Dry Red Chutney
This is a kind of chutney pudi, with copra. This dish so versatile and handy, that we always have it at home. It goes well with dosas, rice/ragi rotti, and even some non-veg dishes. You could smear this on masala dosa in place of red garlic chutney. Sprinkle on onion dosa and you may not need fresh green chutney; my daughter’s favourite. As copra is used, it has a long shelf-life, especially if refrigerated. Add some water and leave for few hours, or whip it in a mixie, it imbibes water and is as good as red chutney. It tastes great with curd with rottis too.
Category : South Indian Dish
INGREDIENTS :
Copra : 1 whole, large (~175 g)cut in to pieces
Tamarind : 4-5 pieces (~amla size)
Salt : 1-2 tbsp (to taste)
Jaggery & Hing : to taste
Dry roast the following with a dash of oil -
Peanuts : 100-120 g
Red chillies : ~15 (bydagi) + 5 (Guntur)
Curry Leaves : 5-6 fronds
Garlic : 4-5 pods (optional)
METHOD :
Dry grind all the ingredients in to a powder and store in a air tight container. Refrigerate for long term storage.
Tips: You could dry the tamarind in microwave for about 30-40 sec, to finely powder it. It can also be sun dried.
Preparation Time : ~30 min
VARIATIONS :
Chutney Pudi is commonly made with chana dal (chickpea), instead of peanuts and without copra, which can further increase its storage life.
INFORMATION
Vegan - YES
Gluten Free - YES
Keto Friendly -
CALORIES : 1 tbsp is about 50 Cal
NUTRITIVE VALUE :
Peanuts : Peanuts are good source of healthful fats (46%), protein (25.8 % which is about half of RDI), carbohydrates (16%) and fiber (8.5%). They also contain plenty of potassium, phosphorous, magnesium, and B vitamins. Despite being high in calories (100 g has 567 cal), peanuts are nutrient-rich and low in carbohydrates. They make a person feel fuller for longer. Peanuts contain various plant compounds. These include antioxidants, such as coumaric acid and resveratrol, as well as antinutrients like phytic acid.
Copra : Coconut meat is particularly high in calories, saturated fat, and fiber. It also contains a variety of minerals, including manganese, copper, selenium, phosphorus, potassium, and iron. 80 grams of fresh, shredded coconut meat has : Calories: 283; Protein: 3 grams; Carbs: 10 grams; Fat: 27 grams; Sugar: 5 grams; Fiber: 7 grams. Most of the fats are medium-chain triglycerides (MCTs), which are absorbed intact in your small intestine and used by your body to produce energy
Chillies : Chilies provide some carbs and a small amount of protein and fiber. Chili peppers are rich in various vitamins and minerals but are usually eaten in small amounts. Capsaicin is the main bioactive compound in chilies, responsible for their unique, pungent taste and many health benefits.
HEALTH BENEFITS
Peanuts can be part of weight loss diet and may reduce your risk of both heart disease and gallstones. However, it is a high-calorie food and should not be eaten in excess.
Please note that the most abundant proteins in peanuts, arachin and conarachin, can be severely allergenic to some people, causing life-threatening reactions
Coconut : The fat and fiber in coconut meat may benefit weight loss, heart health, digestion, brain health, blood sugar levels, and immunity. Coconut oil in copra is known to moisturise hair and skin. It has emollient properties, meaning that it may help soothe and hydrate the skin
Chilli peppers are associated with several health benefits. They may promote weight loss when combined with other healthy lifestyle strategies and may help relieve pain caused by acid reflux.
ORIGIN :
Peanuts (Arachis hypogaea) belong to the legume family Fabaceae and are related to beans and lentils, that originated in South America.
Coconut (Cocos nucifera) belongs to the palm family (Arecaceae). Coconuts probably originated somewhere in Indo-Malaya and are one of the most important crops of the tropics with innumerable uses. They can be found all over the Pacific, the Indian Ocean regions and Africa.
Chilli pepper (Capsicum annum) belong to the nightshade family (Solanaceae) and are related to brinjal, tomato, etc. Peppers are native to tropical America and are particularly important in the cuisines of tropical Asia and equatorial America. Traces of pepper fruits have been found in prehistoric remains in Peru and Mexico, and the plants were widely grown in Central and South America by various pre-Columbian civilisations. Originally mistaken for a form of black pepper (Piper nigrum), the first pepper seeds were carried to Spain in 1493 and from there spread rapidly throughout Europe and the rest of the world.
WATER FOOTPRINT (is litres of water needed to produce the food) :
Chilli : 380 L/Kg ; copra: 2093 L/Kg ; Peanuts : 3974 L/Kg
TIPS :
For all masala powders, first dry roast the ingredients, after they are done, add a dash of oil. If the oil is added in the beginning, it takes longer time to roast them.
DID YOU KNOW :
Chilli, which is an integral ingredient in our cuisine, was introduced from South and central America. Prior to this, black pepper and ginger were used for spiciness/heat in foods.
The spiciness of chilli peppers is due the compound capsaicin and is measured as Scoville units.
The placenta (the tissue that holds the seeds) is the hottest part in chillies. Hence this part needs to be removed to make the dish less spicy/hot.
The flowers of groundnut plants bloom just above ground and after pollination grow downwards and get buried in soil. Isn’t nature amazing !!. After they mature, the plants are pulled out from soil to harvest the pods, hence the name groundnut.
Peanut butter was originally made for people with no teeth !
REFERENCES :
https://www.medicalnewstoday.com/articles
https://waterfootprint.org/media/downloads/Report47-WaterFootprintCrops
https://www.britannica.com/plant/pepper-plant-Capsicum-genus