Thursday, October 13, 2011

Coconut Chutney


1 cup coconut (grated)

4-5 green chillies

sugar (to taste)

salt (to taste)

fresh coriander a handful

1-2 tsp lemon juice

1tsp oil

8-10 curry leaves

1 tsp mustard seeds

1 tsp white urad dal

pinch of hing

1 kashmiri whole red chilly


In a mixer add coconut, green chillies, salt, sugar, coriander and make a thick paste. Remove this in a bowl and add the lemon juice.

For the tadka:

Heat oil, add the mustard seeds. When the mustard seeds begin to crackle add urad dal, hing, curry leaves and kashmiri whole red chilly.

Pour over the chutney and mix well.

Sevaicha Upma (Vermicilli Upma)


1 cup sevai (vermicilli)

1/4 cup coconut (grated)

1/2 inch ginger (grated)

2-3 green chillies (chopped)

8-10 curry leaves

1 tsp ghee

1tsp jeera/mustard

1 tsp sugar

salt to taste

coriander leaves (garnish)


1. Heat ghee in a kadhai , add ginger and saute it, add jeera. After the jeera crackles, add the curry leaves and chopped green chillies. ( I prefer big peices of chilly I don't accidentally bite into it)

2.Add the vermicilli and stir it till it gets brown ( do this on a low or med flame so it doesn't become charcoal).

3. Add the coconut, salt and sugar. Add enough water to cover the vermicilli. Cover and cook for 2-3 minutes. Garnish with fresh coriander and coconut chutney.

Tip : You can also add sev or bhujia while garnishing.

Shengdanyachi chutney


2 tbsp peanut powder (Shengdanyache koot)

1 tsp red chilly powder
1 tsp jeera
1 tsp powdered sugar
salt to taste


1.Dry roast jeera in a pan, when the jeera changes color and you can smell the aroma it is ready to be pounded to a coarse powder. Make the powder and keep it aside.

2.In a bowl mix all the ingredients.

To be served as an accompaniment with thalipeeth, batata wada etc.