venkatesh bhat makes thakkali chutney

Ingredients

• 2 tsp Poppy Seeds (also called Khus‑Khus, toasted)
• 3 tsp Roasted Gram (roasted chana dal, acts as thickener)
• 20 g Fresh Ginger (peeled and grated)
• 50 g Copra Coconut (dried grated coconut)
• 50 g Fresh Coconut (freshly grated)
• 4 tbsp Groundnut Oil (Idhayam groundnut oil preferred)
• 1 tsp Mustard Seeds
• 5 Whole Red Chilies (round dried red chilies)
• 1 tsp Urad Dal (split black gram)
• 5 Curry Leaves (fresh)
• 400 g Tomato Puree (blended from 4‑5 large ripe tomatoes)
• 120 ml Water (approximately ½ tumbler)
• 2 Fresh Tomatoes (finely chopped, added for texture)
• to taste Salt
• 1.5 tsp Coriander Powder
• 1.5 tsp Kashmiri Red Chilli Powder (for color and mild heat; regular chilli powder can be used)
• 35 g Jagerry (adjust sweetness to taste)
• 30 g Fresh Coriander Leaves (roughly 3/4 bunch, chopped)

Instructions

1. Dry roast spices and coconut

   Heat a thick‑bottomed Kadai over medium flame. Add 2 tsp poppy seeds and 3 tsp roasted gram; roast until lightly browned. Add 20 g grated ginger and continue roasting. Then add 50 g grated copra coconut and ½ cup fresh grated coconut. Roast for 4‑5 minutes, stirring constantly, until the mixture turns a light golden colour. Turn off the heat.

   Time: PT5M

2. Grind to a fine paste

   Transfer the roasted mixture to a bowl, let it cool slightly, then grind in a mixer/jar to a smooth paste, adding a splash of water if needed.

   Time: PT5M

3. Tempering

   In the same Kadai, add 4 tbsp groundnut oil and heat until shimmering. Add 1 tsp mustard seeds; when they pop, add 5 whole red chilies, 1 tsp urad dal and a few curry leaves. Sauté for about 30 seconds.

   Time: PT2M

   Temperature: medium‑high heat

4. Cook the roasted paste

   Add the prepared paste to the tempering, stir well and cook for 2 minutes so the paste absorbs the oil.

   Time: PT2M

   Temperature: medium heat

5. Add tomato puree and water

   Stir in 400 g tomato puree (from 4‑5 large tomatoes) and 120 ml water. Bring the mixture to a rolling boil.

   Time: PT3M

   Temperature: high heat

6. Simmer with fresh tomatoes

   Add the 2 finely chopped fresh tomatoes and salt to taste. Simmer for 7‑8 minutes until the raw tomato aroma disappears.

   Time: PT8M

   Temperature: medium simmer

7. Season and finish cooking

   Stir in 1.5 tsp coriander powder, 1.5 tsp Kashmiri red chilli powder and 35 g jaggery. Cook for another 2 minutes, allowing the jaggery to melt and the oil to separate on top – this oil glaze signals the chutney is ready.

   Time: PT2M

   Temperature: medium‑high heat

8. Finish with coriander leaves

   Turn off the heat, add 30 g chopped fresh coriander leaves, give a quick stir and serve hot or warm.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

2 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g