Harive soppina chutney / amaranth leaves chutney

Harive soppina chutney / amaranth leaves chutney

This is the third recipe from ajjis kitchen. Bendekayi majjige palda, Menthe soppina pudi palya , Harive soppina chutney and my ajjis another signature dish saaru(rasam)  .. My granny included this chutney in the menu on my request. I didn't want to miss her chutney and had never personally seen her preparing it.  Wanted to put this recipe of hers in my blog for my reference .My granny grinds the chutney traditionally in a stone grinder and that makes it taste the best.
Here goes the recipe.  This recipe serves 6

Ingredients :
Harive soppu- 1 bunch
Urad dal - 1/4 th cup
Channa dal- 1/4 th cup
Dry red chillies - 10 to 12
Kallu huvu/ stone flower- 1/4 th cup loosely packed.
Coriander seeds- 2 tsp
Jeera- 1/2 tsp
Dry coconut - 1/2 cup grated
Tamarind-  1 lemon sized soaked
Jaggery - l tbsp
Oil- 4 tsp
Salt - to taste

For tampering :
Oil- 2 tsp
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Curry leaves - 1 spring
Hing- a generous pinch

Procedure:

Wash the greens and chop them finely.
Heat oil in a wok.Dry roast the chana dal, Urad dal ,coriander seeds ,jeera seeds,one after the other until nice aroma and set aside.Roast the stone flower dry red chillies and dry coconut in a tsp of oil one after the other and set aside and finally fry the greens Until cooked. Take all the  roasted ingredients along with tamarind ,jaggery and salt, grind it using a stone grinder or a blender into smooth paste.

Heat oil and once hot add mustard seeds, once they crackle , add Urad dal and curry leaves and hing.switch off the flame once the Urad dal changes colour and add this tampering to chutney.  Serve it with hot rice and ghee or as side dish with chapati.

Variations :
Can use any variety of amaranth leaves to prepare this dish.

chinta chiguru/ tender tamarind leaves chutney

Chinta chiguru/ tender tamarind leaves chutney 

With the onset of spring comes the season of tender tamarind. These leaves can be used in various dishes ,chinta chiguru chutney, chiguru badanekayi(brinjal)tavve/ pappu and chiguru chitranna/ rice,to name a few.In these recipes the ingredient used for tartness can be replaced with these leaves. Along with a little bitter and tartness they impart a very good flavour to the dish.
Tamarind trees are usually found in country side and very difficult to find these tender leaves here in Bengaluru.My maid  got it for me from her village.Also my granny and mom send them over to me from my native, and I make sure to prepare all possible delicacies when I have these.
Here goes the recipe.  It serves 2

Ingredients :

Tender tamarind leaves- a fist full
coriander seeds- 1 Tbsp
Sesame seeds- 1 tbsp
Dry red chillies - 3 to 4 ( acc to taste )p
Dry coconut - 1/4 th cup cut into pieces.
Oil- 2 tsp
roasted methi pwd- 1/4 tsp
Turmeric pwd- 1/8 th tsp
Hing- a generous pinch
Jaggery- 1 tsp
Salt- to taste

For tampering
Oil- 1 tsp
Mustard seeds- 1/2 tsp
urad dal-1/2 tsp
Curry leaves- 1 spring


Procedure:
Wash the tamarind leaves once and gently pat them dry on a hand towel. refer foot note.Discard the thick stems and retain the leaves.

Heat a wok and dry roast coriander seeds until they change colour, Set aside,dry roast the sesame seeds until nice aroma and set aside.add a tsp of oil and roast the red chillies  once done add the dry coconut and fry for few seconds and take off the flame.
Grid coriander seeds, sesame seeds, dry red chillies and dry coconut along with salt and jaggery into fine powder.

In the same wok heat a tsp oil add hing roasted methi powder and turmeric.  Add the tamarind leaves and fry . Once the leaves wilt switch off the flame.
Take these leaves along with  ground powder and grind it into smooth paste by adding little water.
Heat a wok, add a tsp oil once hot add mustard seeds once they crackle, add urad dal once it turns golden brown add curry leaves .  Switch off the flame. Add this tampering to the chutney and serve hot with rice or roti.

Note:
Do not wash the tamarind leaves more than once as they lose their tartness.

Raw tomato/green tomato chutney

Raw tomato/ green tomato chutney:
 Tomatoes are packed with vitamins and antioxidants.There are many ways and so many recipes to incorporate tomatoes in  daily cooking. It can be used in rasam/ saaru,  Chutney,dals etc...The recipe list goes on.
In this particular recipe I am using green tomatoes. Green tomato is used to prepare tomato pappu/tavve/dal and Chutney.
here's the recipe for green tomato chutney.

Ingredients:
Green tomatoes- about 1/2 kg
sesame seeds-1/2 tsp
fenugreek /Methi seeds- 1/4th tsp
Jeera -1/4 th tsp
Green chillies-3 nos slit
Turmeric pwd- 1/8th tsp
hing - a pinch
jaggery- 1 tsp
tamarind-1tsp ( I have not used) use only if tomatoes are not sour.
Oil- 1 tsp
Salt- to taste

For Seasoning :
Oil- 1 tsp
Musturd seeds- 1/4 tsp
Urad dal- 1/2 tsp
garlic- 4 cloves chopped finely
Curry leaves- 1 spring

procedure: 
Heat a wok and dry roast sesame seeds and fenugreek seeds separately , powder them and keep it aside. In the same wok heat a tsp of oil add hing ,jeera and turmeric pwd . Once jeera splutters add green chillies , saute and then add chopped green tomatoes . Cover and cook until the tomatos turn mushy. Once the tomatoes are cooked add salt, jaggery and tamarind paste if using. Let it cool. Take the cooked tomato mixture along with the ground pwd and grind it into a smooth paste.
For the seasoning heat a wok add a tsp of oil add musturd ,once it splutters add urad dal,curry leaves and finely chopped garlic.let the urad dal and garlic turn golden brown. add this seasoning to the Chutney and serve it with steaming hot rice topped with ghee.It can also be served as side dish with idli, dosa and chapathi.



note :
Green tomatoes can be replaced  with red ones . It tastes different but equally good.

Heerekayi/Ridge gourd chutney

Heerekayi/Ridge gourd Chutney


Chutney is a  side  dish which is blended with flavours (Sweet, Spicy and tangy). My ajji ( Grand mother ) makes a wide varieties of chutneys and each time she replaces the ingredients in it so that it gives a different taste to the same chutney. You can prepare it using urad dal/ Chana Dal/ Sesame Seeds/ Corriander/ Cumin seeds.In this recipe i have used chana dal and dry coconut .Must admit that  I got this idea from my ajji ,but definitely it cant replace ajji's taste . I just relish her chutneys .
Here goes the recipe

Ingredients :

Ridge Gourd- 1 medium size
Chanadal/ Kadle bele- 1 1/2  tbsp
Dry red chillies- about 3 ( I use Kashmiri/ Byadige variety)
Dry coconut- 1/4th cup
Thick Tamarind juice - 1 Tbsp
Jaggery - 1tsp
Hing - A generous pinch
Turmeric - a pinch
Roasted fenugreek pwd / Methi pwd - a pinch
Salt - to taste
Oil- 1 1/2 tsp

For seasoning :
Oil-  1 tsp
Mustard - 1/2 tsp
Urad dal- 1/2 tsp
Curry leaves - 1 spring

Procedure:

Wash and just peel the sharp edges of ridge gourd, retain the skin. Cut it into bite size pieces and keep it aside.

Heat a wok and once hot dry roast channa dal until golden brown . Set this aside and in the same wok add 1/2 a tsp of oil and toast the red chillies and dry coconut.Grind the channa dal, red chillies and dry coconut into fine  powder.

Again Add about a tsp of oil in the wok once hot add hing , methi pwd and turmeric pwd. Add the chopped ridge gourd . Cover it and let it cook until mushy.Keep stirring in between.Once cooked allow it to cool and grind it along with salt tamarind juice and  prepared channa dal red chilly and coconut powder without adding water.
Heat 1 tsp oil once hot add mustard seeds and once it stops spluttering add urad dal , let it turn golden brown and then add curry leaves .  Add this seasoning to ground chutney and serve with piping hot rice and rasam.

Variations:
1. can use urad dal instead of chana dal.
2.Dry coconut can be replaced with fresh grated coconut.
3. Dry Red chillies can be replaced with green chillies.
Add green chillies when cooking the ridge gourd. And once ridge gourd is cooked add fresh grated coconut and stir fry for few minutes.