There is this accompaniment – a mango chutney or chamandi as it is known in Malayalam – which was and is a household favourite, to die for.
So, with Mum at home, we decided to revive old traditions and boy oh boy, did it vanish in seconds !
- 2 raw green mangoes (the sourer and rawer the better) skinned and chopped into smallish bits
- Some dried red chilies, stir fried in a dash of oil
- A knob of ginger
- Curry leaves
- A splash of coconut oil
- Fresh grated coconut
Blend the lot (except the coconut oil) together to a fine paste, then add the coconut oil and give it another whirr.
Its OMG all the way. And in the process, learned a bit of family lore – it was Dad’s recipe all along. Mum would prepare the ingredients (and quantities) and his greatest joy was in the blending before the eating.
Brilliant with rice, dosas … as an accompaniment to South Indian dishes.
All photos borrowed from the net, with thanks.
… to go with dosas … crisp dosas and this piquant accompaniment …
- 1 tomato
- 2 big onions
- a knob of ginger, about a cm all round
- 1 clove garlic
- 2 to 3 sprigs fresh coriander
- curry leaves
Fry all of the above in a bit of oil, cool a bit and grind to a paste.
- 1/2 to 1 tsp mustard seeds
- 1/2 to 1 tsp cumin seeds
- curry leaves
In hot oil, sputter the above in the order listed, pour over the ground mixture.
Ready to go !
Pix borrowed off the web.
Simple, and whipped up in a flash.
In India, and breakfast is all things South Indian, which means dosas, idlis … and today, adais for breakfast. I watched her deftly prepare the accompaniment, and here is the how.
- 1 cup freshly grated coconut
- 1 pod garlic
- bit of fresh ginger, one and a half times the size of the garlic pod
- 4 sprigs coriander leaves, with stem
- 1/4 tsp tamarind
Blend all of the above together into a thick paste.
Tarka : In a teaspoon (or a bit more) of hot oil, sputter jeera seeds, mustard and a few curry leaves and pour over the ground mixture.
Pesarattu or Dhal Dosa
- Whole green moong dhal, sprouted
- Half and half of split yellow and green moong dhal
- A handful of rice (for crispness)
- Red chili
- A pinch of hing or asephoetida
- Onions, coriander and curry leaves, finely chopped
- Soak the dals overnight.
- Grind to a fine paste with the rice, chili, ginger and hing.
- Stir in onions, coriander and curry leaves.
- Make dosas – no fermenting of the batter required.
Serve with Garlic Chutney.
- Dry red chili
- Freshly grated coconut
- A small ball of tamarind (to your taste)
- Saute the garlic, onion and red chili.
- Grind with remaining ingredients.
Picture of pesarattu from http://www.boldsky.com