'Brahmin's Cafe' Inspired Chutney
Tuesday, May 12, 2020
Brahmin's Coffee Bar also referred to as Brahmin's Cafe is one of the most iconic eateries in South Bangalore. If you have been living in Bangalore for a while & you have not visited this place, you need to change that soon
Situated in the bylanes of Shankarpuram, This hole in the wall Cafe has only 5 items on their menu, Idli, Vade, Khara Bath, Kesari Bath & Filter Coffee
Idli, Vade & Khara Bhat are served with a generous helping of their Famous Chutney
Their Pillowy Soft Idlis bathed in generous amount of Chutney is a must have
Situated in the bylanes of Shankarpuram, This hole in the wall Cafe has only 5 items on their menu, Idli, Vade, Khara Bath, Kesari Bath & Filter Coffee
Idli, Vade & Khara Bhat are served with a generous helping of their Famous Chutney
Their Pillowy Soft Idlis bathed in generous amount of Chutney is a must have
Yes, their Chutney is what makes Brahmin's Cafe unique. Their coconut chutney is made with equal parts of Coconut & Hurigadle & is of pouring consistency. You can almost drink it. The best part is, you can get unlimited refills of the chutney at no extra cost :)
How can one miss the elderly man sitting at the entrance of the restaurant with a huge pot of chutney & a big ladle. Almost everyone gets a generous second or third helping
I tried to recreate this Chutney at home & I must say this was really good. If I am making chutney to be eaten with Idlis, I always like it to be of pouring consistency. The Chutney soaks up the Idlis really well
I Do Not claim this to be the Original Recipe that Brahmin's Coffee Bar makes, this is just my humble attempt to recreate it at home
You Will Need
- 1 cup Grated Coconut
- 1 cup Roasted Chana Dal/Hurigadale
- 5 Green Chilies
- A small knob of Ginger
- 1 teaspoon Cumin seeds
- 2 inch ball of Tamarind
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Sugar (Optional)
- A big handful of Coriander along with stems
- Salt as per taste
For the Tempering
- A sprig of Curry Leaves
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad Dal
- 2 fat pinches of Hing
- 1 tablespoon Oil
How To
In a mixer blender, add grated coconut, Roasted Chana Dal, Green Chilies, Ginger, Cumin seeds, tamarind, Turmeric powder, Sugar & salt. Add half a cup of water little at a time & blend into a smooth paste
Finely chop coriander leaves & the stems & add it into the mixer & give it a couple of whizzes until the coriander leaves almost blend into the chutney & there are tiny green speckles floating
Add Half a cup of water or more to make the chutney into a pouring consistency. Check for salt.
Heat cooking oil. Temper with mustard seeds, Hing, Curry Leaves & Urad Dal.
Add the Tadka into the chutney & mix well
NOTE:
I did not add Sugar
The water measure is approximate. Make your chutney a little on the spicier side so that when you dilute it with water, it still remains spicy. That's the reason I have used 5 Green Chilies here
It is important that you add equal parts of Coconut & Roasted Chana Dal to get the right flavor
NOTE:
I did not add Sugar
The water measure is approximate. Make your chutney a little on the spicier side so that when you dilute it with water, it still remains spicy. That's the reason I have used 5 Green Chilies here
It is important that you add equal parts of Coconut & Roasted Chana Dal to get the right flavor
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