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Tomato Thin Chutney

Ingredients:

  • Tomato – 4 no
  • Big Onion – 1 no – sliced 1″ pieces
  • Garlic – 8 cloves diced nicely
  • Ginger – 1 cm – diced nicely
  • Green chillies – 2 no – diced nicely
  • Chilli powder – half tsp
  • Coriander Powder – half tsp
  • turmeric powder – 1 pinch
  • Oil – 4 tsp
  • Cinnamon – 1″
  • Mustard – 1 tsp
  • Urad dal – half tsp
  • Curry leaves – 1 tsp
  • Coriander leaves finely chopped – 2 tsp
  • Salt to taste

Procedure:

  1. Slice tomatoes and grind into a nice paste, add 5 cups of water and keep aside
  2. Heat oil in a kadai, when hot, add cinnamon and mustard. When they splutter, add Urad dal and after 10 sec, add green chillies, garlic, curry leaves and onion. Saute for 2 minutes.
  3. Reduce heat, add turmeric, chilli and coriander powder and roast for 5 sec
  4. Add tomato paste and salt. Stir well, cover with a lid  and cook in medium heat for 15-20 min, stirring now and then.
  5. When fully cooked and raw smell disappears, add coriander leaves and serve.

Note: Suits well with idly, dosa and toasted bread. You can even serve as soup /appetizer

Kolukkattai, Sukiyam

Ingredients:

  • Rice Flour – 2 cup
  • Salt half tsp
  • Oil 1 tsp
  • Water 3 cups

Procedure:

  1. Heat water in a pan with salt and oil till it starts to boil
  2. Add hot water in small quantities to the rice flour, continuously stirring with a ladle,  till it becomes a thick paste
  3. Roll into a ball, cover it with a damp cloth, cover it with a lid and allow it to stand for 5 min
  4. Make small balls and roll it into a round and thick sheet of flour- Traditionally, we place flour ball on suitably cut plantain leaves and press it with fingers or roller to get flour sheets.  Or place cut plantain leaves on the bottom side of the press and put the flour ball in the middle. Place butter paper/oiled plastic sheet over it and lightly press to get a thick sheet of flour. Remove the butter paper/plastic sheet
  5. Put a spoonful of sweet or chutney mix ( Refer to Kolukkattai Pooranam) at the center and fold into a semicircle and pinch the edges to close it to get the dumplings.
  6. Steam the dumplings on a idly cooker for 3 to 4 min.

Cabbage-Moong Dhal Gravy

Ingredients:

  • Pasiparuppu (Moong Dhal/broken green-gram dhal)-1 cup-wash in water and drain
  • Cabbage-200g-finely chopped
  • Green chilli 5 no/ more or less according to taste -1″ long & longitudinally split
  • Big Onion 1 no – cut into small pieces
  • Tomato – 1 no – cut into small pieces
  • Cumin (Jeera) seeds – 1 tsp
  • mustard seeds 1 tsp
  • oil – 3 tsp
  • curry leaves 10
  • turmeric powder half tsp
  • salt to taste

Method:

  1. Heat 5 cups of water in a pan till it starts boiling
  2. Add the moong dhal and cook in open pan for 5 min
  3. Add onion, tomato, green chilli and cook for 10 min
  4. Add cabbage, turmeric powder, salt and cook for 5 min with the pan covered with a lid
  5. Heat oil in a small kadai add mustard seeds, while it splutters add cumin seeds and as it splutters add curry leaves
  6. Add the above to the Cabbage gravy and cook till done
  7. Remove from heat, add chopped coriander leaves and serve with rice, chappathi, or dosa
  • Tips: While cooking the gravy add boiling water at any stage for desired consistency

Thin Coconut-Red Chilli Chutney for idli/dosa

Ingredients:

  • Grated coconut – 1 cup
  • Red chillies – 5 no
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste

Procedure:

  1. Grind coconut, red chillies and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Thin Coconut-Green Chilli Chutney for idli/dosa

Ingredients:

  • Grated coconut – 1 cup
  • Green chillies – 5 no
  • Ginger – nail size
  • Oil – 1 tbs
  • Mustard seeds – 1 tsp
  • Split Urad dhal – 1 tsp
  • Asafoedita – 1 pinch
  • Curry leaves – 5 no
  • Salt to taste

Procedure:

  1. Grind coconut, green chillies, ginger and salt into a thick paste.
  2. Add a little water and grind again to get a smooth paste.
  3. Add 2 cups of water to make a thin chutney.
  4. Heat oil in a kadai, add mustard seeds and urad dhal.
  5. When they splutter add asafoedita and curry leaves. Mix it well with the chutney.

To have another variant of this chutney try the following:

6. Cut 4 small onions into thin slices and saute in oil till they turn golden brown and add it to chutney.

Thick Red Chiili-Garlic Paste for Idli/dosa

Ingredients:

  • Red chilli – 10 no
  • Garlic gloves – 4 no
  • Salt to taste

Procedure:

  1. Grind all the ingredients into thick paste. Add a little water to make a smooth paste.
  2. Before serving add one tbs gingelly/sesame oil to enhance the taste.

Roasted Red Chilli-Garlic Chutney for idli/dosa

Ingredients:

  • Red chillies – 10 no
  • Garlic gloves – 4 no
  • Gingelly/sesame oil – 2 tbs
  • Mustard seeds – 1 tsp
  • Asafoedita – one pinch
  • Curry leaves – 5 no
  • Salt to taste

Procodure:

  1. Heat one tsp gingelly oil in a kadai.
  2. Saute red chilli and garlic till they turn golden brown. Allow it to cool and add salt.
  3. Grind all the ingredients into thick paste. Add a little water to make a thin, smooth paste.
  4. Heat one tsp gigelly oil in a kadai, add half tsp mustard seeds. When it splutters, add a pinch of asafoedita and five curry leaves.
  5. Mix it well with the chutney.

Thick Coconut-Red Chilli Chutney for idli/dosa

Ingredients:

  • Grated coconut – 1 cup
  • Red chilli – 3 no
  • Small onions – 3 no
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.

Thick Coconut-Green Chilli Chutney for idly/dosa

Ingredients:

  • Grated coconut – 1 cup
  • Green chilli – 3 no
  • Small onions – 3 no
  • Ginger – nail size
  • Salt to taste

Procedure:

  1. Grind all the ingredients into a thick paste. Add a little water and grind again to make a smooth paste.
  2. Before serving add one tbs of gingelly/sesame oil to the chutney to enhance its taste.
  3. Add coriander leaves while grinding to have another variant of this chutney.

Pongal Sambar

Ingredients:

  • Pumpkin (Parangi), Ash gourd (Poosani), Sweet Potato (sarkarai vallikkilangu), Potato, Beans, Brinjal, Raw banana (valaikkai), Broad/Fresh beans (avaraikkai/mochaikkai), Carrot, Colocasia (Seppankilangu), Green peas (pattani) –  each 50 g for four servimgs
  • Small onions – 100 g
  • Tomato 50 g
  • Green chillies – 4 no
  • Coriander leaves -finely chopped – half cup
  • Curry leaves – half cup
  • Toor gram dhal (Tuar dhal-thuvaram paruppu) – 100 g
  • Asafoedita Powder (Hing – Perungayam) – half tsp
  • Red chillies powder – 1 tsp
  • Coriander powder one & half tsp
  • Turmeric powder – half tsp
  • Salt – to taste
  • Broken black gram (Urad dhal) – 1 tsp
  • Oil & ghee – each 2  tsp
  1. Clean and cut all vegetables (1″ square wherever possible)
  2. Wash and slit green chillies
  3. Wash and drain toor gram dhal and soak in water for 10m
  4. Pour 6 cups of water in a pressure cooker and bring to boil
  5. Add toor dhal and turmeric powder and boil for 10 m in the open
  6. Add red chillies powder, coriander powder, , half tsp asafoedita, salt, close the lid
  7. Cover the cooker and pressure cook for 3 whistles and reduce heat to  sim mode for 3 m
  8. Remove from heat, release the pressure and open the cooker
  9. Heat 3 tsp oil in a kadai, add urad dhal, mustard seeds, curry leaves and half tsp asafoedita. When mustard seeds splutter, add the  sambar and continue to boil for 3 m. If needed add water for required consistency
  10. Add 2 tsp ghee and chopped coriander leaves