CHUTNEY PUDI

This is another variety of chutney pudi: Karnataka Style!

INGREDIENTS

1 cup chana dal / bengal gram dal
1 cup udada dal / black gram dal
1 cup copra / dry coconut grated
1/2 cup curry leaves (optional)
1/2 tsp hing / asafoetida
10-12 red chillies
a small amount of tamarind about a tsp
a small lump of jaggery/gur
salt to taste


METHOD

• Dry roast the daals separately on a slow flame till light brown .
• At this point you will get an aroma of the roasted dal.
• Keep the tamarind near the flame while you roast the daals so that it becomes dry and crisp and can be easily ground.
• In about half a tsp of oil fry the hing and red chillies.
• Fry the curry leaves in about a tsp of oil.
• Roast the copra separately and keep aside.
• Mix all the ingredients and grind to a coarse powder on cooling. 
• Powder the copra separately and then mix with the above mixture and blend well.
• Store in an air tight container.
• It stays fresh for almost a month.
• This can be served with dosas and idlis.

METHI RICE

This is a very easy rice recipe which can be  packed for lunch.
It can be prepared by using different vegetables like beans, capsicum or methi leaves or by mixing all vegetables like beans , carrot, capsicum and peas

Here I have used methi leaves(fenugreek leaves) along with capsicum and peas/matar for making the rice.

INGREDIENTS

1 cup rice
2 cups chopped methi leaves
1/4 cup matar/green peas
1/4 cup chopped capsicum
1/4 tsp haldi 
2 tbsp wangi bhath powder


4-5 tbsp oil
2 tbsp groundnuts
1/2 tsp mustard
1/2 tsp chana dal
1/2 tsp udad dal
1/4 tsp hing
2  red chillies

PREPARATION

• Steam cook the rice and keep aside. Spread on a plate and allow to cool.
  
• Heat oil in a thick bottomed wide pan.
• Add groundnuts,followed by mustard.
• When the mustard splutters,add chana dal ,udad dal, hing and red chillies,
• Add the chopped vegetables and 1/4 tsp salt.
  
• When the vegetables are cooked, add haldi and wangi bhath powder.
• Mix well for a min or two.
  
• Add the cooked rice ,salt and mix well.
  
  
  
  

FOR THE WANGI BHATH POWDER

1/2 cup chana dal

1/2 cup udad dal

1/2 cup copra (dry coconut)

2 tbsp dhania (corriander seeds)

2" piece dalchini (cinnamon stick)

2-3 cloves

4-5 red chillies

• Roast each ingredient separately.Allow to cool.
• Mix all ingredients except copra and grind to a fine powder.
• Add the copra and grind again.
• Store in an air tight container.
• Stays for almost a month.

If copra is not available ,it can be skipped and fresh grated coconut can be added to the rice .(optional)

Wangi bhath powder can be stored for almost a month and can also be used as masala to make  vegetable sabji which can be made very quickly.

Just temper any vegetable with mustard and chana dal . Add and allow to cook.Add the masala and  mix well.