Jan 23, 2011

Appo & Hing Chutney



Appo & Hing Chutney

Appo in Konkani cuisine Kuzhipaniyaram in Tamil

You will need

Non – stick Kuzhipaniyaram Kadai
Idli batter- 350 ml - 500 ml Idli / dosa batter
Cooking oil / ghee- 3 teaspoon



Method

Heat Kuzhipaniyaram Kadai on a medium heat. Smear each mould with little oil / ghee.

Pour Idli batter in each mould. ( 3/4 th of the mould ). Sprinkle oil / ghee.

Cover with a lid. Cook for 8-10 minutes in a medium heat . Cook till crisp and sides will turn golden brown ( until the edges separate from the kadai moulds).

Turn the other side with the help of a stick and cook till done. Serve hot with coconut chutney / hing chutney / tomato chutney / sambar.

Hing ( asafoetida ) Chutney / Hinga Thambeli

This is a popular chutney in Mangalorean cuisine. Easy to prepare and very tasty ( but the taste is completely different from normal coconut chutney ). Goes well with dosa ( polo ), idli, santhan, vada, pakoda, bonda, bajji ..

Serves: 2 - 3

You will need

1 teaspoon oil
3 red chillies
1/4 teaspoon hing
1 cup ( 125 g ) grated coconut
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )
1 tablespoon water

For Seasoning:

1 teaspoon oil
1/2 teaspoon mustard seeds
4 curry leaves

Method

Heat oil in a small pan. Add red chillies and hing ( asafoetida ). Fry on a low heat for 3 - 4 minutes or till nice aroma of hing and a slight color change on red chillies.

Grind this hing - red chilies mixture with grated coconut, tamarind paste, salt and water ( do not add more water ). Make thick and smooth paste. Transfer hing chutney to another bowl.

For Seasoning:

In a pan, heat oil. Add mustard seeds. When they are sputtering add curry leaves. Saute for 2 minutes. Pour seasoning over hing chutney and serve with idli, dosa, ....

2 comments:

Subhashini said...

lovely combo.

Priya said...

Both together makes me hungry..