Don’t you just love greens??…We love it here too. Love green chutneys and sandwich spreads.. but this one is special.. It indulges your senses with the tanginess of tamarind and the freshness of the coriander leaves sautéed, oh but just for a minute.
Thickened by browned urad dal and black pepper it is a culinary sensation when you let your self indulge in it when mixed with hot steaming rice and ghee ( if you are really really brave) or with gingelly oil . Goes great as well with puffed up phulkas and Molagaootal. C’mon now the last one cannot surprise you.. for anyone with a remote connection to Palakkad will understand one’s love for it. In my household the love for Molagootal can sometimes rival familial bonds of affection 🙂
A quick and easy prep and takes about 15 – 20 minutes;
Prep time : 5-8 minutes Cook time : 5-7 minutes Serves – 6-8
- Split , Skinned Urad Dal : 1/2 cup
- Tamarind piece : 1 inch ( alternate : use 1 tsp. of tamarind paste)
- Red chilies : 4 ( adjust to spice level)
- Black peppercorns : 1 tsp.
- Salt : 1 tsp.
- Oil of choice : 1.5 – 2 tsp.
- Water : 1 tbsp. to aid in grinding
- Coriander leaves : 1.5 – 2 cups , chopped roughly
- Warm a non stick or cast iron skillet or kadhai and add the oil in it.
- Add the red chilies and urad dal and black pepper corns and roast it until the dal attains a golden brown color and the black pepper corns start to sputter. Add the tamarind piece if using and sauté for another min or so.
- Drain and set aside to cool.
- Turn of the flame and in the remnants of the oil with sustained heat, add the chopped fresh coriander leaves and sauté for a min or two. The idea is to take the raw edge of the coriander leaves but retain the natural color and freshness of it.
- Remove and set aside to cool.
- Once sufficiently cooled, in an efficient blender grind the sautéed dal and spices first. You will get a coarse powder . Add the salt and the slightly wilted coriander leaves next and grind it with the aid of a tablespoon or so of water.
- Note : if you are using tamarind paste, you will add it along with the leaves to be ground.
- The consistency of this chutney or relish is not very smooth or find ground. It is not meant to be. The coarseness of it will lend a very earthy and rustic flavor.
- There is not need to add any extra seasoning to this. But if it becomes too spicy to handle then definitely season it with mustard seeds spluttered in a tsp. of hot oil . It will bring down the spice level a couple of notches.