Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Broken red chillies - 1
Chopped cashew nuts - 6
Hing - a generous pinch
Chopped curry leaves few Other Ingredients
Thinai/Foxtail millet - 1/2 cup
( dry grind to a semi fine powder)
Sooji/White rava/Semolina - 1/2 cup
Curd - 1/2 cup
Water - as needed ( less than 1/2 cup)
Salt to taste
ENO fruit salt - 1/2 tsp
Lemon juice - few drops
Method
Heat oil in a pan and temper it with above mentioned ingredients.
Reduce the flame and add the sooji and foxtail millet,roast it for 1 or 2 minutes.
Switch off the stove let the mixture cool.
Add the curd,salt and water mix it and leave it for 10 minutes.
The batter must be a lump free idli batter consistency,do not add too much water.
Just before making idli mix the ENO and lemon juice give a quick mix.
Grease idli plates with some oil and pour a ladle of batter.
Steam the idli till cooked.
Serve them hot with any chutney you like.
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Coconut pieces - 6 medium small pieces
Ginger - a small piece
( Do not add water just grind to a coarse paste)
Other ingredients
Sweet potato medium size - 1
( Boil the sweet potato till cooked ,peel and chop into small cubes.Do not over cook till soft)
Chopped onion - a handful
Slit green chillies - 2
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - few drops
Chopped coriander leaves for garnish
Now add the chopped sweet potato cubes ,turmeric powder and salt ,mix till all combined.
Add the ground paste and gently mix it well.
Sprinkle very little water cover and cook in low flame for a minute.
Switch off the stove squeeze out the lemon juice and garnish with coriander leaves.
Served as a side dish for rice.
Boiled and mashed potato - 2 small size
Finely grated or minced vegetables - 1 cup heaped
( I used carrot, cabbage, bean)
Minced green chilly - 2
Jeera powder - 1/2 tsp
Salt to taste
Dry mango powder/Amchur powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped coriander powder
Oil - 2 tsp
Method
Heat oil in a pan fry the vegetables and green chillies till raw smell has disappeared.
Now add all the dry ingredients and saute for couple more minutes till mixture is dry.
Switch off the stove add the mashed potato and coriander leaves.
Mix well and divide into equal size balls. Your filling is ready.
Other ingredients
Wheat flour - 2 cups
Salt to taste
Oil - 1 tsp + Oil to cook paratha as needed
Water as needed
Method
Take a bowl add flour,salt and oil mix pour water little by little and form a soft dough.
Cover it and keet it for 10 minutes.divide the dough into equal size balls.
Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
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A simple tomato chutney with a slight twist,best side dish for Idli/Dosa.
Tomato Chutney
Ingredients
Large ripe tomatoes - 2
Onion - a handful
Salt to taste
Grated coconut - 1 tbsp
Tamarind a very small piece
Urad dal - 2 tsp
Coriander seeds/Dhania - 1 tsp
Kashmiri red chillies - 2
Red chillies - 2
Oil - 2 tsp
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/8 tsp
Red chillies - 1
Curry leaves few
Method
Heat oil in a pan add urad dal,coriander seeds,both red chilies and tamarind fry till light brown.
Now add the onion,tomato and fry till raw smell has disappeared.
Add salt and coconut fry for a minute and switch off the stove.
Cool and grind it to a smooth chutney.
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the ground chutney and mix.
Best served with Idli or Dosa.
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Grind all above mentioned ingredients to a smooth paste.
Dilute the chutney according to the consistency you want.
Heat oil in a pan & temper it with above ingredients.
Pour it into the ground chutney mix & serve with Pongal, Idli or Dosa.
Garlic Coconut Chutney is a spicy and flavorful South Indian side dish made with fresh coconut, garlic, red chillies, and roasted gram dal. Tempered with curry leaves and mustard seeds, it pairs perfectly with idli, dosa, and other tiffin varieties.
( Pour water into a pan add the turmeric powder , oil and salt, when water starts to boil reduce flame and add the rava. Cover and in low flame cook till done. Switch off the stove fluff it up with a fork and keep it aside)
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa dal - each 1 tsp
Peanuts - 2 tsp
Chopped cashew nuts - 1 tsp
Hing - a generous pinch
Slit Green chilies - 4
Minced ginger - 1/4 tsp
Broken red chilly - 1
( Heat oil in a pan and temper it with above ingredients, keep it aside)
Other ingredients
Few curry leaves
Lemon juice extracted from 1 medium size
( add more or less according to your taste)
Method
Take a wide plate spread the cooked idli rava add the curry leaves, tempering and pour the lemon juice.
Add the steamed and crumbled kollu and in low flame fry for 2 to 3 minutes till they reach puttu consistency ( Must be dry without and sticky consistency)
Add coconut mix and switch off the stove. Garnish with coriander leaves and enjoy hot.
Sweet Puttu
Jaggery - as needed
Grated coconut as needed
Cardamom powder - as needed
Steamed and crumbled kollu
( Fry the steam kollu in 1 tsp of ghee till they are dry and without and sticky consistency )
Method
Take a bowl mix all above ingredients together and enjoy!
.jpg "Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa")
