Tag: jeera

RAW TOMATO CHUTNEY-TOMATO KAAYI CHUTNEY

In my earlier recipe Tomato chutney, I have mentioned about Unripe Green Tomatoes are also used to make chutneys, salsa, pickles etc.  Also I had given a small note of Tomato and its benefits.

You can get unripe green tomatoes from market.  I grow tomatoes in my terrace garden.

Now let us see how we can prepare tasty tongue licking Raw  Tomato Chutney. Its taste is unique.

Ingredients :

Unripe Tomatoes                  6-8

Red Chillies                              6-7

Jeera                                             1/4 tsp

Mustard seeds                        1/5 tsp

Urad Dhal                                   1 tsp

Menthi seeds                           1/8 tsp

Hing                                              one pinch

Tamarind                                  1/2 inch (If tomatoes are sour

you can avoid)

Salt to Taste

Jaggery                                         as per taste or half lemon size

Curry Leaves                            4-5

Oil 2 tsp

Mustard Seeds                         1/2 tsp

Method :

Wash thoroughly unripe tomatoes, wipe off the water and cut into pieces.

Take a pan put 1/2 tsp oil, when it is hot add cut unripe tomatoes to it and cook for 5-6 mins.

Cook till water content is evaporated, switch off the flame and allow to cool.

In the meantime dry roast jeera, hing, mustard seeds, methi seeds, urad dhal, red chillies, curry leaves and grind to a fine powder.

Add cooked tomatoes along with masala powder and grind into a fine paste. DO NOT ADD WATER AT ANY POINT (Add tamarind while grinding if tomatoes are not sour in taste)

Put 1tsp oil in the same pan, when the oil is hot add mustard seeds and curry leaves to splutter.

Transfer the grounded mixture into the pan, salt to taste, jaggery powder and fry for 5-10 mins to remove further water content in it.

Now Unripe Tomato Chutney is ready to eat.

Store in an air tight container and use whenever necessary.  If stored in refigerator upto 15 days or more shelf life.

You can eat Unripe Tomato Chutney with hot rice with a dallop of ghee/oil, chapati, dosa, idli.

 

Tips :

You can add more red chillies as per your requirement.  Tamarind is optional you can use when tomatoes are not sour. While in tomato season you can prepare and store in refrigerator.  You can adjust jaggery as per your taste.  I have added to minimize the tangy taste, as it is liked by children.

ORALU CHITRANNA-CHITRANNA-COCONUT RICE

Oralu Chitranna

Oralu Chitranna

Chitranna is made out of rice. It is said to be an authentic dish in Karnataka, especially during festivals.

We can make varieties of Chitranna. You can check other varieties posted in my blog. Gojju Chitranna, Lemon Rice, Onion Rice,

Today let us learn Oralu Chitranna/Coconut Rice. Oralu in kannada, in earlier days when there were no mixer grinder all masala, spices, dosa, idli batter were grinded in Oralu. From then it is called Oralu Chitranna, as the masala is grinded in Oralu.

Now we grind in mixie and make Oralu Chitranna

Ingredients :

Cooked Rice                                     3 cups

Grated Coconut                              1 cup

Tamarind                                          1 big lemon size

Jaggery                                              1 small lemon size

Green Chillies                                  7-8

Jeera                                                   ½ tsp

Hing/asafetida                                one pinch

Chana / Bengal gram                    2 tbsp

Urad Dal                                            1 tbsp

Red Chillies                                      3-4

Turmeric                                           ½ tsp

Ground nut/peanut                      4 tsp

Mustard                                             ½ tsp

Oil                                                        5-6 tsp

Curry & coriander leaves          one fist full

Salt to taste

Method :

Soak tamarind in ½ tsp of water for about 10 mins.

Make curry and coriander leaves into two portion. Finely chop one portion and keep aside.

In a mixie jar put grated coconut, soaked tamarind, salt, jeera, hing, one portion of curry & coriander leaves into coarse paste. Do not add any water while grinding.

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In a pan take oil and heat it.

When oil is heated add mustard seeds to splutter.

Now add groundnut and fry for 10-20 seconds. When it is half golden brown add chana, urad dal, turmeric, red chillies, one portion of curry leaves and fry till golden brown.

IMG_20140726_121155 <div class="hrecipe jetpack-recipe"><div class="jetpack-recipe-content"></div></div>Add grounded mixture into it and fry for 1-2 mins. You can see the grounded mixture is well blended.

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Now add cooked & cooled rice (do not add hot rice) and mix well gently.

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Garnish with coriander leaves.

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Oralu Chitranna is ready to serve.

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Tips :

At any point of time water should not be used. While cooking rice add little oil so that rice will not be sticky. Always mix to cooled rice.