BELLULLI GOJJU

Garlic -- 8-10
Red chillies -- 5-6 (according to taste)
Sesame seeds - 3/4 teaspoon
coconut oil- 1/2 teaspoon
Split black gram (urad dal) -- 1 1/2 teaspoon
Coriander seeds -- 1 teaspoon (optional)
coconut grated - 1 cup
salt to taste



Heat oil and add urad dal. Once the dal is a bit brownish add coriander seeds and chillies.
Finally add sesame seeds and garlic and turn off the heat.

Mix this with the coconut and grind it to a smooth paste, using little water. It can be stored up to one week if water is not used.
Serve with rice.

KANNE KUDI KATNE

KANNEKUDI

This herb is known as kannekudi in my native place.(in the western ghat region of karnataka) (i am sorry i do not know the botanical name, or any other name for that matter.)
It is widely used for cooking purpose. Today i am writing an authentic havyaka recipe using this herb.





Kannekudi -- 1 smal bowl

Coconut -- 1/2 cup (grated)
Coconut oil/ghee -- 1 tablespoon
Peppercorns (white) -- 6-8
Cumin seeds -- 1/2 teaspoon
Amchur -- 1 teaspoon

Oil -- 2 tablespoons
Mustard seeds -- 1/2 teaspoon
Garlic -- 5-6 pods (peeled)
Salt to taste

Clean and wash the kannekudi. cook it ith little waterwith salt and amchur , on low flame until it wilts and turns mushy.

Heat oil/ghee in a small pan and fry cumin seeds and peppercorns in it. grind it with the coconut and the cooked kannekudi to a smooth paste.

Heat oil in a small wok. Add mustard and garlic. when the garlic is cooked add the ground paste.

Add salt(if necessary) and bring the katne to boil.
Serve hot with rice.

HERINDI

Raw mango -- 1 (medium)

Jaggery -- 1 cup
Red chilli powder -- 2 tablespoon (or to taste)
Fenugreek seeds -- 1 teaspoon
Cumin seeds -- 2 teaspoon
Mustard seeds -- 2 teaspoons
Asafoetida -- 1/8 teaspoons

Coconut oil -- 2 tablespoons

Salt to taste


Peel and grate mango.

Dry roast cumin seeds on low flame. When it starts crackling add mustard seeds and asafoetida. Roast till mustard seeds start crackling. Turn off the heat and let it cool.

Powder the roasted seeds in a blender. Add the grated mango to this powder and run it again until the mango is a smooth paste. Add salt, chilli powder and jaggery to it and run it again until all the ingredients are nicely mixed.


Heat oil in a thick pan and add fenugreek seeds to it. When it starts crackling add the ground chutney paste to it and roast it on a low flame until it becomes thick. (Keep stirring it or it will burn.)
Cool it and store it in an airtight bottle. Can be refrigerated upto one year.

Goes well with dosa,chapati or rice.

BISI BILE GOJJU

Toor dal -- 3 tablespoons
Coriander seeds -- 2 teaspoons
Red chillies -- 5-6
Sesame seeds -- 1 1/2 teaspoons
Coconut oil -- 1 teaspoon

Tamarind pulp -- 1 1/2 tablespoons
coconut -- 3/4 cup (freshly grated)

Onion -- 2 large
Jaggery -- 1/2 teaspoon
salt to taste

Fry dal and spices in coconut oil.(Put them in to the pan in the same order as listed)

Grind the coconut with the fried spices, dal and tamarind pulp.

Slice onion and cook it in a vessel. Once the onion is cooked add the ground masala and cook it on low flame. Add water as required.

Add the salt and jaggery and bring the gojju to boil. (make it medium thick)


Serve hot with rice.

JUNKA

Chickpea flour (besan) -- 4-5 tablespoons

Oil -- 3-4 tablespoons
Split Black gram (Urad dal) -- 1 teaspoon
Mustard seeds -- 1 teaspoon
Red chilli -- 1 broken
Turmeric powder -- 1/2 teaspoon
Curry leave -- few
Onion -- 2 medium( sliced)

Coconut -- 1/2 cup (grated)
Cumin seeds -- 1/2 teaspoon
Green chilies -- 2-3

Lemon juice -- 1 1/2tablespoon
Sugar -- 1/4 teaspoons
salt to taste

Add 1/2 cup water to the chickpea flour and make a paste with out lumps.

Grind coconut cumin seeds and green chilli to a fine paste and keep aside.

Heat oil in a pan and add urad dal.
When the dal is little brownish add mustard seeds and let them crackle.

Add red chilli, curry leaves, turmeric powder.
Stir for a couple of minutes.

Add onions and stir for 2-3 minutes until light brown.

Add the ground coconut paste and cook for 2-3 minutes more.

Now stir in the the chick pea flour paste and cook slowly until the jhunka becomes thick. Add 1/2-3/4 cup of water while cooking.

Now sprinkle lemon juice, sugar and salt on the jhunka. Mix all the ingredients nicely and leave it on low flame for a couple of minutes.

Serve hot with dosa.

ELLU CHUTNEY

Green chillies/red chillies -- 2-3 (according to taste)
Goconut grated - 1 cup
Sesame seeds - 3/4 teaspoon
Goconut oil- 1/2 teaspoon
Salt to taste

for the Tempering (optional)

3/4 teaspoon mustard seeds
6 curry leaves
1 teaspoon oil


Heat oil and chillies. Once the chillies give u a aroma add sesame seeds. Be careful at this stage as the sesame seeds crackle almost immediately and fly around. Better cover the frying pan with a plate.

Mix this with the coconut and grind it to a smooth paste, using a little water.


Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves until the mustard seeds crackle.
Mix it with the chutney and serve.

SHENGA CHUTNEY

Peanuts -- 2 teaspoons(or 10-15)
green chillies/red chillies -- 2-3 (according to taste)
coconut grated - 1 cup
Sesame seeds - 3/4 teaspoon
coconut oil- 1/2 teaspoon
salt to taste

for the Tempering

3/4 teaspoon mustard seeds
6 curry leaves
1 teaspoon oil


Heat oil and add peanuts and chillies. Once the peanuts are a bit brownish add sesame seeds. Be careful at this stage as the sesame seeds crackle almost immediately and fly around. Better cover the frying pan with a plate.

Mix this with the coconut and grind it to a smooth paste, using a little water.


Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves until the mustard seeds crackle.
Mix it with the chutney and serve.

DRY COCONUT (COPRA) CHUTNEY POWDER

Dry coconuts (Copra) -- 2 cups (grated/powdered)

Split chickpea(chana dal) -- 1/2 cup
Split black gram (urad dal) -- 2-3 teaspoons
Curry leaves -- 20-30
Chilli powder -- 2-3 tablespoons (or to taste)
Tamarind -- little
Salt to taste
Sugar -- 1-2 teaspoons


Grate or chop and run the copra in a processor to make powder.

Dry roast both lentils and slightly dry the curry leaves and tamarind.

Now mix all the ingredients and run it in the processor until it is powdered. (coarse)

Can be served with dosa, along with ghee or oil.