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ubstitute for Swiss chard. You can also make this dish with spinach, winter melon, orange cucumber or a mix of greens and veggies. Another option is beetroot which I haven’t tried. My mother-in-law sometimes used chopped cabbage. )<h2 id="d3f1">Method:</h2>✔ Soak raw rice in water. ✔ Chop greens/vegetables. If using greens, include the tender stems. ✔Cook vegetables/greens with a little salt and brown sugar (or jaggery).² ✔Sauté red chilies in 1 tsp. oil on a low flame until their color darkens slightly. Do not burn. ✔Grind the soaked (and drained) rice, roasted chilies, grated coconut, and tamarind to a smooth paste. ✔Add the ground paste to the cooked veggies/greens. Stir to allow mingling of flavors. Let simmer for two or three minutes until the curry comes to a boil. ✔Make a slash in each garlic pod but leave the peel on. Sauté the garlic in the remaining oil until golden brown. Slash the peel before frying the garlic.³ ✔Add the roasted garlic to the curry and cover with a well-fitting lid. Keep covered for a couple of minutes to let the curry absorb the garlic flavor. This curry is slightly sweet and garlicky with a hint of heat.2: If you don’t like roasted garlic, you can, instead, add thin garlic slices while cooking the veggies/greens.3: It is essential to slash the garlic peel or to open it up in a couple of places. Otherwise, the steam that builds up during the sautéing process is trapped under the peel. This c

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an result in the hot garlic pod popping right out of the pan.<h2 id="1fe8">🌿Horse-gram Chutney</h2><figure id="d0ad"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*fp2HxvH0Np2wXr5kKjQthw.jpeg"><figcaption>HORSE-GRAM (kulith)— not to be confused with red lentils (masoor). <a href="undefined">Gauri Sirur</a></figcaption></figure>✔ 2 tbsps. horse-gram (You can purchase horse-gram at an Indian store. You can also substitute with red lentils or mung beans.) ✔ 2 tbsps. grated coconut. (Available in any Indian store.) ✔ 3 red chilies (Adjust according to taste and variety of chili.) ✔ 1 tsp. oil ✔ 1/2 tsp. tamarind paste (Tamarind is tart with a hint of sweetness.) ✔ Salt to taste.As you can see, the above curry and this chutney have several ingredients in common.<h2 id="9644">Method:</h2>✔Roast the horse-gram in a little oil for a minute or so. Do not burn. ✔ Roast the red chilies in the remaining oil. The chutney should be spicier than the curry. ✔ Grind all the ingredients with a little water to a paste. (I grind it coarse and don’t make it too liquid. But you can go as per preference.)(These recipes are from The Konkani Saraswat Cookbook by Asha S. Philar. I tweaked the proportions and the method a teeny bit.)Enjoy! (And that’s an order! 😄)<a href="undefined">Surekha Chandrasekhar</a>, thanks for starting this wonderful pub!</article></body>

Vegetarian cuisine/Indian

Swiss-Chard-and-Coconut Curry & Horse-Gram Chutney

Lip-smacking accompaniments for Kanji a.k.a. Conjee

**Swiss Chard**. Image by MabelAmber from Pixabay

The other day, I read Surekha Chandrasekhar’s story on the benefits of kanji (rice gruel) and mung beans. I commented that when I cooked kanji, I teamed it up with a Swiss-chard-and-coconut curry. I also added a piquant accompaniment in the form of horse-gram chutney.

Surekha asked if I could share the recipes for the curry and chutney. And, of course, I am delighted and honored. So, here goes:

🌿Swiss Chard and Coconut Curry

✔ 1 bunch Swiss chard¹ ✔ 3 tsp. oil ✔ 2 tbsps. grated coconut ✔ 2 red chilies (Adjust according to taste and variety of chili. This dish does not pack a lot of heat.) ✔ 1/2 tsp. tamarind paste or a small piece of fresh tamarind. (To add sourness.) ✔ 1 tsp. raw rice soaked in a little water. (To add body to the curry.) ✔ 5 pods garlic ✔ 1 tsp. brown sugar ✔ Salt to taste

1: (Amaranth leaves are a great substitute for Swiss chard. You can also make this dish with spinach, winter melon, orange cucumber or a mix of greens and veggies. Another option is beetroot which I haven’t tried. My mother-in-law sometimes used chopped cabbage. )

Method:

✔ Soak raw rice in water. ✔ Chop greens/vegetables. If using greens, include the tender stems. ✔Cook vegetables/greens with a little salt and brown sugar (or jaggery).² ✔Sauté red chilies in 1 tsp. oil on a low flame until their color darkens slightly. Do not burn. ✔Grind the soaked (and drained) rice, roasted chilies, grated coconut, and tamarind to a smooth paste. ✔Add the ground paste to the cooked veggies/greens. Stir to allow mingling of flavors. Let simmer for two or three minutes until the curry comes to a boil. ✔Make a slash in each garlic pod but leave the peel on. Sauté the garlic in the remaining oil until golden brown. Slash the peel before frying the garlic.³ ✔Add the roasted garlic to the curry and cover with a well-fitting lid. Keep covered for a couple of minutes to let the curry absorb the garlic flavor. This curry is slightly sweet and garlicky with a hint of heat.

2: If you don’t like roasted garlic, you can, instead, add thin garlic slices while cooking the veggies/greens.

3: It is essential to slash the garlic peel or to open it up in a couple of places. Otherwise, the steam that builds up during the sautéing process is trapped under the peel. This can result in the hot garlic pod popping right out of the pan.

🌿Horse-gram Chutney

HORSE-GRAM (kulith)— not to be confused with red lentils (*masoor)*. Gauri Sirur

✔ 2 tbsps. horse-gram (You can purchase horse-gram at an Indian store. You can also substitute with red lentils or mung beans.) ✔ 2 tbsps. grated coconut. (Available in any Indian store.) ✔ 3 red chilies (Adjust according to taste and variety of chili.) ✔ 1 tsp. oil ✔ 1/2 tsp. tamarind paste (Tamarind is tart with a hint of sweetness.) ✔ Salt to taste.

As you can see, the above curry and this chutney have several ingredients in common.

Method:

✔Roast the horse-gram in a little oil for a minute or so. Do not burn. ✔ Roast the red chilies in the remaining oil. The chutney should be spicier than the curry. ✔ Grind all the ingredients with a little water to a paste. (I grind it coarse and don’t make it too liquid. But you can go as per preference.)

(These recipes are from The Konkani Saraswat Cookbook by Asha S. Philar. I tweaked the proportions and the method a teeny bit.)

Enjoy! (And that’s an order! 😄)

Surekha Chandrasekhar, thanks for starting this wonderful pub!