Friday, 26 March 2021

Garlic chutney/ Bellulli chutney for Ganji

Summer days in coastal Karnataka makes you ask for only light food. The temperature & humidity there makes one sweat anytime of the day. Boiled rice/ Kuchilakki anna & coconut based side dishes being staple of the place, boiled rice with the liquid starch becomes favorite of many family. Simple chutney of different flavor, pickles & curds is what anyone looks for the lunch. When I mentioned chutney, it will be generally coconut based with some added goodness of mango/ Banana flower/ mango ginger or even chutney made with basic spices like garlic or even urad dal. I am posting one such chutney recipe today – Garlic gatti chutney for Ganji!

Garlic chutney

Preparation time: 15 minutes

Serves: 3-4

Ingredients:

Garlic cloves – 12-14

Freshly grated coconut – ½ cup

Tamarind – gooseberry sized

Dry red chillis – 4-5 , adjust to taste

Salt – 1 tsp, as per taste

Coconut oil – 3 tsp

Mustard seeds – 1 tsp

Curry leaves – 1 sprig

 

Method:

Peel off cloves of garlic, keep them ready.

Heat a tadka pan, fry garlic & red chillis with few drops of oil. until garlics turn brown & chillis are dark red & fried well.

Take grated coconut in a mixer jar. Add fried chilli & garlics, salt, tamarind. Grind everything well with little water. Do not add too much of water. This chutney should not be runny. Grind to make smooth paste/ chutney.

Transfer to serving bowl. Prepare seasoning of mustard, minced red chilli (optional), curry leaves in coconut oil. On spluttering, add to the chutney.

Serve this chutney with hot kuchilakki ganji or kerala matta rice with starch and a dollop of ghee.

Bellulli chutney

Notes:

Garlic can be replaced by 2 tsp of Urad dal after frying till brown to make urad dal chutney.

If making raw mango chutney, add green chillis (not fried) instead of red chillis. In this case don’t add tamarind.

Ganji chutney

Tuesday, 23 March 2021

Menthe kadubu Type 2/ Wheat flour dumpling & fenugreek leaves stirfry

Menthe kadubu is a traditional dish of North Karnataka which makes you to crave for more with its unique flavour of fenugreek leaves and very basic spices in any Indian kitchen. There are two types it can be made, majorly difference in the consistency! One is soupy & another is dry stir-fry type. Though both tastes great, my favourite is the dry one and I am sharing the recipe for the same in today’s post. Check out the recipe for gravy type of menthe kadubu here.

Recently I also learnt that, this dry version is generally made with jowar/ sorghum millet flour whereas the other one is with wheat flour. This tastes wonderful even if it is made with wheat flour & I am sharing the recipe using wheat flour today.

Wheat flour dumpling & fenugreek leaves stirfry

Preparation time: 20-30 minutes

Cooking time: 20 minutes

Serves: 2-3

Ingredients:

For the stir-fry:

Menthe soppu/ Fenugreek leaves – 1 bunch

Onion – 1 (optional)

Garlic – 10-12 cloves

Red chilli powder – 1tsp

Turmeric powder – ¼ tsp

Salt to taste

Cooking Oil – 2-3 tsp

Mustard seeds – 1 tsp

Cumin seeds – ½ tsp

Kasuri methi – 1 tsp (optional), for  extra flavour

For the dumpling:

Wheat flour – ½ cup, can be replaced by jowar flour (in this case, hot water to be used)

Water – to make the dough

Salt – ½ tsp

Oil – 1.5 tsp

 

Method:

Dumpling:

  • Prepare dough of chapathi dough consistency using wheat flour, salt, water and little oil. Keep aside covered.
  • After 5-10 minutes, divide the dough into small gooseberry sized balls and press gently with fingers to make small discs. Smaller the size, better the look of menthe kadubu . It is easy to cook them if size is small.
  • Boil 3-4 cups of water in a separate vessel adding little salt and 1 tsp oil.
  • On boiling, add wheat flour dumplings prepared in the previous step to it. Boil them for 5-6 minutes. While the dumplings are boiling you can keep the greens ready & cooked following the method under stir-fry).
  • Now, Drain water completely from the wheat dumplings, set aside.

Stir-fry:

  • Clean, wash green leaves (menthe soppu). Remove hard stems & use only leaf & tender stems.
  • Chop methi/ menthe leaves finely. Keep aside.
  • Peel and chop onions fine.
  • Peel garlics & chop finely.
  • Prepare a seasoning of mustard & cumin seeds in oil. On spluttering, add minced garlic, sauté for couple of minutes till they are done & turned to golden brown.
  • Add chopped onions (if using) and fry until translucent. It will be good even without onions.
  • Add chopped fenugreek leaves. Sprinkle turmeric powder and salt to taste. Add chilli powder too.
  • Let the leaves cook for a while.
  • Add the boiled & drained dumplings to the stir-fried fenugreek leaves.
  • Sauté well so that everything is combined well. Let it cook in the spiced greens so that it blends well with the masala.
  • Optionally sprinkle kasuri methi, switch off the stove. Serve hot as starter or as an lunch accomplishment.
Menthe kadubu dry

Notes:
  • Dumpling can be made with jowar flour instead wheat flour by adding hot water to knead the dough.
  • In the above case, allow water to boil and add the flour, salt and saute till water is absorbed. On cooling, grease palm with little oil & knead the dough. Then follow the procedure same as wheat flour dumpling.
Menthe kadubu recipe