CHUTNEY VARIETIES:- GROUNDNUT CHUTNEY

We can prepare this groundnut chutney in powder form and store it in refrigerator ( as garlic added). When needed, just add water, and seasoning.

INGREDIENTS:-

Roasted Ground nut - 1 cup (200 gms)
Red chilly - 2 or 3
Garlic Cloves - 2 cloves (optional)
Salt to taste
Jaggery powder - 1/4 tsp

For Seasoning:-
Asafoetida
Curry leaves - 1 leaflet
Oil  - 1 tsp
Mustard Seeds - 1/2 tsp


METHOD:-

In a mixer jar, add the roasted groundnut, red chillies, salt, garlic cloves. Grind to powder. Add jaggery and water, grind to chutney consistency.   Remove it and store it in a bowl.

In a pan, heat oil and add mustard seeds. Allow it to splutter. Add curry leaves and asafoetida. Add this seasoning to groundnut chutney.

Tastes better with hot idly, dosa, Venpongal.

GONGURA RECIPES

Rich in iron, calcium, vitamins, folic acid and anti-oxidants, these leaves are highly recommended for patients of heart conditions and diabetes, taste these Andhra Special Gongura recipes

GONGURA CHUTNEY/ PULICHA KEERAI MASIYAL

INGREDIENTS:

            Gongura/Pulicha keerai – 1/2 bunch

            Green chilly – 3

            Red chilly – 2

            Garlic pods – 4

            Small onion – 10

            Fenugreek – ¼ tsp

            Mustard – ¼ tsp

            Cumin – ¼ tsp

            Asafoetida – 1 pinch

            Jaggery – ½ tsp

            Gingelly oil – 2 tsp

            Salt

METHTOD:

1.    Pressure cook washed and cut Gongura leaves, green chillies and garlic pods with little water for 2 whistles on high flame.

2.    In a pan, add oil and allow the mustard to splutter. Add cumin, fenugreek and asafoetida. Add red chilly pieces and chopped small onions and saute well.

3.    Open the pressure cooker after the pressure reduces fully. Mash the gongura leaves along with chilly and garlic using a thick bottomed ladle or a masher. No need to grind in mixer.

4.    Add the above to the pan, add salt, jiggery and cook well until the gongura chutnes doesn’t stick to the pan.

5.    Taste a little to see if it still tastes sour. Add red chilly powder as required.

6.    Tangy and tasty Pulicha keerai masiyal/ Gongura chutney is ready and can be stored and used. The taste will be awesome the next day than the day it is prepared.

GONGURA CHUTNEY

INGREDIENTS:          

       

           Gongura leaves – 1 bunch

            Urad dhal – 4 tbs

            Red chilly – 15

            Mustard – ½  tsp

            Cumin – ½ tsp

            Fenugreek – ½ tsp

            Asafoetida – 1 tsp

            Curry leaves – 1 leaflet

            Jaggery – ½ tsp

            Gingelly oil – 3 tbs

            Salt

                     

METHOD:

1.    Heat a little oil in a pan and add mustard, cumin and allow to splutter.

2.   Add fenugreek, asafoetia and curry leaves, mix well and remove from the pan. Add little oil, urad dhal and red chillies and roast well till the dhal turns to golden brown. Remove and keep aside.

3.    Add the remaining oil, and washed and chopped gongura leaves and saute well.

4.   The leaves will turn into brown colour and  nice aroma arises. Saute well till the leaves are well cooked. The leaves will become soft, the quantity will be reduced to little.

5.  Take a mixer and powder urad dhal and red chillies and add to the cooked gongura leaves along with seasoning, jaggery, salt  and mix well. Add a little oil if needed.

6.    The chutney will leave the sides of the pan in a minute or two.

7.    Tasty and delicious gongura chutney is ready.

8.    It goes well with hot rice with ghee, idly, dosa and curd rice.