Natural sources of calcium and iron are far better absorbed by the digestive system than the supplements and if the natural sources of good nourishment can be turned into yummy chutneys, it becomes all the more sensible. This chutney is actually a hair and skin tonic if taken as a dose daily and the daily dose would be delicious smeared over idlies, chapatis or even bread. Try it with crackers or as it is , the chutney would make sure you make it again when it finishes in your fridge. Believe me.
I had one such experience at my parent's place just a week ago. I made a large batch of this chutney (meant to last 2 weeks) for my sister who is a breastfeeding mother ( it is a good source of calcium, iron and other minerals and protein for a breast feeding mother too) and all the other family members liked this chutney so much that it vanished quickly and i had to make it again within a couple of days.
I usually prepare a dry pasty powder of this chutney and store in the fridge. A tbsp of the powder per serving mixed with either fresh yogurt or lime juice to taste is what is all needed to do whenever you need it. Here it is mixed with lime juice...
curry patta fully matured leaves 70 springs (this is the best way to measure it i guess)
3/4th of a small fresh coconut
1/2 cup raw peanuts (or roasted)
1 cup raw white sesame seeds
1 tbsp split chickpea
1 tsp mustard seeds
3-4 pods of tamarind (seeds removed)
about 10 whole dry red chillies or to taste
1/4 tsp asafoetida powder
1 tbsp sesame oil or any vegetable oil
salt to taste
lime juice or yogurt to mix at the time of serving
Wash the curry patta and let them drain, wrap in kitchen towel to remove traces of water.
Clean the meat of the coconut of all the black skin it has and chop it in small bits (1 cm cubes is okay) or slice it thinly.
Wash the raw peanuts and drain. Skip if using roasted peanuts.
Heat the oil in large pan or thick base kadai and tip in the asafoetida, then add the mustard seeds, split chickpea and broken red chillies and roast for 30 seconds while stirring.
Add the washed peanuts and start roasting at low flame level. After about 5 minutes add the curry patta and keep stirring and roasting for 5 minutes. Add the curry patta and tamarind directly if using roasted peanuts and add the roasted peanuts at the time of powdering the chutney. The curry patta and tamarind start dehydrating after a while.
Now add the sliced coconut too and keep stirring and roasting till the peanuts and curry patta are dry and crisp and the coconut bits look shriveled but not browned.
Lastly, add the sesame seeds and keep stirring and let the sesame splutter slowly and get roasted. It takes about 2-3 more minutes.
Take off the flame and let it cool.
If you want to keep this dry chutney mix at room temperature do take care to dehydrate the mix really well so if you see the mixture is still damp when cold you can roast it once again or just bake it at very low temperature till dry.
Make a powder in your food processor with salt to taste. Store in an airtight container in the fridge for about a month.
Add lime juice or fresh yogurt to taste and serve as a chutney with anything you like. Believe me, you would like it with most of the things you eat during the day. Think of bread, chapatis, idli, vadas, crackers or even mixed with rice or cornflakes .....
Breakfasts would sound tastier and snacks will be healthier this way.....supplements were never this much fun to eat.