to taste
Mustard seeds, Urad dal - 1 tsp
Curry leaves - 8-10
Oil - 1/2 tsp
Method to prepare:
Grate the fresh coconut or cut into small bits so that it is easy to grind them in the mixer.
In a mixer, take all the ingredients except the seasoning items, pulse it to a fine paste. Add water as required.
Remove to a bowl, heat a pan with oil, add the mustard and urad. When it starts spluttering add the curry leaves and immediately pour over the ground chutney.
Most times, we place the curry leaves on the chutney and pour the hot oil over the leaves. This way the leaves don't lose their freshness.
Since this is made with fresh ingredients, shelf life is very short. Also, it tastes best when you don't add fried gram.
Our more recent add on in chutneys has been this Mint Coriander Chutney, that Amma ate at a family function. On wanting to know how it is made, my cousin said she knew and promised to pass on the recipe. So coming back, Amma remembered to get the recipe and since then every week this finds itself on the table.
Daddy loves this so much that it's eaten with rice, tiffin, and just about anything. Knowing that my BIL loves pudina chutney, I had to try my hand at this. The best part is, you will never guess that this doesn't have dal in it.
Pudina Kothamalli Chutney recipe is posted here.
Next comes the Peanut chutney. Of course, if there is one chutney that gets done on daily basis and yet never loses its charm, it is surely groundnut chutney. In fact whoever knows me, surely associates me with this chutney and I am proud of it.
In fact, I remember those childhood days, when Amma suddenly feels she is lost with ideas for a dinner, she resorts to making groundnut chutney with rice. You know, it's always the same recipe, yet it tastes different when served with different dishes. Like it's nuttier with Rice, silkier with Idlis, sort of tangy with dosa. Not to mention Pulihora, my most favorite combination. I guess I can write lengthy prose when I am talking about a peanut chutney. You may wonder why this weird attachment for a simple chutney, well it's something I grew up with and something that continued even after marriage.
If there is one dish that bonds me more to my inlaws, it is surely this attachment of theirs to this chutney as well. Only recently I came to know, hubby dear likes it differently. And that too when his sister had come down. We always knew that Konda, though normally never eats this chutney at home (she along with my bro are the only exceptions who never like this chutney), likes to eat when we visit her aunty
So this time hubby dear suggested she make for the kids as Konda also eats. Finally, I also ended up making the chutney as to how hubby dear always liked!
Roasted Onions Chilies Peanut Chutney
It's the same chutney, except everything gets fried!
Roasted Groundnut - 1 cup (100 gms)
Green chilies - 3- 4 (depending on the spice)
Onion, medium - 1/2
Tamarind - marble size
Salt to taste
Garlic pods - 5-6
Oil - 1 tsp
Mustard seeds + Urad dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp
Method to prepare:
grind to coarse consistency but not to coarse. This should not be a
smooth paste.This is served with Dosas and Idlis.
This is the tomato Chutney that gets done for Idlis
I hope you enjoyed all the chutneys. Check out what Vaishali and Champa did over the weekend as I join them for the Weekend Cooking.
Other Chutneys that you may like Chutney Recipes