Kultha Chutney Pitti (Horsegram Chutney Powder)

Kultha Chutney Pitti is a very healthy chutney powder. In Konkani, kulithu means horse gram. Horse gram is a good source of Iron. 
Long time back my MIL mentioned about this chutney powder and I was surprised to hear as it was totally new to me. My mother makes only garlic chutney powder and curry leaf chutney powder. When asked more about it, she told its almost the same as garlic chutney powder (substitute roasted horse gram for garlic). I didn't go to try it by myself as I was not sure of the measurement. But recently I came across this recipe and it was almost similar to what my MIL had mentioned, with couple of more ingredients. I tried it and it turned out amazing. Do try making it and enjoy with your idlis or dosas!

Ingredients:

• Horsegram (Kulithu)- 1/2 cup
• Dry Coconut, grated - 1/4 cup
• Dry Red Chilli (Byadgi) - 7-8
• Curry Leaves - 6-7
• Oil - 1/2 tsp
• Tamarind - Small cherry sized
• Jaggery - 1/2 Tbsp (or to taste)
• Salt- To taste

Procedure:

Roast the horse gram on a medium flame until it turns golden brown (at this stage it starts to pop). Then transfer it to a plate.

Now in the same pan, add oil and add curry leaves. Fry it until all the moisture is removed. Then add dry red chills. Fry it until it becomes warm. 

Then turn off the heat and add dry coconut, tamarind and jaggery. Allow it to cool.

Now add all the roasted ingredients along with salt to a blender.

Grind it to get a powder. Kultha Chutney Pitti is ready!!

Store it in a dry, air tight container. Serve it with dosa, idli etc. The chutney powder stays good for a month.

Note: See that all the utensils you use while making this chutney powder, should be absolutely dry. Little moisture will surely decrease the shelf life of the chutney powder.

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Flax Seed Chutney Powder

Flax seed Chutney Powder is a very healthy recipe. Few months back I came to know that flax seeds (or alsi seed) has omega-3 fatty acid which is very essential for our body. So I was searching for a recipe so that I can use these seeds. While searching, I bumped into this recipe and liked it instantly. Hence thought of giving it a try. As assumed it turned out very good and hence made it couple of times later.

This recipe is very simple and can be made within 20- 25 minutes. Do give it a try and get the goodness of the flax seeds.

Ingredients:

• Chanadal/ Split Chickpeas- 1/2 cup
• Urad dal/ Split black gram- 1/4 cup
• Flax seed- 1/2 cup
• Oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Asafoetida (Hing)- A big fat pinch
• Curry leaves- 1 sprig
• Dry Red Chilli (Byadgi variety)- 15
• Dry coconut- 1/2 cup
• Tamarind- A big lemon sized piece
• Jaggery- 1 Tbsp
• Salt- To taste

I just halved the above measurement as it lasts for a month for two of us.

Procedure:

The first three items under the 'ingredients' has to be dry roasted separately on a medium flame. 

First dry roast chanadal until it turns slight brown in color. Transfer it to a bowl. 

Now in the same pan repeat the procedure for urad dal. Transfer it to the same bowl. 

Now add the flax seed in the same pan and start frying it. When it starts to pop, close the pan with a lid for 10-20 seconds. Then transfer it to the same bowl.

Now in the same pan heat oil. Once hot add mustard seeds. Once it starts to splutter, add the asafoetida, curry leaves and whole dry red chillies. Once the red chillies gets fried (say foe 30 seconds to a minute), add the dry coconut, jaggery, tamarind and the roasted mixture (of urad dal, chana dal and flax seed). Mix well and turn off the heat. Allow it to cool.

Once it is cool enough, transfer the mixture to a dry mixer jar along with salt.

Grind it to get a powder. Flax seed Chutney Powder is ready.

Store it in an air tight container. Serve it with idli, dosa or rice.

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Losne Chutney Pitti (Garlic Chutney Powder)

Losne Chutney Pitti is a very popular dry chutney powder. In Konkani, losunu means garlic and pitti means powder. I got this recipe from my mother.

Garlic chutney powder is my favorite. My mother makes this regularly. I love this so much that I can eat it just with plain rice. This chutney powder is very simple and can be made within half an hour. Since dry coconut is used, this chutney powder lasts at least for a month.

Ingredients:

• Dry Coconut/ Kopra/ Kobri- 200g
• Dry Red Chilli (Byadagi variety)- 14-15
• Garlic Pods- 14-15
• Tamarind- Small lemon sized
• Oil- 1 tsp
• Salt- To taste

Procedure:

If you are using a whole dry coconut, then grate it. You can as well cut it down into thin slices (I bought the store bought sliced dry coconut).

Now dry roast the grated/ sliced dry coconut, until it turns slight brown and a nice aroma is got (fry it on a medium flame, if using sliced dry coconut and a low flame, if using grated dry coconut). Once done, transfer it to a plate for cooling.

In the same pan, add few drops of oil and fry the dry red chilli for couple of minutes and then transfer it to a plate for cooling.

Again in the same pan, add oil and fry the garlic pods, until they turn golden brown and then transfer it to a plate for cooling.

Now grind together the roasted dry coconut, red chilli, garlic pods, tamarind and salt until you get a coarse powder. Transfer it into a air tight container. Losne Chutney Pitti is ready!!

Serve it with rice, idli, dosa or chapathi. This chutney powder stays good up to a month.

Note: See that all the utensils you use while making this chutney powder, should be absolutely dry. Little moisture will surely decrease the shelf life of the chutney powder.

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