I have been intending to put this post for quite sometime now. From the time my friend requested for the recipe, it is on top of my list and finally in my blog as well.
Chutneypudi is a most suitable accompaniment for most south Indian breakfast dishes. You can also enjoy it with hot rice and ghee. There are many flavors of chutney pudi that can be prepared like mint leaves based, peanut based, just dal based and so on. Today I present curry-leaves flavored chutni pudi or karibevu chutni pudi as it is called in Kannada. So, here it is.
1 to 1.5 cups curry leaves
1/3 cup urad dal
1/3 cup toor dal
1/3 cup channa dal
1/3 cup kobri or dry coconut, grated
A big pinch of hing
10 – 15 dry red chillies
2 tbsp of sugar or powdered jaggery
2 tsp of dry tamrind powder
Salt to taste
First, clean the Curry leaves and roast them in a pan. Once roasted, spread it on a plate and let it cool.
Then take all the dal in the pan and roast them till they emit their fragrance and turn light brown. Once done, add them on top of the roasted curry leaves.
Then roast the grated dry coconut and hing and after it has turned light brown, add it on top of the dal and let it cool.
Lastly, roast the red chillies. This also should be let to cool.
Now, once all the roasted ingredients are cooled, take a grinder jar. Ensure the jar, the cap and the blades are dry. Then all the roasted ingredients, along with jaggery, tamarind powder and salt.
Final step – Grind. Grind it into powder not too smooth, not too coarse.
Your chutney pudi is ready now. Enjoy it the way you want!!
Note: Keep it stored in a air tight container for long shelf life.
White Sauce is a base for most French dishes. You can prepare a variety of dishes if you have white sauce handy. Here is how I prepare my white sauce, which is generally of medium consistency.
2 tbsp butter
2 tbsp All purpose flour / Maida
2 cup Milk
What to do?
Heat a pan. Add butter. As the butter melts. Take it off the heat and add the flour. Mix it well. Once done it will look like bread crumbles. Heat the mixture lightly. Take care that flour doesn’t turn brown. This butter-flour mixture is called roux. It is basically a thickening agent.
To this add milk. Don’t pour it at one shot. You might end up making a lumpy white sauce. The first half cup, add one tbsp after another. Add one tbsp, mix it with the roux using a whisk. Then the next and so on. After the first half cup, add 1/4 cup milk. Keep stirring. Then comes another 1/4 cup milk. Followed by 1/2 cup milk, twice. Boil it till you get the required consistency.
If you want to store the white sauce, transfer the contents into a clean air tight container. Melt a tbsp of butter and pour it on top of the white sauce. This will prevent the top layer of the sauce from hardening. Refrigerate it till required.
Sprouting is the generic process of germination of seeds. Generally, pulses of all kinds can be sprouted. The sprouts can be consumed raw or cooked.
To sprout, take the pulse / legume that you want to sprout. Be it – groundnuts/peanuts, green gram, fenugreek seeds or whatever. Soak them in water overnight or 10-12 hours. Next morning, rinse them well with fresh water. This time do not leave excess water. Keep the vessel covered. Keep washing at regular intervals. Depending on the legume, germination time varies. Usually, you will notice germination towards the end of the day. Now, the sprouts are ready for use!