I bet almost every household has a version of Kairi Chutney and this is my Mom's version, with it's roots in Bijapur and my paternal Grandmother who may have passed it on to her.
The definition of chutney (A pungent relish made of fruits, spices, and herbs) was probably drawn from this type of recipe.
Taste, texture you name it, this has it. Raw mango is mouth puckeringly tart and the jaggery balances the sour to seduce your taste buds and make you crave more.
You dip idlis, dosa and wada morsels in it, not content mix it with rice ( plain or with yogurt rice) and you still long for more and slather it on a slice of bread and gobble it up.
This is one chutney that may not find it's way in the fridge or if it does not for more than 24 hours ( summer heat makes the coconut smell rancid, so it is safer to keep any leftover chutney in the fridge after a meal)
Add fenugreek seeds / methi and when the seeds are golden brown, remove and keep them aside to cool down.
Add some more oil and roast Urid dal , when it becomes golden brown, remove and keep it aside to cool down.
Roast Curry leaves in the same oil.
Roast lightly Red dry chillies in same oil (add 1/2 tsp if needed). Keep it aside to cool down.
Serve as an accompaniment to idlis, dosa, wada.
And now we move on to Sambar. This has to be the BEST sambar ever. I have experimented with loads of sambar recipes and different masalas- the bunch, but trust me this, is the REAL deal!
A few weeks ago I was on a searching spree for a sambar that reminded me of the Udipi restaurants in Mumbai.
I had sworn off sambar for months now and the urge to down a bowl full of spicy-tangy goodness was overwhelming. My search was rewarded ( and how) when I landed in Padma's kitchen.
I was lucky that I had all the required ingredients in the fridge and set to work immediately.
Here is her recipe with my modifications.
¼ tsp asafetida
I served this Sambar with 'Button Idlis'. these are the regular Idlis, just using a