Payasam plays an important role in South Indian Cuisine and any feast is incomplete without them. The rich, creamy payasams with delectable taste makes our celebrations remarkable. Here, ‘Oats Semiya Payasam / Kheer‘ is an interesting variation of the traditional South Indian ‘Paal Payasam’ made using oats and vermicelli.
Urulai Kizhangu Podimas is a popular South Indian subzi made with ‘Everyone’s Favourite’ Potatoes! The versatility of Potatoes always amazes me. It gets adapted in any form of food to which it is added and blends well with other ingredients making it super delicious.
Famously known as ‘Getti Chutney’ in South India, this delectable chutney is nothing but a basic coconut chutney grounded in stone mortar & pestle. It’s always a common sight to see in South Indian restaurants where people specifically prefer ‘Getti chutney’ with tiffin varieties.
How to make Getti Chutney | Restaurant Style Thick Chutney?
‘Getti’ in Tamil means anything that is thick in texture. As the name suggest, this chutney is prepared using very less amount of water to get a coarse, thick texture. It tastes super delicious when ingredients are coarsely grounded in mortar & pestle. Believe me, you’ll notice a great enhancement in taste, flavour and texture than the usual version made in mixer grinder.
Though time consuming, many South Indian households still follow this age-old method of grinding it in mortar & pestle. For quicker method, one can always use mixer grinder with just sprinkling of water while making.
Here, I have given both the versions… i.e., in a mortar & pestle and also in a mixer grinder. I have a small stone mortar & pestle that belonged to my Grandma and now it is one of the treasured possessions in my kitchen. In winters, I always use this to grind chutneys that has coconut in it. Due to cold weather, oil gets separated from coconut while grinding in mixer grinder.
Coconut / Nariyal – 1 cup, grated
Roasted Chana – 1 1/2 tbsp
Green Chillies – 2 or 3 (as per the taste), chopped
Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
Salt to taste
Oil – 1 tsp (preferably sesame / til oil)
Rai – 1/4 tsp
Urad dhal – 1/4 tsp
Hing – a pinch
Curry Leaves – few leaves, torn into pieces
Red chilly- 1, broken into 2 and deseeded
In Mortar & Pestle
Wash the stone mortar & pestle nicely. Place grated coconut, chopped green chillies, roasted chana, salt and soaked imli on the mortar.
Using the pestle, start crushing or pounding the ingredients from one end to other.
Scrap the ingredients that have gathered at the corners. Bring it together in the centre and again start crushing to form a coarse paste.
Sprinkle few drops of water as and when required to help in the even grinding.
Once done, scrap it with the help of a spoon and gather it in a bowl.
In Mixer Grinder
Place grated coconut, chillies, imli, salt, roasted chana in a chutney jar and pulse it slightly for 3 or 4 times.
You could notice that the ingredients have coarsely grounded by now. Scrap them from all the corners and from the lid with a spoon.
Sprinkle very little amount of water and pulse it again for 3 or 4 times.
Check for the consistency and the texture of the chutney. If it is coarsely but evenly grounded, transfer it to a bowl. If not done, then pulse it for few more times.
Heat 1 tsp of til oil in a kadai and add rai.
When it splutters, add urad dhal, hing, curry leaves, red chilly and sauté till urad dhal turns golden in colour.
Pour it over the chutney and mix well. Serve it with hot idly or dosa or upma or pongal.
This chutney stays fresh for many hours and is best suited for tiffin box and travel food options.
You can add ginger, garlic, fresh coriander to enhance the flavours to this basic chutney. But we like it simple and plain when it comes to relishing ‘Getti’ chutney.
Tadka is optional. You can skip it and add few curry leaves and hing while grinding itself.
This Chutney goes well with idly, venpongal, dosa, vada, upma, bajji varieties.