Happy Thursday folks! Hope you all enjoyed our last post about Uttapam. I got quite a few requests last week asking suggestions for the chutneys and sides that go with Uttapam. So this week we bring to you some delicious and easy to make sides that goes well not only with Uttapams but most of the other Indian breakfast items. So without further ado, here you go…
The first one the list of sides is the ever so tasty peanut chutney. You can make this chutney at home and store in your fridge for up to a week if you’d like.
For those of you who are allergic to peanuts do not get disheartened you can make coconut chutney instead. Follow below process to make coconut chutney by omitting peanuts and replacing it with same quantity of chopped or grated fresh coconut.
Now to make this chutney you will need –
For Peanut Chutney:
- Peanuts – 1.5 cups
- Dry chillies – 4
- Green chillies – 4
- Tamarind juice – 2 spoons
- Cumin – 1/2 spoon
- Fresh grated coconut – 4 tbsp
- Salt to taste
- Cumin – 1/4 spoon
- Mustard seeds – 1/4 spoon
- Hing (asafoetida) – 2-3 pinches
- Curry leaves – 4-5
- 2-3 tsp oil
- Dry roast the peanuts with dry red chillies and green chillies.
- Remove the peanut skin after roasting them.
- Then in a mixer grinder jar – put the roasted peanuts, dry red chillies, green chillies, cumin, coconut, tamarind juice and salt and make a nice smooth paste of it. Add a tad bit of water while grinding if it is too thick.
- In a separate pan, add oil and let it heat up, then add cumin and mustard seeds. Once you hear the mustard seeds splutter, then add the hing and curry leaves and turn off your stove. Add this seasoning on top of the chutney.
- You are all set! Enjoy your uttapam with the rich and aromatic peanut chutney.
For those of you who are allergic to peanuts do not get disheartened you can make coconut chutney instead. just omit the peanuts in the recipe and replace it with same quantity of chopped or grated fresh coconut.
The next side dish is an all time favorite, potato curry. This curry is pretty versatile and goes with both uttapam and dosas and also roti/naan bread if you prefer. The spicy tangy taste make it all the more delightful.
- 2 large potatoes boiled
- 3-4 green chilies
- 3/4 cup chopped onions
- 1/2 tsp ginger finely chopped (optional)
- 1/4 tsp mustard seeds,
- 5-6 curry leaves
- 2 tbsp coriander leaves
- Pinch of turmeric (optional)
- 1 tbsp oil
- Heat oil in a pan fry mustard until seeds pop then add ginger and fry few seconds.
- Now add chopped onion, curry leaves and green chillies fry till onion is transparent.
- Chop or mash potato but make sure it is not like paste. Add the mashed potato the pan.
- Add turmeric(optional) and salt to the potato mix well to incorporate.
- Add coriander before taking the curry of the stove.
- Serve hot with dosa or uttapam.
Note – You will get all of these ingredients in the indian store. Also, caution while making the seasoning, it will start to splutter vigorously as you add curry leaves to it. So cautiously move back once you add the leaves and leave it there for a few seconds before you turn off the stove.