Coconut Chutney

This is one of the most common condiment found in South India. Think of it like ketchup and fries.  Like it's slightly more glamourous cousin , the Peanut Chutney, it goes great with dosas, idlis, upmas, vadai... any south indian dish. Most traditional homes have a version of this chutney at least once a week made with fresh coconut. The sweetness and richness of the coconut pairs really nicely with the spicy main dishes.

If you want to be adventurous, you could buy a fresh coconut, whack it open over a big bowl (to catch and drink all the yummy sweet water) and then scrape and shred the coconut flesh in a food processor.  Or you could head to the grocery store and get a bag of frozen shredded coconut which is almost as good. Almost.


Ingredients:

-  1c shredded coconut (thaw coconut if using the frozen kind)
-  1/4 cup pootu kadalai (dariya dal/fried split peas)

-  1 serrano chilli
-  1tsp urad dal

-  5-6 curry leaves
-  1tsp mustard seeds
-  pinch of tamarind paste

Directions:

1.  Add the coconut, pottu kadalai (dry roasted), green chilli split down the middle, and tamarind in the food processor.

2.  Blend and add a bit (1/2 a cup) of water until the desired consistency is reached.

3.  Season with mustard seeds, urad dal and curry leaves

4.   Add salt to taste.

Peanut Chutney

This condiment has only recently made it's way into my list of frequently made things. It goes well with dosas, adai, and upma.  Growing up, I never ate peanut chutney. ever. Things that usually accompanied dosai and adai were molaga podi, coconut chutney and vellam (jaggery). And some sort of vegetable dish like a potato masala for dosai and avial (mixed vegetable stew with coconut) for adai.

So you can imagine my surprise when R asked me to try making this peanut chutney thing many years back. I was like... "um ok...." but of course I was really not a huge fan of peanuts (although now this dish has sort of converted me)  and I don't like snacking on them like many people do. But it seemed like an interesting dish to make so why not give it a try. Worked great! I don't recall where or which website provided the launching pad for this but here is how I make it now.

Ingredients:

-  3/4 cup roasted peanuts
-  2 dry red chillis
-  1 large clove garlic
-  1/2 onion chopped
-  1 tsp tamarind concentrate paste
- 1 Tbsp honey

For seasoning:
-  1/2 tsp mustard seeds
-  1/2 tsp urad dal
-  5-6 curry leaves
-  2 tsp vegetable oil

Directions:

1. In 1 Tbsp oil, sautee onions, garlic and red chillis till the onions are soft. 
2. Let it cool down for about 10 minutes. This step is important. Let it rest!
3. In a food processor or blender,  combine the sauteed mixture, with tamarind, honey and a bit of water. Don't hate me for saying "a bit of water". I honestly have no idea how much water it takes for it to get to a pureed consistency. So just add a little at a time until the entire thing comes together and forms a puree. 
4. Salt to taste
5. Transfer to a serving bowl.
6. For seasoning, in a separate small sautee pan,  heat the 2 tsp oil till it is fairly hot.
7. Add the urad dal and mustard seeds and curry leaves. It will splutter so stand back so you don't get mustard seeds all over your face.
8. Pour this over the chutney.

I find the honey adds a very nice contrast to the spiciness of the chillies. If you're not a fan of spicy food, make it milder by just adding one whole chilli pepper. 

Another note- I used to peel off the skins of the peanuts but now I've gotten lazy and it tastes just fine with the skin on.

Black Bean Burgers

Black Beans is one of those things I always keep in the pantry. I mostly use it in chillis  or the black-bean and corn salad, or a  black bean paste that I use on my Mexi Pizza.


Last night I thought of another use- burgers! It's a super easy recipe that does not compromise on taste. I based it off a recipe I saw on Epicurious.

Black Bean Burgers:


Ingredients:



* 1 15- to 16-ounce can black beans, rinsed, drained
* 1/3 cup chopped red onion
* 1/2 cup dry breadcumbs- make your own or storebought
* 2 tablespoons plus 1/2 cup bottled chunky salsa
* 1 teaspoon cumin seeds or ground cumin
* Cilantro, chopped fine

Method:

1.  Using fork, mash beans in medium bowl. 

2.  Mix in onion, breadcrumbs, 2 tablespoons salsa, cumin and cilantro.  I threw in all the ingredients and mixed with my hands! Easier that way :-)

3.  Season to taste with salt and pepper. I completely skipped the salt because I find the salt is plenty in the canned beans and salsa. 

3. Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

4. Grease the bottom of a non stick pan with some cooking spray or a bit of canola oil. 

5. Cook the patties for 3 minutes on each side

Serve on a bun with your choice of condiments and oven roasted fries!! In my case it was hot sauce and ranch!!