Sinful Curry

This is another one of those chutneys that you continue to lick off of your plate even when the dosas and idlis are long gone. Ingredients 1 cup shallots chopped 4-5 dried red chilies   1tsp black gram dal/urad dal  1 tsp channa dal / bengal gram  1/4 tsp tamarind paste or marble sized pitted tamarind small pinch of asafoetida salt to taste 2-3 tsp of sesame oil (cold pressed) Directions Heat oil in a pan, add asafoetida, dals, dried chilies and shallots and sauté until the shallots are golden brown. Add tamarind and sauté for a few more minutes.  Switch off the flame and let the mixture cool. Grind to a smooth paste. Serve with dosas or idlis.

Whoever said life’s finer pleasures are in simple things couldn’t be more right. And when the adage is applied to food I would bold, underline and increase it to the biggest font possible. There are foods that I could eat anytime of the day and everyday if it were allowed.  And this, is one of them. The green chili chutney is what does it for me. As a child my mother served this chutney with all forms of boiled or steamed roots and tubers like sweet potatoes, yams, tapioca etc. And that was when I think I inherited my love for the sweet tangy and spicy combos. Note: You cannot replace shallots with onions in this recipe as it takes the taste to a whole different direction. Green chili Chutney Ingredients 10 shallots roughly chopped 10 hot green chilies roughly chopped 1/4 tsp of tamarind paste 1 tbsp coconut oil salt to taste 1  curry leaf Directions Grind shallots, green chilies, tamarind and curry leaf to a coarse mixture with a chunky texture. Drizzle wit...

Whoever said life’s finer pleasures are in simple things couldn’t be more right. And when the adage is applied to food I would bold, underline and increase it to the biggest font possible. There are foods that I could eat anytime of the day and everyday if it were allowed.  And this, is one of them. The green chili chutney is what does it for me. As a child my mother served this chutney with all forms of boiled or steamed roots and tubers like sweet potatoes, yams, tapioca etc. And that was when I think I inherited my love for the sweet tangy and spicy combos. Note: You cannot replace shallots with onions in this recipe as it takes the taste to a whole different direction. Green chili Chutney Ingredients 10 shallots roughly chopped 10 hot green chilies roughly chopped 1/4 tsp of tamarind paste 1 tbsp coconut oil salt to taste 1  curry leaf Directions Grind shallots, green chilies, tamarind and curry leaf to a coarse mixture with a chunky texture. Drizzle with co...