“2 in 1 chutney pitti : Moringa- Curry Leaves Chutney Powder with Asafoetida (Hing) and with Garlic (Losun)” … I always love preparing mix and match chutney pitti with assorted ingredients … as the shelf life of these are close to 4-6 months this time I prepared them divided by adding hing to one batch and garlic to the other so that I do not have to worry about savoring them on upwas days … now no tension for sometime … you can relish this during lunch time or for bf with polo, Idly, appo etc. ... A little bit of chutney pitti, goes a looooong way in satisfying taste buds …. Yummilicious …
** I have posted many chutney powder mixtures using different ingredients in combination, there are many prepared using Moringa Leaves too. I will be sharing a common link to the same at the bottom of this recipe, do check out by clicking on the same and try out different variations of the same. I have written a lot about Chutney powder/ pittti in previous posts, so will not repeat them again, as it will only bore you, but those interested to know can always read up the matter there.
** About Moringa Leaves ie Drumstick Leaves/Nugge Soppu, we all know that it has immense health benefits and should be consumed as much as possible. I have begun including it and flax seeds in plenty these days, so you find them often in my chutney powder recipes too. This time the other ingredient used for first time is chia seeds, which you can leave out if not desired, I had some which I wanted to finish off so just gave it a try. Do try it out, gives relief of having to prepare fresh ones always.
** Here is my recipe for … “2 in 1 chutney pitti : Moringa- Curry Leaves Chutney Powder with Asafoetida (Hing) and with Garlic (Losun)” … a healthier chutney powder/ pitti with the goodness of 2 flavors … My Style
** Ingredients :
Moringa Leaves/Mashinga Pallo/Drumstick Leaves/Nugge Soppu Leaves : 9-10 cups.
Curry Leaves / Kadipatta / Karbev Powder : 2-3 cups
Kashmiri Red Chilly/Kumte Mirsanga/Byadgi Chillies : 250-300 gms (approx)
Putani/ Roasted Gram : 1 cup
Coconut / Desiccated Coconut/ Soyi/ Nariyal : 3 cups
Amchur Powder/ Dry mango powder : 2 tblsp
Alsi/ Flax Seed : ½ cup
Chia Seeds (Optional) : ¼ cup
Haldi / Turmeric Powder : a large pinch
Kala Namak/ Salt/ Meeta : 2-3 tblsp or to taste.
** For Seasoning/ Tempering :
Oil : 1 + 1 tblsp (any edible oil)
Garlic/ Losun/ Lehsun : 18- 20
Hing/ Hing Powder : 1 tblsp or one small marble sized gummy hing.
** The above measurement is approximate and variations/changes can be according to personal preference. However, with above measurement you will get a perfect health Dry Chutney Powder, just be careful with Salt and Spices, they should always be added keeping in mind family taste.
** Pick and clean the Moringa/Drumstick leaves and the Curry leaves well, there should be no stems, only leaves are used. Wash and drain off excess water. Spread it on a paper napkin or towel overnight and allow drying completely. See to it that there is no trace of water.
** In a dry kadai, roast the leaves on medium flame until crisp, remove, and keep it aside. You can also use Microwave method for roasting, which is faster and easier. Crush them with hands as much as possible when the heat is bearable.
** Note : I always use the same, prior to preparing, say a week ahead or so, I just roast them separately when available, powder them and store in airtight box in fridge and use as and when required. It makes the process that much easier when you need to prepare chutney powders also avoids wastage.
** About Chilly Addition: Dry roast the Chillies, until crisp, powder them and keep it aside ready. Again, here also you can use the Microwave method and prepare the same ahead and store. However, here I do not use MW, the reason being that, I always buy Kashmiri Red Chillies during summer in bulk, sun dry them and get them powdered in the mill which lasts me year round. Here I have used the same powder that which I have in stock, you can do the same if you have powder, just use your judgment on spice level and add in the same keeping in mind your family preference.
** Coming to Coconut, you can use fresh or desiccated ones freely available in stores now. I use that which is in excess with me. Desiccated ones are dried coconut gratings and sometimes impart a smell, so confirm the same while buying that they are freshly prepared and not old stock. I have used desiccated ones this time as I have them stocked in my fridge to add on while preparing some Maharashtrian dishes.
** Heat a thick bottomed kadai/pan, add in the grated Coconut and fry on low to medium heat till the coconut is evenly browned. Do not raise the heat or leave the coconut in kadai unattended as it tends to get browned soon. Keep mixing often to get it evenly roasted to a light brown color. Remove and keep it aside to be slightly cooled, then run it in a mixer to finer texture. Here also you can prepare the same using Microwave oven, add it to a glassware microwave safe dish and roast till done. Keep the timing intervals once you cross 4-5 minutes to one minute, mix and repeat or else the coconut will get burnt, and when cool powder it the same way as done otherwise.
** On a dry pan also roast the putani for a few minutes on slow heat, till its slightly crisp. Here too you can use the microwave for the same. Once done let it cool slightly and then grind it to a fine powder in mixer grinder and keep it aside.
** Similarly roast flax seeds and chia seeds (optional) together in a dry pan on low heat till you hear a slight popping sound. No remove it and let cool a bit, then powder the same in a mixer grinder finely and keep it aside ready.
** In a large wide plate add in all the powdered ingredients along with turmeric powder, amchur powder and salt to taste and mix well, till you find that it is done so evenly, this will take time say about 5-8 minutes, but needs to be done well so that there are no lumps or left over some on sides without getting mixed. Once done divide them into two portions and keep the separately to be prepared into 2 in 1 chutney powder.
** Heat 1 tblsp oil, when hot lower the heat, and add in the hing powder or gummy hing, whichever you are using. Keep the heat low, in a few seconds it will be done, to this add in the separated and kept half of chutney powder mixture and mix well, let fry for a few minutes till it’s sort of just warmed. Remove from heat and let it cool a little bit, say about 5-10 minutes and it is ready to be powdered.
** Heat the remaining 1 tblsp oil, when hot lower the heat, and add in the chopped peeled garlic pieces and fry until they turn slightly brown in color. When done, keeping the heat low, add in the other separated and kept half of chutney powder mixture and mix well, let fry for a few minutes until it’s sort of just warmed. Remove from heat, let cool a little bit, say about 5-10 minutes and it is ready to be powdered.
** Now the two batches are prepared and ready to be further powdered fine, it has to be done separately in batches in a mixer grinder until until they are all finely powdered and doen. Also, remember while grinding not to grind/run the mixer on continuous motion, if done so the oil contents in the ingredients oozes out and you will not get perfect dry chutney. So be careful while grinding, run the mixer for half a minute mix well again for another 30 secs, stop and mix well. Continue until you get a powdered form. If you find that the mixer grinder is heating, allow to cool in between by stopping grinding procedure for some 5-10 minutes.
** Remove and spread on a wide plate mixing and loosening lumps if any well. Let the chutney powder cool completely, though you should not allow it to get heated in the first place. However, if it happens, then it has to be cooled. Once it is completely cooled, store them in airtight container, and serve as and when required.
** Remains good for 3-4 months If you want to store for longer periods, say 3-4 months, store is well packed in fridge and remove some into a small bottle and use it as necessary. And remember also to label them to avoid confusion while serving, as they both look similar though one is with hing (asfoetida) flavor while the other has the strong flavor of garlic (losun).
** “2 in 1 chutney pitti : Moringa- Curry Leaves Chutney Powder with Asafoetida (Hing) and with Garlic (Losun)” are done and ready to be served with your favorite dishes. Goes very well with Dosa, Idly, panpolo, chapati and best when served with Vada Pav or Sandwiches. Goes well with Dalitoy- Rice or Pejja (Rice Porridge) too. I love to top dahi bhaat / curd rice with this powder and relish, it simply tastes awesome. Very handy to have in homes as when in rush you can just top it on curd rice and relish or leave out preparing chutney etc.
** Do try to find the time to prepare these chutney powders as even though it takes up some of your time in preparing, it really curtails your work in the end. You can relax much more without having to try to prepare wet chutney every day. Enjoy this one with your family and friends. It can be carried in your tiffin box or keep it in your office desk in a small air tight box, it won’t get spoilt. Also while travelling too, it definitely is an asset, as it will remain well and there is no worrying about it getting spoilt which is often the case with fresh coconut chutney.
** Note : The Moringa Leaves, Curry Leaves, Chillies, Coconut all can be separately roasted over a day or two powdered and put in an air tight container and stored and then prepared into chutney powder too. Modern daytime constraints make us always think ahead and take short cuts or prepare the same in steps. So if you lack time, do not be disheartened prepare each on one day sparing some time and then the whole can be mixed and run on mixer later. Well I many a times follow this method as both time and health do not permit to prepare the same in one stretch and that does not stop me from making chutney and relishing and it should not do to you too.
** Note : Both hing (asfoetida) and Garlic (losun) chutney powder have their own unique taste and you can prepare it in one or 2 different flavor as done by me too, the choice is yours. I often observe fast and it helps me to have the hing flavored one ready too as we do not consume garlic for upwas. This is just prepared so keeping convenience in mind, sometimes there are some elders in the home too who prefer to refrain from garlic for spiritual reason, and this comes in handy during such times, off course the choice is yours.
** Given below are a few points to be noted in making of this chutney to perfection ....
** Note : The above quantity of ingredients are adapted to the chutney as per my personal preference. You can make your own variations with the above Ingredients.
** Note : I have used powders here which I always store in my home, if you do not have them, you can roast each ingredient separately and them powder them together too.
** Note : Again I have added in Kashmiri Chilly Powder as it is mild in spice level and addition of more gives more bulk and beautiful color to the chutney too. If you are using higher spice level chilly powder, do use your judgment on addition of the same. Add in a little bit lesser as we can always add and mix the same later on too.
** Note : If using whole curry leaves, just roast the crisp and add them to the mixture after removing from fire, coarsely crushing them with your hand, they will get powdered in machine, so no worries.
** Note: I have used Amchur/Raw Mango Powder available easily in stores, you can use Tamarind/Chinchama a;sp/ Just use your judgement and add in the required amount, do not add in one go, taste and keep adding mixing in well. I usually add tamarind as we south Indians prefer it, however nowadays I have learnt to use amchur.
** Note: I have added Kala Namak as it healthier than normal salt and is easily available in stores, I have enclosed a picture of the same, if not available or for any reason you do not want to use the same normal table salt of any brand also can be added as per your taste.
** For the “Curry Leaves Powder” preparation method, Please check through the link given below, the same method can be applied for Moringa Leaves too ….
** Given below is a common link to "Chutney powders/Pitti" which you may go through and choose that which you are interested in making ....
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