Lasnichi Chutney and Varadhi Gravy

First of all I wish to thank Lakshmi of VeggieCuisine  for starting this wonderful event and Nupur of One Hot Stove for hosting this event for the month of June. 

This is my last entry for RCI. 

 Both the recipes are typical of Maharashtrian cuisine. Lasnichi chutney is  a dry garlic  chutney  which  can be safely stored outside, does not require referigeration.  It is eaten with  meals or snacks like Batata wada/ Vada Pav.Those who love garlic will love this chutney.

Varadhi Gravy is Chef Vishnu Manohar’s recipe, he showed on ETV Marathi. Making and storing gravies is not part of Maharashtrian cuisine. 

With our busy schedules this gravy comes in handy.This gravy can be used as a gravy for any vegetable, or can be used as stuffing for vegetables, or can be eaten as it is.

I have never frozen this gravy , but I feel it should not be a problem.

LASNICHI CHUTNEY-( recipe from Ruchira)

INGREDIENTS- 

1 cup grated dry coconut

10 cloves garlic

2 tsp red chilli powder

1 Table sp Roasted peanut ( powdered) 

Salt to taste

1” piece tamarind dry and NOT soaked  (OPTIONAL)

Sugar to taste (OPTIONAL)

METHOD-

Lightly dry roast the grated coconut only.

Mix all the ingredients ,coconut, garlic cloves, chilli powder ,peanut powder,salt, tamarind, sugar,and pound it or blend it coarsely in a grinder.

Store it in an air tight jar. 

 VARHADHI  GRAVY

 Ingredients

3 large onions

2 tea sp  ginger garlic paste

3 Table sp oil

1 -2 Table sp  thick Tamarind pulp 

A small piece jaggery

1 tea sp  goda masala/ or garam masala

1 tea sp  red chilli powder 

Fresh coriander leaves for garnishing

FOR PHODNI/TADKA -1/2 tsp rai ,1/2 tsp hing 1/2 tsp haldi.

TO BE ROASTED AND POWDERED

2 tea sp Til /sesame seeds

2 tea sp Jeera  /cummin seeds

2 tea sp  roasted peanuts ( skin removed)

2 tea sp khus khus

2 tea sp grated Dry Coconut

2 tea sp coriander seeds

Method–

Roast the til  for one to two minutes on slow fire , add jeera roast  for another minute.Keep adding the ingredients in the sequence given above. Roast every thing so that you get a nice aroma and coconut turns golden brown.

Cool and powder it in the grinder.

Cut onions finely or grate them.

Heat oil and add rai , ginger garlic paste, hing . saute for 1 -2 minutes.

Add onions, sprinkle salt and  saute till onoins become pale golden in colour.

Add the roasted powder , chilli powder, haldi,  salt , tamarind pulp, jaggery  , and some water to make it to gravy like consistency. Cook till oil separates and rises up.

Adjust seasonings , tamarind pulp and jaggery to your taste.

Garnish with fresh coriander leaves.

Cool and store in the fridge / freeze or use it straight away .

 

HOW TO USE THIS GRAVY

1.To prepare  a curry-

Saute any vegetable or combination of vegetables  in a little oil till cooked add the gravy and water if required. Check the seasonings. You can add steamed vegetables too.

2.You can use it to stuff any vegetable.

3.Eat it as it is with bhakri or roti if you are in no mood to  cook. 

 

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