Q: Varuni: i have made the eggplant chutney a few times – it comes out tasty, but a different color than yours? any pointers?
A: Rukmini: The reason for darker color of eggplant chutney is probably due to not so fresh eggplant. Eggplant should have glowing skin and light weight – not heavy, because heavy ones will have more seeds and less white flesh.
ready in about 30 minutes;
serves 6
You might need to buy:
- cilantro - 1/4 cup
- garlic cloves
- cari leaves - 4 stems
- salt 1/4 tsp
- sugar 1/4 tsp
- olive oil 1/4 cup
ready in about 15 minutes;
serves 4
You might need to buy:
- dried unsweetened coconut
- roasted chana dhal - 1/2 cup
- green chili - 2
- salt - 1 tsp
- white sugar - 1/4 tsp
Remember, the poppy seeds may make you sleepy, so use sparingly.
Typically, one cup of sambar requires 1 TBSP of this sambar pudi/powder.
ready in about 30 minutes
You might need to buy:
- dried red chillies
- Cumin seeds
- Coriander seeds
- poppy seeds
- turmeric
This is a simple variation on raitha; meant for dhahi poori or anything you like.
If you use the optional onion, then hold the sugar.
ready in about 15 minutes
You might need to buy:
- yogurt
- cumin powder
- salt
- chili powder
- sugar
- sour cream
Powder to be used when making any veggie palia
ready in about 30 minutes
You might need to buy:
- coriander seeds
- cumin seeds
- Urad Dhal
- Channa Dhal
- dry coconut
For dosas, idlis and just about anything else
ready in about 25 minutes;
serves 6
You might need to buy:
- dry roasted jalepenos
- garlic clove
- dried coconut
- mustard seeds
- vegetable oil
- - 1/4 t uru dhal
- - 2 dried red chilies