Healthy Hucchellu chutney powder(niger seeds)
Hello everyone,
HUCCHELLU CHUTNEY POWDER, have you ever tasted it? Do you know about it?
If not, let me introduce you to these magical black shiny seeds which are full of medicinal properties.
Today I will be showing you yet another NORTH KARNATAKA” S CHUTNEY POWDER made out of NIGER SEEDS which is commonly known as HUCCHELLU OR GURELLU.
Niger seeds can be used in seed form, or in the form of oil, as it is an oilseed.
Niger seeds look like a bigger version of cumin seeds but are long, shiny slippery, and black in color.
Benefits of niger seeds and its oil.
- Oil is extracted, from the seeds which are edible and can be used in their raw state.
- Niger seed oil is good for heart health.
- It helps to get a good sleep.
- It reduces inflammation and speeds up the healing process.
- It neutralizes this ph level-acid base balance in the body.
- The oil is used as a pain reliever.
- The seed has Omega 3 fatty acids and so is good for avoiding a heart attack.
- when we consume the whole seed, we get most of its nutrients.
HUCCHELLU CHUTNEY POWDER goes well with “JOWAR ROTI”, WHICH IS A STAPLE FOOD OF NORTH KARNATAKA. (INDIA).
It also goes well with RAGI ROTI. and curds.
Making this chutney powder is a very easy process, and tastes very yummy.
INGREDIENTS NEEDED FOR HUCCHELLU CHUTNEY POWDER
- ucchellu (Niger seeds)-1 cup
- Dry grated coconut-1 cup
- Red chilies-10-15 (byadagi)
- Curry leaves-a handful
- Salt-1 level teaspoon
- Tamarind-1/2 lemon size
- Jaggery-1 teaspoon
- Oil -1 teaspoon
- Asafoetida (hing)-1 small pinch
METHOD OF MAKING THE HUCCHELLU CHUTNEY POWDER
- For making chutney powder you need to roast the Niger seeds, till it crackles.
- Before roasting, sieve the seeds to remove the dust particles if any
- Keep a thick-bottomed frying pan on the low flame to heat.
- Now put the Niger seeds into the pan and dry roast till you get a continuous crackling sound.
- Meanwhile, the color and form of the seeds also change.
- Remove it to a plate to cool.
- Now put a little oil and roast Red chilies and Curry leaves. Remove on onto a plate.
- To the same pan add the tamarind pieces and roast a little till the extra moisture goes off.
Now put off the flame put the grated coconut and roast.
When you get the aroma, it is ready to be used.
NOTE:-Roasting of coconut is a must to extend CHUTNEY POWDER’S shelf life.
- After roasting, we have to make a homogeneous coarse powder.
MAKE SURE THAT ALL THE INGREDIENTS ARE NICELY COOLED.
Grinding of Hucchellu chutney powder:-
- Grind, red chilly, curry leaves, salt, jaggery, and hing in a jar.
- Remove on a plate.
- Now put the roasted niger seeds and grind roughly.
- Add the roasted coconut powder and combine all of them.
- Put this mix in the mixer jar and grind for a few seconds (pulse).
Niger seeds chutney powder is ready.
A VERY HEALTHY, YUMMY, TASTY, AND SPICY HUCHELLU CHUTNEY POWDER IS READY TO RELISH.
Note: the plain roasted niger powder is used in the curry to enhance the taste, for example- Brinjal yennegai.
please do try this healthy recipe and comment.
Other interesting recipe is in the link below.
