More Koozh - Buttermilk Rice Cake

#MoreKoozh  #ButtermilkRiceCake : This #koozh is a variant of pulikoozh. I prepared this koozh as told by my husband. 
It's preparation is the same as that of pulikoozh but replacing tamarind water with 

more ( buttermilk ).

Ingredients :

Thick butter milk ( sour )               : 1 cup
Rice flour                                    : 1/2 cup
Red chilly                                    : 1 ( adjust )
Green chilly                                 : 2 ( adjust )
Ginger                                         : a small piece
Asafoetida                                   : 1/4 tsp
Curry leaves                                : 8 to 10
Mustard seeds                             : 1/2 tsp
Gram dhal                                   : 2 tsp
Urad dhal                                    : 1 tsp
Ground nut                                  : 2 tblsp
Oil preferably gingelly oil               : 4 tsp
Turmeric powder                           : 1/4 tsp
Red chilly powder                          : 1/4 tsp ( if needed )
Salt                                              : 1 tsp

Method :
Clean ginger and chop nicely.
Break red chilly into pieces.
Cut green chilly into small pieces.
Mix rice flour with butter milk and keep aside.
Keep a kadai on a stove and add oil.
When the oil is hot splutter mustard seeds.
Then add red chilly, gram dhal, urad dhal, slightly pounded ground nuts and fry well.

When the dhals turn into golden brown, add red chilly and curry leaves.
Now add turmeric powder, asafoetida and red chilly powder ( if needed ).
Slowly add butter milk - rice flour mixture.
Keep the flame at SIM position.

Keep stirring otherwise the flour would get stuck at the bottom.

It slowly thickens and the flour gets cooked.

At one stage it starts leaving the surface of the kadai.

Once ready transfer onto an oiled plate.

Sprinkle few drops of oil over surface of the the koozh and spread with a spoon.

When its hot we can't cut into pieces.
Scoop out and serve in a bowl.
Allow it to cool down for sometime and then cut with a knife.
This koozh does n't require any side dish.
Taste very good when hot and also after it cools down.



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Vengaya Coconut Chutny - Onion Coconut Chutny

One more chutney with coconut. This chutney slightly sweet in taste as sauteed small onions have been included. 

Ingredients :

onion small ( shallots )            : 15

garlic                                     : 2 cloves

coconut scrap                        : 1/2 cup
urad dhal                               : 1 tsp

red chilly                               : 2 ( adjust )

tamarind                                : a small piece

salt                                        : 1/2 tsp ( adjust )

mustard seeds                         : 1/4 tsp

asafoetida powder                   : 1/4 tsp

curry leaves                            : 5 to 6

Method :

Keep a kadai on a stove with a tsp of oil.

First roast urad dhal and red chillies.

Next saute onion and garlic till raw smell goes off.

Now take all the ingredients in a mixer grinder jar.

Grind well.

Transfer into a serving bowl.

Keep a kadai with a tsp of oil on slow flame.

Temper mustard seeds and curry leaves.

Pour over the chutny.

A very good side dish for Idli 

and Dosai.

Note : Can make chutny with gram dhal replacing urad dhal. It gives a different taste.



You may also like to try

Coconut Chutney

Coconut Chutney with Red Chilly

Tomato Curry leaf Chutney

Raw mango spicy Chutney

For tasty accompaniments

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Ideas for tiffins and other dishes

Recipe Index

carrot chutny

#CarrotChutney : #Carrot is a versatile vegetable that can be used in any type of cooking.
Last winter I received lots of carrots from my friends'garden.
I made all possible dishes with carrot like halwa, thayir pachadi, thuvatal, etc.,..
Then one day I tried this chutney with carrot. 
It came out very well and tastes good with pongal and upma.
Let me present tasty tasty carrot chutney here.

Ingredients :
Carrot julians                      : 1/2 cup
Small onion                         : 7 to 8

Green chilly                        : 2 ( adjust )
Urad dhal                            : 1/2 tsp
Tomato                                : 1 medium size
 Oil                                       : 2 tsp
chopped coriander leaves         : 1/4 cup
Mustard seeds                        : 1/2 tsp

Method :
Keep a kadai on slow flame with a tsp of oil.
Fry urad dhal till it becomes golden brown.
Transfer onto a plate.
Then slit green chilly slightly lengthwise and saute well.
Transfer onto the plate.
Now saute onion and carrot till the raw smell go off.

Transfer onto the plate.
Now saute tomato till it becomes soft.

Allow the ingredients to come to room temperature.
Take all the ingredients, coriander leaves
and salt in a mixie jar.
First coarsely grind into a paste without adding water.
If needed add little water and grind.
Transfer into a serving bowl.
Temper mustard seeds and urad dhal.
Pour over the chutny.

Garnish with coriander leaves.

Goes well with pongal, 

upma, 


idly and dosai.

You may like to try :

Bringaraj chutney

Ammaan pacharisi thuvaiyal [ Asthma plant chutney ]

Pudhina yogurt chutney

Vallarai [ centella ] chutney

Poduthalai thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Pineapple Mint chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index