Evergreendishes

Category: karnataka recipes

  • Roasted murmura/ dry snacks

    Roasted murmura/ dry snacks

    Roasted murmura is a light and dry snack ideal to store at home. It is liked by children as well as adults.

    Roasted murmura and rice flakes are commonly found in most homes of South India.  They are ideal  as a light snack with tea in the evenings and  stay good for a long time.

    Murmura is commonly called as puffed rice in English. Other names of murmura are mandalu , churmuri, mandakki, mamra, kurmura, mudi

    Growing up, we always had it at home. Now, I too prepare either one of them  to have as a light snack when children are hungry. Advantages of having roasted murmura at home

    • easy to binge
    • liked by adults and kids
    • good to have a few snacks ready on the shelf
    • it is low in calorie
    • light on stomach

    Roasted murmura

    Roasted Murmura Recipe:

    Ingredients :

    • 1/2 kg murmura
    • 1 bowl peanuts
    • 1/2 bowl split dalia
    • 1/2 teaspoon cumin
    • 1 teaspoon cumin powder
    • salt to taste
    • 1 tablespoon oil
    • 1 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • a pinch of asafoetida
    • a few curry leaves

    Method :

    Take a kadai, add oil and make the seasoning. Add cumin, asafoetida, turmeric powder and then put in groundnuts. Allow to cook them for two minutes, then add split dalia.  Add curry leaves and cumin powder. After a few  seconds, add chilli powder and salt, mix well and switch of the gas. Add the murmura and mix well. Heat it for sometime. This make it crisper. When cool, store in an airtight container.

    Take a tip:

    • Murmura should be crisp.
    • Adjust the quantity of chilli powder.
    • Roast the peanuts for a few seconds, they should be crunchy.
    • Adding curry leaves gives a good taste to it.
    • Do not skip adding asafoetida.

    About the event:

    This is an old post which I have redone with better pictures and text. Sending this to Foodies_Redoing Old Post39, a fortnightly event where we work on an old post that we wish. With time, our writing and photography has improved a bit, so giving a better look to the old blog posts.

    Roasted murmura
    Evergreendishesdev

    Roasted Murmura

    Roasted murmura is a handy snack to store at home. When kids are hungry, a ready to eat snack.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 10 people
    Course: Snack
    Cuisine: Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/2 kg murmura
    • 1/2 bowl dalia
    • 1 bowl groundnuts
    • 1 teaspoon cumin powder
    • 1/2 teaspoon cumin
    • 1/4 teaspoon turmeric powder
    • a pinch asafoetida
    • salt to taste
    • 1/2 teaspoon chilly powder
    • 1 tablespoon oil
    • a few curry leaves

    Method
     

    1. Take oil in a kadai, heat it, add cumin, asafoetida and turmeric powder. As it splutters, put the groundnuts and let it cook for sometime. 
    2. Then add split dalia. Put cumin powder and curry leaves. Put salt, chilli powder and give a stir. Remove from heat.
    3. Mix the murmura in it. Now, heat it on a low flame for sometime to give crispiness.
    4. When cool, store in an air tight container.

    Notes

    • Adjust the quantity if chilli powder.
    • Roast the peanuts for a few seconds, they should be crunchy.
    • Adding curry leaves gives a good taste to it.
    • Do not skip adding asafoetida.

    Pin it for later:

    roasted murmura
    roasted murmura.

    If you ever make any of these recipes, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook. I will be glad to see and share your creation further.
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  • Besan ladoo / perfect besan ladoo recipe

    Besan ladoo / perfect besan ladoo recipe

    Besan ladoo is a popular dry snack prepared during festivals and ceremonies in South India. It is delicious and melt in the mouth.

    During ceremonies, it is customary to make it along with chakli, they are stored in large containers to serve the guests and other invitees. Besan ladoo has long shelf life. It is ideal to serve along with upma or a snack which can be binged anytime of the day.

    A few other snack that we often make during festival of lights  are the crunchy  murukku, nippattu, split gram murukku

    besan ladoo
    besan ladoo

    Let’s get to the Besan Ladoo recipe

    Ingredients:

    • 1 cup besan
    • 1 cup castor sugar
    • 3/4 cup ghee/ clarified butter
    • a few cashewnuts
    • a few raisins
    • 1/2 teaspoon cardamom powder

    Method :

    Take a thick bottom pan and add some ghee to it. Add besan to it and saute it on a low flame. The colour should change to brown. After sauting for a while, add more ghee and cashews to it. Do not add cashews in the beginning, they will get burnt. Once it is done, put it in a wide plate and let cool.

    Add sugar and cardamom powder to it. Mix well. Rub it with palm to make a smooth pliable dough. This is the essence of the recipe. Shape them into ladoos and store them in a container. Besan ladoos can be kept for a month. This is gluten free snack.

    Take a tip: The castor sugar should be fine powder. Otherwise, you will feel the pinch of it while eating.

    Evergreendishesdev

    Besan Ladoo

    Besan ladoo is a popular dry snack made during ceremonies in South India.
    Print Recipe
    Course: dry snack
    Cuisine: karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1 cup gram flour
    • 1 cup castor sugar
    • 3/4 cup clarified butter
    • cashew
    • raisin
    • 1/2 teaspoon cardamom powder

    Method
     

    1. Take some ghee in a pan, add the besan and roast it well. Keep roasting, after some time, add the cashew pieces. A little later, put the raisins. Keep roasting, add a little more ghee, you should get a good aroma and the colour of the gram flour should be dark brown.
    2. Mix sugar and cardamom powder to it and keep it aside.
    3. Once it cools, knead the mixture well. Make balls of it and store in an airtight container.

    Notes

    • Use fine castor sugar. 
    • Roasting of the besan must be done properly to get perfect ladoos. 
    besan ladoo
    besan ladoo

    This recipe was first published in 2015, now I have redone it with better pictures and more fresh content. Old posts are lost as so many new blog posts are published each day. I have joined a group and we are Foodies_ Redoing Old Post giving a new look to our old posts.

    If you have liked this post, do leave a comment. Do try this recipe during the weekend, take a picture and share it with us by tagging @evergreendishes on Facebook or @foodiejayashree on Instagram.  I will share it further.

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  • Shenga holige/peanut sweet pancake

    Shenga holige/peanut sweet pancake

    Shenga Holige is a traditional sweet from North Karnataka. It is often made during festivals. It is like a stuffed sweet pancake with peanut jaggery filling.

    With the commencement of the holy month of Shravan, many auspicious days and festivals lay ahead. If the tuesdays and fridays are sacred, in between are the Nagara chauti, panchmi , raksha bandhan,  varmalakshmi  and krishna janmasthmi, so many tuned up, one needs to think of the different sweets that can be prepared. Today, I am presenting to you shenga holige/peanut sweet pancake. Shenga is peanut or groundnut and holige is a stuffed sweet bread or pancake.

    Shenga holige is a popular sweet of North Karnataka. It  can be stored for a few days. It is tasty and muchloved by kids, as it can be eaten just like that, no need of milk or  even ghee. This post is part of  Culinary Hoppers with the theme “Sweets “. Let’s get cooking in steps.

    Shenga Holige / Peanut Sweet Pancake

    Ingredients :

    For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water

    Note : Fine semolina is known by the name of “chiroti rawa”

    For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    Other ingredients :
    • refined flour for dusting
    • oil for greasing
    Equipments :

    Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

     

    Shenga Holige / Peanut Sweet Pancake

     

    Method :

    To make the dough :

    Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil, cover with a thin muslin cloth and keep aside for fifteen minutes.

    To make the filling :

    • Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
    • Break the jaggery into small bits.
    • Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.

    To make the pancakes:

    • Take a small ball of the dough, roll it into a small circle.
    • Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.
    • Put it into the centre and slowly seal the edges together.
    • Dust it with flour and roll it.
    • Heat a skillet.
    • Smear little oil on the rolled pancake and put it on the skillet.
    • Put some oil and roast it till brown bubbles are seen.
    • Remove and keep aside.
    • Repeat for the remaining dough.
    • Shenga holige/peanut sweet pancakes are ready to savour. Tastes good with ghee.

    Take a tip:

    • Once you take the ball and fill it, press the ball lightly between palms.
    • Dust with a little flour and roll it very lightly.
    • Once cool, store them in a tight container. They can be kept for a couple of days.
    • Holige is usually served with ghee.

    About the event:

    This is an old post which I have redone with better pictures. Sending this to our fortnightly event, Foodies_Redoing Old Post 34. I have changed the main picture of holige and put better ones. Some text also needed formatting.

    shenga holige

     

    Shenga Holige / Peanut Sweet Pancake

    Shenga Holige

    Shenga Holige is a festive sweet from North Karnataka.
    Print Recipe Pin Recipe
    Ingredients Equipment Method

    Ingredients
      

    • For the dough :
    • fine semolina 3 cups
    • refined flour 2 cups
    • ghee 1tbsp
    • oil 2tsp
    • water
    • Note : Fine semolina is known by the name of “chiroti rawa”
    • For the stuffing :
    • peanuts 1/4kg
    • jaggery 1/4kg
    • cardamom powder 1/2tsp
    • Other ingredients :
    • refined flour for dusting
    • oil for greasing

    Equipment

    • Skillet , kitchen turner, rolling pin, pan or container, thin muslin cloth

    Method
     

    To make the dough
    1. Take the flour and semolina in a wide bowl. Mix well. Add ghee, mix , add little water and make it into a dough of medium consistency. Smear oil , cover with a thin muslin cloth and keep aside for fifteen minutes.
       
    To make the filling
    1. Roast the groundnuts and let cool. Discard the skin by crushing with hand or rolling pin.
      Break the jaggery into small bits.
      Grind the groundnut coarsely. Add jaggery and cardamom to it and pound it well. Put it in a bowl and keep aside.
    To make the pancake
    1. Take a small ball of the dough, roll it into a small circle.Mix the filling. Take a small portion of it, squeeze it between palms and  make it into a small ball.Put it into the centre and slowly seal the edges together.Dust it with flour and roll it.Heat a skillet.Smear little oil on the rolled pancake and put it on the skillet.Put some oil and roast it till brown bubbles are seen. Remove and keep it in a plate. Repeat for the rest of the dough and filling.

     

     

    Shenga Holige / Peanut Sweet Pancake

    My other sweet recipes, do have a look here :

    Do check out these by my  blog hop friends. So many ideas for the festival season ahead !

    Pin it for later :

    shenga holige/ peanut sweet pancake

     

    If you have liked this post, do share it with your family and friends. If you ever make this recipe, take a picture and share it on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes. Do check out our recent videos that I am making

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  • Snacks in the jar Kodbole

    Snacks in the jar Kodbole

    With kids at home, it is usual to have many dry snacks such as chakli and kodbole on the shelves. These are loved by children.The fast and mechanical life has brought a stand still to some of the routine work made by older generation.Very often, we buy from stores , but it is always good if we can make it at home. Nothing is more healthier !

    (more…)

  • Poha chiwda | Hurida Avalakki

    Poha chiwda | Hurida Avalakki

    In South India, poha or beaten rice is extensively used in preparing snacks. Commonly called as Avalakki in Karnataka, Poha chiwda is a tasty ready to eat snack for evenings or along with a cup of tea. It is used during fasting and makes a good snack for a back pack.

    Only a South Indian, can relate to the love of poha chiwda, or hurida avalakki as it commonly called. You will find it stored always in the kitchen shelves. It is relished along with tea  as a snack, one can heartily eat it as a breakfast, usually mixed with coconut and vegetables. It makes a quick snack to serve in the evening too.

    poha chiwda
    poha chiwda

     

    Different varieties of beaten rice are available  in the market. From the very thin to the hard thick. here, the thin variety is used. Clean and keep it aside. You can even sun dry it for sometime. 

    This variety of  Poha chivda  is commonly called as hurida avalakki in kannada. It is not deep fried .

    INGREDIENTS :

    • poha or beaten rice (thin variety) 1/2 kg
    • ground nuts 1 cup
    • roasted gram 1 cup
    • curry leaves handful
    • cumin 2tsp
    • cumin powder 1tsp
    • chilli powder 1 1/2tsp
    • salt
    • sugar a pinch
    • oil 1 cup
    • asafoetida 1/4 tsp
    • turmeric powder 1/4 tsp

     

    METHOD :

    • Grind cumin and keep it aside.
    • If possible, keep the poha in the sun for sometime.
    • Take oil in a kadai, heat it and add the cumin .Along with it add the groundnuts. Let them cook for sometime.
    • Now add the roasted gram and stir. Add asafoetida and turmeric powder. Then add the cumin powder and stir. Add curry leaves,salt ,sugar and chilli powder. Stir altogether.
    • Now ,add the poha and mix well. On a low flame, heat it for sometime. Keep stirring lest it may not get burnt. The heating gives crispiness to the snack.
    • When cool, store in air tight containers.

    Watch the video:

    Pin it for later:

    Poha Chiwda
    Poha Chiwda

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

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  • Shavige Payasa | Vermicelli Kheer recipe

    Shavige Payasa | Vermicelli Kheer recipe

    Vermicelli Kheer / Shavige payasa  is a traditional sweet dish from South India. Thin vermicelli of wheat is used in the preparation of the dish. It is one of the popular dessert / sweets made in all parts of India. In South India, it is often prepared during all major festivals.

    The festive season is incomplete without a kheer. In South India, shavige payasa is often prepared in most households. A big vessel of payasam with dry fruits is offered along with other sweets and savoury as offering.

    What goes into the vermicelli kheer ?

    1) Milk – It is one of the essential ingredients. The milk is boiled for sometime and later made into kheer.

    2) Vermicelli – Vermicelli is available in all superstores. You can use it or if you prefer the local variety, go ahead with it. Most household have their own version of vermicelli available for festive days.

    3) Sugar- The sweetener best suited foor shavige payasa is sugar. Again, the use of sugar will depend upon the sweetness that you prefer.

    4) Nuts- I prefer using almonds, cashew nut and raisiin for vermicelli kheer.

    5) Ghee – Vermicelli is roasted in a little ghee and later cooked iinn milk.

    6) Saffron – It lends a good aroma and taste to the dish.

    7) Cardamom powder- Indian sweets are incomplete without a dash of cardamom powder.

     

    shavige payasa /vermicelli kheer

    Shavige Payasa / Vermicelli Kheer recipe

     

    Ingredients :

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar (200 grams)
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew, almonds and raisins
    • 2 teaspoon ghee

    Method: 

    • Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with a ladle, until brown in colour. Take care not to burn them.
    • Boil milk  with saffron until it reduces to three-fourth of the quantity.
    • Now, add the milk to the vermicelli and let cook on a slow flame.
    • Once the vermicelli  is done, it floats on top. Put the sugar.  Mix well and again let boil for two minutes This infuses taste and consistency to the sweet dish.
    • Later, remove from flame and add cardamom powder

    Take a tip :

    • If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    • Boiling of milk is an essential step to get good results.
    • Do not mix water while cooking the vermicelli.
    • Every household  has their own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    • You can use condensed milk, use it in the end and reduce the amount of sugar.

    Shavige Payasa / Vermicelli Kheer

    5 from 5 votes
    Shavige payasa / vermicelli kheer is a traditional sweet from South India.
    Print Recipe Pin Recipe
    Ingredients Method Notes

    Ingredients
      

    • 1 litre milk
    • 1 cup vermicelli
    • 1 cup sugar 1 cup or 200 grams
    • 1/4 teaspoon cardamom powder
    • a few saffron strands
    • dry fruits as cashew almonds and raisins
    • 2 teaspoon ghee

    Method
     

    1. Take a teaspoon of ghee and roast the vermicelli along with dry fruits on a slow flame. Keep stirring with two ladle, until brown in colour. Take care not to burn them.
    2. Boil milk  with saffron until it reduces to three-fourth of the quantity.
    3. Now,add the milk to the vermicelli and let cook on a slow flame.
    4. Once the vermicelli  is done,it floats on top. The sugar can now be added. Mix well and again let boil. This infuses taste and consistency to the sweet dish.
    5. Later, remove from flame and add cardamom powder
    6. Take a tip :
    7. If you are adding raisins, its better to add at the end while roasting as they bloat up and get burnt easily.
    8. Boiling of milk is an essential step to get good results.

    Notes

    Do not mix water while cooking the vermicelli.
    Every household  has it’s own version of making vermicelli kheer. This is the heirloom recipe which I follow at home.
    You can use condensed milk, use it in the end and reduce the amount of sugar. 

    About the event :

    Sending this to Foodies_Redoing Oldpost 91, a fortnightly event. A group of bloggers work on an old post, either by changing the picture, text or both. Here, I have changed both the text and the picture but the recipe remains the same.

     

    Other festive sweets :

    Pin it for later :

    shavige payasa / vermicelli kheer
    shavige payasa / vermicelli kheer                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         If you ever make Shavige Payasa recipe, take a picture and share it by tagging @foodiejayashree or @evergreendishes on Instagram or Facebook respectively. Subscribe to get an e-book and all updates for free.
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  • Black eyed bean veggie (alasande kalu)

    Black eyed bean veggie (alasande kalu)

    Black eyed bean makes a good accompaniment with chapati or jowar roti. Dried ones need soaking while the fresh ones can be cooked instantly.

    Daily cooking needs some planning and I find beans to be useful in some way, either as a quick or soaked stir fry.  I tend to make them quite often as they are rich in nutrients and loved by all. Black eyed bean,  known by the name as “alasande ” in kannada  makes a good accompaniment with jowar roti or chapati. It is used in various dishes as sambar and fried dumplings. Here is one kind of accompaniment that is often made at home. 

    black eyed bean palya

    Ingredients that you need are 

    • Black eyed bean 2cups  
    • Onion 2  
    • Coriander 1/2 bunch
    • Ginger 1 inch
    • Green chilly 4
    • Cumin 1tsp
    • Oil 1 tbsp
    • Salt to taste 

     

    Method :

    Soak the black eyed beans for half an hour.Cut the onions finely and keep aside. Pressure cook them. Grind coriander leaves,ginger and green chilly  to a fine paste. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink. Now,add the paste and salt to it . Let cook for a minute. Add the cooked beans along with the water. Let boil to get a thick consistency.

    Handy hints:

    • Adding the water content ensures all the vital nutrients are regained.
    • Two cloves of garlic may be added while grinding the paste.

    Black eyed bean veggie

    Black eyed bean veggie makes a good
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    soaking time 30 minutes
    Course: sabzi
    Cuisine: karnataka
    Ingredients Method

    Ingredients
      

    • 2 cup black eyed bean
    • 2 onion
    • 1/2 bunch coriander
    • 1 inch ginger
    • 4 green chilly
    • 1 tbsp oil
    • salt

    Method
     

    1. Soak the black eyed beans for half an hour.
    2. Cut the onions finely and keep aside.
    3. Pressure cook the soaked beans.
    4. Grind coriander leaves,ginger and green chilly  to a fine paste.
    5. Take oil in a kadai, add cumin, turmeric powder and asafoetida. As cumin splutters add onions and saute till light pink.
    6. Put the paste along with required amount of salt to it. Let cook for a minute.
    7. Put the boiled beans to it, boil for sometime, until you reach the required consistency.

    This is an old post which I have redone it now with better pictures and text. Sending this to Foodies Redoing Old Post 16, a foodie group where we virtually meet with our new posts twice a month.

    If you ever make this recipe, take a picture and tag me @foodiejayashree on Instagram or @evergreendishes on Facebook. Let’s be connected. 

     

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  • Dal with Methi Stir fry / Bele Palya

    Dal with Methi Stir fry / Bele Palya

    The semi cooked tur dal with methi leaves and onion makes a good accompaniment with chapati or jowar roti. . It is one of the dishes which has been cooked since ages and is still prevalent, because of its good taste. More over,it is easy to cook and needs no much organising.

    dal with methi stir fry
    dal with methi stir fry

    DAL WITH METHI STIR FRY

    INGREDIENTS:                  

    • 1 cup turdal            1 cup = 150 ml 
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

     

    METHOD:

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions. 
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Take a tip:

    • The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    • A few cloves of garlic may be added to it.
    • If you want it spicy, add two more green chillies.

    About the event:

    This is an old post, in fact one of the first few posts that I wrote when I started my blog. Sending this to Foodies_Redoing Old Post 35, a fortnightly event, we work on an old post by changing the pictures or text. Here, I have put new photos and edited the post also.

    dal with methi stir fry
    Evergreendishesdev

    Dal with methi stir fry / Bele Palya

    Semi cooked dal with methi leaves and onion makes a good accompaniment with chapati and jowar roti. It is a traditional dish from North Karnataka.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Servings: 4 people
    Course: dinner ideas, lunch
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup turdal
    • 2 clusters of methi or fenugreek leaves
    • 2 onions finely cut
    • 4 green chillies
    • 1 tsp of cumin seeds
    • 1 tbsp of oil
    • asafoetida
    • 1/2 tsp mustard seeds
    • 1/4 tsp of turmeric powder
    • salt

    Method
     

    1. Cook the tur dal in an open vessel. We need a semi-cooked dal of around 70%
    2. Cut and wash the methi leaves.
    3. Make the seasoning with cumin and  green chillies.  Add onion to it. Saute for a while, put the onions.
    4. Drain the cooked dal and keep it aside.
    5. Put  the cooked dal to it. Add salt and mix well. Simmer for some time.

    Notes

    The drained water of tur dal is rich in nutrients. It can be used for making rasam.
    A few cloves of garlic may be added to it.
    If you want it spicy, add two more green chillies. 

    Pin it for later:

    Dal with Methi Stir Fry
    Dal with Methi Stir Fry

     

    If you have liked this post, do share it further with your family members and friends. If you ever recreate this recipe, take a picture and tag @foodiejayashree on Instagram. Do check out my e-books on Amazon.

    Subscribe to get all updates in your inbox and an e-book for free !

     

  • Raw Mango Chutney

    Raw Mango Chutney

    Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.

    Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its  zing.

    Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.

    Raw Mango Chutney
    Raw Mango Chutney

    Here is my version of Raw Mango  Chutney.

    Ingredients:

    • 2 cup raw mango pieces, skin has to be removed
    • 1cup fresh coconut.
    • 1/2 tsp of methi seeds
    • 2 tsp chillipowder
    • 1tsp salt
    • 1/2 tsp jaggery

    For the seasoning:

    • 2tsp oil
    • a pinch of asafoetida
    • 1/4 tsp of turmeric powder
    • a few curry leaves

    Method:

    1. Roast the methi seeds and keep aside.
    2. Roast the chilli powder with a little oil .
    3. Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.
    Raw Mango Chutney
    Evergreendishesdev

    Raw Mango Chutney

    Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,
    Cuisine: karnataka, South Indian
    Ingredients Method Notes

    Ingredients
      

    • 2 cups raw mango pieces
    • 1 cup fresh coconut
    • 1/2 teaspoon fenugreek
    • 2 teaspoon chilly powder
    • 1/2 teaspoon jaggery
    • 2 teaspoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1/4 teaspoon turmeric powder
    • salt to taste

    Method
     

    1. Wash the mango, pat dry. Peel the skin and cut into small pieces.
    2. Take a little oil and roast the mustard seeds. 
    3. Roast the chilly powder.
    4. Grind mango pieces. Add other ingredients and grind them together.
    5. Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric. 
    6. Put it over the chutney, mix and use.

    Notes

    • Mango should be tart.
    • If you like it sweet, add more jaggery. Different versions of the same chutney are made.

    A few other recipes with raw mango are : Raw mago rice, Raw mango salad, Instant mango pickle.

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    If you ever make this recipe, take a picture and share on Instagram by tagging @foodiejayashree or on Facebook by tagging @evergreendishes.

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  • Raw Tomato Chutney

    Raw Tomato Chutney

    Raw tomato chutney is one of the chutney variety that I often prepare at home. It is tasty and spicy. Now, that tomatoes are in season, I usually have it in my refrigerator. Give a try to this variety, you will not regret.

    Raw Tomato Chutney
    Raw Tomato Chutney

    Raw Tomato Chutney :

    Ingredients :

    • 1/4 kg raw tomato
    • 1 cup grated coconut
    • 1 tbsp  white sesame
    • 4 green chillies
    • salt to taste
    • 1 tsp oil

    For the seasoning:

    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

      Method:

    • Wash and cut the tomatoes.
    • Dry roast the sesame seeds
    • Take a little oil and roast the green chillies. Keep aside.
    • Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
    • Allow to cool.
    • Grind all ingredients together.
    •  In a small pan, make the seasoning, put it over the chutney and serve with chapati or jowar roti.

    Raw Tomato Chutney

    Raw tomato chutney is a tasty accompaniment with any meal. It tastes good with chapati , jowar roti or even as an accompaniment with rice.
    Print Recipe
    Course: accompaniments, chutney,, Side Dish
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kilogram raw tomato
    • 1 cup grated coconut fresh
    • 1 tablespoon white sesame
    • 4 green chilly
    • salt to taste
    • 1 teaspoon oil
    For the seasoning:
    • 2 teaspoon oil
    • 1/4 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • a few curry leaves

    Method
     

    1. Wash and cut the tomatoes.
      Dry roast the sesame seeds
      Take a little oil and roast the green chillies. Keep aside.
      Now, add  a little more oil and put the tomatoes into it. Add salt and allow to cook till tender.
      Allow to cool.
      Grind all ingredients together.
      Serve with chapati or jowar roti.
    2. Dry roast the sesame.
    3. Take a little oil and roast the green chillies. Keep it aside.
    4. Now, add a little more oil and put the tomatoes to it. Add salt and allow to cook until tender.
    5. Allow to cool. 
    6. Grind all ingredients to gether
    7. Take oil in a pan, make the seasoning. Put it over the chutney and serve with roti or chapati. 

    Notes

    • Adjust green chilly as per your need.
    • Use firm raw tomatoes for a tasty chutney.

     

    Gongura chutney