Chutneys & Gojjus

South Indian meal accompaniments

Carrot Chutney

There I was, staring out the window and pondering on what thoughts to share today, what recipe to share..Then my eyes fell on this simple recipe. Simple, healthy, tasty. The recipe unlocked memories of that day when the dish was first made. And I embarked on a short trip down memory lane, to that place and time when the chutney was first tried and tasted..

Here goes…. 

The stoic sunlight that was streaming in through the window signified start of another day. And just when I was to crib about the blinding harsh light, a clean and cool breeze tiptoed in through the window. Now the day seemed more welcoming and I could feel myself getting more energetic. Just then I remembered, we were to have guests for lunch that day. This always got me excited for it meant mom and I would be cooking together. And this would always comfort my soul and bring me profound joy. We could go on and on, chopping, grinding, sizzling; oblivious to the time sometimes. These moments were also peppered with so-called arguments on what way worked best. A consensus would then be arrived at and the dish ready to be served!

 

carrot chutney 2

 

One would think these classes with mom could on and on. But then there is a point from where I would be debating with myself on what works best, argue with myself and then work out the best way. It is those classes I had with amma back then that comes to my rescue. However far I go it is always the beginning that is remembered fondly – the place where it all started and where this interest was nurtured, place which fueled creative thoughts, place that gave immense comfort and motivation to go on when in doubt…And whenever I do need a quick help I know amma is just a call away, all ready to come to my aid, giving instructions over the phone. 

 

carrot chutney 7

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Coriander Chutney

 

Flavors of a ‘desi dish‘ is written all over this chutney. This lip smacking chutney is a bit spicy and slightly tangy, two of the predominant flavors in Indian cuisine. And ultimately this is a tongue tickling condiment! Or should I say ‘bit spicy‘ is too mild a word? Because it is high on chilli factor. The two flavors balance just well to bring out the earthiness of the fresh coriander & to create the most mouthwatering chutney I have had till date!

 

chillies

 

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Puli Gojju

….with sweet, spicy and tangy flavors woven into it.

 

Puli Gojju, a lip smacking accompaniment to South Indian delicacies, like, shamige, ven pongal, rice and kootu etc. Makes a flavorsome side to a simple meal of curd rice or even plain rice as well.

The main ingredient being tamarind or imli laced with sweetness from jaggery and a sprinkling of sambhar powder makes it a piquant condiment.

 

pongal5

 

 

 

pongal4Puli gojju with Khara Pongal

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Puli Gojju

….with sweet, spicy and tangy flavors woven into it.

 

Puli Gojju, a lip smacking accompaniment to South Indian delicacies, like, shamige, ven pongal, rice and kootu etc. Makes a flavorsome side to a simple meal of curd rice or even plain rice as well.

The main ingredient being tamarind or imli laced with sweetness from jaggery and a sprinkling of sambhar powder makes it a piquant condiment.

 

pongal5

 

 

 

pongal4Puli gojju with Khara Pongal

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The ubiquitous coconut chutney

Any South Indian breakfast delicacy will be accompanied by the humble coconut chutney – always! Crisp dosas or fluffy idlis are first dipped in this inviting concoction of coconut and chillies and then relished. And then you feel that you are all ready to face the day!

Traditionally chutney was ground in a stone grinder or a big mortar and pestle. The flavors emitting from chutney ground this way is simply unbeatable and no match for the modern electric mixer. Note that I have nothing against mixers. In fact the humble chutney is made every day in our home in a mixer too. And all the while the mortar and pestle just sits there, waiting to be picked up and pounded. Amidst all the gadgets, it still sits there with pride, knowing however much we ignore it, it can never lose the battle of authentic taste against the modern mixer. One of these days I shall see that the mortar and pestle gets its due attention. For now its time to move on to the recipe.

 

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Apple subzi

 
 
I love engaging in long conversations with aunts and grandmothers. Besides telling interesting stories and experiences of the past, they so wholeheartedly share some interesting family recipes! Some may be traditional, almost forgotten ones or some with a modern twist they come up with to appeal to all family members.Well, you guessed it right. Today`s recipe is one such dish I learnt  from my aunt who was visiting us. A simple sauteed apple bursting with flavors to tickle your taste buds.
 
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Apples are one of those fruits that lends itself well to sweet, dessert recipes and curries and savory alike. Spicy fritters from apples also make a more-ish snack! Lip smacking and tangy apple chutney is another mouthwatering dish. They go perfectly when added to potato curries. For savory recipes, select cooking and slightly firm apples so that they do not turn mushy on cooking.
Tip of the Week
Eating Bananas can help fight depression.
Food Facts
Nachos, the Mexican dish, were invented in 1943 by a guy named ‘Ignacio Nacho Anaya’. The original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalapeno peppers.