A SPICY TWIST TO COCONUT CHUTNEY

 

Chutney is a mainstay in any South Indian breakfast spread. I normally prepare the subtly flavoured coconut chutney, but yesterday, I decided to try a spicy version instead. It tasted darn good!

Even as a sambar lover, I vouched for this chutney as an apt accompaniment to idli and dosa. But what truly surprised me was how much I enjoyed it with plain rice and a dollop of ghee!

 INGREDIENTS :

 

TOOR DAL- 2 TSP

GRAM DAL- 3 TSP

URAD DAL- 3 TSP

COCONUT GRATINGS- 1 CUP

RED CHILLIES- 4-5 

GINGER- SMALL PIECE

GARLIC CLOVES-4-5

TAMARIND-GOOSEBERRY SIZE

ONION- 1

CURRY LEAVES- 2 SPRIGS

SALT TO TASTE

 

FOR SEASONING:

 

OIL- 2 TSP

MUSTARD-3/4 TSP

ASAFOETIDA- 3/4 TSP

CURRY LEAVES- 1 SPRIG 

 

 

PROCEDURE

 

1. In a pan heat oil and roast all the lentils.Then add in the red chillies and roast well.

 

2.In the remaining oil roast coconut,chopped onions,ginger,garlic,curry leaves and roast well

 

3.Roast tamarind to soften it .Allow the roasted ingredients to cool.

 

4. Take all the roasted ingredients in a mixer jar along with water and grind to thick paste.

 

5. Add the seasoning to the prepared chutney and mix well.

 

TIFFIN SAMBAR --METHOD 3

One thing I have always loved about visiting restaurants and hotels is tasting their scrumptious sambar. I often wondered what made hotel sambar so special and unique.

After I developed an interest in cooking, I tried to replicate that distinctive hotel or tiffin sambar by exploring various recipes from different sources. Though I couldn't quite recreate the exact taste, my versions came pretty close!

Yesterday, I tried another variant of tiffin sambar, and believe me, it was on par with the sambar served at hotels!

If you prefer your sambar to be a bit sweeter, you can add a little jaggery to it.

 INGREDIENTS :

 

MOONG DAL- 4 TSP

ONIONS (BIG)-  2

TOMATOES (BIG) -2

GREEN CHILLIES-2 

GARLIC CLOVES--5-6 NOS

SAMBAR POWDER- 3 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

 CORIANDER LEAVES --FOR GARNISHING

 

FOR SEASONING :

OIL-  2 TSP

MUSTARD- 3/4 TSP

CUMIN SEEDS- 3/4 TSP

CURRY LEAVES-2 SPRIGS

ASAFOETIDA-1/4 TSP 

PROCEDURE :

 

1. Wash,rinse the lentil and soak it in water for 30 minutes and leave it side.

 

2. In a pressure cooker take chopped onions,tomatoes,green chillies,soaked lentils,garlic cloves salt,turmeric powder and cook for 3 whistles.

 

3.On cooling,remove the lid and add sambar powder and turmeric powder and cook for another whistle and switch off.

 

4. On cooling,remove the lid and with the help of masher,mash it well.

 

5.Prepare the seasoning and add it to the sambar and mix well.Garnish with chopped coriander leaves  and mix well.

KEERAI VADAI

Keerai, or greens as they are called in Tamil, are both nutritious and delicious. After using araikeerai to prepare sambar, I used the leftover greens to make these tasty, crispy vadais.

To retain the crisp texture, grind the ingredients to a coarse consistency without adding water. The moisture released from the greens and salt is sufficient to bind the mixture. Adding water will make the batter soggy, causing the vadais to absorb more oil while frying.

You can use any variety of greens for this recipe, and each one adds its own unique flavour and nutritional value.

 

 

 

 

INGREDIENTS:

 

URAD DAL--1 CUP

GRAM DAL- 1/8 CUP

RAW RICE - 3 TSP

GINGER CHOPPED- 1 TSP

GREEN CHILLIES- 2 NOS

RED CHILLIES-2 NOS

CUMIN SEEDS- 1 TSP

SALT TO TASTE

GREENS CHOPPED- 1 CUP.

 OIL FOR FRYING

 

PROCEDURE:

 

1. Soak gram dal,urad dal raw rice for 2-3 hours till it softens.

 

2.Drain the water and  grind the lentils t in mixer grinder to a little coarse consistency without using water.

 

3.Take the ground batter in wide bowl.Add salt,cumin seeds,chopped greens and mix well.

 

4.Heat oil in a pan. Flatten it on a plastic sheet or palm and make hole in the centre and fry it in hot oil.

 

5.When the vadas are fried,take it out and serve with chutney and serve. 

 

  

PUMPKIN CHUTNEY

 

I always stash a kilogram of pumpkin in my fridge because this versatile vegetable can be used in numerous recipes. After preparing a curry, I used the remaining portion to make this delectable chutney.

The natural sweetness of the pumpkin, the creamy richness of coconut, and the tanginess of tamarind come together in a delightful confluence of flavors. I thoroughly enjoyed it with steaming hot rice and a dollop of ghee.

INGREDIENTS :

 

PUMPKIN- 250 GRAMS

GRAM DAL- 3 TSP

URAD DAL- 3 TSP

RED CHILLIES- 2 NOS

GREEN CHILLIES-2 NOS

ASAFOETIDA SOLID- SMALL PIECE 

COCONUT GRATINGS- 1/2 CUP

SALT TO TASTE

TAMARIND- GOOSEBERRY SIZE 

 

SEASONING :

 

MUSTARD- 1/4 TSP 

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA-1/4 TSP

OIL- 2 TSP 

 

PROCEDURE :

 

1. Wash,peel and chop the pumpkin into pieces and keep it aside.

 

2. In a pan heat oil and roast the lentils along with red chillies,green chillies and solid asafoetida and keep it aside.

 

3.In the same pan add the remaining oil and roast pumpkin pieces,tamarind till the veggie softens.

 

4.Roast coconut gratings/pieces too in the oil.

 

5.Transfer all the roasted ingredients to a mixer jar along with salt grind to thick paste using very little water.

 

6.Transfer the chutney to a vessel.Prepare the seasoning and pour it over the chutney and mix well. 

RAW BANANA CURRY -- NAGERKOIL STYLE

 

 

If you observe the cuisine of regions like Kanyakumari, Nagercoil, and Tirunelveli, you can notice the predominance of coconut oil, much like in Kerala cuisine. It lends an appetizing flavour to this dish. This particular curry is often prepared during weddings in these regions. I stumbled upon this recipe in one of the posts. Though the recipe remains the same, I have slightly altered the cooking method.

 

 

 

 INGREDIENTS TO GRIND COARSELY

 

CUMIN SEEDS- 1 TSP

PEPPERCORNS- 3/4 TSP

CURRY LEAVES- 1 SPRIG

RED CHILLIES- 4-5 NOS

GARLIC CLOVES- 6

COCONUT GRATINGS- 1/2 CUP

 

FOR SEASONING

 

COCONUT OIL- 5 TSP

ONION CHOPPED- 2 NOS

MUSTARD- 3/4 TSP

URAD DAL- 3/4 TSP

CURRY LEAVES-1 SPRIG

ASAFOETIDA- 1/4 TSP

 

OTHER INGREDIENTS :

 

RAW BANANA- 2 

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP 

 

PROCEDURE ;

 

1. Wash,wipe,peel the skin of raw banana and chopit into cubes or little bigger chunks.

 

2.Boil the pieces in water along with salt and turmeric powder.After boiling,drain excess water if any.

 

3. In a pan heat coconut oil and splutter mustard,urad dal,curry leaves,asafoetida,add chopped onions,salt and fry till translucent.

 

4.Transfer the boiled veggie pieces over this and mix well.

 

5.At last add the coarse ground mixture cited above and mix well.Adjust salt,Add a teaspoon of coconut oil and simmer in mild heat for a minute and switch off.

PUMPKIN RAITA

 

During sweltering heat, natural foods like curd are much healthier for the body. I had stashed away a kilogram of pumpkin. After using a portion of it for sambar, I utilized the remaining to prepare raita. It turned out to be a simple yet delicious dish, and serves as a perfect accompaniment to rice, pulao, or even rotis

 

 

 

 

 .

 INGREDIENTS

 

PUMPKIN- 300 GRAMS

WHISKED CURD- 2 CUPS

SALT TO TASTE

CORIANDER FOR GARNISHING

 

FOR SEASONING

COCONUT OIL/ GHEE- 3 TSP

MUSTARD-1/4 TSP

URAD DAL/ BLACK GRAM DAL- 1/4 TSP

CUMIN SEEDS-1/4 TSP 

CURRY LEAVES-1 SPRIG

CHOPPED GREEN CHILLIES- 2

CHILLI POWDER-1/4 TSP

ASAFOETIDA- 1/4 TSP

 

PROCEDURE 

 

1. Peel,wash and chop pumpkin roughly to pieces and boil till it turns mushy.Add salt while boiling.

 

2. Allow it to cool and drain excess water if any. Mash it using a masher and keep it aside.

 

3.Pour the whisked curd over this and mix well.Adjust salt if required.

 

4. Prepare the seasoning and add to it. Garnish with fresh chopped coriander leaves and serve.