Incase you just felt overwhelmed with the coconut in the recent thuvayal/chutneys, this post is to bring some change. Or, did you think this is not only gooseberry but also a coconut chutney series, here you go – a NO COCONUT chutney. Needless to say, raw coconut any time is a healthy nut/vegetable.
Coconut serves as an important blending agent, and without that ingredient, thuvayal needs yet another texture provider. Roasted or fried lentils are substitutes here. Those who do not like coconut or want to avoid the fleshy nut, roasted lentils can be used instead.
This is yet another chutney, with minimal ingredients – two lentils, garlic, red chillies and gooseberries, that’s it. One can make with one lentil too.
There can be endless combinations to create a healthy and tasty chutney with gooseberries. So, feel free to create your own. These are a few variations, that came to my mind, nothing more. But, there are plenty more chutneys that I make with gooseberries, but haven’t clicked pictures to post.
NO COCONUT- Nellikkai Milagaivatral Thuvayal/ Gooseberry Red Chilli Chutney
Ingredients (serves 4)
- periya nellikkai/gooseberry (bigger variety) – 5no.s chopped
- vatral/redchillies- 6/7 as preferred
- garlic- 10-12 cloves
- ulundham paruppu/skinned black gram – 2 tbsp
- kadalai paruppu/bengal gram – 2 tbsp
- uppu/salt – to taste
- yennai/oil – 1 tsp
Method of Preparation
- Chop gooseberries
- In a pan, take a tsp of oil and fry skinned black gram and bengal gram till golden.
- Add red chillies and garlic and fry till garlic turns slightly golden. Too much frying is not needed
- Switch off the stove. Let the fried stuff cool a bit
- In the blender jar, grind chopped gooseberries and the fried ingredients with just enough water
- For me, this thuvayal tastes best without seasoning.
- It can also had with Rice, apart from the usual Idli and Dosai.