Alsi seeds-peanuts dry chutney powder

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How long it takes: 45 minutes

Alsi seeds/Flax seeds in English and Agase beeja in Kannada Is known to  its medicinal value.  I have already put up Alsi seeds chutney powder which was well-received. So as a change I tried a simple version of that recipe but with  additional ingredients, namely peanuts and garlic.

What you need to have:

1. Flax seeds – 1/2 cup

2. Peanuts – 1/3 cup

3. Sesame seeds – 1/3 cup

4. Dalia dal – 1/4 cup

5. Copra (dry) – 3 Tablespoons (grated)

6. Curry leaves – a handful

7. Garlic pods – 5-6

8. Byadgi chili powder – 2 Teaspoons

9. Sugar – 1/2 teaspoon (optional)

10. Tamarind – size of a pealed Arecanut

11. Salt – as needed

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                                                                             Raw flax seeds & Peanuts

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                                                                         Raw Dalia Dal & Sesame seeds

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Other ingredients of the dish

What you do with what you have:

1. Wash and drain flax seeds and dry roast it on medium flame till it splutters.

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Washed flax seeds in the skillet to roast

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Flax seeds roasted till it splutters

2. Wash and drain water from sesame seeds and dry roast the same till it splutters.  (unless it is washed it does not  splutter)                                                                                          KONICA MINOLTA DIGITAL CAMERA

                                                                    Washed sesame seeds to be roasted

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Roasted sesame seeds

3. Place a skillet with dalia dal in and dry roast it till it turns crispy but does not change the color and also not burn.  In the same skillet dry roast peanuts till one is able to peal it also you get a pleasant aroma.

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Dalia dal being roasted

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4. Wash and pat dry curry leaves and dry roast the same till crispy but not change the colour.

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                                                                            Curry leaves being roasted

5. Dry roast grated copra till crispy till the colour turns to light brown. Switch off the flame add chili powder and place the tamarind a midst the hot mixture so as to soften the tamarind. Stir occasionally.

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                                                 Copra roasted & Tamarind & chili powder being added

6. Transfer all the roasted ingredients into a bowl including garlic(raw)  salt and sugar.

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                                                   All chutney ingredients in a bowl for a closer view

7. Transfer the above chutney mix to a mixi bowl and grind it to a medium coarse powder. Check for salt and add if needed.

Transfer it to an airtight container and enjoy with roti, chapati, dosa, idli, bread sandwich, or anything else.

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                                                            (Alsi) Flax seeds peanut chutney powder

Good to remember:

1. Always wash flax seeds, sesame seeds, curry leaves for better results before roasting.

2. One can change the quantity of chili powder as per one’s pallet.

3. Sugar actually gives a unique flavor to the powder. So I would actually recommend it.

Peanut-Sesame Dry Chutney powder

How long it takes: 30 minutes

I am used to trying out new combinations for chutney powders as it is the best substitute  to the regular wet chutney prepared at home. This was one such thing and  it turned out well enough that it can go into the long list of Dry chutney powders on this blog. Off we go !

What you need to have:

1. Roasted Peanuts – 1 cup

2. Sesame seeds (Thil) – 1/2 cup

3. Cumin seeds – 1 tablespoon

4. Chili powder – 2-3 tablespoon

5. Garlic pods – 5-6

6. Tamarind  - size of a gooseberry

7. Salt – to taste

Ingredients of peanut-sesame chutney powder

What you do with what you have:

1. Place a skillet and dry roast peanuts in it till you get a pleasant aroma andon cooling peal it and keep it aside.

2. Wash and dry roast sesame seeds in the skillet till it splutters and keep it aside Just mix chili powder to it when it is hot and stir it.

3. Transfer all the roasted and other ingredients to a bowl including pealed garlic pods, tamarind, salt and cumin seeds(raw).

All the ingredients of chutney powder

4. Grind the above ingredients in the dry grinder to a medium coarse consistency.On cooling store it in dry and air tight containers and use dry spoons always for serving too.   Enjoy with rice and dal, idli, dosa and parathas. A healthy chutney powder indeed!!!!!

Ready to serve peanut-sesame chutney powder

 

Good to remember:

1. Always wash and then dry roast sesame for it to splutter well since if it does not splutter there is no aroma and will be raw.

2. As there is no copra it is relatively healthy too with raw garlic and cumin for digestion and aroma.

3. There is no need to separately warm up chili powder as when sesame is hot just pour it into the same skillet and stir in.

Peanut-Dalia Dal Dry Chutney Powder (with & without Copra)

Peanut-Dalia Dal Dry Chutney Powder

How long it takes: 30 minutes

Makes - 1 Bottle

Peanut and dalia dal are used  in various culinary preparations and also as condiments. I have already put up dalia dal (hurikadle) chutney powder, peanut chutney powder and this is a new chutney powder which can be prepared with minimum copra and even without it.  This chutney powder is a garlic version of the combination to relish with roti, paratha, curd rice or even as a spread on a slice of bread. Here it is.

What you need to have:

1. Peanuts – 1 Cup

2. Dalia dal -  1 Cup

3. Copra – 1/3 cup

4. Tamarind – Size of an areacanut

5. Garlic pods -  8-10 (Raw)

6. Red chilli powder (Byadgi) – 2 Tablespoons

7. Salt – As  per taste

Ingredients of the chutney powder

What you do with what you have:

1. Place a skillet and dry roast peanuts till you get a pleasant aroma and you are able to peel the nuts when you rub with your hands. Peel the roasted nuts on cooling.

Peanuts being dry roasted.

2. In the same skillet dry roast dalia dal till the raw smell disappears and it turns crispy.  Switch the flame off and add chilli powder to it and saute well.

Dry roasted dalia dal seasoned with red chilly powder 

3. Peeled peanuts, roasted dalia dal, chilly powder, garlic pods, tamarind and salt are the main ingredients of this chutney powder.

Roasted ingredient

4. Grind the above mixed ingredients in the mixer to a medium coarse consistency . Enjoy with Roti or Chapati or even Curd rice.

Ready to serve Peanut-Dalia dal chutney powder (without copra)

5. Place a skillet and dry roast grated copra in it till it turns crispy and a nice aroma is given out.

Grated Copra

Roasted Copra

6. To the roasted ingredients from step-4, add this copra and grind it in the mixer to a medium coarse consistency checking for salt. Store it in airtight container using dry spoon will remain for more than 20 days afresh.

Ready to serve Peanut-Dalia dal chutney powder with copra

How long it takes: 30 minutes

Makes – 1 Bottle

1. Use fresh peanuts and clean dalia dal, since at times we find some bitter peanuts too when stale and makes the powder tasteless.

2. Chilly powder depends upon one’s palate

3. Garlic can be increased or decreased as per the whims of one’s taste buds.

4. Store it in airtight containers for the powder to retain freshness.

Alsi Seeds (Flax seeds) Dry Chutney Powder

Alsi Seeds Dry Chutney Powder

How long it takes:  45 minutes

Makes: 1 Bottle

Alsi seeds are known as Flax seeds in English and these seeds are very rich in fatty acids, dietery fibers and a very good source of nutritious minerals. It is low in carbohydrates, and high in healthy fat and fiber, and good for fighting cholesterol – therefore, a very healthy option for those keeping a close watch on their weight and sugars. We can even prepare laddoos with these flax seeds which in turn will be very nutritious with ghee and other ingredients. I, myself was not aware of the benefits of using alsi seeds, and infact it was only after a couple of readers requested for recipes using this nutritious ingredient that I experimented with it.

Today I would like to put up alsi seeds dry chutney powder to add to the long list of dry chutney powders that I have already put up on this blog (curry leaves, ajwain, uchellu, garlic, sesame, peanut, hurikadle, and ordinary dal dry chutney powder ). This chutney powder is a good combo for idli, dosa, chapati and roti too. Here it is:

What you need to have:

1. Flax seeds – 1/2 Cup

2. Bengalgram Dal (Chana dal)  – 1/2 Cup

3. Blackgram Dal (urad dal) – 2 Tablespoons

4. Coriander seeds – 1 Tablespoon

5. Cumin seeds – 1 Teaspoon

6. Copra – 1/2 cup

7. Curry leaves – 1 Cup packed

8. Red chilli powder (Byadgi) – 2 Tablespoons

9. Asafoetida(soft) – Size of a peanut

10. Tamarind – A little

11. Salt – As per taste                                                                                                                                                                                                        Ingredients of Alsi seeds chutney powder

Other ingredients of chutney powder

What you do with what you have:

1. Wash and drain the water completely from alsi seeds and place a skillet with alsi/flax seeds in it. Dry roast immediately, till the seeds splutter.

                                                                                                                   Alsi seeds being dry roasted

2. Empty the skillet and dry roast bengalgram dal (chana dal) in it till you get a pleasant aroma on low/medium flame.

                                                                                                         Bengalgram Dal being dry roasted

3. Dry roast blackgram dal (urad dal) in the same skillet on low / medium flame till you get a pleasant aroma.

                                                                                                                 Blackgram dal being dry roasted

4. Wash and dry roast curry leaves too in a skillet till the leaves are roasted. Ensure that they do not change the colour or get burnt.

Curry leaves being dry roasted

5. Grate copra/coconut and roast it in a skillet on a low flame stirring continuously till you get a pleasant aroma. Switch off the flame and add chilli powder to it and stir it to mix.  Add tamarind to it too.                                                                                                                                 Copra roasted and chilli powder being added to it

6.Place a spatula with 1 teaspoon of cooking oil on low flame and fry soft asafoetida in it till crispy.

Asafoetida being fried in cooking oil

7. Transfer all roasted items to a bowl including coriander seeds, cumin seeds and salt.

                                                                                      All roasted and other ingredients of the chutney powder

8. On cooling, dry-grind it in the mixer and is as shown in the image below.  Enjoy with roti, chapati, with a dollop of home-made ghee or Amul butter!!!!!  It can be preserved for a month when dry spoons are used.

 Ready to serve Alsi/Flax seeds chutney powder

How long it takes:  45 minutes

Makes: 1 Bottle

Good to remember:

1. Alsi seeds should be washed properly in running water and immediately dry roasted.

2. All ingredients should be dry roasted except for asafoetida (hing).

3. Coriander seeds and cumin seeds should be added raw only.

4. Garlic cloves can be replaced in place of asafoetida, but added raw.

5. This powder can even be a good combination with curd rice and dal rice.

6. The powder can be preserved for upto a month in an airtight container and the use of a dry spoon.

Curry leaves chutney powder (Dry)

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Curry leaves needs no introduction as it is the main ingredient in the seasoning of several dishes prepared in South Indian. We use it in a variety of chutney powders as well. Today I am putting up the curry leaves dry chutney powder. I borrowed this recipe from one of my friends in Kerala.

Here are other (several) dry powders on this blog over the years.

What you need to have:

1. Fresh curry leaves – 2-3 cups

2. Fresh grated coconut – 1 and 1/2 cups

3. Cumin seeds – 1 teaspoon

4. Pepper corns – 1 teaspoon

5. Asafoetida(soft) – size of a peanut

6. Red chillis – 3-4

7. Tamarind (dry) – a little

8. Salt – to taste.

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Ingredients of Curry leaves Chutney powder(Dry)

What you do with what you have:

1. Grate coconut, wash and clean curry leaf strands and separate the leaves and keep it aside.

2. Place a skillet with 2 teaspoons of cooking oil in it. When heated fry Asafoetida in it till it turns crispy and keep it aside.

3. To the same oil add pepper corns and when it sputters add cumin seeds to it. When fried add red chilies and soon after add grated fresh coconut and fry for a while.

4. When half done add curry leaves to it and fry till the mixture turns crispy but does not get burnt.

5. Add fried Asafoetida from step 2 to it, add Tamarind and salt and stir well. The fried mixture is as shown in the image below. Allow it to cool.

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Curry leaves chutney powder mixture(Dry)

5. Dry grind the chutney mixture in the mixer to a medium fine consistency and is as shown in the image below.

On cooling store it in dry containers and that should remain afresh for about 15-20 days. Enjoy with idlis, dosas and parathas etc..

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Ready to serve Curry leaves Chutney powder(Dry)

How long it takes: 45 minutes

Ajwain Chutney powder

29-1-2009-050Ajwain is also called oma in kannada. It is used in many ayurvedic medicines. In my childhood whenever we kids had a bad stomach mom used to feed us with ajwain kashaya and also she used to stuff a pinch of ajwain , salt and one or two black pepper in the beetle leaves and advise us to just chew on it for a while. Things would be back to normal without any need for a doctor visit. Ajwain is good for digestion and also helps one get some good sleep. It is also good for lactating mothers.

I am putting up Ajwain chutney powder today, this is the 7th in the list of the dry chutney powders on this blog !

What you need to have:

1. Copra (Dry coconut) – 2 cups

2. Bengalgram Dal – 1 cup

3. Ajwain seeds – 1 Tablespoon

4. Pepper seeds – 1 Tablespoon

5. Cumin seeds – 1 Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Red chilli powder(Byadgi) – 2 Tablespoons

8. Curry leaves – 1 cup

9. Asafoetida (soft) – size od a peanut

10. Sugar/Jaggery – (Optional)

11. Tamarind – 1″ in diameter

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Ingredients of Ajwain chutney powder

What you do with what you have:

1. Place a broad based bowl on the medium flame with Bengalgram Dal in it and dry roast the same till you get a pleasant aroma and a little change to light brown from its original yellow colour.

29-1-2009-047 Dry roasted Bengalgram Dal

2. Place a spatula with 3-4 Teaspoons of cooking oil in it on the flame. When heated fry asafoetida in it till it turns brown and crispy. Transfer it to the bowl containg dry roasted Bengalgram Dal. Fry ajwain seeds, cumin seeds and pepper one by one in the same spatula.

29-1-2009-048 Roasted Dal and other ingredients

3. Place a broad based bowl on the medium flame and dry roast curry leaves in till they turn crispy but donot change the colour. Powder roasted curry leaves with the dal mix.

4. Dry roast Copra also in bowl on medium flame till it turns light brown and crispy. Switch off the flame and add turmeric powder, chilli powder to it and stir well. Add required quantity of tamarind, salt and a pinch of sugar/Jaggery for taste to it and allow it to cool.

5. Dry grind roasted dal mix from step 1, 2 and 3 in the mixer to a medium coarse consistency.

29-1-2009-049 Dry ground Dal mix powder

6. Divide dal mix into 3-4 parts and grind it with roasted copra chilli powder mix accordingly to required consistency. Ready to serve Ajwain chutney powder is here below. One can enjoy it with rotis as well as with rice and butter. On cooling store it in airtight containers and will remain afresh for about a month.

29-1-2009-050 Ready to serve Ajwain chutney powder

How long it takes: 45 minutes

Uchellu chutney powder(Dry)

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Today I would like to put up Niger seeds chutney powder and that make it the sixth variety of chutney powders on this blog ! People enjoy this powder, much like other powders, with Jwari roti and chapathi.

Niger seeds in English – that is Uchellu/Gurellu in kannada. These seeds are used in masalas by the people of North Karnataka. They resemble the black cumin seeds but are soft and slippery. It is an eseential ingredient in most curries and especially in the masalas for Yengai – Masala stuffed in Egg plant/Brinjal. Their importance is similar to the use Peanuts in the Masalas from Maharashtra and coconut in Southern Karnataka.

What you need to have:

1. Niger seeds – 1 cup

2. Copra grated – 4 tablespoons

3. Garlic pods – 25-30

4. Fresh corriander leaves chopped – 1 cup

5. Chilli powder – 3 teaspoons

6. Tamarind – 1″ piece

7. Salt – To taste

29-1-2009-069 Ingredients of Niger seeds Chutney powder

What you do with what you have:

1. Grate dry copra, wash and chop coriander leaves fine. Peal and crush garlic pods a bit and keep aside.

2. Place a wide bottomed bowl on medium flame and add chopped coriander leaves. Keep stirring till it turns a little dry. Now add Niger seeds into it and keep roasting till it splutters and the color turns a little dull. By then even coriander leaves will have also roast. Transfer it into another bowl to cool.

3. In the same wide bowl dry roast grated copra from step 1 till it turns crispy and a little brown. Switch off the flame and add chili powder, tamarind and salt to it.

4. On cooling mix all dry roasted items from step 2 and 3 into a bowl and add crushed garlic pods to it.

26-2-2009-034 Dry roasted ingredients

5. Dry grind the ingredients in the mixer to a medium coarse consistency. Enjoy it with Jwari roti or Chapathi with an onion round ring!!!!

26-2-2009-036 Ready to serve Niger seeds chutney powder

On cooling store it in dry containers so it remains afresh for more than a month.

How long it takes: 45 minutes

Garlic Dry Chutney Powder

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Garlic needs no introduction. A must in the menu of the Masalas, it has no substitutes and the strong flavor it adds is something many of us cannot do without. (Of course its also the kind which can repulse some people with the strong smell.) The flavor aside, its healthy too and in fact doctors advise people to eat one or two pods of raw garlic daily in the early morning to help out the purification of blood.

Garlic Chutney powder that I am putting up today is the simplest to prepare chutney powder. I have added quite a few dry powders – Hurikadle Chutney powder, sesame dry chutney powder and Peanut powder and yet another.

What you need to have:

1. Fresh grated copra – 2 cups

2. Chili powder (Byadgi) – 4 Teaspoons

3. Garlic pods – 30-40

4. Tamarind – 1 ” piece

5. Salt – To taste

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Ingredients of Garlic chutney powder

What you do with what you have:

1. Grate copra and peal garlic and keep it aside as shown in the image above.

2. Place a wide skillet on medium flame with grated copra in it and dry roast it till it turns just light brown. Switch off the flame and add required quantity of chlli powder to it and stir well. When the mixture is warm add tamarind to it so that it will become soft and also a little tangy !

3. When the mixture is cooled add pealed raw garlic pods and required quantity of salt to it.

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Dry roasted copra and Chili powder and Raw Garlic pods

4. Grind the above roasted ingredients from step 3 in the mixer to a coarse consistency. Enjoy with Chapathi and also Jwari Rotis.  This chutney powder can be used in place of Red chutney for Masala dosa as well.

26-2-2009-028 Ready to serve Garlic chutney powder

How long it takes: 45 minutes

Sesame dry chutney powder

Ready to serve Sesame chutney powder

Here is another one in a series of dry chutney powders I have put up in the past weeks. For this powder, we use minimum dry coconut(Copra) since sesame itself contains oil on its own.

Little bit about Sesame: Sesame (also Thil) is available in 2-3 varieties namely ordinary, nylon & black. It is added to quite a few masala powders to enhance the flavour of the dish. It is used by bakeries in the preparation of bread, buns and cookies. Seasame is actually an oil seed and the oil obtained is used in edible form on refining. Its widely consumed in Tamilnadu. Pure Sesame oil is used in almost all temples to light the diya for the almighty. During summer people grind sesame seeds with a few cardamom and add Molasses(jaggery) and use it as a beverage as well. We also make thil ladoos adding peanuts and Mollasses for Sankaranthi. People also prepare Thilgul (Coating thil with sugar syrup) for Sankaranthi in Karnataka.

What you need to have:

Ordinary sesame(Thil) – 100 grams

Chilli powder (Byadgi) – 2 teaspoons

Copra – 25 grams

Tamarind – 1/2 ” piece

Salt as per taste

Ingredients of Thil chutney powder

Ingredients of Thil chutney powder

What to do with what you have:

1. Wash, drain and dry roast Thil in a broad based bowl while stirring all the time until it sputters. When it sputters it swells and if rubbed you get a pleasant aroma.

2. Grate copra and roast it on medium flame till you get a pleasant aroma and add required quantity of Byadgi chili powder and switch off the gas.

3. Continue stirring and as you do so add tamarind, and salt to the above mixture.

Dry roasted ingredients

Dry roasted ingredients

4. When cooled dry grind in the mixer to a medium coarse consistency as shown in the image below.

Ready to serve Sesame chutney powder

Sesame chutney powder

Serve with either jwari rotti or rice roti.

On cooling store it in dry containers and will remain afresh for over a month. Its very good from the health point of view and also serve as a variety with other dishes.

How long it takes: 30 minutes

Peanut Dry Chutney powder

About Peanut Chutney powder

Peanuts find themselves in lot of places. This recipe is about preparing dry chutney powder peanut chutney powder. We tend to use dry coconut(Copra) for the chutney to not be soggy, but peanut contain oil of their own, so we do not use copra here.  It is the easiest recipe among the chutney powders but arguably the tastiest. I have been preparing this chutney powder for years and the taste never dies.

What you need to have:

Peanuts  -  1 Cup

Chilly powder – 2  level Teaspoons (not spicy)

Curry leaves – 1 Cup Packed

Asafoetida (soft) – peanut sized piece

Tamarind – 1″ piece

Cooking oil – 1 Teaspoon

Salt -to taste

Ingredients of peanut chutney powder

 Ingredients of chutney powder

What you do with what you have

1.Place a broad based bowl on  medium flame with peanuts in it, and roast it till it is ready to eat roasted.  Peal it and keep it aside as shown in the image above on cooling

                                                                                                                                                Peanuts being dry roasted

2. Roast Asafoetida in oil till it is crispy and also turns brown as shown in the image above.

3. Fry chilly powder in the left over oil in which Asafoetida was roasted adding a drop or two of extra oil to it.

4. Wash Curry leaves and dry it on a towel for a while.  Place a broad based bowl on medium flame and dry roast curry leaves till crispy but do not change the colour.  Transfer all the roasted and fried ingredients and also other ingredients in a bowl on cooling.

                                                                                                                                       Curry leaves being dry roasted

                                                                                                                                   Roasted and fried ingredients in a bowl

                                                                                                    Ready to serve Dry peanut chutney powder with curry leaves

5. Grind altogether to a coarse consistency adding required quantity of salt & Tamarind.

It can a good combination to jwari rottis.

Ready to serve chutney powder

Ready to serve chutney powder

Note: Grind the powder to a medium coarse consistency to enhance the taste of the same.  If attempted to powder to a fine consistency it will get struck in the mixy bowl  since peanut has  oil content on its own.