Ulli Chammanthi - (Kerala-style Shallot Hot Sauce)

"Chammanthi" used to be an inevitable part of the common man's meal across Kerala. There are many varieties of chammanthi and this is just one of them. Sadly, this sauce (or any chammanthi) didn't make it to any restaurant menu (probably people thought it's not of restaurant status). Anyways I like it and rice with curd and chammanthi makes the happiest lunch for me.

Try it out... enjoi...

Preparation time: 10 Mins.
Cook time (incl. Prep. time): 15 Mins.

Serves: 6
Spice level: Super Spicy

Ingredients:

1. Shallots - 3 (Large, Skinned and cut into medium-large pieces)
2. Kokum (Kodampuli) - 8 (Small pieces)
3. Curry Leaves - 10 (Fresh)
4. Dry Red Chilles - 4
5. Coconut Oil - 3 Tsp.
6. Salt to taste

Preparation:

1. Heat coconut oil in a frying pan and fry the red chillies until light brown and the raw taste is gone. Remove the chillies off the pan and set aside.
2. Sauté shallots, kokum and curry leaves in the same pan and oil for about 3 mins. or until golden brown.
3. In a grinder, grind fried red chillies, shallots, kokum, curry leaves along with the oil into a coarse paste.
Note: Add more oil if you feel it's more spicy.
4. Mix in salt to taste and serve it with rice (even better with rice soup).

Garlic Sauce

This is a very popular dip in Mediterranean cuisine. I like the garlicky taste so much that I use it as a dip for crackers too... Try it out...

Serves: --
Spice level: --

Preparation time: 20 Mins.
Cook time (incl. Prep. time): 20 Mins.

Ingredients:

1. Garlic - 3 Cloves (chopped)
2. Lime Juice - 5 Tbsp. (in parts)
3. Canola Oil - 14 Tbsp. (in parts)
4. Egg White - 1

Preparation:

1. In a food processor/blender, grind garlic for a min. It will not be finely ground. No worries, it will get there.
2. Add 4 tbsp. oil, 2 tbsp. lime juice and grind for another couple of minutes.
3. Add egg whites and process for 2 more minutes.
4. Keep on adding 2 tbsp. oil and 1 tbsp. lime juice through the top into the food processor and continue blending. Continue adding oil and lime juice until it nice and creamy. It took me 14 Tbsp. of oil and 5 tbsp. of lime juice to get it to the right consistency.

Bhindi Raitha

"Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt and used as a sauce or dip." - Wikipedia

Thanks to Sheji  Shakkeer for sharing the recipe. This looks great and surely tastes great. Try it out.

Serves: 4

Spice level: Mild

Preparation time:  15 Mins.

Cook time (incl. Prep. time):  25 Mins.

Ingredients:

1. Okra (Lady’s Finger) - ½ Lb. (cleaned and cut into small roundels)

2. Yogurt - 2 ½ Cups

3. Green Chilies - 2

4. Dry Red chilies - 3

5. Mustard Seeds - 1 Tsp.

6. Fresh Grated Coconut - ½ Cup

7. Curry Leaves - 1 Stem (Leaves off the stem)

8. Oil - 2 Tsp.

9. Oil for Frying

10. Salt to taste

Preparation:

1. In a grinder, Grind Coconut, Green Chilies and Mustard Seeds coarsely.

2. Heat Oil in a frying pan and sauté the okra pieces until it becomes dry and crisp.

3. Remove fried okra off the flame and mix it with the ground coconut mix in a mixing bowl.

4. Heat Oil in a frying pan and add Mustard seeds and let it splutter.

5. Add Red Chilies and Curry leaves and sauté for about a min.  Add this seasoning along with yogurt and salt to the mixing bowl with okra and mix well.  Serve with Phulka/Roti or Rice.