Andra Brinjal Chutney / Vankaya Pachadi

We live in Kerala, the land of keram or Coconut. And for us chutney always has coconut as the chief ingredient. When my neighbour, Mrs.Vidya Sundaresh Kamath shared a portion of her brinjal chutney without coconut, I was hooked!

These are Corona times and grating coconut is a chore I would gladly avoid!

We enjoyed this chutney both for breakfast with dosa and for lunch with hot rice.

Ingredients:

Brinjal - 1 medium

Channa dal/ kadala paripp - 1 tbsp

Urad dal - 1 tsp

Dry Red chilli - 3 

Green chilly - 2

Coriander leaf - 6 stalks with leaves

Tamarind - small ball

Garlic - 2 cloves

Salt

Tempering:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Dry red chilly - 1, broken

Curry leaf - 1 sprig

Method:

Toast the brinjal on an open flame till the skin chars and the insides soften.

Dry fry the dals and red chilli on low flame, till the dals turn slightly brown.

 Peel the brinjal carefully.

First grind the green chilly, garlic, brinjal, tamarind with the coriander leaf.

Then add the salt, dals and red chilly.

Grind to a smooth paste. Use minimum water.

 Splutter the mustard, red chilly and curry leaf in the oil and add to the chutney.

Menaskai - Udupi style ripe mango in spicy curry

Ripe mango in spicy sweet gravy.
This dish is from the Madwa community of Udupi area, Karnataka, South India. It is Satvik (no onion, no garlic) and is served during 'sadya' at the Hanuman temple at Ernakulathappan Temple Complex during Rama Navami.

Recipe source: Mrs. Madwa Raj

Ingredients:
Ripe mango - 2
Salt
Turmeric powder - 1/2 tsp
Til seeds - 1 tbsp
Coriander seeds - 1 Tbsp
Channa Dal - 1 tsp
Urad dal - 1/2 tsp
Jeera - 1 pinch
Dry Red chilly - 4 to 6
Fresh coconut - 1/2 cup
Jaggery - 1 tbsp

For spluttering:
Refined oil / coconut oil - 1 tbsp + 1 tsp
Mustard seeds - 1 tsp
Red chilly - 1
Curry leaf - 1 sprig

Method:
Start by peeling the mango and removing the flesh from the seed.
Extract any left over pulp from the skin and discard it.
Add this pulp to the cut mango pieces.
Add in the mango seeds too.
Boil in ample water with salt and turmeric powder.

Dry fry the til seeds, till they pop. Keep aside.

Next fry the coriander seeds, urad dal, channa dal, jeera and red chilly in 1/2 tsp oil, till the dals turn red.

Add the fried seeds and dal with the til seeds.

Once the mango gets cooked, add the jaggery and mix well.

Grind the fried ingredients with fresh coconut.

Add the ground paste to the cooked mango.

Mix well and bring to a boil.
Splutter mustard, red chilly and curry leaf in the rest of the oil and add to the boiled curry.

Curry is ready.