“Sambarballi- Alle' (Ajwain- Ginger)- Coconut Chutney” … Delicious aromatic chutney prepared with sambarpalli also known as sambarpalli/ ajwain/ vonvo/ doddapatre etc. in different language, along with lots of ginger, green chillies, coconut and lemon … sort of healthier version of chutney that goes well served with idly, dosa, roti etc. …. Yummilicious ….
** Chutney as you all know is a must in most Indian homes specially so with south Indians a coconut based chutney to be served with dosa, idly etc. is the most desired one. The present crisis has made everyone reach out to sources within reach without actually venturing out much for ingredients. As it is getting veggies etc. has become difficult though in the last week they have relaxed things a bit but as the fear is still looming largely over our heads we would not really like to go out often and try to cut down or limit our preparations to what is available while cooking. I have almost forgotten about garnishing with coriander leaves as fresh ones are not available most of the time and for just a little bit you really don’t want to go searching. When it comes to chutney I have always either prepared with addition of coriander leaves or pudina etc. to make it more healthier, so whenever I get the same I prepare in bulk, put them in small containers and store in freezer, oh yes, I forgot to mention that amidst all this havoc I did manage to get a new one, for all those who follow my Blog, know that I have been struggling without fridge for almost 3 months finally relief. Coming to the chutney part, I have a small plan of Sambarballi/ Ajwain which I use extensively now to prepare chutney, so today I decided to prepare with just addition of these leaves with plenty of ginger and lemon juice in place of tamarind. It tastes really aromatic and delicious and goes well with dosa, idly etc. Do try it out and if possible do plant one on your window grill, it’s worth the effort and hardly needs any maintenance. All that is needed is just a few of sunshine and it grows well. So reap in the benefits, you can use the search option for more options and dishes with addition of these healthy aromatic leaves, I have added on plenty of them and all are tasty and good.
** Here is my simple recipe for “Sambarballi- Alle' (Ajwain- Ginger)- Coconut Chutney” … My Style ….
** In a mixer grinder add in 1 cup of freshly grated Coconut/ Soyi/ Nariyal (white part only) along with 4-5 Green Chillies/ Tarni Mirsanga/ Hari Mirchi depending on its spice level, approximately about 12-15 leaves of Ajwain/ Sambarballi/ Vonvo/ Doddapatre (washed and chopped), 2 inch pieces of Ginger/ Adrak/ Alle' finely chopped and grind to a very smooth paste with about half a cup of water.
** Remove the ground paste into a bowl, add in Rock Salt/ Kala Namak or any other ordinary table salt to taste and freshly squeezed Lemon/ Nimboo/ Limbiyo juice of one small lemon and mix well. Check the taste and add more salt or lemon juice only if necessary. Also check consistency of the chutney and add in more water if necessary.
** “Sambarballi- Alle' (Ajwain- Ginger)- Coconut Chutney” is done and ready to served with any dish of your choice. I served it with Urad Dal-Varai Khotto/ Idly on the first day and the next day with dosa and some more with roti for dinner. We loved this khatta teekha ie tangy spicy taste of the chutney very much and I am sure all of you will too, so do give it a try.
** I did not have bread at home and it was not available too or else I would have loved to have it for sandwich, but will do so in a few days. I am sure a sandwich with tomatoes, cucumber and chutney will taste wonderful, do give this chutney a try and me a feedback and yes, do remember to ajust the spice level as per your family preference and how much spicy the chillies are.
** There are many more “Chutney” recipes which you can browse through in the blog following the common link given to the same below, so please go ahead and do so and enjoy with your family and friends.
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Thanks.