Chutneys cont.

Bengal gram chutney.

Bengal gram dal. or Chana dal....1/2 cup, red chillies....6to 8,coconut scrapings.....1/2 cup, hing 1/2 tsp, and salt to taste. Fry the dal and chillies till the dal is golden. when cool grind to a coarse paste with salt and hing, season with two teaspoons oil mustard, hing and curry leaves.

This chutney is made when no other gravy like sambar etc is made. This chutney is served with saar[rasam] pappad or any vadams and dahi.

Benefits: Makes a complete balanced meal. Chana dal or Bengal gram dal as it is called provides the protein provided by legumes, while the coconut fills up on fibre and red chillies have anti inflammatory and anti cancer properties and hing is a digestive.
Chana dal can be a good food for people with diabetes because it has a low glycemic index.


Coconut chutney.

Coconut scrapings....... one cup, Green chillies 4/4 or as per taste, tamarind a big marble size, salt and hing, oil and mustard for seasoning. If desired a little fresh coriander Grind everything together and season with oil and mustard seeds. If coconut is not enough little chutney dal can be added. Instead of tamarind, raw mango pieces or lime juice can used. This will give the chutney a little different taste.

Benefits: It is interesting to note that coconut and coconut oil is now being lauded as a remedy thyroid problems.

Tur Dal chutney.

1/2 cup tur dal, red dry chillies 6 to 8 , as per taste. tamarind, fresh or dry coconut scrapings 1/2 a cup, hing , oil and mustard for seasoning. fry the dal and chillies in a little oil till the dal is golden. add the other ingredients and grind to a course paste. season with mustard seeds and curry leaves.



Moong dal chutney.

Moong dal.... 1/2 cup, fresh coconut scrapings 1/4 to 1/2 cup, green chillies....5/6 as per taste, hing, salt to taste and juice of one lime,coriander leaves for garnishing, oil and mustard. the dal has to be soaked for 3/4 to 1 hour. grind the dal, coconut, green chillies and salt together coarsely, add the lime juice and season and garnish with coriander leaves.

Benefits: This chutney is made summer as the moong dal is said to keep the body cool.