Coriander Coconut Chutney | Side Dish For Idli Dosa | South Indian Chutney Recipe

Coriander coconut chutney- a tasty coriander flavored coconut chutney.Chutney is nothing but a spicy dip prepared for south Indian breakfast.It is a thick gravy type side dish.This can be accompanied with even bread or any finger foods like cutlets, appam etc.

    Chili is one of the main ingredients here.Chili(Either green chili or dried red chili) is most commonly used in every recipe.Be it podi, thogayal, sambar, kootu, poriyal in one or the other form.Spice makes the food digest and gives a kick to the food instead of being bland.Spice when combined with salt and proper tanginess makes the food more palatable
           Making of chutney is an easy task for anybody who are familiar. For those who don't know, I am telling you, just spend 10 minutes of your valuable time.Then use this versatile side in any of your favorites like idli, dosa,upma, idiyappam,paniyaram, chapati or even in a sandwich as a spread.There are many varieties in chutney so my little one call it red, white and green.she is not aware of the ingredient that goes in so she calls out that way.Whatever color it is, each one is unique in the ingredients and taste really delicious.

      After trying it for the first time this has become my favorite.When we had this coriander coconut chutney, my better half said it taste similar to Saravana Bhavan green chutney.Apart from this Ginger, green tomato, ridge gourd is some of our favorite in  these long list.Off to the way I make.

Step by picture recipe for making kothamalli thengai chutney:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.Add green chilies to the pan and saute for a while.

• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.

• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
•  Your tasty side is ready to enjoy.Serve it with your favorite.

                                            How to make coriander coconut chutney

                      Fresh chutney for idli, dosa.

 Cuisine:  Indian   Category: side dish   Prep time:5 minutes
Cook time:5 minutes Total Time: 10 minutes Serves: 2-3   

Ingredients:

• 3 tbsp coconut/thengai.
• 2 tbsp roasted gram/potukadalai.
• 10 strands of coriander leaves/kothamalli.
• 2 green chilies/pacha milagai.
• 1 garlic/poondu.
• 1 small piece ginger/inji.
• salt required(1 tsp).

To temper:

• 1/4 tsp mustard seeds/kadugu.
• 1/4 tsp urad dal/ulutham paruppu.
• 1 red chili/vara milagai.
• 1/4 tsp jeera/jeeragam.
• few curry leaves

Method:

• In a pan roast peeled and washed garlic, ginger until you see brown spots on the garlic.
• Add green chilies to the pan and saute for a while.
• Cool if the they are too hot.Add it to the mixer along with salt, coconut and roasted gram.
• Grind everything to a smooth paste.
• Add oil to a small pan.When its hot add mustard seeds.
• Mustard seeds will splutter.Add urad dal.After it changes color add red chili, jeera and curry leaves.
• When you hear popping sound  add the tempering to already ground ingredients.
• Change it to your serving bowl.
• Coriander coconut chutney is ready to enjoy.Serve it with your favorite.

Note:

• Frozen coconut will become cloudy when ground.Pulse it more time with little more water.You get a creamy outcome.
• I make the chutney very thin.If you want it thick add more coconut and spice accordingly.
• You can even add some tamarind or lemon juice while grinding.

Eggless Coconut Cookies Recipe | Easy Cookie For Kids

    Coconut cookies - a simple crunchy cookies made with the ingredients in your pantry.Dessicated coconut adds a mild coconut flavor to the cookies and the butter makes it just melt in mouth.

Soya Kuzhambu | Chettinad Getti Kuzhambu - Masala Kulambu

Soya Kuzhambu - a tasty south Indian style thick gravy prepared for rice.Even variety exists like Poondu kuzhambu(garlic gravy),Summa kuzhambu(no vegetables),poricha kuzhambu( prepared with coconut and no tamarind) ,Moru kulambu(made with buttermilk and ground coconut paste).

Akki Roti Recipe | Karnataka Rice Roti

Akki roti-a popular breakfast in the state of  karnataka,India.Akki roti is a rice roti similar to ragi roti or bajra roti made with kepai/ragi and kambu/bajra respectively.In akki roti,coconut gives a mild sweetness while green chili adds some subtle spice.Adding of jeera gives wonderful flavor and aids digestion.Over all when you eat hot ..hot ,you sure will appreciate the taste of akki roti.

Thengai Thogayal Recipe | Video Recipe

          Thengai Thogayal- one of the tastiest thogayal i enjoyed during my childhood.This thogayal is entirely different than other thengai thogayal recipe.Yes this is my grandma's recipe which i want to keep it for years. My grand ma has no grey hair until her age 70,this is her secret recipe(he he).  

Poli Recipe | Coconut Poli | Obbattu

      Poli/boli/obbattu/puran poli/bobbattu/holige/ubbatti a stuffed Indian flat bread ,unusual like other flat breads, these are sweet stuffed.Method of preparation varies from state to state.Some add sugar to stuffing,some add chirote to outer layer,while some dust it with rice flour,some others dust it with wheat flour,some knead the dough with oil only!!!.what ever method is followed, over all a delicious,sweet,soft,ghee flavoured poli takes you away on your first bite itself.

Parotta Salna | Chicken Salna

    Parotta Salna is nothing but different style of making korma.Salna is especially made for parotta, a south Indian speciality.Parotta is plain with more oil, a spicy gravy like salna goes best with parotta.There are many varieties of salna like chicken,plain,vegetable salna.In this post i explain chicken salna.To make vegetable salna replace chicken with finely chopped beans,carrot,peas,cauliflower etc.

Mushroom Korma|Indian Mushroom Recipes

    Korma/Kuruma is a thick gravy prepared by grinding coconut ,but stew's are prepared with coconut milk.

Chana Pulao|Lunch Recipe

Chana Pulao/Channa pulao is a quick lunch made with chana/kabuli chana/white chickpeas/garbanzo beans.Chana pulao is a best variation from regular lunch/lunch box menu.Even pulao are good for lazy Sunday afternoon lunch right?You can eat with papad,vathal,raita of your choice.

Coconut Chutney|Side Dish For Idli Dosa

         I do love fresh coconut in chutney's.Coconut gives a fantastic taste to pulov,Richness to sweets,desserts.Flavor to stir fries.This simple coconut chutney taste great with freshly grated coconut.People who don't have fresh coconut can use frozen coconut kept in refrigerator the day before.
      I usually do tomato chutney,carrot chutney,bell pepper chutney,Mint-coriander chutney for breakfast.When i am bored of these regular chutney's i do this coconut chutney -easy and tasty chutney ever.You can skip red chili to tempering if the chutney is too hot.You can skip garlic too.But it gives a nice aroma and taste to the chutney.
     In hotels of tamilnadu you can taste a sweet version of this chutney.They don't add roasted gram to the chutney.With fresh coconut and with chilies the coconut chutney is just mind blowing.

How To Make Coconut Milk

    This post is about how to make coconut milk a basic recipe.Though many people know how to make coconut milk ,there are people who don't know much about it.

    I never made coconut milk after coming here to US.Not  because of it is a difficult thing to do ,it is rare to get fresh,good,old coconut.First of all many people don't buy the whole coconut here.So its rare to see the whole one.It is available only in Indian store or in my nearby Mexican shop.Even though it is available ,it is rare to get a good one .Most of the coconut are very old and will be rotten .The ones that we get in Indian store is costly and too young.Those coconut will not be sweet or we don't get good amount of milk from it.After sometime now i am able to pick a good one.I grate it and store some in refrigerator and remaining in freezer.If its difficult to get coconut ,then how will i be making milk with it ?

      This time i was lazy to get coconut and break it and grate it .This process takes sometime to do .I am in no mood to do that.So i got frozen coconut.I want to make Aapam(dosa) and coconut milk that day.So kept the frozen coconut in refrigerator the day before and kept it outside 1 hour before i started taking the milk out.used warm water to get milk .To get best results grind the coconut along with warm water and extract the coconut milk .
      If you are using the coconut milk immediately then fine, otherwise store the milk in refrigerator or freezer until use(Guess this has shorter shelf life). 

Palakai Kootu Curry-Chettinad Style(Step By Step Pics)

        Palakai kootu curry is yet another chettinad speciality.Me and my husband are very fond of this type of curry (Our grandma's make this curry yummier ).Here in US its very rare to get raw/tender jack fruit .I saw some in Indian store ,without any second thought i got raw jackfruit.
       When i asked my mom about it .She told there are varieties of raw jack fruit like fruity(which has more seeds) and raw one which don't have many seeds.I really was upset because i already got one which has more seeds.Its really hard to clean the seeds out ,But after i make this kootu we really enjoyed it a lot with Tomato rasam.
     This Jackfruit Recipe is mild and goes very well with rice.

Cleaning Time:15 min(if there is more seeds)
Preparation time:10 min

Cooking time:10 min

Coconut Burfi/Easy Diwali Sweet

      Diwali is just few weeks away .While thinking of recipes for Diwali  easy recipes top the list .I got some coconut after  pooja at our house .Usually i grate the coconut and put them in freezer for later use .This time i want to try burfi from coconut(thenga burbi)my grandma makes and give it to me while i go to hostel .Burfi's can be stored for few days to weeks.
     This coconut burfi is soft and chewy not so hard .With rose essence it just awesome .You can omit adding of rose essence .Even bachelors can try this with store bought freezed coconut .If you are using freezed coconut place them in fridge the day before ,so that its stay soft when you make it .Otherwise it takes time to make this coconut barfi.
     It take sometime for the burfi's to cool down to hold its shape .To get a perfect shape of burfis switch off the stove when coconut and sugar comes to sticky consistency ,Press them  well together as well.Take the burfi's from greased plate when its completely cooled.To check ,take one if it still sticks to the greased plate leave it for some more time.

Some easy diwali sweets

1. Maavu urundai/Moongdal Ladoo
2. Kaju katli(cashew cake)

Cooking time :20 min
Yields :15-20 burfis

Kathirikai Thirakkal/Eggplant Stew/Brinjal Korma

Kathirikai therakal is  a famous chettinad breakfast sidedish apart from other specialities like Kosumalli ,Vengaya kosu,Chummakulambhu. In tamil kathirikai means eggplant so this is like eggplant kuruma(korma).I guess nobody does korma with eggplant and its special to karaikudi (chettinad).My mother does this dish all the time and its favourite of my fathers.Using tender eggplants will makes this korma more tasty. They do not have a lot of seeds.

Preparation time:5 min
Cooking time:15-20 min
Serves:2

Cocoa and Coconut fudge

I saw this recipe in ezcookbook and wanted to make this.The recipe called for milkmaid .I prepared milkmaid at home and will share it in my next post.This fudge uses milkmaid ,cocoa powder,rusk and coconut. Its very rich and I took this to my daughters school thanksgiving potluck. Everybody loved it.

Another wonderful  thing is no baking needed for this.Enjoy and do write me about how you enjoyed it.

Check other sweet recipes Apple halwa,Moongdal Ladoo,Kaju Katli,RockCandy Rice

Preparation time:1 hour( Making milkmaid)+half an hour
Yields:30 small fudge.

Ingredients:

• 1/2 cup milkmaid (homemade)
• 5 packs drinking cocoa.
• 4 milk rusk.
• 1/2 grated coconut.
• Dash of milk.
• 2 1/2 tsp sugar.
• 2 paper wraps

Method:

• Prepare milkmaid and cool it down.
• Crush the rusk in a blender into a coarse powder.
• Mix the rusk,half of milkmaid,coco powder, 1 1/2 tsp sugar well .
• If the mixture is dry add a dash of milk to make them a firm dough.
• Roll it in a ziplock bag using a rolling pin .
• Mix the remaining milkmaid,coconut,1 tsp sugar well and store it in freezer to set.
• After 15-20 min when it is little stiff roll it a another ziplock bag using a rolling pin.
• Remove the rolled cocoa mixture and coconut mixture and set them on top of one another.
• Place the cocoa mixture on the bottom to get a firm fudge.
• Cover it with a plastic wrap again and keep it the fridge .
• Allow them to set for 10-15 min.
• Cut them and serve them .

• Rigid base with chewy top layer and the richness of milkmaid and the home made satistaction makes the fudge divine.

Cocoa Coconut fudge is ready to be devoured

Note:

• The time I stated is approximate as I was in a hurry to prepare the fudge for the party.
• If the fudge does not set allow it to set again by placing it in the freezer again.
• Store them in freezer, otherwise they might go bad.

Linking it to Gayathris event and sahasra page

Soumya and paris page

Lets cook for christmas

Sangees page

Lunch box recipes /Coconut rice and Potato fry

Coconut Rice

Coconut is a wonderful vegetable that I love. It has lots of calcium and nutrition ,which is good for teeth and bones. It has good cholesterol too. Coconut is very versatile it can be used a flavor enhancer, a condiment like in chutneys or you make it the feature of your dish. Coconut when boiled for too long is not very healthy.
I used to buy frozen coconut .But I love the taste of fresh coconut. In a local store I found fresh coconuts, I brought one and grated it and stored it. Coconut Rice is a dish that we used to have during our school days. My husband loves this rice .Once in a while when I buy a fresh coconut I make this for him. My little one loves coconut in any from.

Check for other rice recipes like Tomato Pulav,Mint Pulav,Pongal

Preparation Time:10 min
Cooking Time:15 min.
Serves :2

Ingredients:

• 1/4 of small coconut(grated).
• 1 cup raw Rice.
• 3 green chilies.
• salt as required 
• oil for tempering.(coconut oil is optional)

To Temper:

• 1/2 tbsp Mustard seeds.
• 1/4 tbsp split Channa dal.
• A Pinch of hing.
• Little curry leaves powder/Few Curry leaves.

Method:

• Wash the rice and  pressure cook it with little oil and required water ( Add the exact amount of water)
• Cook for one whistle and reduce the flame and cook it for  another 4 min .
• Now switch off the stove and allow it to cool till the pressure releases.
• To a hot saute pan add 2 tbsp of oil/coconut oil and add mustard seeds to it.
• After the mustard seeds splutter add channa dal (let it change color ).

• Add green chilies ,hing and saute for a min.
• Add the grated coconut and saute it for a min or two.
• Now switch off the heat and add the cooled rice .

• Add required salt and mix them thoroughly.
• Coconut rice is ready.

Note:

• Rice should be at room temperature before you add it to coconut .
• You can add coconut oil for tempering which gives extra flavor.
• Dont cook the coconut too much when you add it saute pan.

Potato Fry

Preparation time:5 min.

Cooking time:20-25 min.

Serves:2-3 

Ingredients:

• 2 large potatoes(pressure cooked for 3 whistles)
• 1 small Onion.
• 1/2 country tomato.
• A pinch of turmeric.
• 1 garlic pod.
• 1/2 tsp chili powder
• 1/4 tsp Cumin powder.

To Temper:

• 1/2 tsp Mustard seeds
• 1/2 tsp urad dal.
• few curry leaves/ curry leaves powder.

Method:

• Pressure cook the potatoes for 2 -3 whistles until they are soft (not mushy)
• Cut them in to 1 inch pieces.
• Cut the onions and tomatoes in to small pieces as well.
• Add oil to the heated tava and add the items "to temper".
• Add onions,garlic and saute them until onions are translucent.
• Add tomatoes and cook them thorough.

• Add chili powder,cumin powder and turmeric and saute till the raw smell of the masala subsides.
• Add little water and add required salt.
• After the water  boiles and reduce in quantity add the cooked cut potatoes.

• Cover them with a lid and cook for another 5 -8 min until the potatoes absorb all the masalas.
• Potatoes should be coated and it should not have any water.

• Potato fry is ready..
• Enjoy your lunch.

Note:

• If the potatoes are not cooked allow them to cook before you add it to masala.
• Potato fry should be dry . So cook the fry until it absorbs all the water.

Linking it to Gayathris event and sahasra page

Tomato Pulav -Thakkali satham

All of us love the convenience of a one pot meal for a week day dinner. This is a one pot meal which can be done in no time. My mom used to make tomato masala rice for lunch during our school days. We used to leave out the tomatoes and just eat the rice. To make us eat the tomatoes she used to grind them and use the ground paste to prepare the masala.

This recipe is from my mother in law. She makes a killer tomato Pulav by using tomato puree and coconut. My hubby and my daughter love this dish a lot. This is an easy way to get kids to eat tomatoes. Trust me they will love it.

Preparation Time : 15 min

Cooking Time:20 min

Serves : 2 Adults

Root Vegetables Curry-Pirattal Chettinad Style

This Vegetable curry (பிரட்டல்) is made almost exclusively with root vegetables. This curry is made with Potatoes, Carrots and Beetroots. Sometimes Cauliflower and Butter Beans do get added. I never really saw butter beans here in the US, but the other day I found them in a Mexican grocery store. Its called fresh pinto beans. I brought some to make this curry.

This is any easy way to get kids to eat their vegetables. This recipe uses fennel and coconut and is rich in flavor. You will find this dish getting served in Chettinad Marriages and Functions. Here is the recipe.

Coconut Curry leaves Chutney -Thengai Thuvayal

Coconut chutney (தேங்காய் துவையல்) is a side dish that can be prepared in no time. The best  part is you can eat this with pretty much everything. My hubby mixes this chutney with steamed rice and some sesame oil and eats it for lunch.

My grand mom used to make this recipe with a lot of curry leaves.She did not have a single strand of gray hair till she turned seventy. She said that her secret was eating a lot of curry leaves. Now I don't know if this is true, but the chutney is really yummy and its very nutritious.

Curry leaves are green in color and unique to South India. They have an interesting aroma and flavor. You will find them being used as flavor enhancers in South Indian dishes. Almost all South Indian dishes will call for the oil to be tempered with curry leaves. You can find  semi- fresh curry leaves now in almost all Indian grocery stores in the US. They are usually pretty good.

Onion Tomato Gravy | Chettinad Special Vengaya Kosu

      Onion Tomato Gravy/Vengaya Kosu is an authentic Chettinad dish. Its a perfect side dish for Idly and Dosa. This is my husband's favorite side dish. I make it once a week at least. Idly/dosa and Vengaya Kosu is all that he needs.
       It's  a  Kuruma without any vegetables.Basically a thick gravy made with Onions, potatoes,tomatoes and Coconut. There is something unique about the flavor of this dish. When you eat a steaming hot idly with this onion tomato gravy you will never ever forget the taste of it.You will find this curry being served in Chettinad marriages and functions.