Monday, December 15, 2014

Green Chilli Chutney

Green Chillies, other than being spicy, are also rich source of Vitamin C (when fresh) and Vitamin A (when they dry). When used moderately, they can be health enablers.

Besides all this, I just love green chillies as they make my food spicy ;) Green chillies are a regular in Indian cooking, and for want of variety and change, I make these chutneys. With some fresh green chillies lying around, I decided to make some spicy chutney that can be had with Idlis, Dosas, Rotis, and even with rice (topped with some til-ka-thel / sesame / gingelly oil).


  • Green Chillies : 10 medium to large
  • Garlic: 4-5 cloves
  • Small Onion (Shallots): 4-5 
  • Green Mango Slices: OPTIONAL 2-4 small slices (left over after I made some pickle) 
  • Tamarind : a small piece
  • Ginger: 1"
  • Mustard Seeds: 1/2 tspn
  • Sesame Oil : 2-4 tbspn
  • Salt: To taste
  • Asafoetida (hing) : a pinch
  • In a kadai, pour some oil. To this, add the green chillies and cook them with close lids. Cook them till they start looking pale brown and don't deep fry them. Remove them to a plate
  • Then, add garlic and onion. Fry them and remove them
  • Finally add ginger, mango slices (if any) and tamarind. Leave them for a few seconds and remove

  • In a mixer, first grind the chillies along with garlic and ginger along with salt. Then add the remaining fried ingredients to a smooth mix along with salt.
  • In the same kadai, add the rest of the oil and as it heats up, add the mustard seeds. As they crackle, add hing and some curry leaves. To this, add the ground mix. Cook it for about 2-3 mts and remove from fire.
Serve hot with some sesame oil for idlis, dosas, and also with rice. 

Monday, December 8, 2014

Vada Curry : Dal Vada Curry

"Vada Curry" to me somehow sounded like a non-vegetarian dish (don't ask me why?!) until I got to see and taste it just a year or two ago. This is made of our very own Masala Dal Vadas cooked in gravy, a pure vegetarian dish. Dosas and Idlis are staple breakfast dishes with varieties to it; equally interesting are the accompaniments such as the chutneys, curry etc. One such is this very famous "Vada Curry (Dal Vada Curry)". 

Here is my first attempt tested and passed with decent colors ;)


For making Vadas

  • Channa Dal (Split bengal gram dal): 1/2 cup 
  • Big Onion: 1 medium
  • Garlic : 6 cloves
  • Green Chillies: 2 medium
  • Ginger: 1"
  • Curry Leaves : a few
  • Coriander Leaves : a few
  • Salt : To Taste (ensure its limited as the vadas will be cooked in a gravy with salt)
For making the Curry
  • Big Onion : 1 medium (diced into small pieces)
  • Tomatoes: 2 small or 1 medium Diced (if u want it a bit tangy then add accordingly)
  • Turmeric powder: 1/2 tspn
  • Red Chilli powder: 1.5 tsp (alternatively, you can add 2 big Green Chillies diced)
  • Salt : To taste 
  • Oil : 2 tbspn
  • Water: 1 - 2 cups
DRY MASALA for the Curry (To be ground)
  • Cinnamon : 1 small
  • Cloves : 2
  • Fennel Seeds (Saunf): 1/2 tspn
  • Bay Leaf: 1
  1. Soak dal for 2-3 hours. If you want to make it instantly, then soak it with hot water for 1 hour at least
  2. In a mixer, first add the chillies, garlic and ginger. Grind it first and then add the dal, and rest of the ingredients mentioned under "For making Vadas". Coarsely grind it with very less or no water (at the max 1-2 tspn)
  3. Make vadas either by deep frying or steaming it like idlis
  4. Next, in a pan, dry roast the ingredients mentioned under "DRY MASALA" (except for bay leaf). Grind it to make a smooth powder (dry)
  5. In a pan, add oil. To this add bay leaf and then the onion. Fry it till golden brown (you can add a pinch of salt to quicken this).
  6. Then add tomatoes and mash it. As they start cooking, add the dry roast masala. Allow it to cook for a few seconds and then add turmeric powder, and either the green chillies or the red chilli powder with salt.
  7. As it starts cooking, add 1 glass of water. As it starts boiling, add the vadas. Allow it to cook in slow- medium flame. 
  8. Mash the vadas to make a thick curry (gravy). Ensure that the vadas cook for at least 7-10 mts to soak in all the masalas.
  9. Garnish with curry and coriander leaves and remove from fire
Serve hot with Idlis, Dosas etc.