“Putani Soyi Chutney (Roasted Gram- Coconut Chutney)” … a little bit of chutney served along with all dishes tastes wonderful and gives the satisfaction of a blissfull meal or breakfast … gone are the days when chutney was served only with dosa or Idly now they are served as a side dish almost with every meal and all love to relish it as it is too … here is a healthier option of chutney prepared using putani which has immense nutritional benefits … Yummiliicious …
** I have always felt for decades now that a little bit of chutney served during meals goes a long way in providing satisfaction to the taste buds and the tummy and truly they are getting endorsed now by nutritionists. By and large served with dosa, idly etc. during breakfast time these are now taking a prominent place almost amongst all meals served any time of the day. Before you wonder why or question the same, it is so because they can be prepared in such a way as to provide us with all essential nutritional requirement of the day. Isn’t that wonderful, easy to prepare and tasty, I guess we Indian’s are lucky to have included them into our meals for ages now, if you have stopped, start them now again.
** There are plenty of “Chutney” dishes posted in the Blog with variety of ingredients that are all very tasty and wonderful and go well served with any type of dishes. This time I have prepared a chutney where the main ingredient is putani/ roasted gram along with other ingredients. Putani is also known as sattu and is excellent for overall health and should be included in some form. I sometime prepare a lemonade with freshly prepared flour or laddoos and also add them to chutney powders etc. Though I add on a little bit at times while preparing chutney this is the first time I am reversing the same and preparing keeping putani in plenty for the same. Turned out excellent with some crunch of the putani still intact.
** Here is my very own recipe for “Putani Soyi Chutney (Roasted Gram- Coconut Chutney)” … exclusively prepared in my style …
** Roast one cup of putani/ roasted gram in thick bottomed kadai for about 5 minutes. Do not over roast it or turn it red, we just need to remove the rawness and you will get a lovely aroma, remove and let cool a bit. You can use the microwave for the purpose of roasting too, which is what I do as if you do it careful its really hazel free and turns out wonderful and evenly roasted. When cooled, put it into a mixer grinder and powder it to a very fine texture. Remove the powder and place it onto a plate while you continue with reaming procedure.
** Add ½ cup freshly grated coconut (soyi/ nariyal), 10-15 curry leaves (karbevu/ kadipatta), a few ajwain leaves or a pinch of ajwain seeds (vonvo/ sambarpalli leaves), ½ tsp of badisep (saunf/ fennel seeds), 8-10 green chillies (tarni mirsanga/ hari mirchi), one inch piece of ginger (adrak/ alle’) cut into pieces, a few garlic cloves (losun/ lehsun)- (Optional), a small marble sized ball of tamarind (chinchama/ Imly), handful of fresh coriander leaves (kottambari pallo/ dhania leaves), pinch of jaggery (goda/ bella) (Optional), Rock salt (Kala namak/ meeta) or any other to taste into mixer grinder along with some water and grind to a very smooth paste.
** Note : The addition of jaggery and garlic are both optional for this chutney and is individual choice. In case you like chutney to be khatHa meetHa teekHa (spicy- tangy- tart/ tikshe' amshe'- godshe) you may add on the same. Jaggery is good source of Iron so I have added on a little bit of the same and it tastes wonderful. Again, Garlic is very good for health and best to be included for all types of chutney. However, if it is for consumption on fasting days it is avoided in our community, so the choice is left to individual.
** Add in water as is necessary for smooth grounding, once the paste is ground to fine texture add in the putani powder ground and kept aside. Blend it well till all the ingedients have turned into a well combined chutney adding more water if necessary. Do not worry if little bit of coarseness of the putani is retained, a little bit of crunch here and there when relished tastes wonderful. Remove into a wide stainless bowl, check salt and water and add if necessary and mix well. The chutney is actually ready and can be served as it is with or without seasoning too, however, I prefer to add on seasoning as it tastes wonderful.
** For Seasoning/ Tempering/ Pannaka : Heat 1 tblsp of coconut oil (narlel tela/ nariyal tel), you can use any edible oil of your choice but coconut oil tastes best. When hot add in ½ tsp of urad dal (black gram dal) and when they change slightly in color add on ½ tsp of mustard seeds (rai/ sasam). When they begin to splutter add 8-10 fresh curry leaves (kadipatta/ karbevu) fry for a few seconds and then pour it over the prepared and kept chutney. Mix well and cover it with a lid and keep it aside for 5-10 minutes for the flavor to seep in well. Before serving check out the texture of chutney, if required add some boiled and cooled water, to bring to desired consistency and mix well.
** “Putani Soyi Chutney (Roasted Gram- Coconut Chutney)” is done and is ready to be served along with any dishes of your choice either for breakfast or meals. By and large chutney is always served with Idly, dosa, doddaka, Oondi, roti etc. but you can serve a teaspoon of the same during meal times too as it is sort of a tongue tickler and gives a lot of satisfaction on taste front especially if the dishes served are bland and not very spicy. In most of the marriage ceremonies they have now begun to include them while serving lunch, in fact Tamilians always serve them for lunch during function/ festive times. Though it is great to have them fresh it remains good for few days in fridge too.
** Remember to always prepare chutney's with addition of healthy ingredients as it then serves the purpose of intake of nutrients for the day which is necessity of modern day lifestyle. If you have stopped including chutney for any reason start them all over once again and enjoy not only a tasty meal but a nutrient one too. We should make it a habit with coming generations to reap in our Indian healthy dishes so that they will continue it with coming generations. Do not fall into the trap of western culture of food intake, our ancestors knew what is best and we should definitely follow their pattern, in fact Indian food in now getting globalized and are getting followed worldwide.
** I am sharing a common link to all “Chutney” recipes in my Blog, you may browse through the same in liesure and try out that which appeals to you, I will be adding in more healthier ones prepared widely all round India, so keep out a watch for more recipes to come and do remember to give me a feedback on both good and bad of the outcome of recipes tried so that it will help me to learn and will also encourage me to do more … Thank You …
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