Condiments
Ginger Coconut
An appetizer chutney
Serves 2 persons
Ready in 10 minutes
Ingredients
- Fresh Ginger (finely chopped) – 2 tbsp.
- Curry leaves – 3 leaves
- Greeted Coconut – 1 cup
- Lime juice – 1 tbsp.
- Salt
- 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
Serves 2 persons
Ready in 10 minutes
Ingredients
- Tomato – 2
- Salt (as requires)
- Ginger – medium sized piece
- Garlic – 1 clove
- Shallots – 3
- Curry leaves – 3 leaves
- Green chili – 1 (according to your spice level)
- 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
A cooling Pitta balancing Chutney
Serves 2 persons
Ready in 10 minutes
Ingredients
- Mint leaves – 1 cup (chopped)
- Grated Coconut – 1 cup
- Lime juice – 1 tbsp.
- Salt (to taste)
- Green chili – 1 (according to your spice level)
- 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
Serves 2 persons
Ready in 10 minutes
Ingredients
- Unripe green mango – 2 small sized piece (peel the skin off)
- Curry leaves – 3 leaves
- Grated coconut – 1 cup
- Salt – to taste
- Shallot – 1
- 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
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
Serves 2 persons
Ready in 10 minutes
Ingredients
- Cilantro – I cup (chopped)
- Ginger – ½ inch size
- Green chili – 1 (according to your spice level)
- Lemon juice – 1 tbsp.
- Cumin powder – ¼ tsp
- 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
A South Indian spice blend use for making curries
Serves 2 persons
Ready in 20 minutes
Ingredients
- Coriander seeds – 3 and 1/2 tbsp.
- Kashmiri chili powder – 1 and ½ tbsp.
- Chili powder – 2 tbsp. (depends own your spice level)
- Fenugreek seed – 1 ½ tsp
- Asafetida – 1 tbsp.
- Turmeric powder – ¾ tsp
- Curry leaves – 3 strings
- Chana dal – 5 tbsp.
- 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
An aromatic blend of warming spices
Serves 2 persons
Ready in 20 minutes
Ingredients
- Cinnamon stick- 2 long pieces (crushed)
- Cardamom – 6 nos.
- Clove – 6 nos.
- Coriander seeds- 1 tbsp.
- Fennel seeds- ½ tbsp.
- Bay leaves- 5 leaves
- Cumin seeds- 1 tbsp.
- 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
Serves 2 persons
Ready in 20 minutes
Ingredients
- Black pepper powder – ½ tsp
- Black mustard seeds – ¼ tsp
- Cinnamon – 1 long pieces (crushed)
- Cumin – 1/2 tbsp.
- Cloves – 3 pcs
- Cardamom – 3 pcs
- Curry leaves – 1 string
- 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.