Dry Shrimps & Coconut Chutney

This chutney takes me down the timeline when I would visit my grandparents in Mangalore. Those were much awaited vacations to getaway from books and studies (not exactly... as we had never ever ending list of holiday homework).

Just before our lunch time, I could hear a walloping sound in the kitchen, almost like a monster's footsteps, that is what it sounded like in that age of mine. After a while, I find my grandmother using her kitchen appliance which was a huge stone grinder (heavy mortar & pestle). Then I realize the sound of a monster footsteps is actually the 'making of this chutney'.  And the divine aroma which lingered in the kitchen, of fresh coconut, dried red chilies, the tamarind and of course the main hero of the dish 'dried shrimps' all of these getting crushed to perfection and getting into a form of a humble and classic chutney which is passed down from generation to generation. My grandmother had those magical powers to create some of the classical dishes which cannot be found in any restaurant.




Ingredients:

• 2 cups dry shrimps (washed & toasted)
• 1 cup finely chopped onion
• 1 tbsp tamarind pulp (washed and seeds removed)
• 2 tbsp red chili powder (or according to preference)
• 2 cup grated fresh coconut
• Salt

Preparation:

1. Wash the dried shrimps thoroughly with water and dry roast on a pan till crisp. (try to roast it with a closed lid on or in an oven as the smell could be unbearable to others)
2. This chutney needs to be prepared using a mortar and pestle. 
3. In case if you do not have one, then use the Pulse button on your grinder and grind the chutney in short burst.

Method:

1. Add all the above ingredients and crush till everything comes together in form of crumbs.
2. If you are using an electric grinder, then add all the ingredients in the grinding jar and grind using the pulse button just till you get a chutney of crumbs texture.
3. Serve this chutney with dal chawal. (lentil curry & steamed rice)
4. Or can be served as a condiment with hot Konji.

South Indian Style Green Coconut Chutney | Spicy Coconut Dip

Coconut green chutney is a coconut based dip mostly used as a condiment with the Dosas, Idlis and vadas. More popular in southern parts of India, where the breakfast is not complete without it. It gets its color from green chilies and fresh coriander leaves. And various States in India will have their own version so there is no fixed recipe for it. There are other versions like, coconut red chutney, white chutney and also tomato chutney. Some like to give it a nice oil tempering and some prefer it just simple.

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Rajma Hummus | Red Kidney Bean Hummus

Serves 4 to 5
Preparation time: 15 minutes

 Ingredients:

• 1 can of red kidney bean, drained and washed.
• 2 cloves of garlic chopped
• 1 tbsp lemon juice
• 3 tbsp or less tahina (sesame paste)
• 1 tbsp olive oil
• Salt to taste.

Method:

Place all the ingredients in a mixing jar and grind to a smooth fine paste. Add few tbsp of water if needed. Taste and check the seasoning and adjust accordingly. Pour into a serving bowl, cover and refrigerate for at least 1 hour. Serve chilled as a dip with pita bread.

Note: If you do not want to use the tinned rajma, then soak 3/4 cup red kidney bean for 6 hours. Boil the grains with some water and salt. Cool the boiled rajma before grinding. Take care not to over cook the grains. It has to be cooked just as much as the tinned ones.