“Karbeva Chutney Pitti with Flax Seeds” … almost all GSB Konkani Saraswat enjoys relishing curry leaves flavored chutney powder with meals … there are plenty of variations in preparing them and this time I have included flax seeds for additional health benefits … tastes best served with dal- chawal, dahi- bhaat, mixed with rice and tempered, served with dosa/ idly etc. … I love mixing it with ghee and applying it over tava fried bread slices or a spread over buttered bread slices … tastes delicious and is a quick fix snack when busy … Yummilicious …
** Chutney Pitti is a famous dry chutney powder prepared and stored to be used as and when required in almost every GSB homes. I have included many varieties of chutney powder prepared with addition of different types of ingredients in the Blog before to which I will share a common link at the bottom of this recipe for easy access. Among chutney pitti/ powder curry leaves, garlic, gun powder/ podi is the most famous in southern parts of India. While gun powder is available easily in southern stores, I am not sure if the other two prepared in Konkani style are available or not as usually these are prepared at home. However, it is very easy, economical and hygienic to be prepared at home and if you follow some simple guidelines it will be done to perfection.
** About Karbevu/ Curry Leaves/ Kadipatta there is no need for me to write down anything as all are aware of its health benefits. It is believed that one should consume a few leaves every day early in the morning for health benefits especially in case of diabetic patients. If available then its best to purchase them in bulk, roast, powder and stock in fridge so that you can use them in dishes anytime you need. I have already made a separate post on preparation of curry leaves powder to which I will share the link at the bottom of this recipe, you can browse through for more information on the subject. You can either use fresh leaves or add the prepared powder for this recipe too. Either way make it a point to always add a little bit of curry leaves to you chutney powder.
** Coming to Flax seeds/ Alsi, these are a nutrient- dense "superfood" packed with omega-3 fatty acids and are high fiber content, offering significant health benefits. These are commonly use to improve digestive health, relieve constipation, for falling hair issues, reduce inflammation etc. These small seeds are loaded with health benefits and for more you can always check out on net. Nutritionists and Doctors advice consuming a tablespoon daily to reap in health benefits and one the best way to do so is my including them into our dishes for better absorption. You can roast, powder and store them so that it is convenient to add them into chutney, curds, smoothies, salad, laddoos, roti etc. They are even included in baking and there are many recipes that can be done using them.
** Using coconut in chutney powder is GSB style of preparing the powders. While in many parts the base of the powder are only lentil, in most of my recipe you will find inclusion of desiccated powder which is roasted and then ground to finer texture. You can use desiccated coconut powder, which is freely available in stores or buy dry coconut and grate the same at home too. Again, you can use fresh coconut gratings too, however this will take a lot of time to roast evenly on low heat and desiccated coconut is the best option among all. In either cases you have to roast them without addition of oil at even temperature for best results and one does need a little bit of patience in following this method. However, the results you get will compensate for all the labor you have put through.
** Here is my recipe for “Karbeva Chutney Pitti with Flax Seeds” … my style ….
** Ingredients :
Flax seeds/ Alsi : ½ cup
Urad Dal/ Black Gram Dal : ¼ cup
Putani/ Roasted Chana Dal : ½ cup
Desiccated Coconut/ Khobre/ Dry Coconut : ½- ¾ cup
Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 25- 30
Curry Leaves/ Kadipatta/ Karbevu : 1 cup
Asafoetida/ Hing : 1 tsp
Amchur Powder/ Dry Mango Powder : 1-2 tsp
Rock Salt/ Kala Namak/ Meeta : to taste
Oil/ Tel/ Tela :1 tsp
** The above is an approximate measurement and variations/ changes can be done 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.
** Heat a thick bottomed Iron kadai and dry roast desiccated coconut/ grated khobre/ dry coconut until it turns light brown in color evenly. Remember to keep the fire medium and also keep stirring to avoid it getting burnt or stuck to the kadai. You can use microwave method too but then you need to keep stopping it every minute and mix well for even roasting. I use MW method often, as I used to it. Whichever method you follow, prepare and keep it aside spread on a plate to be completely cooled down.
** Note : You can use fresh or desiccated or dry coconut freely available in stores. 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.
** In the same kadai add putani/ roasted gram and fry on medium heat until slightly crisp. Do not over fry or burn them, keep a keen watch out and keep stirring to avoid such mishaps. Again, here also you can use the Microwave method like how I do, in which case you need to be careful and run the machine for a minute stop, mix the putani and continue, it tastes about 3-4 minutes in MW and a little more in kadai. Whichever method you follow, prepare and keep it aside to be cooled down completely.
** In the same kadai add Urad Dal/ Black Gram Dal and fry on medium heat until evenly light brown in color and crisp. Do not over fry or burn them, here too you can use the Microwave method, but you have got to be careful as sometime the temperature can cause uneven roasting and turn a few dal brown or over roasted. Best to use a kadai/ pan for frying the same for even and perfect result. When fried and done remove and keep it aside on separate plate to be completely cooled down.
** In the same kadai add flax seed/ alsi and roast on medium flame for about 4-5 minutes or until they begin to splutter. Remove and keep it aside separately and let cool completely. Again, in the same kadai, add the washed and well dried curry leaves/ karbevu/ kadipatta and roast on medium heat until crisp. Leave it aside to cool a little bit and then crush it well with hand to prepare a coarse powder. We will add it along with other ingredients later while grinding the powder to needed texture.
** Note : If you have ready in stock curry leaves powder you can use the same too. Just warm it a little bit either in kadai or MW it and keep it aside ready to added towards the end while preparing the chutney powder.
** Note : All the above ingredients ie desiccated coconut, putani, urad dal, flax seeds and curry leaves are roasted dry WITHOUT addition of oil. The roasting timings of each ingredient vary the very reason they are done so one by one. However, the grinding to powder part can be done together too.
** Add oil in kadai and fry Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi on medium heat until crisp but not browned. Remove and keep it aside separately in a plate to be brought down to room temperature. In the same kadai in which there is still traces of oil add the hing/ asafoetida powder and fry on low heat for a few seconds. Remove from heat add rock salt, amchur powder and fry for a minute only.
** Note : Addition of oil for frying is followed only for red chillies after which hing is fried in the same kadai. No other ingredient especially coconut needs to be fried in oil. Please take this into note before you begin to fry ingredients.
** Note : I have used easily available amchur/ raw mango powder here for this chutney powder. Usually tamarind/ chinchama/ imly is used which is what I too follow most of time, you can use any available in your home. Coming to salt, I have used Kala namak/ rock salt, you can use any that you usually use at home.
** Important Note : I would like to mention not to get upset reading the above notes on frying ingredients separately, I find they give best results.
** To prepare the Chutney pitti/ powder : Add all the roasted/ fried ingredients into a bowl and toss well. Now add them in batches in mixer grinder and grind to coarse powder using pulse mode and add them back into the same bowl. Once again toss it well with a large spatula allow to cool if needed and then add them back into the mixer grinder and grind to finer required consistency. Remove, allow to cool completely and them add them into an air tight container and it remains good for over 2 months. Always use a clean dry stainless steel spoon for removing the required powder.
** Note : I use pulse mode for grinding the ingredients to powder to curtail the heat produced with continuous movement which can make the coconut leave out oil. The result can be a sticky powder, please use grinding process properly as per the instructions of your mixer grinding either way avoid running for long duration.
** “Karbeva Chutney Pitti with Flax Seeds” is done and ready to be served. Tastes great served as side dish with any dishes like dal- chawal, roti, dosa, idly etc. In GSB Konkani Saraswat Community almost every household have their own recipes for chutney powder and is prepared and kept in stock as it falls handy when in hurry or at times some members of the family prefer relishing it at every meal. This is a versatile chutney and can be served sprinkled on buttered/ fried bread slices. You can also mix it with left over rice and season the same with any tempering of your choice and serve or take it in lunch box too. Run your own imagines and serve them as and how your family likes. Tastes great with Vada pav to in place of the otherwise served garlic chutney.
** I also like mixing it with ghee and then applying it over tava fried bread slices, it tastes wonderful and is a quick breakfast solution when busy. 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 find time to prepare chutney powders as though it takes time in preparing, it really curtails your work in the long run. 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 airtight 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 being spoilt which is often the case with fresh coconut chutney.
** Sharing a few common links of chutney dishes below that will be helpful to browse through for more information on preparation of chutney's which also includes curry leaves powdering method etc. ......
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