Eggplant-Raw Mango chutney. Raw mango not only adds a tangy punch to this earthy pachadi but enhances the taste of sauteed brinjals that are blended in roasted cumin, red chillis and garlic and tempered with mustard seeds and aromatic curry leaves.
Curry Leaves is used for most tempering in south indian cooking, but its always cornered while eating.I make curry leaves podi often and stock it up. But I wanted to try karuveppilai chutney for a change and it turned out so good that I am planning to make it more often. Last week when I saw fresh...Read More »
This pachadi is pure vegetarian food sans the onion-garlic twosome. Saatvik khana – fresh, healthy and light. Ridge gourd is a vegetable that is vata pacifying according to ayurveda and one of my favorites....
1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice) 1 tbsp split black gram dal (minapa pappu) 1 1/2 tbsps bengal gram (senaga pappu) 1 green chilli 2 dry red chillis (adjust to suit your spice level) 2 garlic cloves (optional) small lemon sized tamarind 2-3 tbsps grated jaggery 1/4 cup water (adjust) salt to taste 2-3 tsps oil For tempering/poppu/tadka: 1/2 tsp mustard seeds 6-7 fresh curry leaves 1 tsp oil or ghee
Mumbai Style Green Chutney: This very popular Mumbai Style Green Chutney adds a very special zing to any recipe, but it especially goes well with sandwiches which are commonly found on the roadsides of Mumbai. Many street-side vendors in Mumbai prepare this special chutney on a daily base to serve up with Sandwiches, Khaman Dhokla, White Khatta Dhokla, Chaat, Ragda Patties and many more favorite dishes. This chutney goes very well with many