Karbeva Chutney-2.

 

Karbeva Chutney With Khobri, Alsi And Putani / Curry Leaves Chutney Powder With Dried Coconut, Flax Seed And Roasted Bengal Gram .........

I have already posted Karbeva Chutney before with chana dal and coconut. This Karbeva chuntey is on the same lines with some additional difference. I have made some changes in the method by adding some other ingredients.

Heat a kadai add 200 gms of grated dried coconut / kobri and fry on medium to low heat till light brown. Remove from kadai and keep it aside in another plate.

Now in the same kadai add about 20-25 red Kashmir chillies (Plus or minus as per individual taste) and fry for 5-10 minutes till a bit crispy. Remove and put it in the same plate that in which you have put the coconut. Then add in the same kadai about one cup of roasted chana dal (Putani) and fry for 5-10 minutes along with ½ cup of Alsi (Flax Seeds) Remove and put this also into the plate along with other ingredients.

In the same kadai fry dry and till crisp about 2-3 cups of curry leaves (Cleaned and dried well). Remove and keep aside. Now put back all the ingredients into the kadai, mix well, adding salt to taste (I used Kaala Namak) and a large tablespoon each of hing powder and amchur powder. Fry all together for about 5 minutes. Remove and keep it aside to cool a bit say for 5-10 minutes.

Now put this in a mixer and grind to a coarse paste without adding any water. Use pulse method for grinding. Do not grind continuously on high speed, as then the chutney powder will turn out oily. Just grind on pulse method for few seconds each time till done. The texture of the chutney powder is coarse and not very fine. The chutney powder is ready. You can serve this with Dal-chawal or Dahi Bhaat or even with dosa.

My Tips to Note: You can add a lemon sized tamarind in between while frying and fry them together instead of adding Amchur powder. Also can add ordinary salt instead of kaala namak. Chana dal can be added instead of putani. Some prefer adding chilli powder instead of whole chillies while frying. I always use whole red kashmiri chillies as they are less pungent and give more bulk to the powder. You can also wash, dry well and powder and keep the curry leaves ready in airtight box, whenever you have excess curry leaves and add it while grinding. I always have curry leaves powder ready with me as I buy the leaves in bulk and prepare them when I have time, so that I have them handy whenever I need them for any dish. Curry leaves powder can be added to many dishes while cooking too, like chicken curry, egg curry etc. It does give an awesome aroma to the dish. Once again plz. Note that all the ingredients should be fried separately and then mixed as the frying time for each ingredient differs. Also do not run the mixer continuously as the coconut may leave oil. Pulsing method is always better. You can also use microwave method for frying each ingredient separately, which is the method which I always use. The timing depends however on your machine as they vary from machine to machine. Once you learn the technique in microwave it is really a breeze work to prepare the chutney.