Cabbage chutney/Cabbage pachadi/Elekossu Chutney

Cabbage Chutney/Cabbage Pachadi/Elekossu Chutney is a very healthy chutney goes well with Idli,Dosa,Chapathi and rice. Many of us don't like the smell of Cabbage and we do not prepare much varieties with this vegetable. But this cabbage contains many healthy vitamins in it. So,don't ignore it and try to add it in salads,snacks,curries and Chutneys. In this recipe, I am adding tamarind to add a tangy tinge to the cabbage,which makes it tasty and yummy.

Nutritional Benefits of Cabbage/Elekossu : Cabbage is very nutritious and is very low in calories.It is rich in Phyto Chemicals like thiocyanates, indole-3-carbinol, lutein, zea-xanthin, sulforaphane, and isothiocyanates,which are powerful anti-oxidant, which helps  in protecting against colon,breat and prostate cancer. This vegetable also contains another power antioxidant Vitamin C and also Panthotenic acid,pyridoxin,thiamin.It is also a good source of Vitamin K and minerals like potassium, manganese, iron, and magnesium.

Preparation time : 10 mins

Cooking time : 15 mins

Yield : 2

Ingredients :

Cabbage : 1 (small floret)

Red chilies/ endu mirchi/ ona menasinakayi  :  7-9 no

Salt : to taste

Turmeric powder/pasupu/arishana pudi : a pinch

Tamarind : small ball size

Asafoetida : a pinch

Oil : 1 tbsp + 1tsp

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Curry leaves : few

 Method of Preparation :

1. Clean and chop cabbage into small pieces.


2. Heat  a tbsp of oil in a kadai ,add 6-7 red chilies,fry them and take them into a plate.In the same kadai,add chopped cabbage pieces,cook for 3-5 mins,then add tamarind,pinch of turmeric powder,close the kadai with a lid and cook for 5 more minutes.


3. Switch off the flame and cool the mixture. Once it is cooled grind fried red chilies,cabbage pieces along with tamarind and salt into chutney.


4. Add a tsp of oil in another kadai,splutter mustard seeds, then add cumin seeds,red chilies,curry leaves and asafoetida,saute for 30 secs - 1 minute. Add this tempering to the chutney.


5. Dish out and serve with Idli,dosa,chapathi or rice.

[caption id="attachment_620" align="aligncenter" width="1024"] Cabbage chutney[/caption]

 

Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi

 This Spicy Curry leaves powder/kadi patta/karivepaku/karibevu podi is a rich aromatic, highly nutritious and low calorie powder,which we can prepare easily and it can be stored up to 1 month in an air tight container. This powder is a perfect combination for Idli,Dosa and it tastes perfect with hot rice & ghee/oil. We usually ignore the curry leaves in the seasoning and we just throw them,without eating,but these are very nutritious.This Curry leaves powder is a spicy combination made  with curry leaves,spices and also tamarind  to add a touch of tangy flavor

Health Benefits of Curry Leaves/kadi patti/karivepaku/karibevu : These curry leaves are a  rich source of Iron and Folic acid,which are mainly responsible  for preventing Anemia. Rich source of Vitamin A and C.Helps in controlling Diabetics with the help of their anti-diabetic properties.Also helps in lowering bad cholesterol and increasing good cholesterol.These also contain high levels of anti-oxidants which helps in preventing Cancer.Helps in improving digestion.Also helps in relieving congestion of chest and nose.Also helps in preventing premature greying of hair.

Preparation time : 30 mins

Ingredients :

Curry leaves : 2 cups (only leaves,without stalk)

Cumin seeds/jeera/jeerige : 2 tbsp

Bengal gram/senaga pappu/kadale bele : 10 tbsp

Red chilies/endu mirchi/ona menasinakayi : 9-10 no

Coriander seeds/dhaniyalu/dhaniya : 2 tbsp

Black gram/minapappu/uddhina bele : 10 tbsp

Tamarind : lemon sized ball

Salt : to taste

Oil : 1 1/2 tbsp

Method Of Preparation :

1. Clean and dry curry leaves in shade for 1 hr and keep aside.


2. Heat 1/2 tbsp of oil and add cumin seeds,coriander seeds, fry till they slightly change their color.Remove them and cool them.


3. Then add bengal gram,black gram,red chilies in to the same kadai,fry till they turn light brown by tossing continuously. Remove these also and cool them.Add 1 tbsp of oil to the kadai,add curry leaves and fry til the curry leaves turn crispy.Cool them.


4. First grind bengal gram and black gram coarsely and then add red chilies,cumin seeds,coriander seeds to it and grind once again.Then add tamarind and salt,grind one more time and remove this mixture and keep aside.Now grind curry leaves into powder.Now add the ground dal mixture to curry leaves powder,blend once again,remove into an airtight container and store.


5. This goes very well with hot rice and ghee.It also goes well with idli,dosa and  can even add this powder to the chapathi dough and can  make a tasty and spicy chapathi.

[caption id="attachment_545" align="aligncenter" width="1024"] Spicy Curry Leaves Powder/Karivepaku Karam/Karibevu Pudi[/caption]

 

Note : All the ingredients should be cooled before grinding.

Simple Tomato Chutney

Today I am sharing the easiest version of preparing tomato chutney. I have already shared coriander- tomato chutney recipe, which is a combination of tomatoes with coriander leaves in my earlier post.This is one of the authentic chutney recipe which is often prepared in our home. The tangy taste of tomatoes blended with onions,red chilies,curry leaves makes an absolute combination for Idli,dosa,chapathi especially with akki roti. Among all other chutneys,tomato chutney occupies a special place,because of its delicious taste.

Preparation Time : 10 mins

Cooking Time : 20 mins

Yield : 2

Ingredients :

Tomatoes : 1/4 kg

Red chilies/endu mirchi/ona menasinakayi : 7-9 no.

Onion pieces : 1 cup (100 gm)

Crushed garlic : 4-5 no

Tamarind pulp : 3 tbsp

Salt : as per taste

Curry leaves : fist ful

Asafoetida : a pinch

Mustard seeds/sasive/avallu : 1 tsp

Cumin seeds/jeera/jeerige : 1 tsp

Oil :   1 tsp

Method of Preparation:

1. Chop tomatoes into small pieces.Extract tamarind pulp by soaking tamarind in hot/cold water for 10 mins.


2. Heat 1/2 tsp of Oil in a kadai, add red chilies,crushed garlic,onion pieces and saute for 3-4 minutes. Then add chopped tomato pieces, cook till they become soft. Then put  off the flame, add tamarind pulp and let it cool down.


3. once it is cooled,grind it by adding enough amount of salt, into a paste in a blender(if required,add little water). Remove it into a bowl and keep aside.


4. In another kadai,add 1/2 tsp of oil ,crackle mustard seeds,then add cumin seeds,curry leaves and asafoetida,fry for 2-3 mins.Then add chutney into this tempering and mix well. Dish out and serve along with Idli,dosa or akki roti.

[caption id="attachment_314" align="aligncenter" width="300"] Simple Tomato Chutney[/caption]

 

 

Coriander-Tomato chutney/Tomato-Kothmir Chutney/Tomato-Kothambari Soppu Chutney

Today I am sharing one of my favorite Chutney recipe which is coriander-tomato chutney. For the first time I have tasted this chutney at my dearest friend's house.From then onward I was stuck by its taste. With very few ingredients we can make this  super tasty chutney. Both Tomato and Coriander leaves has many health benefits. I would like to discuss few benefits here.

Nutritional Benefits of Tomatoes : These contain lots of vitamins,minerals,dietary fiber and especially  antioxidants which acts as an anticancer agent, by eliminating the free radicals and thus preventing from cancer.These also contain high amounts of Vitamin A and C which helps in protecting our eyes and skin from damage. These also contain trace amounts of Iron,folate/folic acid,potassium,calcium, thiamin, niacin , riboflavin,manganese etc.,

Nutritional Benefits of Coriander Leaves : These leaves help in lowering the glucose level and thus helpful for diabetic patients. Helps in controlling gastric problems,UTI (urinary tract infections),nausea,vomiting, indigestion problem. It is also a great source of fiber,Iron,phyto nutrients,flavonoids,magnesium which are essential for healthy body.

 

Preparation time : 10 Minutes

Cooking time : 20 Minutes

Yield : 2

 

Ingredients :

Tomatoes : 3 (large)

Green chilies : 5

Bengal gram/ pachi senaga pappu/Kadale bele : 1 tbsp

Salt : to taste

Cumin seeds /jeerige/jeera : 1 tbsp

oil : 1 tbsp

Coriander leaves : Half cup

Tamarind / chintapandu/hunse hannu : small lemon size ball

 

Method of Preparation :

1. First chop tomatoes and green chilies and keep them aside.


2. Heat a small kadai, add 1 tbsp of oil and heat it, then add cumin seeds/jeerige/jeera and bengal gram/pachi senaga pappu/ Kadale bele and fry for  half minute and take them into a plate/bowl and keep aside.


3. In the same kadai add tomato pieces,green chillies and  cover with lid and cook for 5 minutes or till the tomatoes turn soft.


4. To this add coriander leaves/kothmir/kothumbari soppu and cook for one more minute and then add tamarind ball to it and once again close the lid and cook for 1 minute and then stop the flame and let them cool.


5. In a mixer jar add fried cumin seeds and bengal gram and grind it. Then to this add remaining ingredients (tomatoes,coriander leaves,tamarind,green chilies) and the required amount of salt and once again grind and make into paste.


6. If necessary add little water also to make paste.


7. Dish out and serve along with Idly/dosa/plain rice.

[caption id="attachment_73" align="aligncenter" width="300"] Tomato-coriander chutney[/caption]