It takes different things to dust your blog, and this time it’s that mighty fall 😉 When there are few things you can do from the confines of your couch, the blog definitely figures right there at the top 😀

Amma could not get such a long time off from work and Su was overloaded with having to  serve me wherever I am + office + home-work 😛 A distant [not any more :)] aunt agreed to stay with us and take charge of the kitchen till I am up on my own feet  and has been such a blessing! Also, she is a very good cook and am getting to savour and learn a lot of new recipes from her. Sharing one such recipe here and hoping this is just the start 🙂

Ajwain leaves, known as ‘Doddapatre Soppu’ in Kannada are a favourite at home. You can use them to make very simple recipes and they are very very good for your health too – can cure conditions ranging from sore throat to rheumatism. And when you have them growing in your kitchen garden, there’s nothing to stop you from using them.

We had Dosas for breakfast today and this chutney goes very well with them!

Ingredients:

Ajwain leaves – About 15 (Broken into 3-4 pieces each)
Red chillies – 4 (Depending on your taste; Su eats very less spice)
Jeera – 1/2 tbsp
Coconut (grated) – 1/2 cup (optional)
Tamarind – half lime-sized
Salt – to taste

For the Seasoning:

Mustard – 1/2 tsp
Hing – a pinch
Fenugreek – 3-4 seeds
Oil

Method:

Simple simple simple! Just grind all the ingredients together and keep the mixture aside. Yes – No sauting, nothing.  Now, take a wok and get the seasoning ready. Switch off the flame, add the ground mixture and saute for a minute or two. Chutney ready 🙂

Note: Goes well with rice too.

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