Most of us like eating South Indian thalis when we are out for lunch. Simple uncomplicated dishes like dal, stir fries, chuntey, rasam and curd make for a satisfying meal which is light on both the stomach and purse. An integral part of a South Indian meal is usually a chutney which is served in almost all hotels along with the rice. These chutneys are spicy but at the same time tasty. These chutneys are easy to make and once you get a hang of them you are sure to include them in your every day food.
Here is a simple recipe of a garlic chutney. For one serving of the chutney, you would require:
Oil : 3 to 4 tbsp
Bengal gram dal/senaga pappu/chana dal : 2tsp
Urad dal/minappa pappu :2 tsp
Fenugreek seeds/methi : 1/2 tsp
Cumin seeds/jeera : 1 tsp
Dry red chillies : 2 to 3 broken.
Hing/asafotida: a pinch
Garlic pods : 10 to 15
Green chillies : 2 to 3 or as required broken into 2
(It is always good to use less number of chillies in the first attempt because different people are used to different levels of heat. Once you make the chutney for the first, you can add more number of chillies depending on the requirement).
Curry leaves : a few
Coriander leaves: a few sprigs
Salt: to taste
Lemon juice: to taste
Heat oil in a frying pan. When the oil starts to get hot slightly add the bengal gram dal, allow to fry for a few seconds and add the urad dal. When the urad dal starts to change colour slightly, add the fenugreek seeds and allow to fry. Now add the cumin seeds and red chillies and fry. Add the hing too and allow all the flavours to comet together.
Add the green chillies and fry for a few seconds. Add the garlic pods and fry for a minute or so. We dont want the garlic pods to fry too much or change colour.
Add the curry leaves and coriander and mix well. Add salt to taste.
Allow the mixuture to cool down and grind into a paste in the food processor or mixie. You can add lemon juice to the chutney before serving to zing up the flavour.
Serve with rice.
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