EASY COCONUT CHUTNEY (NO ONION & GARLIC)

This coconut chutney is a great accompaniment with any South Indian savoury snack. It is really very easy to make, just blend all the ingredients and mix tempering after that. Adding tamarind to the chutney increases its shelf life little more and for that reason chutney doesn't spoil quickly. Fresh coconut is essential for the best flavour. I am addicted with this yummy chutney.....are you???

INGREDIENTS:

1 Cup Freshly Grated Coconut
2 tbsp Coriander Leaves / Cilantro (Finely Chopped)
1 tsp Roasted Cumin Seeds
1 tbsp Roasted Chana Dal (Bengal Gram)
1 tbsp Cashewnuts
2 tbsp Tamarind Pulp
3 Green Chillies
1/2" Ginger (Chopped)
1/3 Cup Warm Water
Salt to taste

FOR TEMPERING:

1 tsp Urad dal
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
2 Dried Red Chillies (Broken)
1/4 tsp Asafoetida (Hing)
8 Curry Leaves
1 tbsp Coconut Oil

METHOD:

In a mixie jar, combine coconut, coriander leaves, roasted cumin seeds, chana dal, cashewnuts, tamarind pulp, green chillies, ginger, 1/3 cup warm water and salt. Blend till it turns into a smooth paste. Remove the paste in a bowl and set it aside.

Heat coconut oil in a tadka pan. Add mustard seeds, cumin seeds, red chillies. Let mustard seed splutters, after that add urad dal, asafoetida, curry leaves. Saute for a minute in medium low heat. Pour this mixture on coconut paste. Stir nicely to mix well.

Enjoy this flavourful chutney with idlis, dosas, vadas or uthappam. May store it in refrigerator for a week.

SPICY LONG BEANS / BARBATTI MASALA

Barbatti or long beans, a Summer vegetable, is generally very less populer among other green vegetables. My family didn't like to eat barbatti before, as it was a problem to me how to make a delicious dry curry of this fiber-rich long beans. Once I found this delicious dry curry of green beans in "Maayeka", while blog hopping. It is definitely a yummilicious solution to me to make barbatti curry, very well goes with roti and rice both. Tryout, it will definitely satisfy you too.

INGREDIENTS:

350 gm Long Beans (Washed)
1 tsp Coriander Powder
1/2 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Dried Mango Powder (Amchur)
3 Tomatoes
3-4 Green Chillies
1/2 tsp Sugar (Optional)
3 tbsp Oil
Salt to taste
1 tbsp Finely Chopped Coriander Leaves
FOR TEMPERING:
1/4 tsp Carom Seeds
1/3 tsp Mustard Seeds
1/3 tsp Cumin Seeds
1/4 tsp Fenugreek Seeds
1/3 tsp Carom Seeds
A Pinch of Asafoetida
10-12 Curry Leaves

METHOD:

Trim the both ends of long beans and slice into 1/2" long pieces.

In a pressure cooker, add beans and 1 cup of water, pressure cook for 2 whistles or till it done.

Grind tomatoes and green chillies. Make a smooth paste. Drain long beans and collect the water in a pot. Set it aside.

In a pan or wok, heat oil. Add all tempering spices, saute till spices crackle.
Pour tomato-green chilli paste in it. Stir well for 2 minutes.

Add turmeric powder, coriander powder, red chilli powder, dried mango powder, sugar and salt in it. Saute till oil starts seperating from the spices.

Now mix boiled long beans in it. Fold well. Add 1/2 Cup reserved water (which collected from the boiled long beans), mix well. Cook for few more minutes till it becomes thick and almost dry.

At this time, add coriander leaves, fold nicely. Remove from heat and serve with warm chapati or steamed rice. It is really a very tasty side dish.

Thank you so much Anjana didi for this scrumptious long beans dish.