Sunday is a day you want to take it easy. This recipe yields two completely different dishes. A chutney for breakfast and a vegetable fry for lunch.
For the Chutney you Need:
- 6-7 Garlic Cloves, chopped up.
- 3-4 tablespoons of dry roasted peanuts.
- 1 inch piece of coconut. Chop it up.
- Some cumin.
- A green chilly, chopped up.
- Lots of chopped coriander.
- 3-4 tablespoons of sesame – gingelly oil.
First heat the oil. Let it get hot but not very hot. Add the cumin, garlic and green chilly. Stir with a spoon. When the raw smell of garlic is no longer perceptible add the coconut and switch off the heat. Stir if you notice too much bubbling and it looks like the oil might boil over. Let it cool.
First grind the roasted peanuts, add aromatic oil. Grind and then add the coriander. Always soak the coriander for at least 10 minutes in water and then rinse under a tap. Even the coriander, which looks super clean will leave a trail of dust. Get rid of it.
Grind well and add some salt as per taste. Add water to adjust the consistency.
Your chutney for dosa or idly is ready. Save half of it for the next dish.
- Half a kilo of sweet potatoes. Peeled and chopped into 1 inch pieces.
Heat a little oil in a heavy dish that has a well fitting lid. When the oil is shimmering add the sweet potatoes and fry for about 2-3 mins. Add the left over chutney. Mix well. Cook covered on the lowest heat for about 10 mins. Do not open to keep checking. Just let it cook on low heat. When you open use a spatula to scrape off the slightly charred bits stuck to the base of the pan. Those will the one’s that the family will fight for.
Have a great week ahead.