Have you heard
of ‘Niger seed/ Karale/ Khursani”? I am sure not sure that all you know about
it/ have seen it, but it’s very popular at my place [Maharashtra] and North Karnataka…..one
of the must in pantry.Niger essential oil is extracted from Niger plant seeds.
It is an herb that is grown annually for its edible seeds. The size of niger
seeds looks like those of sunflower but it is quite smaller and its black in
colour.
Some health beneits of Niger seeds oil-
1. It can be used as Olive oil substitute.
2. Offers good heart health.
3. Supports weight gain.
4. Healthy, stable oil.
5. Heals wounds.
6. Treats Rheumatism.
7. Treats skin conditions.
8. Full of neutrients.
9. Removes Insomnia.
10. Give relief from cold and flu.
11. Improves blood circulation.
12. Curbs morning sickness and many more……
A scoop of
this flavourful chutney can liven up even the simplest of meals. It’s spicy,
tasty and full of flavours. Look wise niger seeds resembles slightly like black
sesame, but are longer than them, taste wise there is no similarity. They are
so aromatic and flavourful ….just divine. The making of chutney powder out of
these seeds is actually very similar to peanut chutney powder which I have not
shared in my blog till today, but going to share very soon. This chutney can be
used as a side dish with idli, dosa, chapatti or simple dal- rice can be
sprinkled to your salad, stuff into veggies like brinjal, bhindi etc or making
your bhaji more yummy by adding a teaspoon oil to it.
INGREDIENTS:
1 cup Niger Seeds
Salt to taste
6-7 Dry Red Chillies [as per your taste]
1-2 Cloves of G Once
Garlic [optional]
2 teaspoon Cumin Seeds
METHOD:
STEP 1 - Roast the
Niger seeds in a thick bottomed kadhai /wok on medium heat.
STEP 2 - Keep on
stirring the seed will splutter but keep going till you get nice aroma. Please
remember not to be over roasted. Once done remove from the flame and let it
cool down totally.
STEP 3 - Add the red
chillies to the wok and roast for 1-2 minutes or till changes its colour.
STEP 5 – Now add all of your ingredients and grind into powder and store in a jar.
STEP 4 - You can keep
for 15 days, if stored in dry place.
Serve this dry chutney with your meal as a side dish.
NOTE: It is used in brinjal , green moong, capsicum, stuffed
ladyfinger recipes. Or can have it with curd and Jowar roti.
You can additionally add curry leaves and turmeric to this
powder while grinding.
We can also add roasted dry coconut or peanuts to this basic mixture.
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