Beetroot Chutney

We both also like chutneys a lot like most south Indians, so I am keen about trying out varieties of chutney to go with idly/dosa. Yesterday I tried beetroot chutney; I did not pick up the recipe from anywhere in specific. I simply worked on the chutney protocol with the 2 weeks old beetroots I had. Kundan liked it to my surprise; though it is slightly sweetish, it only balances the sourness, salt and heat of chilies.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Serves: 2

Ingredients:

1.     Beetroot – 2

2.     Green chilies – 2

3.     Tamarind – 2” strip

4.     Salt as per taste

5.     Oil – 1+2 tsp

6.     Mustard seeds – ½ tsp

7.     Urad dal – ½ tbsp

8.     Asafoetida – 1 pinch

9.     Curry leaves – 1 sprig

Method:

Step 1: Peel and roughly chop the beetroot.

Step 2: Heat a teaspoon of oil in a kadai and sauté green chilies and beet in it till soft and done. Let it cool. Soak tamarind in some water.

Step 3: Grind the beetroot, chilies, soaked tamarind, and required salt with some water into a grainy paste. Add more water if required.

Step 4: Prepare tempering by heating 2 tsp of oil, spluttering mustard seeds, roasting urad dal & curry leaves in it and sprinkling asafoetida.

Step 5: Mix the prepared tempering to the ground chutney and serve with idly/ dosa or even steamed rice.

TIPS:

*You can combine carrot and beetroot in this recipe.

*Sauté a couple of shallots along with beetroot to enhance the chutney flavour.

Knol Khol Sabji

I have never tasted any recipe made from knol khol other the sambar my mom makes. I prepare sambar very rarely as dal replaces it in our household. I was missing knol khol for some time and I tried a dry sabji with it to have with phulkas. It came out well though I prefer sambar to it; but if I have to make this vegetable with roti then sabji is the choice. While shopping, the choice of knol khol is crucial, too mature ones will have spongy and chewy inside which don't taste well.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 2

Ingredients:

1.     Knol khol – 4

2.     Green chili – 1

3.     Ginger – 1” piece

4.     Oil – 1 tbsp

5.     Cumin seeds – ½ tsp

6.     Coriander seeds – 1 ½ tbsp.

7.     Turmeric powder – ¼ tsp

8.     Asafoetida – 1 pinch

9.     Chili powder – 1 tsp

10. Salt to taste

11. Kasoori methi – 1 tsp

12.Garam Masala - 1 tsp

13.Amchoor salt - 1/4 tsp

Method:

Step 1: Peel and chop knol khol into small cubes as in the picture below. Chop green chilies as well.

Step 2: Heat oil in a non-stick pan and splutter cumin seeds in it, sprinkle asafoetida, add turmeric, coriander powder and sauté green chilies and ginger in it.

Step 3: Add the cubed vegetable and add enough salt & chili powder.

Step 4: Sprinkle some water, mix well and close with a lid.

Step 5: Cook in simmered stove and stir occasionally until the vegetable is tender.

Step 6: Crush the kasoori methi into the saji, add garam masala & amchoor salt and mix with the sabji. Cook uncovered for 2 minutes and turn off heat.

Step 7: Serve hot with phulkas.

Mint-Coriander-Curry leaves Thokku

Whenever the women of a family is planned to absent for some days from cooking, we have a habit of preparing thokku (pasty pickles) so that people at home can have it with idli or dosa or plain rice or even rotis. As a descendent of this custom, I had made this mixed thokku before my fil's surgery. I had all three greens and for convenience I had used all of them in this recipe, it did taste well with all flavours felt; generally it is made with one of the three greens in the same procedure.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

1.     Mint leaves cleaned – 1 cup

2.     Coriander leaves cleaned with stem – 1 cup

3.     Curry leaves cleaned – 1 cup

4.     Green chilies – 2

5.     Ginger – 1” piece

6.     Red chili powder – 1 tsp

7.     Salt as per taste

8.     Tamarind pulp as required

9.     Gingelly oil – 3 tbsp

10.   Mustard seeds – ½ tsp

11.   Asafoetida – ¼ tsp

12.   Fenugreek powder – ¼ tsp

Method:

Step 1: Grind all leaves, green clilies and ginger into a smoot paste with minimum water possible.

Step 2: Heat oil in a kadai, splutter mustard seeds, sprinkle asafoetida and pour in the ground green paste.

Step 3: Add tamarind pulp, salt and chili powder and adjust these three by tasting.

Step 4: Simmer the stove and stir occasionally to avoid burning at the bottom.

Step 5: The thokku is done when moisture in it evaporates and oil separates. Turn off heat when done.

Step 6: Once cool store in a clean and dry air-tight container.