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Getti Chutney | Restaurant Style Thick Coconut Chutney

#Authentic #GettiChutney #MortarPestle #SouthIndianFood

Getti Chutney Grounded in Mortar & Pestle

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.

Ingredients

  1. Coconut / Nariyal – 1 cup, grated
  2. Roasted Chana – 1 1/2 tbsp
  3. Green Chillies – 2 or 3 (as per the taste), chopped
  4. Tamarind / Imli – a small gooseberry sized, soaked in water for 10 mins
  5. Salt to taste

For Tadka

  1. Oil – 1 tsp (preferably sesame / til oil)
  2. Rai – 1/4 tsp
  3. Urad dhal – 1/4 tsp
  4. Hing – a pinch
  5. Curry Leaves – few leaves, torn into pieces
  6. Red chilly- 1, broken into 2 and deseeded

Method

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.
Getti Chutney Grounded in Mixer Grinder

 Tadka

  • 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.

 Notes

  • 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.

For more delicious chutney recipes, plz check out Thenga Paruppu ThogaiyalChia Seeds ChutneyPuzhimilagaiGreen Garlic Coriander Chutney.

Happy Cooking!

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Nugalu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridge recipe that has been passed over many generations in my family. Delicious in taste and easy to digest, this kanji is more than a porridge.

A bowl of kanji everyday was the secret behind healthy and long life of our forefathers. It was then the common practice to include diluted porridge in everyday food because it gave them instant energy, nourished the immune system and prepared them for the day filled with various physical exertion.

Broken rice sooji, when cooked and tempered with desi ghee and jeera, acts as a natural coolant and reduces the body heat. Doctors prescribe this porridge to those who are suffering from fever, sore throat and cough as it lessens the infection and nourishes the immune system. Moreover, this porridge can be given to toddlers also as it aids in digestion.

Once cooked and tempered, this kanji can be savoured in two ways…either by adding little bit of milk and sugar or with thin buttermilk and salt.  Both the versions taste great!

Nugulu Kanji | Rice Sooji Porridge

Nugulu Kanji’, is a humble porridgerecipe that has been passed over many generations in my family. Delicious intaste and easy to digest, this kanji is more than a porridge.
Prep Time5 mins
Cook Time10 mins
Course: Basic Recipe, Breakfast/Brunch
Cuisine: Indian, South Indian
Keyword: Comfort Food, Everyday Food, Healthy, Kanji, Rice Sooji Porridge, Summer Cooler
Servings: 2 people
Author: Delicious Galore

Ingredients

  • 2 tbsp Broken Rice/ Rice Sooji
  • cups Water

For Tempering

  • 1 tsp Desi Ghee
  • ¼ tsp Jeera

To Serve

  • 2-3 tbsp Milk / Butter Milk-
  • Sugar / Salt to taste

Instructions

  • Bring a cup of water to boil. Add rice sooji and let it cook.
  • The amount of water varies with the type of the rice. Add ½ cup of water more if needed.
  • Rice sooji gets cooked very quickly in 1 or 2 minutes,so keep a check to avoid over cooking.
  • In a small kadai, heat desi ghee and add jeera. When it splutters,switch off the flame and pour it over the kanji. Mix well.
  • While serving, add 2-3 tbsp of milk/butter milk and sugar/salt. Mix well and serve immediately.

Notes

  • Cooked and tempered kanji stays fresh for 2 days when refrigerated. So,
    you can prepare till that step and just before serving, reheat and add milk/butter milk and sugar/salt.
  • While having this kanji as a remedy for fever, cold and cough, adding
    buttermilk can be avoided.

For more traditional recipes, plz click Kootchulu, Kambam Kanji with Madhura Kizhangu, Curry Leaves Spice Paste, Puzhimilagai, Puliyotharai, Paanagam, Poondu Vengaya Vathakuzhambu

Happy Cooking!