Friday, June 2, 2017

Curry Leaves Garlic Chutney / Karbeva Loshney Chutney.

Curry Leaves Garlic Chutney / Karbeva Loshney Chutney …. I always prepared the two chutney powders separately ie. Garlic (Loshney) Chutney and Curry Leaves (Karbeva / Kadipatta) Chutney … This time I just thought I will combine the two and make the Chutney Powder … sort of two in one Chutney … Goes well with Idly, Dosa, Appo, Khotto and also with Pejja, Dal-Chawal, but above all irresistible with Amchi Mumbai Vada Pav ... Yummy Yumz ....

Dry Chutney Powders are a must in my home as these run a long way in helping you with lessening workload at times. Many a times either coz. of time constraint or unavailable ingredients or yeah sheer laziness we are not able to prepare chutney etc. that is needed to savor along with dosa, idly, appo or even pejja / rice porridge. That is the time when such chutney or pickle comes very much in hand. So there you are, I have given you enough reason to prepare the same. A little bit of work is involved in preparation of the same. However, I am good at taking shortcuts by using Microwaves etc. which allow you to attend other work while the cooking progress is on. Also this chutney can be prepared in steps over a week of time too.

Curry Leaves Powder : Without running into details again I will just share the link to the preparation of curry leaves / kadi patta / karbeva powder. I prepare this in advance and always have at least one bottle of powder available in stock at home which makes my work that much easier. As I have no access to sunlight, I microwave the leaves till crisp. You can check the details in the link given below ….

** Here is the link to the preparation of Curry Leaves Powder ….

Frying of Coconut : You need grated coconut for the preparation of this chutney. You can either grate fresh coconut or buy grated dry coconut or grate dry coconut available in the market. You can choose any coconut you prefer. 

** Method 1 : Just fry the coconut on a thick bottomed kadai on medium heat till light brown in colour. Do not add any oil or keep the flame high. Keep stirring to prevent it from burning. Remove and keep aside. Let cool completely. 

** Method 2 : The second method is using microwave technique. My personal method. In a glassware microwave proof flat bowl add in the required amount of grated coconut and just roast it on high for 2 mins. Mix all together and run the machine again on high for 2 mins. Continue the process till evenly lightly browned. Do not roast it more as on cooling too it roasts on a bit. 

** For Chilly Powder : Again you can either use sunlight process or microwave process. Either put the chilly is hot sunlight for 2 hrs or microwave or microwave them in a glassware dish for 2-3 mins till crisp. Now crush them a little bit and grind in a mixer grinder to a fine powder. You can use readily available chilly powder too. I however, prepare chilly powder by sending it to flour mill / chakki and stock for year round use.

** Roasted gram powder : This is simple, again you either use gas method or MW method. Put it in a kadai and roast for about 7-10 mins on low flame and allow to cool or microwave on a glass plate for 3 mins (depending upon the quantity this is for one glass) on high and allow to cool to room temperature. Put it in the mixer and grind it powder form and its ready. Plz. do not add in any water while grinding and see to it that the mixer blender vessel does not contain traces of water. Rub it with a dry thick towel before using.

For this recipe you will need :
Roasted Coconut : About 1 kg.
Curry Leaves Powder : About 1 cup
Garlic : 1 cup peeled and chopped roughly into pieces.
Roasted Gram : 1 cup
Red Chilly Powder : 2 cups (+/- depending upon individual taste)
Tamarind : One huge lemon sized ball.
Salt to taste (Roughly about 1/4 cup of less)
Oil : 1 tblsp

** Note : The above quantity of ingredients are adapted to the chutney as per my personal preference. You can make your own variations with curry leaves and garlic. In this particular recipe the aroma of curry leaves dominates even the flavour of garlic. However, rest of the ingredients can be used in the same proportion.

Preparing the Chutney : In a thick kadai heat the oil and when hot, lower the heat and add in the garlic pieces and fry till slightly the colour changes. When the colour changes add in the required amount of salt to taste (say about ¼ cup) and fry a bit on low heat, now add in chilly powder and mix all and fry for a minute, lastly add in the tamarind and mix well. Remove from fire and add in roasted gram powder and curry leaves powder and mix well. Put this mixture in a mixer grinder and grind all till powdered. While grinding do not grind it on continuous motion. Run the mixer for half a minute mix well again for another 30 secs, stop and mix well. Continue till you get a powdered form. Lastly add in the roasted coconut and grind all together till well mixed. Let cool completely. Curry Leaves Garlic Chutney / Karbeva Loshney Chutney is ready for use. Store them in air tight container and serve as and when required. Remains good for 3-4 weeks. Goes very well with Dosa, Idly, panpolo, chapati and best with Vada Pav. Yummy Yumz. 

Note : My Own Tips & Tricks :
While grinding to powder form in mixer be very careful and keep in mind some of the following points.

** Never fill the container of the mixer till brim. Always fill to 2/3 level. 

** Do not run the mixer on high speed. Always use minimum speed. For better results you can use pulse mode.

** Do not run the mixer continuously. Keep grinding for 30 secs. Stop mix the ingredients and continue at intervals of 30 secs. This precaution is absolute must.

** If you find the vessel of the mixer grinder getting hot STOP immediately and allow to cool for 5-10 mins. Before you continue, lest the coconut will start leaving oil and the chutney will turn soggy. 

** Lastly despite all precaution if the chutney dampens or turns soggy. Immediately remove and spread it on a wide plate on a thin layer over an absorbent paper layer. Also place it under the fan for faster cooling. But do not keep it in fridge or in AC room.

** Despite the precautions if you are unable to get the consistency. Roast some roasted gram / putani and powder it fine. Mix this into the chutney powder.

** You can always add in Amchur Powder instead of tarmarind. In which case use by adding a little at a time and checking the taste depending upon how much tangy you want it. 

** You can also add on extra chilly powder later on if you find the chutney less spicy. Spciy level is also as per individual preference, so do adjust it according to your taste.

** Again the same precaution to be taken with salt, do not add in more as you can always add in more if required later on. If the chutney becomes too salty it is not at all appeasing to taste.

** Lastly always remember to use dry spoon while removing the stored chutney. I would advice you to keep about a cup of the same in a small air tight box for daily use. That way you will not open the box often and the chutney remains good. However, if you want to store the chutney for more than 25-20 days, then store it in fridge. It will remain good for over 2-3 months.

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