Posts Tagged ‘shallots’

Shallot Chutney / Ulli Chammanthi /Vengaya Chutney


2010
10.07

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.

IMG_8601

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.
  • Chenda Kappa and Mulagu Chammanthi/ Boiled Tapioca with Green Chili Chutney – Kerala Style


    2010
    07.28

    IMG_7666

    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 coconut oil and mix well.
  • Add salt to taste
  • Serve with hot kappa or yams.

    Cooking Instructions for Tapioca

    Depending on the quality of the tapioca the cooking time varies. So it is safer to cook this in an open pan with salted boiling water rather than a pressure cooker. This allows you to check on it with a fork in regular intervals. Cooked tapioca should be soft and tender right through.

  • Chenda Kappa and Mulagu Chammanthi/ Boiled Tapioca with Green Chili Chutney – Kerala Style


    2010
    07.28

    IMG_7666

    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 coconut oil and mix well.
  • Add salt to taste
  • Serve with hot kappa or yams.

    Cooking Instructions for Tapioca

    Depending on the quality of the tapioca the cooking time varies. So it is safer to cook this in an open pan with salted boiling water rather than a pressure cooker. This allows you to check on it with a fork in regular intervals. Cooked tapioca should be soft and tender right through.