Chapati Upma -- An Easy Way to Use Up Leftover Chapatis

Chapati Upma is nothing but leftover Chapatis, cut into squares & stir fried along with Onions & a few basic spices

This is one of my favorite ways to consume leftover Chapatis, when I don't have any side dish to eat it with. This is such a simple dish but something is oddly comforting about it

I also sometimes make a couple of extra chapatis & leave it in the casserole & the next morning, I have this as a late breakfast

It is also a great after school snack option

You need very basic ingredients to make this. A little bit of Onion, A couple of green chilies, Curry Leaves & basic Tadka Ingredients.

Serves 1

You Will Need:

2-3 leftover Chapatis
Half Onion - finely chopped
2 Green Chilies - finely chopped
1/2 teaspoon Mustard Seeds
1/2 teaspoon Urad Dal
1/2 teaspoon Chana Dal
1/4 teaspoon Turmeric powder
3-4 Curry Leaves
Salt as per taste
1 tablespoon Cooking Oil

How To:

Cut the leftover chapatis into squares with the help of kitchen scissors

In a heavy bottomed pan, heat oil, splutter mustard seeds. Add Green Chilies, Urad Dal, Chana Dal & fry for 20 seconds until the dals turn golden.

Add Onions, Curry Leaves & Turmeric powder & mix well. Add salt (You will need very little salt as the chapatis are already salted) & cook until the onions are well cooked

Add the Chapati squares & mix well. Serve with a cup of Hot Chai !!

There are several versions of making this. I have kept it pretty basic with just Onions & other basic spices. You can jazz it up with other vegetables. Or cut them into thin strips like noodles too

You don't have to worry if the chapatis have turned slightly hard, the Onions will moisten them. You can also use Frozen Chapatis, Just thaw them before using.

NOTES ON HOW NOT TO MAKE THIS SOGGY

A couple of friends messaged me that their Chapati Upma always turns of soggy .. So here are a few notes on how not to make this soggy

The amount of Chapati squares should always be more than the amount of veggies. Supposing you have 2 cups of chapati squares, the amount of mixed veggies should be about 3/4th cup only

That is why I have used only half of a small onion here

Do Not sauté too much once you add in the chapati squares, Just mix them well for about 30-40 seconds or so & turn off the heat

Once you are done making this, transfer into a bowl, if you want to use it up later. Let it stay in the pan, will make it slightly soggy as the heat from the pan will turn it into a mush

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, by Deepthi Shankar

Fried Rice

Vegetarian Nasi Goreng - Indonesian Style Fried Rice

Every few months, My son gets obsessed with a new country. Last year it was Canada (We even bought a Canadian Flag & all that), then Brazil & currently its Indonesia :) He was googling for Indonesian recipes & he came across this Fried Rice recipe & asked me to make it for him

This looked like an easy one, pretty much like the regular Fried Rice we make, except that this one uses a Red Chilli Paste called Sambal Oelek.

Nasi Goreng is a street style Fried Rice popular in Indonesia & Malaysia. I have of course made a vegetarian version of this more suitable to our palate.

Ingredients

1 cup Basmati Rice
Half Cup Jasmine Rice
1 large Onion - Sliced lengthwise
1 large Carrot - Peeled & cut into strips
1 cup shredded Cabbage
A handful of Green Beans - chopped
Half cup Sweet Corn - Optional
1 bunch Spring Onions - Chopped
2 tablespoon chopped Cilantro (Optional)
5-6 cloves of Garlic
1 teaspoon grated Ginger
2 tablespoon roasted & halved Peanuts
2-3 tablespoon Sesame Oil
Salt as per Taste

Other Ingredients

(See Notes for Measurements)

Sambal Oelek - Red Chilli paste *
Soy Sauce
Vinegar

Cooking Rice

Wash Rice in several changes of water & soak for 10-15 minutes

In a large pot, boil 6-7 cups of water along with a tablespoon of oil & Salt. When the water comes to a rolling boil, Drain the rice & add it into the water & let it cook for 6-7 minutes until the rice is al dente

Turn off the stove & drain the rice carefully into a colander & place it under cold running water. Set it aside to drain. When all the water is drained, transfer the cooked rice into a wide plate & keep it inside the fridge for atleast 30 minutes

Making Fried Rice

In a heavy bottomed Wok, heat oil. Add Garlic, Ginger & onions & sauté for 2 minutes

Add Carrots & Green beans along with some salt & sauté for another 2-3 minutes. Add shredded cabbage & sweet corn & continue sautéing until the veggies are cooked but crunchy.

Add Soy Sauce, Sambal Oelek & vinegar. Take out the rice from the fridge & add it into the wake & mix well. Adjust the taste of Soy Sauce, Sambal Oelek & vinegar until you get the right balance of flavor. Add salt id needed

Add roasted peanuts & give it a good mix. Add chopped Cilantro & Spring Onions & mix right before serving

What Kind of Rice to Use

Jasmine Rice is what is typically used in Asian Fried Rice recipes. But I like to use 1 part Long grained Basmati Rice as the rice grains stay separate & is not sticky.

A Day Old Rice Works Best

For any kind of Fried Rice, A day old Rice world best as the Rice grains are firm enough not to break when there is some vigorous mixing going on.

If you can plan in advance, make the rice the previous night & keep it in the fridge or prepare rice in the morning, if you plan to make fried rice for dinner

If the plan was an impromptu one, like mine always is, put it it in the fridge for a minimum of 30 minutes.

Sometimes, I also put it in the freezer for 15 minutes & then take it off :)

Before putting it in the fridge, make sure the rice is cooled completely

Measurements for Soy Sauce, Sambal Oelek & Vinegar

Honestly, it is very difficult to give out exact measurements for these. Because, everyone likes a different spice level. I start out by adding a tablespoon of each of these & then adjust the taste by adding extra teaspoons until I get the right balance between the spice, Salt & Tang

Ofcouse, We need more of Chilli Paste, less of Soy Sauce & even lesser amounts of Vinegar(Keep This in mind while adding the sauces)

What is Sambal Oelek

Sambal Oelek is Red Chilli Paste used in Asian Cooking. You can easily find it in most grocery stores or Asian stores or it can be easily made at home too

Replacement for Sambal Oelek

Sriracha Sauce is the closest replacement for Sambal Oelek. But Sriracha has sweet undertone unlike Sambal but yes, you can easily use it as a substitute

How is Nasi Goreng Served

Traditionally, Nasi Goreng is served with a Fried egg on top & a side of Tomato Wedges & slices of Cucumber

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, by Deepthi Shankar

Breakfast Dishes

Vermicelli Upma | Semiya Upma (ಶಾವಿಗೆ ಉಪ್ಪಿಟ್ಟು)--- Instant Pot & Stove Top Method

Vermicelli Upma also known as Semiya Upma is an easy & delicious Indian breakfast. Its quick & loaded with vegetables & also makes for a great lunch box option

My family enjoys eating this as a breakfast especially during weekends & I also sometimes make it as a weeknight dinner.

I recently started making this in the Instant Pot & I love how easy it is.

There are various brands of Vermicelli available in stores. The most popular ones being Bambino & MTR Vermicelli. You also get the Pre Roasted variation. And, there is no need to roast them before using

I always buy the Pre Roasted variety as it makes my job easier & I can making this Upma in a jiffy with having to roast the vermicelli

Also, you can make this with assorted veggies or only with chopped onions if you don't have any other veggies on hand. Both taste good in their own way

Serves 4

You Will Need:

2 Cups Vermicelli (I use MTR Pre Roasted Vermicelli)
2.5 cups Water
1 medium sized onion - chopped
1 small carrot - diced
1 small Potato - diced
A handful of Green Beans - chopped
A handful of frozen or fresh Green peas
4 Green Chilies
1 teaspoon Mustard seeds
1/4 teaspoon Turmeric powder
A sprig of Curry Leaves
2 tablespoon Cooking Oil
Salt as per taste
Fresh coriander for garnish

How To:

Select the 'Sauté' Mode in the instant pot. Choose the Normal or High Sauté Mode

Meanwhile, To speeden the cooking process, keep 2.5 cups of water to boil on the stovetop

Add Oil & let it heat up a bit. Splutter mustard seeds, Green chilies & add curry leaves. Sauté for 10-15 seconds

Add onions & turmeric powder & sauté for 2-3 minutes until the onions are not raw anymore

Add all the vegetables one by one & add some salt too. Sauté for 3-4 minutes

Add 2.5 cups of water that was kept for boiling & check for salt & add the Vermicelli & mix well

Deglaze the pot

Cancel the Sauté mode. Seal the lid & check if the vent is in the sealed position

Pressure Cook on High for 1 Minute

After 4 minutes do a QPR (Quick Pressure Release)

Take out the inner pot & set it aside for 5 minutes. Add chopped coriander & fluff with a fork

Enjoy your Vermicelli Upma

STOVE TOP METHOD

To speed up the cooking process, keep 2.5 cups of water to boil in a saucepan

In a heavy bottomed Kadhai, Heat oil. Once hot, splutter mustard seeds, add green chilies & curry leaves & sauté for 10-15 seconds

Add onions & turmeric powder & sauté for 2-3 minutes until the onions are not raw anymore

Add all the vegetables one by one & add some salt too. Sauté for 3-4 minutes

Add 2.5 cups of water that was kept for boiling & check for salt. Add Vermicelli & mix well.

Cover with a lid & let it cook on medium flame till all the water has evaporated.

Turn off the flame & let it sit for 5 minutes. Garnish with chopped coriander & fluff gently with a fork & Serve

NOTES:

What Water Ratio Works Best?

Vermicelli:Water Ratio of 1:1.25 works best for me

Roasted Vermicelli is very Important

If you cannot find roasted Vermicelli in stores, you can buy the non roasted ones & before using, In a thick bottomed pan, roast the vermicelli on low flame until it turns golden in color. This usually takes 4-5 minutes

Roasted Vermicelli is very important else the Upma will turn mushy

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, by Deepthi Shankar

Baking

Mumbai Style Ladi Pav

I finally tried my hand at making Pav. It is pretty easy if you have the right recipe. After a couple of trials, I finally found a recipe that worked well for me.

I make a mean Bhaji by my own admission & serving them with soft & fluffy homemade Pav has been an achievement unlocked of sorts.

The Secret to making Soft Pavs is the addition of Baking Powder. Yes, it makes a difference

Also, as stated by another blogger, Pav is Poor Man's bread so you don't really need to add milk to mix the dough or even Milk powder for that matter. But you can mix the dough with milk, if you wish to

Makes 12-14 Pavs

You Will Need:

400 grams All Purpose Flour
1 Teaspoon Baking Powder
1 cup Milk or Water
3 Tablespoon Melted Butter
2 Tablespoon Oil
1 1/2 teaspoon Salt

For Activating the Yeast

1 Packet Active Dry Yeast (7 Grams)
2 1/2 tablespoons Sugar
3 tablespoons Water
3 tablespoons Milk

ACTIVATING THE YEAST

In a small sauce pan, slightly warm Water, Milk & sugar mixture. It should be just Lukewarm. Add yeast into it, cover & let it rest for 10 minutes for the yeast to become frothy.

MIXING THE DOUGH

In a wide bowl, Add All Purpose Flour/Bread Flour, Salt, Oil mix well with yours hands. Add Milk or Water little by little & make a sticky dough

You Will be tempted to add a bit of flour but do not. Continue kneading with your hands for 15 minutes. If using a stand mixer, knead for 6-8 minutes

Half way in between, add melted butter & continue kneading.

The dough would have turned very soft & smooth after all the kneading. 

PROOFING THE DOUGH - 1ST RISE

Coat it with a little bit of oil & place in a bowl & wrap with cling film & set aside for 1 hour to double in size

I placed the dough in the Instant Pot & set the Low Yogurt mode for 1 hour to enable fast proofing

By the end of 1 hour, the dough would have tripled in size. Knead again for 10 minutes to knock off all the air. The dough is now ready to be rolled into Pavs for a Second Rise

ROLL INTO PAVS FOR THE SECOND RISE

Divide the Dough into 12/14 equal sized balls. With the help on a little flour, roll the balls into smooth rounds such they there are no cracks on the surface (This requires a little practice, which I am yet to master)

Grease a baking pan with oil. Place them on a baking pan keeping 1 inch gap between each of the balls.

Cover with a damp kitchen towel & set aside for one hour.

BAKING THE PAVS

Preheat the Oven to 400 F for 10 minutes. Plan the baking tray in the middle rack & bake for 12 minutes. The Pav would have turned slightly brown on top. To get a slightly more brown color on top, Broil on Low for 1 minute.

Turn off the Oven & immediately brush with butter & allow it to cool on the rack at least for an hour or more

Serve soft homemade Pav with Bhaji or Misal or even Paneer Bhurji

NOTE:

The Top portion of the Dough Balls should be really Smooth

This ensures that the end product is really smooth. This ofcourse requires a bit of practice & patience & I am yet to get it right

Broiling is Optional

Mumbai Pavs are not very brown on the top. Do Not be tempted to bake them longer if the tops are not brown enough

If you want to Broil, make sure it is on low & keep an eye on the Pavs. You may want to Broil only for 30 seconds if the tops are browning too fast.

Choose The Right Kind of Pan for Baking

Choose a rectangular baking pan & place the dough balls with just 1 inch gap in between so that when the dough rises, they should stick to each other with no gap in between them. This ensures that the Pav rises upwards & does not spread sideways & become flat.

Baking Time Varies from one Oven to Another

Depending on the oven, you would require anywhere between 10-15 minutes to bake them but not more than that. Mine were baked at 12 minutes & I Broiled for an additional 1 minute

Over baking results in harder Pavs

Give It Time to Cool Down Completely

When the Pavs come out of the oven, the tops will be slightly crusty. Brush them with butter & allow them to cool down completely to allow the Pavs to soften.

Also, remove the Pav from the baking dish & cool on a wire rack. Leaving them inside the baking dish will trap moisture & makes the bottom Soggy

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, by Deepthi Shankar

Smoothie

Pomegranate & Berry Smoothie

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, by Deepthi Shankar

Bangalore Special

Bangalore Style Vegetable Pulav | Instant Pot & Pressure Cooker Method

In Kannada, Pulao is known as Palav & this is one dish that transports me right back to my childhood. Whenever this was made at home, I used to eat this for lunch, dinner & also keep some aside to be eaten the next day.

Also, I would make my Mum make this on my Birthday each year almost until I got married & moved out of home :)

WHAT KIND OF RICE TO USE?

Traditionally Bangalore Style Pulao was made using Sona Masuri, a variety a raw rice widely consumed in Karnataka & Andhra regions. This was because, Basmati was not very popular in the south years ago & it was fairly expensive. We used to buy a small pack of Basmati Rice & use it sparingly

So, it can be made either with Sona Masuri or Basmati, I personally prefer using Basmati

You Will Need:

1 cup Basmati Rice OR Sona Masuri Rice
1 large Onion - sliced lengthwise
1 Potato - Diced
1 Carrot- diced
1/4 cup Green Peas - Fresh/Frozen
1 tablespoon Ghee
1 tablespoon cooking oil
3-4 Bay Leaves
Juice of Half a lime
Salt as per taste
A handful of Cashewnuts

To Grind:

3 tbsp grated coconut - fresh

A handful of Coriander Leaves leaves

A small Sprig of Mint Leaves

1 1/2 tsp Poppy seeds(Khus Khus)

2-3 green Cardamoms

3-4 Cloves

2 inch Cinnamon Stick

1 Star Anise

4 Garlic pods - optional

A small knob of ginger

8 green chillies

INSTANT POT METHOD:

(PRESSURE COOK ON HIGH FOR 4 MINUTES, NPR FOR 4 MINUTES & RELEASE PRESSURE AFTER 4 MINUTES)

Clean Basmati Rice in several changes of water, Drain & set aside

Using a mixer/blender, Grind all the ingredients mentioned in the list adding very little water, into a smooth paste

Turn on the Sauté mode in the Instant Pot. Select the Normal Mode
Add Ghee & Cooking oil into it, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 3-4 minutes. Add the rest of the vegetables & add some salt. Mix well

Add the ground paste , give it a good mix & let it cook for 3-4 minutes.

Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.

Now, Press the cancel button to cancel the sauté mode. Close the lid & close the vent to sealing position (I have the model in which the vent automatically seals itself when closed)

Choose the Pressure Cook mode & Pressure cook on High for 4 minutes

When the instant pot beeps, Do an NPR for 4 minutes & then manually release the pressure.

Meanwhile, in a teaspoon of ghee toast cashew nuts. Add the toasted cashew nuts, also add lime juice if you wish to. I usually do not add lime juice

Gently fluff with a fork & serve with Raita or Yogurt on the side

PRESSURE COOKER METHOD

Clean Basmati Rice in several changes of water, Drain & set aside

Using a mixer/blender, Grind all the ingredients mentioned in the list adding very little water, into a smooth paste

Add Ghee & Cooking oil into a Pressure Cooker Pot, once its hot enough, add cumin seeds & bay leaves & sauté for 20 seconds.

Meanwhile, To speeden the cooking process, I keep 1.5 cups of water to boil on the stovetop

Add onions & sauté for 3-4 minutes. Add the rest of the vegetables & add some salt. Mix well

Add the ground paste , give it a good mix & let it cook for 3-4 minutes.

Add Rice & gently mix. Now, carefully add the water that was kept boiling. Add salt, & give it a mix.

Close the Cooker Lid & let it cook for 1 whistle. Set aside for the Pressure to release naturally.

Meanwhile, in a teaspoon of ghee toast cashew nuts. Add the toasted cashew nuts, also add lime juice if you wish to. I usually do not add lime juice

Gently fluff with a fork & serve with Raita or Yogurt on the side

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, by Deepthi Shankar

Breakfast Dishes

Fluffy Idlis Using Idli Rava | How to Make Great Idlis Using a Mixer

When I posted the recipe for Brahmin's Cafe Chutney, I got a lot of requests to share my Idli Recipe. So, I thought I needed to do a detailed post on how to make Karnataka Style Idlis

I don't have a grinder at home, I use my Preethi Eco Plus Mixer to grind my Idli & Dosa Batter. And I must say that it turns out very good even though its ground in a Mixie. So, the point is that you don't necessarily need a grinder to make great Idlis. You can make great Idlis using a Mixie too

Before we proceed to make Idlis, Let's get some basics right

How are Karnataka Style Idlis Different?

Common amongst most Kannada households & Darshinis across Karnataka, These Idlis are crumbly in texture & made using Idli Rava.

The batter is slightly coarse in texture.

Methi Seeds are NOT added in the Batter.

Since the batter is slightly coarse in texture, It cannot be used to make Dosas

What is Idli Rava?

Idli Rava or Rice Rava also known as Idli Tari in Kannada, is coarsely ground Par Boiled Rice. The coarsely ground texture resembles Rava. Hence, the name Idli Rava.

Can I substitute Gota Urad dal with Split Urad Dal?

Yes you can substitute one for another but from my experience, Gota Urad Dal yields fluffier Idlis.

Why is Sabudana added?

Adding Sabudana is completely optional. But it helps in making the Idlis softer, especially if you are using a Mixie to grind the batter.

You can skip it entirely, if you are going to grind the batter in a Grinder

Ingredients:

Makes 30-34 Idlis

3 parts Idli Rava/Idli Tari (300 Grams)
1 part Whole Urad Dal (110 Grams)
1 part Thick Poha (60 Grams)
2 tablespoon Sabudana
Salt
Water to Soak & Grind

Method:

In a wide bowl, measure out 3 parts of Idli Rava & soak it in water cover just 1 inch above the surface

In another wide bowl, measure out Urad Dal, Poha & Sabudana & clean in several changes of water until it runs clear of starch. Soak in plenty of water

Soak them for a minimum of 6 hours. I usually soak for 8 hours or overnight. Set Aside

In a mixer/grinder, Add small batches of the Urad Dal/Poha/Sabudana mixture.Add little water & grind to a smooth paste.

Squeeze out all the water from the Idli Rava, handfuls at a time & add it to this ground paste & mix well with you hands.

You may want a grainy Idli texture, but still the Idli Rava should be well incorporated with the Urad Dal mixture, so you need to grind this mixture again.

Take small batches of this mixture into your mixer/grinder & grind them into a slightly coarse paste. You should not grind it too much & make it into a smooth paste. Pour it into a container, large enough to accommodate the fermented batter without spilling.

When you are done with all the grinding, Add salt & Mix well with your hands for a minute.

This step is important as the heat from our hands is said to aid the fermentation.

Set it aside in a warm place in your kitchen to ferment for at least 8-12 hours

By the end of 8-12 hours, the batter would have risen quite well.

To Make Idlis

Gently mix the fermented batter with a ladle. Do Not do this rigorously. Check for salt & add more if needed

Grease the Idli plates

Pour the idli batter into the idli plates. Fill the Idli Pot with 1/4 cup of water. Place the idli plates inside the steamer &steam for 8 minutes.

After 8 minutes, turn off the stove. Let it rest for 4-5 minutes. Unmould with the help of a spoon.

Serve Hot Hot Idlies with Chutney/Sambhar/Chutney Pudi

NOTES & OTHER MISCELLANEOUS INFORMATION

How to Ferment in Colder Months?

You can ferment that batter in the Instant Pot. Turn the 'Low' Yogurt mode On & let it ferment overnight

Preheat the Oven to 350 F. Turn off the oven & place the container inside the oven with lights On

I just place the container on the kitchen counter, close to the stovetop. The surrounding usually stays warm due to the heat from all the cooking done on the stovetop. This works for me, even during winters.

A Sample Schedule for Colder Months

I live in a place that is pretty cold for almost 8 months in a year. So, the batter needs longer periods of fermentation. I have written 2 sample schedules that I use in colder months so that you can get an idea of how long to soak & when to grind

Soak the ingredients at 8 AM. Grind at 3 PM & the batter will be ready by next morning

Soak at night before going to bed around 11 PM. Grind the batter between 7 AM - 9 AM & your batter will be ready be late evening, if you want to have them for dinner

Tips for Grinding in a Mixie

Unlike Grinder, A mixie heats up the batter a little & sometimes this hampers fermentation. You can do 2 things to counter the heating up of the batter
Use Cold water from the fridge to grind the batter

You can keep the soaked ingredients in the fridge for a hour or two before you start grinding.

This trick works like a charm, believe me

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, by Deepthi Shankar

Bangalore Special

'Brahmin's Cafe' Inspired Chutney

Brahmin's Coffee Bar also referred to as Brahmin's Cafe is one of the most iconic eateries in South Bangalore. If you have been living in Bangalore for a while & you have not visited this place, you need to change that soon

Situated in the bylanes of Shankarpuram, This hole in the wall Cafe has only 5 items on their menu, Idli, Vade, Khara Bath, Kesari Bath & Filter Coffee

Idli, Vade & Khara Bhat are served with a generous helping of their Famous Chutney

Their Pillowy Soft Idlis bathed in generous amount of Chutney is a must have

Yes, their Chutney is what makes Brahmin's Cafe unique. Their coconut chutney is made with equal parts of Coconut & Hurigadle & is of pouring consistency. You can almost drink it. The best part is, you can get unlimited refills of the chutney at no extra cost :)

How can one miss the elderly man sitting at the entrance of the restaurant with a huge pot of chutney & a big ladle. Almost everyone gets a generous second or third helping

I tried to recreate this Chutney at home & I must say this was really good. If I am making chutney to be eaten with Idlis, I always like it to be of pouring consistency. The Chutney soaks up the Idlis really well

I Do Not claim this to be the Original Recipe that Brahmin's Coffee Bar makes, this is just my humble attempt to recreate it at home

You Will Need

1 cup Grated Coconut
1 cup Roasted Chana Dal/Hurigadale
5 Green Chilies
A small knob of Ginger
1 teaspoon Cumin seeds
2 inch ball of Tamarind
1/4 teaspoon Turmeric Powder
1 teaspoon Sugar (Optional)
A big handful of Coriander along with stems
Salt as per taste

For the Tempering

A sprig of Curry Leaves
1 teaspoon Mustard seeds
2 teaspoon Urad Dal
2 fat pinches of Hing
1 tablespoon Oil

How To

In a mixer blender, add grated coconut, Roasted Chana Dal, Green Chilies, Ginger, Cumin seeds, tamarind, Turmeric powder, Sugar & salt. Add half a cup of water little at a time & blend into a smooth paste

Finely chop coriander leaves & the stems & add it into the mixer & give it a couple of whizzes until the coriander leaves almost blend into the chutney & there are tiny green speckles floating

Add Half a cup of water or more to make the chutney into a pouring consistency. Check for salt.

Heat cooking oil. Temper with mustard seeds, Hing, Curry Leaves & Urad Dal.

Add the Tadka into the chutney & mix well

NOTE:

I did not add Sugar

The water measure is approximate. Make your chutney a little on the spicier side so that when you dilute it with water, it still remains spicy. That's the reason I have used 5 Green Chilies here

It is important that you add equal parts of Coconut & Roasted Chana Dal to get the right flavor