On the days you`ve run out of vegetable supply or are racing against time to pack a takeaway meal, you wish you had some magical recipe that could instantly lend flavour to your rice. Here`s a selection of spice powders and mixes that can be prepared and stored to be eaten along with rice, a dollop of ghee and papad. You can also serve as accompaniment to idli or dosa.
Spicy garlic chutney
Red chillies-7(if you want it less spicy, use 5)
Mustard seeds-3/4 tsp
Tamarind-2 inch piece
Grind all the above ingredients(without adding water) except oil and mustard seeds.
Heat oil in a pan.
Temper mustard seeds.
When they crackle, add the ground paste.
Bring the mixture to a boil.
Add a little water if required.
Simmer and cover with a lid.
Cook until oil starts to float on top.
It will take at least 45 minutes to an hour.
The chutney goes well with dosas, rotis, curd rice.