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.
A trip to any grocery store invariably ends up in me looking for fresh beets. And if it is usually packed with leaves, then the fresher the better naturally. The gorgeous color and crispness of the leaves is a natural draw for me. Actually I am a sucker when it comes to all kinds of fresh leafy greens (Make it most of the veggies ). Can never resist the siren’s call !!!
So there was this lushest pack of beets beckoning to me in the produce section of HT. Gorgeous bright green leaves with veins of deep red and big fat beets clustered to it. I just had to pick it up! Don’t judge me please, I can always rationalize it as how one can never have too many veggies. So in any case, these gorgeous beauties came home and I was itching to make something out of it. Usually the leaves can be sautéed and made with a bit of soaked dal to yield a side accompaniment. But I want something else.. I wanted to make this relish that my mom and grandma could practically whip out of any vegetable. The basic recipe remains the same but the varieties it yields with it as the base is amazing. This is great as a spread, a side dish or to simply use it up mixed with rice and veggies as well.
Beet leaves sautéed and fine ground with roasted urad dal, tamarind, red chilies, whole black pepper to yield a slightly spicy, a bit tangy and wonderful earthy relish/ spread/thogayal. Chockfull of nutrients in a bowl!
Prep time : 10 min Cook time : 10 min Yields : 8 -10 servings
Shelf life : 1 week refrigerated.
Beet leaves – trim stem, chop roughly to yield 2 cups
Skinned, split Urad Dal : 1/2 cup
Wet tamarind : 1 inch piece
Whole black pepper : 1/4 Tbsp.
Red chilies ( mix mild to high heat) – 4-6 or lower according to spice level
Oil : 2 tsp.
Salt : 1 tsp + to taste
Water : 1/3 cup – add as required to grind
Optional : Seasoning ( but highly recommended)
Oil : 1 tsp.
Curry leaves : 4-6
Mustard seeds : 1 tsp.
Hing : a generous pinch
In a skillet add initially 1 tsp. of oil and on heating add chilies and whole black peppers,
Add washed,skinned, split urad dal and roast till it is a nice brown in color. Drain and set aside to cool.
In the same skillet , add another tsp. of oil and now add the thoroughly washed and cut beet leaves and sauté till it is tender. Say about 5 minutes. Add the piece of tamarind. Turn off the flame and scoop it side in another plate to cool.
On cooling , grind the dal and chili and pepper mix initially along with salt to a rough grind.
Add the leaves and tamarind and a couple of tablespoons of water and grind till you reach your desired consistency. Add more water if desired. A smoother relish will be easier to handle but will have lower shelf life if you add too much water.
Optional Seasoning but highly recommended:
Heat oil in skillet, add hing and when it sizzles add mustard seeds which will splutter in the heat and then add curry leaves.
Turn off the flame and pour it over the relish and mix it well.
This is a great way to temper the spices as well enhance the taste if the relish along with increasing the shelf life a bit.
Enjoy with hot steamed rice, phulkas , dal and even a slice of toast!