Sweet-Sour-Spicy Tomato Gojju / ಹುಳಿ ಸಿಹಿ ಟೊಮೆಟೋ ಗೊಜ್ಜು

Here is  a recipe for quick Tomato gojju that goes very well with Dose, Idli and Chapati. Give it a try. Let me know how you liked it.

Preparation time in total:15 min
Servings : 2

Ingredients:

• 2 cups roughly chopped fully ripen Tomato
• 1/2 tsp Rasam powder(optional)
• 1tsp oil
• 1/2  tsp Mustard 
• 1 tsp slit black gram dal(uddinabeLe)
• 1 spring Curry leaves
• 1/2 tsp Turmeric powder
• 2 slit Green Chillies(to taste)
• 1/2 tsp Red Chilli Powder (to taste)
• 1 tbsp Sugar
• Salt to taste 

 Method:

• Heat oil in a pan. Add Mustard, Slit back gram dal. Once the mustard seed splutters add Curry Leaves, Green Chillies, Turmeric powder. 
• Add chopped Tomato, Red chilli powder, Rasam powder(optinal), Salt and Sugar. 
• Cover and cook on a medium heat / flame for 8-9 min. Do not burn.
• Consistency should not be too thick or too Watery. Add water if requred. 
• Serve hot with Dosa Chapati or Idli. 

Is it not easy and quick?

Tender Jackfruit Chutney

This is one of the typical Havyaka recipes. Very easy to prepare delicious to eat. Give it a try if you get freshtender jack fruit or tinned one. Enjoy. 
Preparation time: 30 min
Servings: 4

Ingredients:

• 1/4 tender Jackfruit
• 4-5 Green Chilies ( to taste)
• 2 inch Ginger
• 1/2 cup grated coconut
• Generous pinch of HIng/ Asafoitida
• 1/4 lemon size Tamarind
• 1 tsp Oil
• Salt to taste

For tempering

• 1 tsp cooking oil
• 1/2 tsp Mustard seeds

Method:

• Remove the skin of Tender Jackfruit and cut into small cubes and pressure cook(3-4 whistles). If you do not get the fresh tender Jackfruit you can use tin( cook for 10 min).
• Fry the green Chilies and Hing for 2 min using 1 tsp oil.
• Now grind fried green chilies, Coconut,Ginger, cooked tender Jackfruit, Tamarind and salt to taste with very less water. It would be great if you can grind without water.
• Finally temper with Mustard seed.
• Serve with Rice and Rasam. You can have with plain rice as well.

ಎಲಗುರಿಗೆ/ ಎಲವರಿಗೆ ಸೊಪ್ಪು/ Vitamin leaves Chutney

I am back to blogging after a long vacation in India. We had a superb time with family and friends, could attend few marriages too :)..
This is one of the very tasty dishes which I learnt during my India visit. Give it a try and have fun..

Ingredients:

• 3-4 spring washed Vitamin leaves
• 1/2 tsp Cumin seed
• 1/4 tsp Sesame seed
• pinch of Asafoitida
• 4-5 Red Chillies
• 1/4 tsp Tamarind
• 1 cup Coconut
• 1 tsp cooking Oil
• Salt to taste

For Tempering:

• 1 tsp Cooking Oil
• 1/2 tsp Mustard seed
• 1 red Chili broken(optional)

Method:

• Heat 1 tsp oil in a pan, add cumin seeds, red Chilli, Asafoitida and Vitamin leaves, saute  for 2-3 min on a low flame, allow to cool for 2-3 min.
• Then grind the cooled mixture with Coconut, Tamarind, salt to taste and very little water.
• Then temper with Mustard seed and broken Red Chilli.
• Enjoy with plain steamed rice.....IS IT NOT SIMPLE? :)

Spicy Mango-Garlic Chutney / ಮಾವಿನಕಾಯಿ ಬೆಳ್ಳುಳ್ಳಿ ಚಟ್ನಿ

I am back after long with a delicious chutney recipe. As we all know, Mango is almost everyone's all time favourite veggie.We can make varieties of delicious dishes from this super veg.  This is very simple and can be prepared quickly. It will last for more than a month if you store it in fridge(to be on the safer side). I learnt this chutney recipe from my aunt Veena Bhat. Combination of  Mango-Garlic chutney and Coconut Oil is perfect with Dosa, chapathi and Idli. I am sure, you will love it. Give it shot. Have fun.

Ingredients:

• 2 cups chopped raw Mango( with skin)
•  2-3 cloves of Garlic
• 1 tbsp Mustard seeds
• 1/2 tsp Methi seeds/ fenugreek seeds
• 2 tbsp red Chilli powder ( to taste)
• Salt as Needed
• for Tempering:
• 2-3 tbsp Cooking Oil
• 1/2 tsp Mustard seeds
• 1/2 tsp Turmeric powder
• 1/4 tsp Hing / Asafoetida

Method:

• Mix chopped Mango and about 2 tsp of salt in a bowl and keep it aside for 30 min.
• In the mean while, dry roast Mustard seeds and Methi seeds, then grind into fine powder.
• After 30 min, grind Mango, Garlic, Red Chilli  and  finely ground mustard- Methi powder into smooth paste. You can add 1/4 cup water.
• Heat 3 tbsp of oil in a pan, add mustard seeds, Hing and Turmeric powder. Saute for 20 sec.
• Now pour the ground mango mixture to the pan, adjust the salt and fry in a medium heat intill it becomes thick chutney. Keep mixing in between.
• Allow to cool, bottle and refrigerate. 
• Do not forget to enjoy with Dosa, chapathi and Idli.  You can even enjoy with Rice.

ಮಾವಿನಕಾಯಿ ಚಟ್ನಿ/ Raw Mango Chutney

Preparation time:10 min
Servings: 3

Ingredients:

• 1 medium size raw sour Mango peeled and chopped
• 6-7 whole red Chilies
• 1 tsp Coriander seeds
• 1 1/2 cup grated Coconut
• salt to taste

for Tempering:

• 2 tsp Oil
• 1/2 tsp Mustard seeds
• Pinch of Hing/ Asafoitida
• 1 spring Curry leaves

Method:

• Roast the Coriander seeds and red Chili in a pan with 1/4 tsp of Oil.
• Then grind the roasted ingredients with Coconut and salt to taste with some water for a minute(half grind).
• Then add the chopped Mango to the half ground mixtute and again grind for a minute.
• Then temper with Mustard, Hing and Curry leaves.
• Serve with hot plain Rice.

Chutney Pudi / Powder

Here is an easy Chutney powder recipe for you all. It goes very well with Dosa, Idly, chapathi etc. Give it a try have fun..
Preparation time: 25-30 min
Yeild: about 3 cups of Chutney powder.

Ingredients:

• 1 cup chana dal / yellow split peas
• 1 cup Urid dal / Black gram dal
• 1 tbsp roasted chana dal/ Dalia/ roasted yellow split peas.
• 1/2 cup curry leaves washed
• 4-5 whole red Chilies OR 1 tbsp Red Chili powder ( to taste) 
• 1 tsp Tamarind ( to taste)1 tsp Sugar
• Salt to taste

For tempering:

• 1 tbsp Oil
• 1 tsp Mustard seeds
• 2 tsp Coriander Powder
• 1 tsp Cumin powder
• Pinch of Hing/ asafoetida
• Pinch of Turmeric powder

Method:

• Dry roast Yellow split peas, Black Gram dal, roasted chana dal, whole red Chilies, Curry leaves and roasted channa dal separately. Allow to cool.
• Now take the roasted spices, Tamarind, salt and sugar in a blender and blend into fine powder.

• Now heat the Oil in a pan, add mustard seeds. Once the mustard seeds splutter switch of the flame, add Coriander powder, Cumin powder, Asafoetida and Turmeric powder. Mix well. Pour on ground mixture and mix well again.
• Store it in a dry air tight container.
• serve with Ghee/ clarified butter, Yogourt or Coconut Oil. 

Note: You do not have to fry if you are using red Chili powder.

Garlic Red Chutney

Preparation time : 5-10 min
Servings: 2
Ingredients:

• 3-4 Garlic coves
• 1 cup grated Coconut
• 1 tsp Tamarind Juice
• 3-4 Red Chilis
• 1/2 tsp Coriander seeds
• 1/4 tsp Cumin seeds
• Salt to taste
• 1 tsp Oil

For Tempering:

• 3/4 tsp Mustard seeds
• 1 tsp Oil

Method:

• Heat 1 tsp Oil in a pan. Add Garlic cloves, Red Chilis. Coriander and Cumin seeds. Saute for a min.
• Then grind roasted ingredients with coconut, Tamarind juice, salt to taste and very little water.
• Temper with Mustard seeds.
• Serve with Dose, Idli etc. 

Sending this post to Herbs and Flowers - Garlic, an event hosted by Vardhini and which was initiated by PJ.

Mixed Vegetable Chutney

 As we all know, we cant make most of the Chutneys without Coconut. But, this Chutney doesn't need Coconut and is very healthy, goes well with all dishes those require Chutney. I learnt this recipe from Sharadakka ( Sharada Bhat). Give it a try. Enjoy.
 
Ingredients:

• 1 tsp Oil
• 1 Carrot grated
• 1 Zucchini grated
• 1 medium Onion finely chopped OR grated
• 4-5 Red Chilies ( totaste)
• 1 tsp Channa Dal ( split yellow peas)
• 1 black Gram dal / Urid dal/ Uddinabele
• 2 tsp Tamarind juice OR 1/4 lemon size Tamarind
• Salt to taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Sesame seeds
• 1/2 tsp Mustard seeds
• pinch of Hing/Asafoitida
• few Curry leaves

Method:

• Heat the Oil in a pan. Add Channa dal and Black Gram dal , add all the grated vegetables once Chana dal and Black Gram dal turns golden brown.
• Saute them until tender . Then grind with salt and Tamerind into smooth paste ( dont grind for more than 1 min).
• Then temper with Mustard seeds, Sesame seeds, Curry leaves and Hing.
• Serve with Dosa, Idli whatever. This Chutney can be used as any other Chutneys.

Ondelaga / Brahmi (Centella asiatica) Chutney

This is one of the well known havyaka recipes. Ondelaga is popularly known as 'Brahmi', and 'Urage' in havyaka kannada. Give it a try. Have fun.

Ingredients:

• 1 cup chopped Ondelaga (Centella asiatica)
• 1 cup grated Coconut
• 1tsp Cumin seeds
• 1/2 tsp Coriander seeds
• 1 tsp Tamarind extract
• Pinch of Hing
• 3-4 Red Chilies
• 1 tsp Oil
• Salt to taste

For Tempering:

• 1 tsp Oil
• 1/2 Mustard seeds
• 1 broken red Chili

Method:

• Heat 1 tsp of Oil in a pan, add Coriander seeds, Cumin seeds, red Chilies and Chopped Ondelaga. Roast for 5 min.
• Grind the roasted ingredients with Coconut, Tamarind extract, Hing,Salt to taste and very little water.
• Then temper with Mustard seeds and red Chili.
• Serve with hot plain rice, pickle and piece of Onion.

Sore Kaayi Sippe ( Bottle Gourd Peel) Chutney

Here is a typical Havyaka style Sorekaayi chutney recipe. I learnt this recipe from my mom. It doesnt take much time to prepare. Give it a try. Enjoy.

Ingredients:

• 1 cup Sorekaayi sippe 
• 2-3 red Chilies ( to taste)
• 1 tsp Coriander seed
• Pinch of hing / Asafoetida
• 1 cup grated Coconut ( fresh or frozen)
• 1/2 tsp Oil
• 2 tsp Tamarind extract
• Salt to taste

For Tempering

• 1 tsp Oil ( I prefer Coconut oil)
• 1 broken red Chilli
• 1 tsp Mustard seeds

Method:

• Cook the Sorekaayi sippe in water for 10-12 min ( until it becomes soft).
• Roast the red Chilies, Coriander seeds and Hing in 1/2 tsp Oil.
• Grind the roasted spices , Tamarind and salt with coconut for about 2 min, then add the cooked Bottle gourd peel  and very little water. Again grind for a min.
• Finally temper with Mustard seeds and broken red chili.
• Serve with hot plain rice and a piece of Onion.

Bitter Gourd Chutney

Here is a recipe for Bitter Gourd lovers.I learnt this recipe from my mom.It doesnt take much time to prepare.Give a try.


Ingredients:

• 1 small or half medium size Bitter Gourd chopped
• 3-4 green Chilies( to taste)
• 1 tbsp Oil
• 1 cup little sour  Butter milk / beaten Yogourt 
• 1/2 cup grated Coconut
• salt to taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 1 spring Curry leaves

Method:

• Heat 1 tbsp Oil in a pan.Add chopped Bitter Gourd and green Chilies.Fry until Bitter Gourd turns light brown on a low to medium heat.Do not burn.
• Grind with Coconut and little water.Then mix with Butter Milk,add salt to taste.
• Temper with Mustard seeds and Curry leaves.
• Serve with Rice. Enjoy

Curry leaves Chutney

This is a zap chutney! I learnt this from my friend Deepali Hegde.Try it out, have fun.

Ingredients:

• 1 bowl grated Coconut ( fresh or desiccated)
• 3-4 green Chilies ( to taste)
• Handful of Curry leaves
• 2 tbsp roasted split Pea/ Hurigadale/Putani
• 1 tsp Tamarind juice
• salt to taste

For Tempering( Optional)

• 1 tsp cooking Oil
• 1/2 tsp Mustard seeds

Method:

• Take all the ingredients except Oil and Mustard seeds in blender jar and grind with some water( 1/2 bowl).
• Temper with Mustard seeds.
• Serve with Dosa, Bonda etc etc.

Shenga/Peanut Chutney

Ingredients:

• 1 cup grated Coconut
• 3-4 green Chillies(as per your taste)
• Hand full of Peanut
• 1-2 cloves of Garlic(optional)
• 1 tsp Tamarind juice
• 2 tsp Oil
• 4-5 Curry leaves
• 1/2 tsp Mustard seeds
• Salt to taste

Method:

• Roast the green Chillies, Garlic and Peanuts with a spoon of Oil.
• Then grind with Cocounut, Tamarind Juice, little water and salt .
• Then temper with Mustard and Curry leaves.
• It goes very well with Dose, Idli, Pakora, Bonda, Odappe etc etc etc...........

Coconut Chutney(Red)

Ingridients:

• 1 cup grated Coconut
• 2-3 red Chillies
• 1/2 tsp coriender seeds
• 1/4 tsp Jeera/ Cumin seeds
• pinch of Hing/Asofoitida
• 1/2 tsp Tamarind juice
• finely chopped Onion(small)
• 1 tsp refined oil
• 1/2 tsp Mustered seeds
• 5-6 Curry leaves
• Salt to taste

Method:

• Dry roast the Red chillies, Coriender seeds and Jeera.
• Grind grated Coconut with roasted spices,Tamarind juice and very little water.
• Mix the chatney with finly chopped Onion.
• Heat the oil in a pan, add mustered seeds,when the mustured seeds splutter add Curry leaves and Hing then pour on to the Chatney.
• It goes very well with Chapathi and Cucumber rotti etc..