Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking by Yamuna Devi

Author:Yamuna Devi [Devi, Yamuna]
Language: eng
Format: epub
Tags: Cuisine, Vegetarian, Indian, Satvik
ISBN: 9781635610994
Google: Qt29swEACAAJ
Amazon: 1635610990
Publisher: Echo Point Books & Media
Published: 2018-02-04T18:30:00+00:00

3 tablespoons (45 ml) split chana dal or raw cashews

1 cup (85 g) grated fresh coconut, lightly packed

1 teaspoon (5 ml) cumin seeds

2–3 hot green chilies, cut into bits

3 tablespoons (45 ml) maple syrup

1–1¼ teaspoons (5–6 ml) salt

1 small tomato, blanched, peeled, seeded and cut into eighths

¼ cup (60 ml) plain yogurt

2 tablespoons (30 ml) each chopped fresh coriander and mint

3 tablespoons (45 ml) ghee or sesame oil

1 teaspoon (5 ml) black mustard seeds

1. Place the dal or cashews in a large heavy-bottomed frying pan over moderately low heat and slowly dry-roast until golden brown, then remove and set aside. Add the coconut, cumin seeds and chilies to the pan, and dry-roast, stirring frequently, until the coconut darkens a shade or two. Cool to room temperature.

2. Fit a food processor with the metal blade or use a blender. Add the dal or cashews and pulse to coarsely chop, then grind to a powder. Add half of the coconut and continue to process until the coconut is reduced to a powder. With the machine running, drop the remaining coconut through the feeder cap and continue to process until powdered. Add the maple syrup, salt, tomato, yogurt and herbs in the work bowl and pulse several times, then process continuously, stopping at intervals to scrape down the sides of the bowl with a rubber spatula, until the chutney is finely ground. Transfer to a bowl.

3. Heat the ghee or oil in a small saucepan over moderate heat. When it is hot but not smoking, add the black mustard seeds and fry until the dal turns brown and the black mustard seeds pop and turn gray. Pour the seasoning into the chutney and stir to mix. Serve at room temperature. Well covered and refrigerated, the chutney can be kept for 1–2 days.

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