Kothamalli Coconut Chutney

#KothamalliCoconutChutney #CorianderCoconutChutney : Winter has arrived!! Henceforth lots of fresh coriander will be available in the market. The aroma of it would make any dish more tasty and liked by all.
Here comes a chutney recipe with coriander leaves.

Ingredients :
1/2 cup	Coriander leaves chopped
1/3 cup	Coconut scraping
2 or 3	Red chilly [ adjust ]
2 Tsp	Black gram [ urad dhal ]
1/4 Tsp	Coriander seeds
1/4 Tsp	Asafoetida powder
small piece	Ginger [ optional ]
1/2 Tsp	Oil
marble size	Tamarind, soak in hot water
1/2 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
1/4 Tsp	Black gram spit
5 or 6	Curry leaves
1/2 Tsp	Oil

Method :

Heat a kadai on a stove over slow flame with oil.

Roast red chilly, black gram until black gram becomes golden color.

Then add asafoetida and immediately transfer into a bowl.
Then roast coriander seeds until aroma comes out.

Now saute ginger piece until aroma comes out.

Transfer into the same bowl.

Now take roasted black gram, red chilly, asfoetida, coriander seeds, ginger, coconut and salt in a mixie jar.
Grind without adding water.

Then add coriander leaves and soaked tamarind.
Grind into a smooth paste.
The tamarind soaked water is just enough to grind the chutney.
If necessary add little more water and grind well.
Transfer into a serving bowl.

Now heat a kadai on a stove over medium flame with oil.
Splutter mustard seeds and then add black gram split and roast till it changes to golden color.
Then add curry leaves and transfer the tempering over the chutney.

Mm.. aha!! spicy aromatic chutney is ready.

This chutney goes well with pongal, upma, idly and dosai.
It can also be mixed with hot white rice adding a dash of gingelly oil [ till or sesame oil ] and relished with sambar.

Note :

• I have taken split black gram with skin.
• Lemon juice can be added instead of tamarind.

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Bhringaraj Chutney

Vallarai Chutney

Vallarai Paruppu Thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Onion Curry

#OnionCurry : Last week I made salad for a pooled lunch in our club. The top and bottom portions of onions were left out after slicing circular pieces from it. The left over onions were nearly quarter kilogram. I filled it in an airtight box and stored in the fridge. I was wondering how to consume all those onions when I went to sleep that night.
Suddenly an idea struck me!! My mom used to prepare onion curry and pack lunch box with poori rolls keeping this curry inside. It used to be one of my favorites. I haven't done this curry for ages!!!
Next day morning I decided to make poori and yummy onion curry as side dish.
I have added baby #FenugreekLeaves in the end to make the curry more nutritious. Fenugreek leaves are known as #Venthayakeerai in Tamil and it is called #methy in Hindi.
Here comes the recipe.

Ingredients:
4 or 5	Onion, slice thinly
4 or 5	Curry leaves, chop nicely
1/4 Tsp	Turmeric powder
1 Tsp	Sambar powder
3/4 Tsp	Salt
To Temper:
3 Tsp	Oil
1/2 Tsp	Mustard seeds
1 Tsp	Black gram split [ urad dhal ]
Optional Ingredient:
1/2 cup	fenugreek leaves [ venthaya keerai ]

Method :

Heat a kadai on a stove over medium flame.
Splutter mustard and then add black gram and roast till it becomes golden color.

Then add curry leaves, turmeric powder and onions.
Saute for a minute.

Now add  sambar powder and salt.
Stir well and let it simmer on slow flame.
Keep stirring at regular intervals.

After some time the raw smell goes off and onions become shiny.
A nice aroma fills the kitchen.
Turn off the stove. Transfer the prepared curry into a serving bowl.

Suppose fenugreek leaves are taken chop nicely and add finally.
Saute for a minute. Transfer into a serving bowl.

Note : If sambar powder is not available then red chilly powder and coriander powder in the ratio of 1 : 2 can be used. But according to my taste buds, this curry tastes very good with 
sambar powder only.

For Lunch box packing :

• Flatten the poori.
• Spread the prepared curry evenly over it.
• Roll tightly.
• Wrap the poori with tissue paper.
• Arrange inside the tiffin box.
• In the same way chappathy rolls can also be prepared.

You might like to try

Turkish berry masala curry

brinjal phata phat curry

cluster beans paruppu usili

bitter gourd paruppu masala curry

tender raw jackfruit curry

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Lunch Index

Recipe Index

Tiffin Recipes

Senai-Morekuzhambu

#SenaiMorekuzhambu : #Yam is known as #senai or #senaikizhangu in Tamil. It is also known as Kaaraa Karunai in Tamil. We commonly call it yam in English. But it is known as #ElephantFootYam in English and its botanical name is Amorphophallus paeniifolius.

Senaikizhangu kara curry is one of the favorite curries of many people. But it can also be used in the preparation of vathakuzhambu. In the same way it can also be used in the preparation of #morekuzhambu.
#Morekuzhambu is a special gravy done for lunch to have with white rice.
The taste of this kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

• Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
• Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
• Boil the vegetable
• Finally simmer boiled vegetable adding prepared coconut paste and then curd
• Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Ingredients :
150 gm	Senaikizhangu [ Yam ]
1 cup	Curd
small piece	Ginger
2 pinch	Asafoetida powder
1/4 Tsp	Turmeric powder
1 Tsp	Salt [ Adjust ]
For masala :
3 Tsp	Grated Coconut
1 Tsp	Gram dhal
1/2 Tsp	Raw Rice
1 Tsp	Cumin seeds
1/2 Tsp	Coriander seeds
4 or 5	Black pepper
2 Cloves	Garlic
4 or 5	small Onion or
1 small size	Onion
1 or 2	Green chilly
1 or 2	Red chilly
small piece	Ginger
1/2 Tsp	Salt
To Temper :
1/2 Tsp	Mustard seeds
1/2 Tsp	Cumin seeds
1 Tsp	Urad dhal
1/4 Tsp	asafoetida powder
1	Red chilly, break into pieces
10	Curry leaves

Coriander leaves to garnish

Method :
Soak gram dhal and rice in a small bowl with 1/4 cup of water for an hour.
After it get soaked up, take all the given ingredients for masala in a mixer grinder and grind into a smooth paste.
Keep aside.

Take curd in a bowl and add a small piece of crushed ginger and 2 pinches of asafoetida.
Beat well with a ladle or spoon.
Tear 4 or 5 curry leaves and add into the bowl containing beaten curd.
Keep aside.

Remove the skin from the yam. Wash to remove mud and other impurities.

Chop into 1/2 inch cubes or any shape of equal thickness.

Keep the pieces immersed in water to avoid discoloration.

Take 1/2 cup of water in a pressure cooker.

Add a pinch of turmeric powder and 1/4 Tsp of salt.

Now take out the yam pieces from water and put into the cooker.

Pressure cook for a whistle. Immediately release the steam by lifting the weight from the nozzle.

Check whether it has been cooked soft.

If not cook for one more whistle.

Now add the prepared masala and simmer until the raw smell goes off.

Then add the beaten curd and reduce the flame to SIM position.

Adjust salt and simmer for another 8 to 10 minutes.

When done transfer into a serving bowl.

Heat a kadai on a stove over medium flame with a tsp of oil.

First splutter mustard seeds after the oil becomes hot.

Then add red chilly pieces, cumin seeds and urad dhal in the order.

Add asafoetida powder and curry leaves after urad dhal changes to golden color.

Turn off the stove and pour the tempering over the morekuzhambu.

Hot n spicy morekuzhambu is ready to serve!!

Take hot white rice in a plate add two to three ladle morekuzhambu and relish with any curry or pappad. This kuzhambu is one of the best side dish for hot paruppu sadam ( dhal rice ).

Note :

• After adding beaten curd the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

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Vadai Morekuzhambu	Senai [ Yam ] masala curry	Aviyal
kadappa	vazhaipoo kuzhambu