A traditional North Karnataka style chutney made using a mortar and pestle. It is healthy, oil-free (except for a drizzle at the end), and packed with protein.
Ingredients
Sprouted Green Gram (Hesarukalu): 1-2 cups (fresh or market-bought)
Cumin Seeds (Jeerige): 1 tsp
Green Chillies: 5-6 (adjust to your spice preference)
Garlic Cloves: 8-10 (more for better flavor)
Fresh Coriander Leaves: A handful
Turmeric Powder: A pinch
Salt: To taste
Onion: 1 medium (finely chopped)
Lemon Juice: Half a lemon
Cooking Oil: 1-2 teaspoons (raw)
Preparation Steps
1. Crushing the Aromatics
Start by adding Cumin Seeds to the mortar and pestle. Grind them into a coarse powder.
Add Green Chillies and Salt. Pound them until they form a coarse paste.
2. Adding Flavorings
Add a pinch of Turmeric Powder.
Add the Garlic Cloves and some Fresh Coriander.
Continue pounding until the garlic is well-integrated into the chili paste.
3. Incorporating the Sprouts
Add the Sprouted Green Gram to the mortar.
Pound gently, mixing from bottom to top, ensuring the sprouts are crushed but not turned into a fine paste. The texture should remain slightly chunky and “grainy” for the best mouthfeel.
4. Finishing Touches
Once the sprouts are crushed and mixed with the spices, add the Finely Chopped Onions and more Coriander.
Squeeze Half a Lemon over the mixture.
Drizzle 1-2 teaspoons of Cooking Oil directly into the mortar.
Give it one final light mix with the pestle to combine everything.
Note: Add the onions only right before serving to keep them crunchy and prevent the chutney from becoming watery.
Serving Suggestions
This chutney tastes best when served fresh with:
Jolada Rotti (Sorghum/Jowar Roti)
Kadak Rotti (Crispy Roti)
Chapati or Rice
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