Posts Tagged ‘Coconut Chutney’
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
You can make small changes to do different kind of chutneys
1 Coriander Chutney
The procedure is same as that of pure coconut chutney. While grinding you have to add finely chopped coriander.
2Pudhina Chutney
The only change you have to make is add pudhina (mint) leaves.
Remove the leaves form the stem. Wash it thoroughly. Apply some oil in the pan and saute the leaves for about 2 minutes.
Grind it with coconut, fried gram and green chilies.
Mint is full of iron . At least try to have it once a week. Seasoning and the other things remain the same.
3 Capsicum Chutney
The procedure is same as that of pudhina chutney. Instead of pudhina use capsicum.
Cut into small pieces and fry them in the kadai. You need not fry for a longer period. Just 2 minutes of cooking will do.
Medhu vada is one of the most favorite snacks every one likes. It is whole urud dhal preparation.
Ingredients
Urad Dhal – 1 cup (app 200 gms)
Red chillies – 4 nos
Green Chillies – 4 nos
Ginger – half an inch
Salt – 3/4 tsp
Asafoetida – 1/2 tsp (Hing or perungayam)
Oil- for frying
Procedure
-Soak urad dhal in water for 1 hours.
-Grind the soaked urad dhal along with chillies, ginger and salt into a fine paste i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.
-You can either make plain vada just by adding curry leaves and finely chopped coriander to the batter or you can add the following vegetables.
Finely chopped onion, finely chopped cabbage, grated potato, leafy greens (keerai) such as arai keerai, mulai keerai, murungai keerai etc.
-To make the vada crisp you can add a pinch of baking soda just before making it or just mash a boiled potato to the batter and mix it well. By adding boiled potato the vada will remain crisp and puffy for a long time
-Heat oil in a kadai. Dip your hands in water. Take the batter of the size of a small ball in your palm or plantain leaf or a polythene sheet and pat it to form a circle. Dip your index finger in water and make a hole in the patted batter in the center.
-Fry the patted batter in oil till golden brown on both sides. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney or pudina chutney.
-While taking the batter in hand dip your palm in water so that after patting the batter, you can drop it in the oil. If the batter is watery it will not freely drop into the oil. To check if the Vada is cooked fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the vada is fully cooked or else it needs more cooking.
DHAGI VADA
The procedure to prepare the vadai remains the same. The only thing we have to do is soak the vada in the curd after deep frying it.
Instead of soaking the vada in the seasoned plain curd let us make the curd little bit spicy by making the following alterations.
Ingredients to grind and mix with the curd:- Green chillies – 2 Nos, Coconut – 1 tbl spoon, Ginger -1/4 inch, Finely chopped coriander - 2 tsp, Hing – 1/2 tsp, Salt – 1/2 tsp
Grind all the above mentioned ingredients and mix it with the curd. Season it with mustard seeds and fresh curry leaves.
or
Just add little bit of salt to the curd and mix it well. Soak the Vada and Garnish it with grated carrot, finely chopped coriander, finely chopped green chillies , karaboondhi and thin omapodi. If you prefer you can add 1 pinch of chat masala.
But remember one thing . The garnishing should be done only at the time of serving the curd vada. Otherwise the garnish will get soaked in dhagi and it will loose its fresh taste
SAMBAR VADA
The procedure to prepare the vadai remains the same.
Instead of soaking it in dhagi you have soak the vada in hot and spicy sambar. For this the sambar should not be very thick. Soak the vada atleat for half an hour before serving. Only then the sambar will penetrate into the vada and will taste good.
If it is soaked for a very long time there is a chance for the vadai to get dissolved in the sambar. Everthing will become together and will not be good to taste. So even if there is going to be a delay for serving the vada, remove it from the sambar and keep it aside and while serving it add the sambar, garnish it with finely chopped corinader andthen serve.
MYSORE BONDA
Ingredients
Urad Dhal – 1 cup (app 200 gms)
Green Chillies – 4 nos
Ginger – half an inch
Grated coconut – 1 Tbl spoon
Raw rice powder – 1 Tbl spoon
Salt – 3/4 tsp
Asafoetida – 1/2 tsp (Hing or perungayam)
Oil- for frying
Procedure
-Soak urad dhal in water for 1 hours.
-Grind the soaked urad dhal into a fine paste along with salt( i.e. when you take the batter in your fingers you should not feel the grains (Add water to the batter little by little so that the batter doesn’t go watery). The batter should be thick. It should not flow freely from the spoon when you pour it down.
-Finely grate the chillies and ginger and add to the batter along with coconut and hing. Season it with 1/2 tsp of mustard.
-You can either make plain bonda just by adding curry leaves and finely chopped coriander to the batter or you can add the following finely chopped onion or carrot. Either you can grate to coconut or make into small pieces and add to the batter.
-Heat oil in a kadai. Dip your hands in water. Unlike vada you need not pat it to form a circle. You can drop it into the oil just in the form of a ball itself.
-Fry the batter in oil till golden brown. Soft and puffy Vadas are ready to be served with any chutney. It tastes good with coconut chutney and sambar.
-While taking the batter in hand dip your palm in water. If the batter is watery it will not freely drop into the oil. To check if the bonda is cooked as you did for vada fully wash the tip of a knife and pierce the vada. If no batter sticks on the knife then the bonda is fully cooked or else it needs more cooking.
Bajji is one of the celebrity preparations on all occasions both normal and festive. It is adeep fried snacks and very tasty. The preparation is very simple and can be done within half an hour. You can call it a beginner’s delight.
Ingredients
Let me first tell you about the basic ingredients of preparing the bajji batter.
Besan – 1 cup
Rice powder – 1/2 cup
(If you want the bajji to be less oily we can even add 1 : 1 ratio of besan and rice powder)
Chile Powder – 1 tsp
Salt – 3/4 tsp
Baking Soda or baking powder – 1 pinch ( Optional)
Turmeric powder – 1/4 trsp
Asafoetida – 1/2 tsp
The above mentioned are the base for any variety of bajji.
Vegetables of your choice
Cooking oil – for deep frying
Procedure
-Mix all the ingredients together and add the required amount of water and make it into a smooth batter of dosa consistency. Allow it to stay for 5 minutes.
-Usually the vegetables used for bajji are Plantain, Onion, Potato, Brinjal, Bangalore Brinjal (Chow-chow), Bread, Paneer, Chillies, Cauli flower.
-Chop the onions ,bangalore brinjal ,brinjal ,potato into circular slices .
Plantain can be either chopped into circular slices or longitudinally.
Try to get fresh paneer fairly large piece. Bread and Paneer can be cut into triangular shapes.
If you don’t want the chili bajji to be very hot, just slit the chili longitudinally, remove the seeds and apply little salt on the inner part of the chili.
Cut the whole cauliflower into 1-inch-thick slices cauliflower florets.
-Heat oil in a frying pan (kadai).
-Take each vegetable piece and dip each of them one by one in the above prepared batter mixture and drop into the oil pan and deep fry until it turns brown.
Delicious bajjis are ready to taste. Serve it with coconut chutney or tomato ketchup.
PURE COCONUT CHUTNEY
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the curry with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( if you like then grind a small piece of tamarind. But adding lemon juice, we will get a new flavour).
Always add the seasoned things at the time of serving to retain the freshness.
South Indian recipes are rich in taste and nutrition . There are umpteen varieties of breakfast. Begin the day by making a nice and tasty breakfast, make all the family members happy , then the whole day is going to be yours.
Rava Kichidi or Uppuma
A very simple but delicious breakfast. Can be made healthier and wholesome by adding vegetables. It is advisable to take at least 4 to 5 servings of vegetables in a day. So try to include veggies in almost all your preparation.
Ingredients
Roasted rava – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon
Procedure
- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.
- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 2 cups of water .
- Add the roasted rava to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.
- Now pour the boiling water into the kadai and uniformly so there are no rava lumps. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.
The best side dish for rava kichidi is coconut chutney, mangai thokku
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ARISI UPPUMA
One of the favourite morning breakfast of South India is Arisi Uppuma
Ingredients
• Rice – 1 cup
• Toor Dhall – 3 tsp
• Pepper – 1/2 tsp
• Cumin seed
• Regular Oil – 2 tsp
• Coconut oil – 2 tsp (Optional . You can increase the quantity of regular oil)
• Mustard seeds – 1 tsp
• Urud dhall – 1/2 tsp
• Channa dhall – 1/2 tsp
• Asafoetida powder – a pinch
• Salt to taste
• Red chillies -4
• Fresh coconut – 2 tbsp
• Curry leaves – 10- 15 leaves finely chopped
- Wash the rice thoroughly and stain the water dry it by spreading it in a cloth.
- Grind the dried rice , thoor dhal, pepper and cumin seeds coarsely.
- Take a wide pan and preheat the oil. Add mustard seeds , once it splutters add urud dhal, chenna dhal and red chillies and fry till golden brown.
- Add 2 ½ cup of water to the pan. Bring it to boil. Now add coconut, curry leaves
and the required salt allow it to boil for ½ a minute and add asafoetida.
- Now add the rice powder and mix it thoroughly with out any lumps. Close the
pan with the lid and allow it to cook until the rice and the dhal cooks. It will
approximately take around 10 to 15 minutes to cool.
You can also pressure cook this uppuma. Reduce the quantity of oil to 2 tsp. After mixing with the rice powder transfer the same to pressure cooker. Allow the cooker to be on high fire til 2 whistles come. Let it simmer for 5 minutes.
Release it and serve it with green chutney or coconut chutney or kathirikai gotsu
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Semiya Uppuma
Ingredients
Roasted Semiya – 1 cup (dry roast till it is light golden brown in colour)
(it can even be roasted in ghee
Mixed vegetables – 1 cup (carrot, onion , peas, capsicum, curry beans, potato, tomato cut into small pieces uniformly)
finely chopped ginger- 1/2 tsp
Curry leaves
Chopped coriander – 2 tsp
Green chillies – 4 in nos (either cut longitudinally or into small pieces)
For seasoning
mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
cumins seeds- 1/2 tsp
oil – 2 table spoon
Procedure
- Apply the oil in the kadai and season the mustard seeds and cumin seeds. After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown.
- Now add the curry leaves and cut vegetables and fry for about 5 minutes. In the mean time boil 1 1/2 cups of water .
- Add the roasted semiya to the vegetables and again fry the mix for about 2 minutes also add the required amount of salt.
- Now pour the boiling water into the kadai and mix uniformly. Close the kadai with a lid and let it get cooked for about 10 minutes. Finally garnish it with coriander.
The best side dish for semiya kichidi is coconut chutney, mangai thokku, tomato ketchup.
The picture given is with mangai thokku.
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AVAL UPPUMA
Ingredients
Aval or rice flakes – 1 cup
grated coconut – 1/2 cup
red chillies – 2 nos
green chillies- 2 nos
For seasoning
mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp
Procedure
-Wash the aval in water and drain it thoroughly. If it is thin variety then it is enough if you wash it. But if it belongs to thick variety (getti aval) then soak with a ladle of wat
er for1/2 an hour.
-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies and curry leaves.
-Now mix the soaked aval . Just season it for 2 minutes by adding the grated coconut. I you cook it for a longer period then the aval will get smashed. Granish it with coriander.
If you like to add onion to it, then fry the onion before adding aval to it. You can also add roasted cashews. It is very simple and nutritious.
PULI AVAL
Ingredients
Aval or rice flakes – 1 cup
tamarind – lemon size
red chillies – 4 nos
green chillies- 2 nos
methi powder – 1/4 tsp
For seasoning
mustard seeds – 1/2 tsp
broken urad dhal – 1 tsp
chenna dhal – 1 tsp
oil – 2 table spoon
curry leaves – 10 to 15 nos
asafoetida – 1/ tsp
trumeirc powder – 1/4 tsp
Procedure
-Wash the aval in water and drain it thoroughly. Try to make it with (getti aval). Soak the aval for about 20 minutes in a in little bit thick tamarind extract. Also add salt
-Apply the oil in the kadai and season the mustard seeds . After the splitting sound is over saute the broken urad dhal and chenna dhal till golden brown along with the chillies, methi powder and curry leaves.
-Now mix the soaked aval . Just season it till the raw smell of the tamarind vanishes. Granish it with coriander.
This will have the taste of puliyodharai. If you like peanuts then add it while seasoning the other dhals. While adding cashews, fry them in ghee and add atlast. Peanuts will stay crisp for a longer period than cashews. Avoid adding fried cashews during cooing for any dish for that matter.
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Adai is one of the favourite south Indian recipes which is rich in carbohydrate and proteins. It can also be made more nutritious by adding vegetables.
Adai -Procedure
Ingredients
Boiled rice - 1 cup
Chenna Dhal – 1/2 cup
Thoor Dhal – 1/4 cup
Urud dhal – 1/4 cup
Red chillies – 16 Nos (green chillies can also be used)
Salt – 2 tsp
Asofoetida – 1/2 tsp
Coconut, ginger – 1 cup, 1 inch long ( optional)
Curry leaves
Procedure
- Soak the boiled rice for 3 hours and the all the dhal for 2 hour separately.
- Drain the water and grind the dhal coarsely. Also grind the rice not into a very smooth batter but little bit coarse along with chillies , asafoetida, coconut and ginger. Only then you will get a very crispy adai.
- Heat a tava(griddle) and grease it generously. Now, pour one ladleful of batter on the tava(griddle) and roast both sides till it becomes golden in color.
In general many people like to add finely chopped onion and coriander to the batter. This makes the adai more tasty.
It is better to add ginger because adai preparation involves more usage of dhal.
if you are a vegetable lover then you can even add finely chopped cabbage, grated potatoes, murungai keerai (drumstick leaves) to the batter.
PARANGI ADAI
I devote this preparation to my grandmother from whom I learnt .
All you have to do is prepare the adai batter. Finely chop the Illam parangikai (yellow pumpkin) . Mix with the batter and make the adai dosa. It is will be very tasty.
Adai can be served with pure coconut chutney , tomato ketchup, jaggery and butter ( butter must be fresh) or any pickle like Mangai thokku or tomato thokku. But of all the best combination for adai is aviyal ( made from mixed vegetables ).
Command your kitchen by providing variety but healthy food to your family.
One of the most common and delicious tiffin of Tamil Nadu is Dosa. It is one of the easiest tiffin preparation even for beginners. You can make variety of dosa by making small changes and adding few things. I have seen many people buying the batter needed to make dosa from shops. Why Don’t you try it at home making the batter. It is both economical and hygienic. Let me start with the preparation of DOSA BATTER or DOSA PASTE
Preparation of Batter
Ingredients
Rice -3 cups
Urud Dhal – 1 cup
-Soak rice and urud dhal separately for 6 hours overnight in water.
-Grind to paste.
-Mix together, add salt with water to make batter. A free flow is the consistency of the batter
- Leave the mixture in room temperature for about 6 hours.
- It can be stored in fridge for 4 to 5 days.
To get added flavour to your dosa you can even add 1 tsp of methi seeds along with urad dhal.
Dosa in general goes well with chutney and sambar or chutney powder ( Milagai podi)
I have already told you about the sambar preparation using Sambar powder. Now let me tell you how to prepare a Sambar which gives you the taste of one which is served in hotels.
Hotel Sambar
Ingredients
Thoor Dhal – 1 cup
big Onion – 2 Nos
Sambar Vegetables – 1 cup
Tomato – 4 Nos Salt – 1tsp
Tamarind – small size lemon
Turmeric powder – 1/2 tsp
Curry leaves – 10 to 15 leaves
finely chopped coriander – 2tsp
Asfoetida (perungayam) – 1/2 tsp
To fry and grind
Red Chillies – 6 nos
Coriander seeds (Dhaniya) -1 1/2 Table spoon
Chenna dhal – 1Table spoon
Methi Seeds – 1/2 tsp
Black pepper – 1/2 tsp
Cumin’s seeds (jeera) – 1tsp
Curry leaves – 1 hand full
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
oil – 2 table spoon
Sambar procedure
-Pressure cook thoor dhal with little turmeric powder
- Cut the sambar vegetables in small pieces. Also chop onion and tomato longitudinally .
- Apply some oil in the kadai and fry the things to be grounded. Let it cool and make it into a fine powder.
-Again apply some oil in the kadai season the mustard seeds , broken urud dhal and onion. When the onion gets fried little add the Sambar vegetables. Saute it and then add the chopped tomato and the required amount of salt. Saute for few about 2 to 3 minutes.
- In the mean time stain the tamarind with 1 1/2 cups of water. Add it to the seasoned vegetables
- Allow the mixture to boil till the raw smell vanishes and all the vegetables are well cooked
- Now add the well smashed thoor dhal and the prepared powder to the mixture. Mix it well and allow it to boil for another 5 minutes.
- Add few curry leaves and chopped coriander.
A very tasty hotel sambar is ready to be served with hot hot dosas.
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Now I am going to tell you about the preparation of pure coconut chutney
Coconut chutney -Procedure
Ingredients
To Grind
Pure grated coconut – 1 cup
Fried gram (pottukadalai) – 1 Table spoon
green chillies – 2 Nos ( If you need little bit hot chutney increase the nos of chillies)
For seasoning
mustard seeds – 1/2 tsp
broken urud dhal – 1 tsp
curry leaves – 10 to 15 nos
oil – 1 tsp
Procedure
- Season the mustard seed, urud dhal and the coriander with oil.
- Fry the green chillies
- Now grind the coconut, fried gram and green chillies and make into a paste.
- Add the necessary quantity of water to dilute the paste and the the seasoned things.
- Add a 1 pinch of perungayam and1/2 tsp lemon juice ( some will a small piece of tamarind. But adding lemon juice, we will get a new flavour).
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CHUTNEY POWDER (Milakai Podi)
This is one of the most common side dishes for Dosa and Idli. Even if you are not able to prepare coconut chutney or sambar you can use this powder as the side dish along with sesame oil (Nallaennnai)
Ingredients
Channa Dal – 1 Cup
Urud Dal – 1 Cup
Mustard – half a teaspoon
Sesame(ellu) – 2 teaspoons
Asafoetida (perungayam) – half a teaspoon
Red Chillies – 1 & half cups
A small piece of Jaggery.
Procedure
Dry fry mustard and sesame. Apply some oil and fry the chillies till it is brown.
Fry channa dal and urud dal till they are roasted. Allow it to cool and grind all the friend items with asafoetida, necessary salt and jaggery. Don’t make it into a very fine powder let it be little coarse.
Paper Roast
Why go to hotel for paper roast? Why not try it at home? It is very easy. All you have to do is if you going to take a bowl full of batter then you have to add 2 tsp of corn flour. Dilute it to dosa batter consistency and of course little bit of more oil than ordinary dosa.
Ghee Roast
Prepare the batter the same way for paper roast. After making the dosa transfer to the plate in which you going to serve and then smear the ghee on it. If you apply the ghee when the dosa is still in the tawa, due to extensive heat the ghee will evaporate giving less flavour for Dosa.
Preferably fresh ghee with fine aroma is preferred.
