Velvety South Indian Tomato Chutney

Rarely do store-bought sauces, chutneys and salsas make an appearance on my table. For the most part, they are easy to make at home and, after prep, only patience with the simmering time is needed. Preparing your own condiments also ensures you have complete control over what is included, such as spicing and salt. I've never really understood how sauces purchased from the grocery store seem to keep for months without growing moldy. Likely some nasty preservatives are at play.

This chutney can serve as a sauce for just about anything you might imagine asking for some spicy tomato flair. It's thick enough to make for a good pasta sauce, a condiment for Indian condiments and snacks, an accompaniment to rice and flat breads, a topping for vegetable burgers or patties, nachos, burritos, or even mix into a legume dish for a fast and delicious meal. An abundance of seasonal tomatoes is another reason to make this chutney that keeps well in the fridge for up to two weeks in a well-sealed glass container or jar. The depth of flavor makes this preparation one of my new favorites.

This one IS spicy, so it's not for the faint-hearted, but reduce the amount of chilies if you can't handle the heat.

Velvety South Indian Tomato Chutney

Recipe by Lisa Turner Adapted from Monsoon Spice Cuisine: South Indian Published on July 28, 2016 Smooth, spicy south Indian style tomato chutney suitable for serving with pasta, burgers or Indian savories Print this recipe Ingredients: 2 1/2 tablespoons tamarind pulp 1/2 tablespoon olive or other oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 tablespoon split skinned urad dal, rinsed 4 large tomatoes, chopped 2 to 3 fresh red cayenne chilies, finely chopped 1 dried red chili, broken into bits 1 teaspoon turmeric 1/2 teaspoon coconut or brown sugar 1/2 teaspoon coconut sugar Tempering: 2 tablespoons olive or other oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 to 2 dried red chilies, broken into bits 1/2 teaspoon asafetida 1/2 teaspoon sea salt, or to taste Instructions: Begin by making the tamarind paste from the pulp. In a small bowl, soak the tamarind pulp in 1 cup of boiling water for 30 to 40 minutes. Place a strainer over another bowl and press the pulp through to remove any seeds or tough fibers. You will be left with tamarind paste. Strain the liquid and keep for another dish. It makes for a good broth. Heat the oil in a medium saucepan over medium heat. When hot, add the garlic and stir for 1 minute. Add the cumin seeds and urad dal and cook, stirring, for another few minutes until the urad dal darkens a few shades. Now stir in the tamarind paste, tomatoes, chilies, turmeric, sugar and salt. Simmer for 5 minutes and then turn off the heat. Purée with an immersion blender. Let cool a bit before proceeding. For the tempering stage, heat the oil in a large non-stick heavy-bottomed frying pan over medium heat. When hot, add the mustard and cumin seeds to the pan and fry until the mustard seeds begin to splutter and pop. Add the chilies and asafetida, stir once, and then pour in the tomato mixture along with salt. Cook the mixture for 10 to 15 minutes, stirring often, until thickened and the oil leaves the sides of the pan. Adjust for seasoning. Store leftovers in the refrigerator in a sealed container for up to 2 weeks. Makes about 2 cups

Other sauces and chutneys to enjoy from Lisa's Kitchen:
Classic Tamarind Chutney
Avocado and Tomato Salsa with Chipotle
Mushroom Marinara Sauce with Fresh Herbs
Green Mango Coconut Chutney

On the top of the reading stack: The Camp of the Saints

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Green Bean Poriyal

Soaring temperatures in July and nearly debilitating back pain has meant easier meals with minimal prep. After all, as any cook will know, it's the prep and the cleanup that usually takes most of the time and effort, depending on the dish of course. As I always maintain, easy does not mean you have to sacrifice flavor or nutrition, and this spicy green bean side dish certainly proves my point.

Poriyals are essentially dry curries that are ideal accompaniments to any main course and a hallmark of South Indian cuisine. These vegetable-based dishes are usually gently steamed or stir-fried over a low heat to retain the flavors of the vegetables featured in the dish. In this case, it is important not to overcook the green beans, because you want to retain the crispness that comes out in each bite. I've added tamarind here for a bit of sweetness and some coconut and split urad and toor dal for some crunchy texture. Though an ideal side, consider serving as a satisfying light lunch with some rice or flatbread or even as an elegant starter. If you want a version with more dal, then consider this green bean and toor dal poriyal that I have made on several occasions.

Green Bean Poriyal

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on July 25, 2016 Simple and colorful south Indian green bean side dish with spices and fragrant shredded coconut Print this recipe Ingredients: 2 tablespoons tamarind pulp 3 cups (1 lb or 450 g) green beans, cut into 2/3-inch pieces 4 tablespoons dried unsweetened shredded coconut 1/2 teaspoon sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1 teaspoon split skinned urad dal, rinsed 1 teaspoon toor dal or chana dal, rinsed 1 fresh red chili, finely chopped (don't remove the seeds) 1/2 teaspoon asafetida small handful of dried curry leaves, crushed Instructions: Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside. In a large frying pan or wok, heat the oil over medium heat until hot. Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop. Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes. Remove from heat and taste for seasoning. Serve warm alongside some fresh cooked white rice and your favorite dal dishes. Makes 4 to 6 servings

Other South Indian dishes to try from Lisa's Vegetarian Kitchen:
Spicy Black-Eyed Pea Sambar
Tomato Tamarind Soup (Rasam)
Mung Dal Vada (Fried Indian Lentil Fritters)
Chickpea Mixed Vegetable Poriyal

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

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Tamarind Broth with Puréed Toor Dal and Spices

A heat wave has once again enveloped Ontario, and that means lighter meals are in order. I've been serving a lot of salads lately, and wanted something fairly light, but different. A craving for Indian creations got me searching for some new ideas.

The first book I flipped through was Raghavan Iyer's 660 Curries, and all of the other books simply sat on the shelf as I knew what I was going to make pretty much right away. Certainly one of the most cherished cookbooks on my shelf and one that I always recommend to friends and family wanting to know more about Indian cooking. Mr. Iyer provides a treasure trove of recipes that always work out perfectly and are easy to adapt to the cook's preferences. Each time I flip through the book, I find more and more ideas to try. The book is not vegetarian, but with 660 recipes, vegetarians will never run out of ideas.

This time I went with an easy sweet and hot tamarind broth cooked with earthy toor dal and spices. This broth makes its presence known with the complexity it imparts to the palate. Thinner than the English version of mulligatawny soups so often found in Indian restaurants in this part of the world — thickened with the addition of vegetables and sometimes meat — this is a classic "pepper and water" soup much closer to traditional south Indian creations that consist mainly of just water, pepper and spices. I added a tomato to the broth for extra tanginess and depth, a small shallot for a bit of sweetness and texture, and hot chilies for some added heat. It's a soothing and comforting soup that, served over fresh cooked white rice or Indian flat breads, makes for one trouble-free summer meal.

Note: Tamarind has a unique taste profile, as it is tart, sweet and sour with robust flavor. You don't need much for the tamarind flavor to come through. If you can't find or don't have tamarind, you can use lime juice sweetened with a bit of coconut sugar. The dish will not be quite as rich in flavor, but good nonetheless.

Tamarind Broth with Puréed Toor Dal and Spices

Recipe by Lisa Turner Adapted from 660 Curries Cuisine: South Indian Published on July 7, 2016 Simple, hot, sour and comforting mulligatawny-style soup with earthy toor dal, tomato and spices Print this recipe Ingredients: 1/3 cup dried split toor dal (pigeon peas) 2 teaspoons tamarind pulp 4 tablespoons finely chopped cilantro 1 medium tomato, finely chopped 2 teaspoons sambar powder 1 shallot, finely chopped 1 to 2 red or green chilies, minced 1/2 teaspoon asafetida 1/2 teaspoon turmeric 1 1/2 teaspoons sea salt small handful of dried curry leaves, crumbled 2 tablespoons ghee or oil 1 teaspoon brown mustard seeds plenty of fresh cracked black pepper, to taste Instructions: Thoroughly rinse the toor dal and transfer to a medium saucepan. Cover with 1 1/4 cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the dal is tender, about 30 to 35 minutes. Purée the cooked dal in a blender or use an immersion blender. Set aside until ready to use. Meanwhile, soak the tamarind pulp in 1 cup of hot water for 40 minutes. Drain the pulp over a bowl using a strainer. Push through as much pulp as you can, discarding any seeds and coarse pulp. Pour 3 cups of water into a large saucepan and stir in the tamarind water, cilantro, tomato, sambar powder, shallot, chillies, asafetida, turmeric, salt and curry leaves. Bring to a boil, reduce heat to medium, and simmer uncovered, stirring occasionally, for 15 minutes. Heat the ghee or oil over medium heat in a small saucepan. When hot, toss in the mustard seeds, and cook until they turn grey and begin to splutter and pop. Add to the broth, stir, and then stir in the cooked toor dal and black pepper. Serve hot with fresh cooked whie rice or Indian flat breads with papadums on the side. Makes 4 to 5 servings

This is my contribution to My Legume Love Affair, a monthly event featuring the mighty legume. Started by Susan of The Well Seasoned Cook and now administered by me, and kindly hosted this month by Kalyani of Sizzling Tastebuds.

Other dishes featuring tamarind you are sure to enjoy:
Tamarind Potatoes with Spices (Imli Aloo)
Indian-Style Potato and Pea Salad with Tamarind and Chat Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Tamarind and Coconut Pulao Rice

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Bisi Bele Bhath (Rice with Lentils and Spices)

This combination of rice, toor dal, vegetables and spices is essentially a south Indian variation of north Indian kitcheree — the classic one-pot meal — with the use of tamarind, coconut, aromatic spices and a tempering characteristic of south Indian cooking. The bisi bele spice mix is a rather unique and wonderfully aromatic blend of coriander, fenugreek, dried chiles and cinnamon that is a snap to make up. A fragrant and warming dish with a bit of heat and a delightful sweet and sour flavor, bisi bele bhath is all you need for a satisfying and nourishing meal. Throw in some crunchy vegetables and roasted cashews for a nutty taste, bisi bele bhath is a south Indian comfort food and gentle for tender tummies.

There are a few steps to this recipe but it's totally worth the effort as you get a complete meal for your effort. The bisi bele masala or spice blend is available commercially at Indian grocers, but grinding your own blend at home always give you the freshest spice blend experience. I've used carots and green beans for the vegetables in this version, but feel free to experiment with other vegetables such as okra.

Bisi Bele Bhath (Rice with Lentils and Spices)

Recipe by Lisa Turner Cuisine: South Indian Published on June 19, 2016 A fragrant and warming south Indian one-pot meal of rice, lentils, vegetables, tamarind and aromatic spices tossed with coconut and cashews Print this recipe Bisi bele masala (spice blend): 1/2 tablespoon coriander seeds 1/2 teaspoon fenugreek (methi) seeds 4 whole cloves 1 cinnamon stick, broken into bits 1 to 2 dried red chilies, broken into bits 2 teaspoon dried split urad dal or channa dal Rice and lentils: 1 cup white basmati or jasmine rice 1/2 cup toor dal (split pigeon peas) 1 tablespoon tamarind pulp, soaked in 2/3 cup hot water for 20 to 30 minutes 1 tablespoon coconut oil 1 small red onion 2 green or red chilies, seeded and minced 2 medium carrots, chopped 1/2 cup green beans, chopped 1/2 tablespoon coconut or brown sugar or jaggery 1/2 cup roasted unsalted cashews, halved or chopped 1/2 cup toasted dried unsweetened shredded coconut 1 to 2 teaspoons sea salt, or to taste Tempering: 2 teaspoons coconut oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds a few pinches of asafetida small handful of dried curry leaves, crumbled Instructions: Rinse the rice under cold running water and transfer to a medium saucepan. Cover with 2 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and set aside. Meanwhile, rinse the toor dal and bring to a boil in a large saucpean with 2 cups water. Reduce heat to a simmer and cook until the dal is tender, about 40 to 50 minutes. While the rice and dal are cooking, toast the ingredients for the bisi bele masala (spice blend) for a few minutes in a small unoiled saucepan over medium heat, tossing or stirring frequently. Transfer to a coffee to spice grinder and blend to a powder. Set aside. Now drain the soaked tamarind pulp by pushing it through a sieve over a bowl and remove any seeds that may remain in the pulp. Reserve the soaking water. Heat the coconut oil in a frying pan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Now add the chilies, carrots and green beans. Continue to fry until the vegetables are just tender. Once the toor dal has cooked, add the tamarind and its soaking water, sugar or jaggery, spice blend and salt. Mix well. Add the cooked vegetables, rice, coconut and cashews. Add a bit more water if it seems too dry. Stir gently to combine. For the tempering, heat the oil in a small saucepan over medium-high heat. When hot, add the mustard seeds and cumin seeds. Once the mustard seeds begin to splutter and pop — 30 to 60 seconds — add the asafetida and curry leaves. Stir once and then pour into the rice and lentil mixture. Cover and let sit for 5 to 10 minutes, then stir and serve hot. Makes 4 to 6 servings

Serves 4 - 6.

I'm sharing this with Jac's Weekly Meat Free Mondays event.

Other rice dishes to enjoy:
Coconut Rice with Fragrant Seeds and Spices
Indian Lemon Brown Rice
Indian Lentil and Rice Pancakes
Indian Yellow Rice

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Cauliflower, Carrot and Green Pea Curry with Coconut Milk

A few months back cauliflower was ridiculously expensive. It cost about 8 dollars for a head here in Ontario. Of course, most shoppers weren't buying it and as a consequence the price has now come down to a reasonable level. So why not try this simple but delightful Indian curry that includes fresh cauliflower and carrots with green peas, creamy coconut milk, vibrant spices, tangy tomato and lemon juice? It makes for a colorful and satisfying side to go along with your favorite Indian dishes.

Cauliflower, Carrot and Green Pea Curry with Coconut Milk

Recipe by Lisa Turner Cuisine: Indian Published on April 15, 2016 A simple, fresh and vibrant vegetable curry with cauliflower, carrots and green peas simmered in a zesty tomato and coconut milk sauce Print this recipe Ingredients: 1 tablespoon coconut oil 1 small red onion, finely chopped small handful of dried curry leaves, crumbled 1 to 2 red or green chilies, seeded and minced 1-inch piece fresh ginger, grated or minced 2 cloves garlic, crushed or minced 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground mustard 1/4 teaspoon cayenne 2 medium tomatoes, finely chopped 2 teaspoons poppy seeds 2/3 cup coconut milk 1/3 cup water 1 small head cauliflower, cut into small florets 1 large carrot, chopped 1 cup frozen green peas, defrosted 1 teaspoon sea salt 1/2 teaspoon garam masala juice from 1 small lemon (2 tablespoons) a few tablespoons of fresh chopped parsley, for garnish Instructions: Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until softened. Add the curry leaves, chilies, ginger and garlic, and stir for another few minutes. Add the coriander, cumin, turmeric, mustard and cayenne, and stir for another minute. Next add the tomatoes and cook until thickened, about 5 minutes. Now add the poppy seeds, coconut milk, cauliflower, carrots and salt. Cover and simmer for 10 minutes. Then add the peas and cook for another 10 to 15 minutes until the vegetables are tender. Stir in the garam masala and lemon juice. Taste for seasoning and adjust accordingly. Serve hot garnished with fresh chopped parsley. Makes 4 servings

Other cauliflower recipes to enjoy:
Aloo Gobi (Curried Cauliflower and Potatoes)
Cauliflower & Olive Salad
Chickpea Patties Smothered in Vegetable Gravy
Roasted Cauliflower Bites with Sriracha Sauce

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