Condiments

Ginger Coconut

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An appetizer chutney

Serves 2 persons

Ready in 10 minutes

Ingredients

  1. Fresh Ginger (finely chopped) – 2 tbsp.
  2. Curry leaves – 3 leaves
  3. Greeted Coconut – 1 cup
  4. Lime juice – 1 tbsp.
  5. Salt
  6. Shallot – 1

Method of preparation

  • Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious ginger chutney is ready to serve.

Notes: You may serve it with pancakes, kitchery, dosa, and any kinds of rice.

 

Tomato Ginger

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Serves 2 persons

Ready in 10 minutes

Ingredients

  1. Tomato – 2
  2. Salt (as requires)
  3. Ginger – medium sized piece
  4. Garlic – 1 clove
  5. Shallots – 3
  6. Curry leaves – 3 leaves
  7. Green chili – 1 (according to your spice level)
  8. Coconut oil – 2 tsp

Method of preparation

  • Blend all the above ingredients into a fine paste and dress with coconut oil. The delicious Tomato chutney is ready to serve.

Notes:

  • Okey for all the constitutions , except in pitta imbalance.
  • You can cook the tomato and peel the skin off and blend
  • You may serve it with pancakes, kitchery, dosa, and any kinds of rice.

Mint Coconut

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A cooling Pitta balancing Chutney

Serves 2 persons

Ready in 10 minutes

Ingredients

  1. Mint leaves – 1 cup (chopped)
  2. Grated Coconut – 1 cup
  3. Lime juice – 1 tbsp.
  4. Salt (to taste)
  5. Green chili – 1 (according to your spice level)
  6. Shallot – 1

Method of preparation

  • Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious Mint chutney is ready to serve.

Notes:

  • You can replace mint with cilantro
  • Good for all the constitutions and in pitta dominance, people can reduce the green chili and lime juice.
  • You may serve it with pancakes, kitchery, dosa, and any kinds of rice.

Mango Coconut

coconut mango chutney

Serves 2 persons

Ready in 10 minutes

Ingredients

  1. Unripe green mango – 2 small sized piece (peel the skin off)
  2. Curry leaves – 3 leaves
  3. Grated coconut – 1 cup
  4. Salt – to taste
  5. Shallot – 1
  6. Green chili – 1 (according to your spice level)

Method of preparation

  • Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious Mango chutney is ready to serve.

Notes:

  • Good for all the constitutions, pitta dominant people can use half ripened mangoes.
  • You may serve it with pancakes, kitchery, dosa, and any kinds of rice.

Beet Chutney

Beetyogurt chutney

Serves 2 persons

Ready in 10 minutes

Ingredients

  • Beetroot – 1 medium sized (chopped/grated)
  • Onion – 1 small
  • Oil – 1 tsp
  • Salt – to taste
  • Curry leaves – 4-5 leaves
  • Green chili – 1 (according to your spice level)
  • Black mustard seeds – ½ tsp

Method of preparation

  • Heat a pan and add 1 tsp oil, add beetroot, onion, salt, curry leaves, green chili.
  • Sauté until the beetroot half cooks
  • Allow it to cool down and blend into a granulated paste.
  • Heat a pan, add 1 tsp oil, sauté black mustard seeds, stir well to mix up.
  • Check for salt. The soothing Beet chutney is ready to serve.

Notes:

  • You can replace beetroot with carrots

Cilantro Chutney

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Serves 2 persons

Ready in 10 minutes

Ingredients

  1. Cilantro – I cup (chopped)
  2. Ginger – ½ inch size
  3. Green chili – 1 (according to your spice level)
  4. Lemon juice – 1 tbsp.
  5. Cumin powder – ¼ tsp
  6. Salt – to tast

Method of preparation

  • Blend all the above ingredients into a paste form by adding ¼ cup water. The delicious Cilantro chutney is ready to serve.

Notes:

  • Good for all constitutions. In pitta imbalance, reduce the green chili and lime juice.
  • You may serve it with pancakes, kitchery, dosa, and any kinds of rice.
 

Masala Mix

Sambhar Masala

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A South Indian spice blend use for making curries

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Coriander seeds – 3 and 1/2  tbsp.
  2. Kashmiri chili powder – 1 and ½ tbsp.
  3. Chili powder – 2 tbsp. (depends own your spice level)
  4. Fenugreek seed – 1 ½ tsp
  5. Asafetida – 1 tbsp.
  6. Turmeric powder – ¾ tsp
  7. Curry leaves – 3 strings
  8. Chana dal – 5 tbsp.
  9. Urad dal – 3 tbsp.
 

Method of preparation

  • Dry roast the seeds, dals and curry leaves together and finally add powders and roast them until the raw smell fades.
  • Let it cool down and then blend into a fine powder
  • Keep it in a airtight container

Notes:

  • Can used to make sambar, or any other masala curries.
  • Store in a airtight container and can keep it for maximum of 3 months.
 

Garam Masala

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An aromatic blend of warming spices

Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Cinnamon stick- 2 long pieces (crushed)
  2. Cardamom – 6 nos.
  3. Clove – 6 nos.
  4. Coriander seeds- 1 tbsp.
  5. Fennel seeds- ½ tbsp.
  6. Bay leaves- 5 leaves
  7. Cumin seeds- 1 tbsp.
  8. Curry leaves- 1 stalk

Method of preparation

  • Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
  • Allow it to cool down and blend into a fine powder. The mix is ready.

Notes: Store in a airtight container and can keep it for 3 months.

 

Kapha Curry Mix

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Serves 2 persons

Ready in 20 minutes

Ingredients

  1. Black pepper powder – ½ tsp
  2. Black mustard seeds – ¼ tsp
  3. Cinnamon – 1 long pieces (crushed)
  4. Cumin – 1/2 tbsp.
  5. Cloves – 3 pcs
  6. Cardamom – 3 pcs
  7. Curry leaves – 1 string
  8. Turmeric powder – ½ tsp

Method of preparation

  • Heat a pan and roast the ingredients (add powdered ones at the end) until nice fragrance appears.
  • Allow it to cool down and add into a blender and make a fine powder. The mix is ready to add into any curries

Notes:

  • You may keep this powder in airtight container, in refrigerator for until 3 months.
  • Can use ginger garlic paste or those dry powders as well.
  • Can be add into any Sause preparations to enhance taste and fragrance especially in Kapha dominance.