I plant broad beans each year because of their delightfully scented pure white, black and white flower. The seed always germinates, even in this unpredictable Sintra weather, but when the beans arrive, I am at a loss for what to do with them.
This year, succulent beans and sweet peas were abundant. Just in time, I came across this rice dish, which enabled me to use all the various green bits and pieces from the garden that emerge at this time of year.
The herbs soften the buttery rice and infuse it with flavour. The steaming method of cooking the rice forms a crusty bottom, creating crunchy shards of golden rice. It is a splendid outcome.
a buttery herbed pilaf
serves 3 – 4
Recipe adapted ‘Gather Cook Feast’ by Jessica Seaton.
ingredients
1 cup/200g white basmati rice
½ cup/65g fresh young broad beans
½ cup/70g fresh sweet peas
1 large bunch/20g each fresh parsley, dill or fennel fronds
1 very large bunch/80g fresh coriander
½ cup/125ml melted ghee – divided (or 75g butter-melted)
salt and pepper to taste
zest from half lemon
juice from half lemon
soak the rice
- Wash the rice in cold water and drain. Repeat three more times to flush out all the excess starch (this helps the rice to be fluffy with nice separate grains when cooked). Then leave to soak in cold water for 1 hour while you prepare everything else.
prepare the greens
- Bring a saucepan of salted water to a boil. Blanch the broad beans and peas in it for 3 – 4 minutes, then drain and refresh in ice-cold water immediately to cool them down (this keeps them green). When completely cold, drain the peas and beans, set aside.
- Finely chop the leaves and tender stems of all the herbs and mix. Keep any tough stems for soups or stews. Set aside.
prepare the rice
- Drain the rice. Fill a medium saucepan (with a lid that fits) with very well-salted water. Bring the water to a vigorous boil and cook the rice for exactly 5 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.
assemble and cook the pilaf
- Return the empty pan to the stove, add half of the melted ghee.
- Split the pile of herbs in two—one to use now, and the other half to use later.
- Add one-third of the rice to the pot, then half of the herbs for use now. Do not mix. Repeat with the next third of the rice and the other half of the herbs. Finish with the last third of rice. Drizzle the remaining melted ghee over the top.
- Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so they don’t catch fire. Cook over medium heat (#7 – electric stovetop) for 8 minutes, then place the pot on the lowest heat you can manage (#2 – electric stovetop) and continue cooking for another 45 minutes.
- When the rice is ready, mix the reserved herbs from the bowl and the peas and beans into the rice and pile it all onto a wide platter or bowl. Sprinkle over the lemon zest and squeeze over the lemon juice. Taste and season with salt and a few rounds of pepper. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards—it’s delicious.
variation
- Replace the peas and beans with three medium potatoes; cut into thin slices (no need to precook if thin) and assemble in a wide heavy-bottomed saucepan, starting with potatoes first (for a crusty potato bottom), then rice, herbs, potatoes, rice, herbs, rice then the remaining ghee.
- Vegan option: replace the ghee with ⅔ cup olive oil.
fenugreek
Growing fenugreek (methi) in the garden or a pot on a balcony is one of the easiest things to grow. The seeds miraculously start to pop up in 3 -5 days, and in 4 weeks, the fenugreek is ready to harvest.
Fenugreek grows well from spring to early autumn, especially when the soil is warm. It can be grown in full sun or part shade. Fenugreek can be grown directly on the ground or in a pot. I stagger my planting in a pot and the soil every 2 – 3 weeks for a constant supply.
to plant
Prepare the ground with some compost and well-rotted manure mixed into the soil. You can buy the seeds from the sprouting section in the health food store or, as I do, buy them from your local Indian store; the seeds grow very well. I sprinkle the seeds directly in the soil; however, you can sow in straight-line trenches and cover them with soil. The fenugreek seeds don’t need to be evenly spaced apart like other plants to grow. The seeds also don’t need to be buried deep in the soil, so a scattering of soil on top to cover the seeds is all it needs. Keep the soil moist, and little buds will appear within 3 – 5 days.
harvest
Around four weeks when the plant is about 6 inches high. To harvest, cut the plant with scissors a few centimetres at the stem above the soil. This will encourage new growth, enabling you to get a new crop in 2 – 3 weeks.
To harvest your seeds, wait for the pods to turn yellow before harvesting.
~ fenugreek ~
okra and fenugreek leaf palya
serves 3 as a side dish
preparation 30 minutes
ingredients
2 Tbsp peanut oil/coconut oil
½ tsp black mustard seeds
1 Tbsp channa dal
1 tsp urad dal
500g okra/ladyfinger
3 tightly packed cups chopped fresh fenugreek
½ cup/40g dried unsweetened shredded coconut
1 tsp jaggery or brown sugar
½ tsp fine rock salt
to serve
rice or chapati
preparation
- Cut the tops off the okra into uniform 1 cm pieces. Wash the fenugreek leaves, pat dry and roughly chop. Set aside.
- In a large wok or skillet over high heat, add the peanut oil and mustard seeds. When the seeds turn grey and pop, add the channa and urad dal. Fry, stirring constantly, until both dals are golden-brown, about a minute.
- Add the chopped okra and keep everything moving in the pan until all the okra starts to char around the edges, approximately 5 minutes.
- Turn off the heat and fold in the fresh fenugreek leaves, leaving the pan on the stove to continue to cook even though the fire is off.
- Once the fenugreek is wilted, stir in the coconut, add salt and jaggery and mix well.
This dish is best eaten immediately with chapati, rice and accompanied by a simple dal.
- Categories: Indian & Ayurveda, indian recipes, summer, vegetables & salads
I thought I would revisit some of my favourite recipes, which I make weekly and update our personal preferences. This is one dish I love to eat in the cooler months (which in Sintra is the most of the year).
Once I start eating a warm bowl of Bisi-Bele Bāth, a feeling of being present warms and soothes the system, satisfying all six tastes.
This dish nourishes the body and suits all constitutions. It is recommended to consume in the colder months. During warmer months, it will be heavier for the body. People with vata disorder or digestion problems should not consume it very often.
bisi-bele bāth
preparation time 1 hour
serves 3 – 4
ingredients
½ cup/100g toor dal
6 cups/1½ litres water
1 medium/80g carrot
1 medium/110g potato
1 cup/80g cabbage/green beans
½ cup/100g white basmati rice
10 curry leaves
1 heaped Tbsp/15g jaggery/brown sugar
1 heaped tsp fine rock salt
1 tsp tamarind paste
1 tsp ghee
¼ cup/30g frozen green peas
¼ cup coriander leaves, chopped
sambar-coconut paste
¼ cup/20g dried unsweetened coconut
1 heaped Tbsp/18g sambar powder (moderately spiced)
1½ cups/375ml water – divided
voggarane
2 tsp ghee
¼ heaped tsp black mustard seeds
⅛ heaped tsp asafoetida powder
⅛ heaped tsp turmeric powder
preparation
- Cut the vegetables into small, uniform pieces. Measure out remaining ingredients – set aside.
- In a medium saucepan, wash the dal until the water runs clear, drain, and add water. Bring to a boil, skim off any foam that accumulates on top, and simmer for 5 minutes.
- Add the vegetables and reduce heat to maintain a rapid simmer. Simmer rapidly until the dal starts to soften, approximately 15 minutes, depending on the type of dal.
- Rinse the rice and add it to the dal, along with the curry leaves. Rapidly simmer for 20 minutes or until the rice is sufficiently cooked. You may need to add more water.
prepare the sambar-coconut paste
- In an upright blender, place the coconut, sambar powder and pour in 1 cup water – blend on high for 1 minute.
- Pour the dal into the blender, adding ½ cups water to swish the blender clean. Simmer for 5 minutes, adding more water if needed.
- Turn off the heat, and add jaggery, tamarind, salt, ghee and green peas. Stir, cover and allow to sit undisturbed for 5 minutes. The bisi-bele bath will thicken as it sits.
prepare the voggarane
- Add ghee and mustard seeds in a small pan over medium heat. When the seeds turn grey and pop, add the asafoetida and turmeric, swishing the pan to allow the spices to fry evenly. Add to the bisi-bele bath.
- Add coriander, taste, adding more salt, sambar powder, sweetener or tamarind.
To serve, spoon into bowls with a scoop of yoghurt and a drizzling of melted ghee.
- Categories: autumn, Indian & Ayurveda, indian recipes, rice & grain, winter
These golden oat cookies contain very little flour, and because of that, they are a bit crumbly to mould. Use a heaped round tablespoon to measure the cookie dough and flatten it with damp fingers. If you find the cookie dough sticking, dip the spoon in water and then use wet fingers to push the edges in if they break away. If you prefer a cookie crunchy on the outside and a softer texture on the inside, scoop it to keep the dome shape and skip the flattening process. You can easily replace the sultanas with goji or cranberry.
tip
Grind your cardamom, as the taste is so much more fragrant.
golden pistachio cardamom cookies
makes approximately 31 cookies – two trays.
Inspired by these cookies.
ingredients
⅓ cup/60g golden sultanas
½ cup/65g raw unsalted pistachio nuts
1 cup/120g whole-spelt flour
1½ cup/130g fine regular rolled oats
3 Tbsp/25g sesame seeds
¼ tsp fine rock salt
½ tsp aluminium-free baking powder
1 tsp cardamom powder
1 tsp ginger powder
⅓ cup + 1 Tbsp maple syrup
½ cup coconut oil/olive oil
zest of two oranges
preparation
- Preheat oven 180C/350F. Line two baking sheets with parchment paper.
- Place the sultanas in a bowl, add boiling water to cover and soak for 10 minutes. Pour through a strainer and set aside to drain well. (The extra moisture will help prevent them from burning and drying out when baking.)
- Place the pistachio nuts on a tray and toast for 8 minutes. Allow to cool, roughly chop and place in a medium bowl, along with the spelt flour, oats, sesame seeds, salt, baking powder, cardamom and ginger powder. Mix to combine and set aside.
- Melt the coconut oil over low heat until liquid; add the maple syrup and whisk until emulsified.
- Pour the liquid into the dry ingredients and stir well. Add the drained sultanas and orange zest and mix until well combined.
- Use a slightly wet round tablespoon to scoop the cookie dough, pressing against the side of the bowl to compact it. Place it onto the baking sheets and flatten with damp fingers. If the mixture starts to stick, dip the spoon between intervals into the water. It is helpful to have a bowl of water nearby.
- Bake for 16 – 18 minutes, rotating the baking trays halfway through. The cookies are ready to come out when they are deeply golden. Cool the cookies on a rack while you bake the rest of the dough. They will firm up when completely cool and are best eaten the day they are made.
Goodness shared by Stacey
- Categories: cookies, bars & biscuits, sweets
Our Christmas and New Year were spent in Boulder’s beautiful, snowy mountains, visiting our oldest and dearest friends. A daily ritual was established as soon as we arrived: cooking and sharing meals, morning and evening, and communicating around a big table and warm fire. On these nights, Anne would arrive with a basket of organic green salads, which she would chop up and serve drizzled with this magical tahini dressing.
This unique dressing adds a delightful burst of flavour to anything you drizzle it on. Whenever I prepare it, it takes me back to those memorable evenings shared with well-wishers.
I enjoy tearing up some bitter-tasting leaves from the garden, and then adding a sliced pear and a handful of toasted nuts and seeds. I make a quick salad with these ingredients, or I steam some kale leaves, green beans, or broccoli. For a more filling meal, I cook brown rice, roast some seasonal vegetables, and drizzle this dressing over them. It is guaranteed to add a bit of magic to any dish.
Anne’s magical sesame-tahini-ginger dressing
makes about 2 cups
ingredients
3 Tbsp/35g sesame seeds
¼ cup/60g white miso
½ cup/115g hulled tahini
1 tsp toasted sesame oil (optional)
2 Tbsp /40g honey or agave
zest from half a lemon
2Tbsp/25g fresh lemon juice
1-inch/25g grated ginger
2 Tbsp/20g raw apple cider vinegar
½ tsp flaked dulse (optional)
½ cup/100g water
¼ cup/45g olive oil
preparation
- In a small saucepan over medium heat, lightly toast the sesame seeds until they start popping, and keep toasting for another minute. Remove from heat and set aside for the seeds to cool.
- Place the miso and tahini in a medium jar, stir well until pasty and incorporated, and stir in the sesame oil and honey.
- Remove the zest from half a lemon and squeeze the lemon juice into the jar; add the grated ginger, apple cider vinegar and, if using, the dulse flakes. Stir well, adding the water until the dressing comes together.
- Add the toasted sesame seeds and pour in the olive oil; whisk until smooth and creamy.
- Taste and adjust the seasonings until you have a pleasing balance of fat and acid. The ideal consistency is pouring cream; stir in water or oil until it runs easily off a spoon.
other favourite tahini dressings
Goodness shared from Stacey
The process of making tortellini does require some patience and time. However, the end result is worth every fiddly moment. If everyone gets involved in an assembly line to fill up the table, it speeds up the process and allows for a wonderfully intimate and fun afternoon together.
The fulsome sage butter is soft and simple, allowing the pumpkin tortellini to shine through. The fried sage leaves add a nice crunch that contrasts with the tortellini’s silkiness.
roasted pumpkin tortellini with sage butter
4 servings
The inspiration for this post is found here.
ingredients
½ portion pasta dough
pumpkin filling
1 kg pumpkin
1 Tbsp melted ghee/butter
¼ tsp freshly grated nutmeg
½ tsp fine rock salt
¼ tsp freshly ground pepper
sage butter and toasted leaves
60g unsalted butter
40 sage leaves – divided
salt and pepper, to taste
4 Tbsp peanut oil
to serve
few rounds of black pepper
a sprinkling of fine rock salt
preparation
- Preheat the oven to 180C/350F.
prepare the filling
- Slice the unpeeled pumpkin in half, scoop out the seeds with a spoon, then slice each half into 5-6 wedges and place in a large bowl. Drizzle over the melted ghee or butter and toss with your hands until the wedges are sufficiently coated.
- Arrange on a lined baking tray and roast for 30 – 40 minutes until soft. Allow to cool, scooping the pulp away from its skin with a spoon. Place in a medium bowl, pureeing until smooth with a hand blender. Allow to drain through a cloth or fine sieve for 1 hour.
- Return the pumpkin to the bowl and sprinkle over the nutmeg, salt, and pepper; stir to combine.
prepare the dough
- Divide it into thirds. Work with one piece at a time and keep the other pieces covered. Follow the detailed instructions here. Roll your dough as thin as possible—# 6 on a pasta roller.
shape the tortellini
- Cut the pasta sheet into rounds using a 3-inch cutter or tin. Gather the scraps into a ball and put them with the remaining pieces of dough to roll later.
fill the tortellini
- Place one teaspoon of filling in the middle of each round. (Don’t be tempted to overfill; otherwise, they will break, and you will have difficulty sealing them.) Dip your finger in a water bowl and run it along the edges of the circle. Fold the rounds into a crescent shape, pressing the top together carefully, pressing out any air trapped inside, and then working along the sides. Bend the bottom two corners round to meet each other and press well to seal. Set aside, spacing them apart slightly, on a well-floured board, covered.
- Repeat with remaining pieces of dough, re-rolling the scraps. (It is important to work on a well-floured surface to avoid the tortellini sticking as you repeat with remaining pieces of dough.) Cover with a cloth, or lightly dust them with semolina flour if you are making them a few hours in advance.
when ready to cook
- Bring a large pan of lightly salted water to a boil. While waiting for the water to boil, make the sage butter.
prepare the sage butter
- Melt the butter in a saucepan. Add half the sage leaves and season with salt and pepper. Turn off the heat and set aside.
toast the remaining sage leaves
- In a small skillet, heat the peanut oil over medium-high heat and fry 6 – 8 sage leaves until crisp, 2–3 seconds. Transfer with a fork to paper towels.
- Once the water is boiling, gently drop the tortellini and cook for 1 ½ – 2 minutes—they will rise to the top. Gently lift out with a slotted spoon onto individual plates.
to serve
- Drizzle with the sage butter, sprinkle over a few spoons of pine nut parmesan and a few rounds of pepper, and decorate with the crispy sage leaves. The tortellini goes well with a plate of sauteed kale or nettles.
Just a few months ago, we moved all the Jivana Yoga classes from our living room in the main house to the new ‘Sadvidya Space’ at the very back of the property. It is a beautiful, wild, and natural space overlooking the fruit orchard and the vegetable garden. To get there, it is quite a journey, entering through an unassuming green door, stepping into and away from the hustle and bustle of old Sintra; you then weave your way past the main house, following the signs that lead along a cobbled stoned path through a lush green forest full of moss, all the while listening to the soft and sweet melody of the birds above.
Something of yourself has already softened, and a natural quietness begins to present itself from within. You continue to pass an old chapel canopied under richly scented eucalyptus trees which loom above, and there you find yourself at a door of the ‘Sadvidya Space’ where one can enter into the warmth and escape the attraction of the external world to travel inwards for a few hours.
I like to think of this journey from the ‘Green Door’ to the ‘Space’ as preparation for our inward practice, helping us to begin to let go along the way. This is also where I like to test my new recipes and serve them after class to our lovely group on Saturday mornings. This pear and ginger cornmeal cake disappeared quickly!
´The Sadvidya Space´
pear ginger cornmeal cake
8 servings
The ginger and pear are perfect together, and the ginger is subtle enough to linger—a very easy dessert for the morning or to prepare for a large group. I like to bake this in a wider baking tray (6.5-inch x 10.5-inch), almost like a slice. If using a smaller tray or skillet, the cake may need more cooking time.
pear topping
4 small/370g firm pears
2 Tbsp butter/ghee/coconut oil
2 Tbsp brown sugar
dry ingredients
1 cup/135g cornmeal
½ cup/75g wholewheat flour
½ cup/75g unbleached white flour
2 tsp baking powder
½ tsp fine rock salt
1 heaped tsp ginger powder
wet ingredients
¼ cup almond milk
¼ cup olive oil
¾ cup maple syrup (maple syrup can be replaced with ½ cup sugar)
2 Tbsp crystallized ginger, finely chopped
~
2 Tbsp brown sugar
½ cup roughly chopped macadamia nuts
preparation
- Preheat the oven to 180C/350F. Line a baking pan or oil a round 8-9 inch cast iron skillet.
prepare the pear topping
- Halve the pears, remove the seeds, and slice each half into fours about ¼-inch thick. Set aside.
- Add the butter and sugar to a skillet over medium heat. Melt the mixture, stirring to combine, and cook until it begins to bubble, about 2 minutes.
- Add the pears, toss the pan to coat them with syrup, cover, and simmer for 2 minutes. Remove from heat and set aside.
prepare the cake
- Whisk the cornmeal, flour, baking powder, salt and ginger powder in a mixing bowl. Set aside.
- In a separate bowl, combine the nut milk, olive oil, maple syrup, and crystallized ginger.
- Combine the wet and dry ingredients. Mix thoroughly with a wooden spoon; do not overmix. Pour the batter into the baking dish or oiled skillet. You may need to spread it out with a spatula.
arrange the pears
- Toss the pear slices to coat them with the pan juices. Arrange the pear slices decoratively in even rows over the top of the batter, and drizzle with the remaining pan juices. Sprinkle with a little brown sugar and the roughly chopped macadamia nuts.
- Bake until golden, approximately 35 minutes, or until a toothpick comes out clean. Serve with a dollop of cream or Greek yoghurt.
Goodness shared from Stacey
These delicious cookies have shreds of crunchy coconut on the outside and a soft, silky, cakey interior. They started with a cookie Andreia from Soul Food Vegan baked for us when she was preparing lunches for Jivana Week. I adapted them slightly, inspired by a coconut cookie recipe in Kim Boyce’s ‘Good to the Grain’.
coconut cookies
makes 28 – 30 cookies
I tried these with different whole flours, which made a heavier cookie. The all-purpose flour creates a light and silky interior, which is preferable.
dry ingredients
3 cups/240g shredded dried unsweetened coconut – divided
1 cup/120g all-purpose flour
1 cup/170g coconut sugar
⅛ tsp fine rock salt
½ tsp baking powder
wet ingredients
⅓ cup/72g coconut oil – melted
½ cup/75g almond or coconut milk
1 tsp vanilla essence
1 tsp apple cider vinegar
finish
1 cup/80g dried shredded unsweetened coconut
preparation
- Preheat the oven to 180C/350F. Line two baking sheets with baking paper. Set aside.
- Grind half the coconut in a food processor or blender for 30 seconds until it resembles fine flour.
- Pour into a medium bowl and add the remaining 1½ cups coconut, flour, sugar, salt and baking powder. Whisk to combine and set aside.
- Over medium heat, melt the coconut oil and measure out ⅓ cups. Add it to a small jug or bowl along with the almond milk, vanilla essence, and vinegar. Whisk to combine.
- Pour the wet mixture into the dry ingredients and combine well until all incorporated. Refrigerate the dough for 10 minutes before moulding for easier handling and a firmer mounded dome shape.
- Scoop balls of dough, a tablespoon in size (approx 20g), and form a round ball by rolling in the palms of your hand. As you dip one side into the coconut, flatten slightly. Gently lift out of the coconut and place them on the prepared baking trays, coconut side up, leaving about 2 inches between them.
- Bake for 16 – 20 minutes, rotating the tray halfway through until the coconut crust is golden and the bottom of the cookies are evenly brown.
- Place the second tray in the oven and bake the next round. Allow to cool completely. When freshly baked, these cookies have a delicious outside crunch that softens the longer they sit. They are delicious eaten the same day; otherwise, place them in an airtight container.
- Categories: cookies, bars & biscuits, sweets
I prepare this dish after my Wednesday morning yoga class. It is highly appreciated and is a wonderfully soothing, warm first meal.
Pongal is favourable for all seasons, especially in the cooler months. I serve it with tamarind gojju, steamed greens and seasonal fruits.
~ Calendula in the garden ~
pongal
preparation 10 minutes
cooking time 35 minutes
serves 4 – 6
If you want to make this a simple, cleansing first meal after a day of fasting, omit the cashew nuts. Use only white rice; any other whole rice will change the overall flavour.
ingredients
1 cup/200g white basmati
1 cup/200g moong dal, split
10 cups water
2¼ flat tsp fine rock salt
1 cup/80g dried shredded coconut
¼ cup finely chopped coriander
voggarane
½ cup ghee – melted
1 heaped tsp whole black peppercorns
10 cashews nuts
1½ tsp heaped cumin seeds
¼ heaped tsp turmeric powder
¼ flat tsp asafoetida powder
20 fresh curry leaves
serve
steamed broccoli
preparation
- In a saucepan, wash the dal several times until the water runs clear. Drain, then pour 10 cups of water into the saucepan and bring to a boil. Reduce the heat to maintain a rapid simmer. (Do not cover the pot; this allows certain impurities or energetic imbalances to be eliminated.) You may need to skim off any foam that accumulates at the top at the beginning of boiling.
- Simmer for 20 – 30 minutes. Depending on your Pongal’s preferred consistency, you may need to add more water.
- While waiting for the rice and dal to cook, roughly grind peppercorns in a mortar and pestle and break the cashew nuts in half and half again. Measure the remaining spices for the voggarane and chop the fresh coriander. Set aside.
- When the rice and dal have softened sufficiently, turn off the heat and stir in salt, dried coconut and fresh coriander.
voggarane
- Heat a small pan over medium heat. Add ghee, ground peppercorns, and cashew pieces. Stir once, then allow the ghee to heat, the peppercorns to fry, and the cashews to turn golden—2 minutes.
- Turn off the heat and quickly add cumin seeds, asafoetida, turmeric, and curry leaves—in this order. Fry for 30 seconds, swishing the pan around to ensure the spices fry evenly.
- Pour the voggarane into the rice and dal, mixing well. You may need to swish the pan with hot water to get all the remaining spices.
- Allow to sit for 5 minutes for the flavours to be absorbed before serving. Enjoy as is with a spoon of ghee, or my preferred way of serving Pongal is with tamarind gojju and lightly steamed greens.
Goodness shared from Stacey
- Categories: Indian & Ayurveda, indian recipes, rice & grain, winter
When I was studying yoga in Mysore, an Indian lady opened her house to Westerners and served breakfast and dinner. She would make the most delicious Pongal drizzled with a sweet-sourish tamarind gojju. It was one of the first and most memorable meals I had when arriving in India.
Photos from my first trip to India, Mysore, 1996
Only recently, after making it for so many years, did I finally obtain an authentic recipe for the tamarind gojju in India on our last retreat—the secret lies in obtaining fresh curry leaves and using a seedless tamarind pulp.
tips
- The colour and taste will vary depending on the type of tamarind used. I use a partially dried, seedless tamarind pulp (on the right in the photo below), or when this isn’t available, I use a moist seedless tamarind pulp that comes compacted in a package (to the left).
- The chilli commonly used in South Indian cooking is the Byaadagi chilli, which is known for its deep red colour. It is relatively sweet and less spicy. If you are unsure about the level of spice of the chilli you are using, leave it whole or cut it in half. The Byaadagi chilli and the seedless tamarind pulp can be purchased at your local Indian store.
- The sauce will keep in the fridge for about a two months. I recommend doubling the recipe and freezing in smaller batches to use as needed.
tamarind chutney
ingredients
150g seedless tamarind pulp
3¼ cups boiling water
for the voggarane
2 Tbsp oil
¼ tsp mustard seeds
1 tsp fenugreek seeds
2 Byaadagi chillies, sliced in half
⅛ tsp asafoetida powder
10 fresh curry leaves
150g jaggery, or dark brown sugar
¼ tsp turmeric powder
⅓ cup unsweetened dried coconut
½ cup water
½ tsp fine rock salt
to serve
preparation
- Break the tamarind pulp into pieces and place in a bowl. Pour 1¼ cups boiling water over the top and set aside for 30 minutes, mashing and turning the tamarind regularly to soften and break it up.
- Pour through a strainer, drain, use ½ cup boiling water to rinse out the bowl and pour over the tamarind pulp.
- Using the back of a spoon, scrape against the bottom of the strainer to extract as much of the thick tamarind liquid as possible. Do this for 5 minutes, then pour another ½ cup of boiling water. Keep doing this, scraping and pouring to extract as much of the thick tamarind liquid as possible until the water is used up. This process is fiddly and usually takes me about 15 minutes until I am satisfied with the amount of tamarind extracted.
- When you have extracted enough thick tamarind juice, either compost the remaining pulp or place it in a jar to use later in cooking. Don’t worry; the tamarind sauce will be quite liquid, and the jaggery will thicken it while it simmers. Set the tamarind sauce aside.
prepare the voggarane
- Heat the oil in a medium saucepan over medium heat. Add mustard seeds; when the seeds turn grey and pop, turn down the heat. Add the fenugreek, chilli, asafoetida, and curry leaves—fry for a few seconds.
- Pour in the tamarind sauce, bring to a rapid boil, turn down the heat, and add the jaggery/sugar. Allow to simmer uncovered for 10 minutes, or until it becomes slightly thicker and comes away from the edges around the saucepan.
- Add ½ cup warm water and coconut – blend in a high-speed blender for 1 minute.
- Pour the tamarind sauce into the blender, using a spatula to get as much out of the blender as possible. Allow the tamarind to simmer briefly, then add turmeric and salt. The tamarind sauce will thicken as it cools.
My preferred way of serving this is drizzled over this Pongal dish or as a dipping sauce with these samosas.
- Categories: autumn, chutney, pickle & raita, Indian & Ayurveda, indian recipes