Coconut Chutney / Red Coconut Chutney Recipe / Garlic Coconut Chutney / Poondu Thengai Chutney / Side Dish For Idli & Dosa

Garlic Coconut Chutney

Ingredients to grind

Fresh coconut -1/2 cup

Red chillies -2

Garlic-1

Pottukadalai / Roasted gram dal - a handful

Salt to taste

Water as needed

Tempering

Oil-1tsp

Mustard -1/2tsp

Channa dal -1/4tsp

Urad dhal-1/4tsp

Curry leaves-little

Method

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.

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Rava Pulihora with Lemon Recipe / Lemon Idli Rava Rice Recipe / Lemon Rava Pulihora Recipe / Lemon Rava Rice Recipe

 

Lemon Rava Pulihora

Ingredients to cook the rava

Idli rava - 1 cup

Water - 2 cups

Turmeric powder - 1/4 tsp

Oil - 1/4 tsp

Salt to taste

( 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.

Mix gently till everything is combined. Enjoy !

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Kollu Puttu Recipe / Horsegram Puttu Recipe / Healthy Puttu Recipe

Ingredients

Kollu / Horsegram - 1/2 cup

Method

Wash and soak the kollu for 6 hours.

Drain the water out and add it into a blender, sprinkle water and grind to a smooth thick batter.

Grease idli plates and pour the batter and steam stem till cooked.

Cool the idli and crumble them. Puttu base is ready to make Kara puttu or Sweet puttu.

Kara Puttu / Savourt Puttu

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Channa dal - 1 tsp

Curry leaves few

Grated coconut - 2 tsp

Chopped onions - a handful

Chopped green chillies - 1

Salt to taste

Coriander leaves for garnish

Method

Heat oil in a pan temper it with mustard, urad & channa dal.

Add onions, chilies, curry leaves and salt sauté till light brown.

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!

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Upma Premix Recipe / Instant Upma Mix Recipe / 5-Minute Upma / Meal Prep Magic: Upma Premix / Healthy Breakfast in a Jar

Upma Premix

Ingredients

White Rawa/Rava/Suji/Sooji - 1 cup

Water -2 & 1/2 to 3 cups

Salt-to taste

Curry leaves -few

Chopped green chillies-3

Chopped ginger - 1 tsp

Tempering

Oil- 3 tsp

Ghee - 1 tsp

Mustard -1tsp

Urad dhal - 1 & 1/2 tsp 

Channa dal- 1 & 1/2 tsp

Hing - 1/8 tsp

Red chilly - 1

Chopped cashew nuts - 6

Upma Premix

Method

Heat oil and ghee in a pan and add the tempering.

Add the green chillies, ginger and curry leaves fry till they are crisp.

Add the sooji and hing fry till sooji changes colour. Do not over fry and burn them.

Switch off the stove add salt mix, cool the ingredients and put it into a clean bottle.

Store it in fridge.

Upma with Premix

How to make Upma with premix?

Boil water in a pan add the upma premix mix and cover it with a lid.

Reduce the flame and cook till sooji is cooked.

Switch off the flame and enjoy hot with chutney or pickle..

Upma Premix (Ready-Mix) is a travel-friendly, shelf-stable blend of roasted sooji/rava with spices, lentils, and aromatics—just add hot water or quick-temper with oil for a fluffy, savory breakfast in minutes. Perfect for busy mornings, lunchboxes, or camping, it delivers classic South Indian upma taste without chopping or measuring. Great to batch-make and store for instant tiffin anytime.

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Guacamole Recipe , Fresh & Easy Dip in Minutes , Perfect Party Dip , Homemade Guacamole Recipe , How to Make Guacamole at Home

 

Guacamole

Ingredients

Avocado - 1 large

Chopped onion - 1/4 cup 

Chopped tomato - 1 large 

Chopped coriander leaves - 1tbsp 

Chopped green chilly -1 

Grated garlic - 1 

Salt and Pepper powder to taste 

Cumin powder - 1/8 tsp 

Lime juice - 1tbsp 

Method

Mash the avocado and add all the other ingredients and gently mix till combined.
Enjoy with chips.

Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh onions, tomatoes, garlic, and a splash of lime juice. Perfect as a healthy snack or a party dip, it pairs beautifully with chips, tacos, or any meal!

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Melkote Puliyogare Recipe / Melukote Puliyogare Recipe / Melkote Iyengar Puliyogare Recipe / Iyengar Puliyogare Gojju Recipe / Karnataka Style Puliyodarai Recipe - Temple Prasadam Recipes

 

Melkote Puliyogare

Ingredients for tamarind gojju

Tamarind - a large gooseberry size

( soak it in hot water till soft, squeeze and extract the pulp from the tamarind, filter and keep it aside)

Turmeric powder - 1/4 tsp

Salt to taste

Jaggery - 1 & 1/2 tbsp

Sesame oil - 1 tbsp

( Add all the above ingredients into a pan and in low flame cook the mixture till the oil separates and the thick gojju has cooked well and has no raw smell)

Ingredients for the puliyogare podi

Sesame oil - 1 tsp

Methi seeds - 1/2 tsp

Mustard - 1/2 tsp

Black pepper - 1/2 tsp

Coriander seeds - 1 tbsp

Byadge red chilly - 10

( this will give nice colour to your rice)

Curry leaves few

Cumin seeds - 1/2 tbsp

Hing - 1/4 tsp

Salt as needed

Turmeric powder - 1/8 tsp

( Heat oil and in low flame fry above ingredients till light brown, do not over fry and burn them.Cool completely and dry grind to a fine powder along with salt)

Tempering

Sesame oil - 2 tbsp

Peanut a handful

Chopped cashew nuts - 8

Channa dal- 1 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Red chilly - 3

Curry leaves few

Shredded dry coconut / Kopparai - 1/8 cup

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

( Heat oil in a pan and temper it with above ingredients)

Other ingredients

Cooked sona masoori rice - as needed

(grains must be separate , do not over cook the rice)

Method

Take a wide plate add the cooked rice to this add the gojju , spice powder and the tempering as needed and mix gently till well combined. If salt is needed add at this stage.

Garnish with dry coconut and curry leaves and enjoy!

Chembu Moru Kachiyathu / Chembu Moru Curry / Taro Root Yogurt Curry / Tangy & Comforting Chembu Moru Kachiyathu - Kerala Recipes

Ingredients ground to a smooth paste

Coconut-2 tbsp
Turmeric powder-a pinch
Jeera- 3/4 tsp
Green chillies-2
Garlic-1
( Take above ingredients in a mixi/blender jar and grind to a smooth paste)

Other ingredients

Sepakilangu / Chembu / Taro -4
(peeled & cut into thin slices)
Salt to taste
Turmeric powder- 1/4 tsp
Red chilly powder - 1/8 tsp
Beaten curd -1 cup
Curry leaves few

Tempering

Coconut oil - 1 tbsp
Mustard -1tsp
Urad dal - 1/8 tsp
Red chillies-1
Methi seeds - 5
Curry leaves-little

Method

Cook the taro/chembu with salt, turmeric powder, red chilly powder and few curry leaves till soft.

Add the ground paste to the cooked taro and cook till its thick.

Reduce the heat and add the beaten curd & give a brisk stir & just a boil.

Switch off the gas, heat oil in a pan and temper it with above ingredients.

Pour the tempering into the curry, mix and serve it hot with plain rice.

Chembu Moru Kachiyathu is a traditional Kerala-style curry made with taro root simmered in spiced buttermilk. Light, tangy, and comforting, this dish is a staple in Kerala homes and pairs perfectly with hot steamed rice.

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Bihari Style Khatai Chokha Recipe / Khatai Chokha Recipe / Spicy Garlic & Green Chilli Mash with Coriander & Amchur / Lasun Mirchi ka Thecha

 

Bihari Khatai Chokha

Ingredients

Garlic cloves -12 

Green chilies - 8

Coriander leaves a handful

Salt to taste 

Amchur powder - 1 tsp ( heaped)

Mustard oil - 4 tsp

Method

Heat oil in a pan fry garlic and green chilies till light brown, add the coriander leaves and sauté for a minute and switch off the stove.

Add salt and amchur powder to the fried ingredients, using your fingers mash them well till combined.

Enjoy this with rice or roti.

Khatai Chokha is a tangy and spicy North Indian side dish made with roasted garlic, green chilies, fresh coriander leaves, and amchur powder. This flavorful mash is simple to prepare, bursting with smoky aroma and perfect to pair with hot rice or roti.

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Navara Rice Idli / Dosa Batter / Ayurvedic Superfood Idlis with Navara Rice / Navara Rice Idli for a Healthy Start / Soft & Healthy Navara Rice Idli Recipe / Power-Packed Breakfast: Navara Rice Idli / Diabetic Friendly Navara Rice Idli

 

Navara Rice Idli

Ingredients

Navara Rice - 1 & 1/2 cups

Idli rice - 1/2 cup

Urad / Black gram dal - 1/2 cup

Method

Wash & soak both the rice and urad dal in separate bowls for 5 hours.

Drain out excess water from the urad dal, add it to the wet grinder , grind till fluffy and soft thick batter

Sprinkle water in intervals , transfer to a wide bowl.

Same way grind the rice to a smooth batter. The batter should be little thicker than urad dal batter.

Add both the batters into a wide bowl add salt mix till combined.

Cover & leave it to ferment overnight or for at least 12 hours.

Next day beat the batter well and its ready to use.

Note:

a) If making dosa dilute the batter a bit and make dosa.

Navara Rice is a unique and ancient variety of rice native to Kerala, often called the “miracle grain” in Ayurveda. Known for its rich red hue and earthy aroma, it is packed with nutrients and is traditionally used for both culinary and medicinal purposes.

🌿 Health Benefits:

• Boosts immunity and energy levels

• Aids digestion and is gentle on the stomach

• Rich in antioxidants, iron, and essential minerals

• Beneficial for people with anemia and fatigue

• Helps in bone and joint health, especially during recovery

• Gluten-free and diabetic-friendly due to its low glycemic index

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Prawn Puttu Recipe / Eral Puttu Recipe / Minced Prawn Puttu Recipe - Prawn Recipes

Prawn Puttu

Ingredients

Medium size prawns - 30

( boil the prawns in water with 1/4 tsp turmeric powder till cooked, drain out the water. Let it cool and mince it to a coarse mixture)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Pepper powder - 1/2 tsp

Oil - 4 tbsp

( add more if needed)

Chopped green chilies - 2

Chopped onion - 1 medium size

Chopped garlic - 10

Chopped curry and coriander leaves - 1 tbsp

Tempering

Fennel seeds - 1/2 tsp

Cinnamon stick - a small piece

Mustard - 1/2 tsp

Method

Heat oil in a pan and temper it with above ingredients.

Add chopped onions, green chilies, few curry leaves and garlic sauté till colour changes.

Add the dry masala powders, salt and the minced prawns, add more oil if needed and in low flame fry till colour changes to golden brown.

Switch off the stove add the pepper powder, curry and coriander leaves mix well and enjoy with rice.

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