Amla Moth Bean Chutney🍀 ನಿಲ್ಲಿಕಾಯಿ ಮೊಳಕೆ ಕಾಳಿನ ಕಟ್ನೆ
I’ve developed this recipe inspired by the traditional Katney( community dish)—a thick, flavorful chutney from Karnataka, known for its rich texture and perfect pairing with rice. Made with seasonal amla and protein-packed moth bean sprouts, this dish reflects my take on a cherished community favorite. It’s tangy, wholesome, and so satisfying with a drizzle of ghee over rice. Can’t wait for you to try my version of this classic! 😍
Ingredients:
• 1/2 cup moth bean sprouts
• 1 tomato (chopped)
• 1 teaspoon oil
• 1 tablespoon chana dal (split chickpea lentils)
• 4 garlic cloves
• 5 cashews
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon hing (asafoetida)
• 12 curry leaves
• 2 dried red chilies
• 1 tablespoon jaggery (adjust to taste)
• 1 cup fresh coconut chunks (5–6 pieces)
• 150 ml water (adjust consistency)
• 1 teaspoon salt (adjust to taste)
Instructions:
Heat oil in a pan and add chana dal, cumin seeds, mustard seeds, hing, and dried red chilies. Sauté until the dal turns golden brown.
Add curry leaves, garlic cloves, and cashews. Stir until fragrant.
Toss in the chopped tomato and cook until soft.
Add the moth bean sprouts and sauté for 2–3 minutes.
Transfer the sautéed mixture to a blender. Add coconut chunks, jaggery, and water. Blend coarsely into a chutney. Adjust the consistency by adding more water if needed.
Check for salt and jaggery, adjusting to taste.
Serve the chutney with steamed rice, drizzling a spoonful of ghee or oil on top for enhanced flavor.