This is one of my favourites. I learnt it from my mom. It is a finger licking spicy dish made of MILK!!
INGREDIENTS:
Milk - 1 cup
Raw Rice - 2 tsp
Urad Dal - 1 tsp
Pepper - 1/4 tsp
Green Chillies - 6-8 pcs(according to ur taste)
Coconut - 3/4 cup
Fresh coriander - 1/4 bunch
Green Vegetable like bottle gourd or chayote or snake gourd - 1 no:
Mustard Seeds - 1/2 tsp
Chana dal - 1/2 tsp
Peanuts - 1 tbsp
Oil - For seasoning
Salt - As per taste
METHOD
1. Cut the vegetable into small cubes or pcs and keep it aside. Fry raw rice, urad dal and pepper in a little oil and grind them with coconut, green chillies and fresh coriander into a fine paste.
2. Heat the oil and make a seasoning of mustard seeds. Add the chana dal and fry until light red. Add the peanuts and fry them. Add the cut vegetable and add some water and cook until the vegetable is soft.
3. Add the ground paste and boil it well. You can add water as this will tend to thicken. You can keep it to the dosa batter consistency. Cool it completely.
4. Finally, add the milk and mix well. Bring it to boil again. Garnish with curry leaves and serve hot.
Note:
Before adding the milk make sure the gravy is cool down completely otherwise if the milk is added when it is hot the milk will break!!!
This is a kerala specialty i learnt from my mother-in-law. Definitely a mouth watering delicacy!
INGREDIENTS:
Curds - 1 cup
Raw banana, Potato, sweet potato, yam, beans, carrot and peas - 2 cups
Green Chillies - 8 pcs
Fresh Coriander - 1/4 bunch
Coconut - 1 cup
Jeera(cumin seeds) - 1 tsp
Turmeric powder - A pinch
Oil - 2 tsp
Salt - As per taste
Curry Leaves - 5-6 leaves
Mustard seeds - 1/2 tsp
METHOD
1. Cut all the vegetables listed into big pieces and take about 2 cups of them together for this item.
2. Heat oil and make a seasoning of mustard seeds and add the vegatables. Cook until soft. Add water little by little while it is getting cooked. Add a pinch od turmeric.
3. Make a soft paste of jeera, coconut, green chillies and coriander. Add this paste the above cooked vegetables.
4. Mix well and add beaten curds. Add salt to taste and boil well again.
5. Finally, garnish with curry leaves.
In Tamil nadu chutney is called thuvayal. This is a nutritious item eaten with ghee and hot rice.
INGREDIENTS:
Fresh Coriander - 1 big bunch
Mustard Seeds - 1 tsps
Red Chillies - 5 pcs
Hing(asfoetida) - 1/4 tsp
Urad Dal - 3 tsp
Oil - 1 tbsp
Tamarind - A small lemon size
Salt - As per taste
METHOD
1. Stem and wash coriander and dry it.
2. Heat oil and make a seasoning of mustard seeds add the urad dal and red chillies and fry till golden brown.
3. Grind tamarind, coriander leaves to a smooth paste finally add the above fried itmes and grind again to a coarse paste. Add salt and grind once more.
4. Store in a air tight bottle.
A savoury gravy with mixed vegetables. Another specialty i learnt from my mom.
INGREDIENTS:
Tuvar Dal - 1/2 cup
Raw Rice - 2 tsp
Urad Dal - 1 tsp
Pepper - 1/4 tsp
Green Chillies - 6-8 pcs(according to ur taste)
Coconut - 3/4 cup
Fresh coriander - 1/4 bunch
Green Vegetable like bottle gourd or chayote or snake gourd - 1 no:
Mustard Seeds - 1/2 tsp
Chana dal - 1/2 tsp
Peanuts - 1 tbsp
Oil - For seasoning
Salt - As per taste
METHOD
1. Cut the vegetable into small cubes or pcs and keep it aside. Fry raw rice, urad dal and pepper in a little oil and grind them with coconut, green chillies and fresh coriander into a fine paste.
2. Heat the oil and make a seasoning of mustard seeds. Add the chana dal and fry until light red. Add the peanuts and fry them. Add the cut vegetable and add some water and cook until the vegetable is soft.
3. Add the ground paste and boil it well. You can add water as this will tend to thicken. You can keep it to the dosa batter consistency. Cool it completely.
4. Finally, add the milk and mix well. Bring it to boil again. Garnish with curry leaves and serve hot.
Note:
Before adding the milk make sure the gravy is cool down completely otherwise if the milk is added when it is hot the milk will break!!!
A tasty dish made of curds
INGREDIENTS:
Curds - 1 cup
Chana Dal - 3 tbsp
Jeera - 1 tsp
Green Chillies - 6-8 pcs(according to ur taste)
Coconut - 3/4 cup
Fresh coriander - 1/4 bunch
Ladys finger- 1/2 kg
Mustard Seeds - 1/2 tsp
Ginger - 1 inch pc
Oil - For seasoning
Salt - As per taste
METHOD
1. Soak chana dal for 1 hour in water along with the jeera.
2. Wash and dry ladys finger and cut it into 1 inch pcs. Heat oil in a pan and make a seasoning of mustard seeds. Add the ladys finger pcs and fry them till soft. Add little salt while frying. Add little water and the crushed ginger at this point.
3. Grind coconut, chana dal, jeera, green chillies & coriander leaves to a soft paste. Add the curds and grind once to mix well.
4. Finally, add the ground paste into the cooked vegetable and boil well. As it boils, this kadi will become thicker so add water as needed.
A finger licking spicy broth with vegis
INGREDIENTS:
Tuvar Dal - 1/2 cup
Any vegetable of your choice
Sambhar powder - 1 1/2 tsp
Coconut - 3/4 cup
Tamarind - a small lemon size
Curry leaves - 4-5 leaves
Hing - a pinch
Haldi(turmeric pdr) - a pinch
Mustard Seeds - 1/2 tsp
Oil - For seasoning
Salt - As per taste
METHOD
1. Cook dal and keep it aside. Soak tamarind in water for 10 mins and squeeze out the juice.
2. Heat the oil and make a seasoning of mustard seeds. Add the cut vegetable(cubed) and 1/2 water and cook until soft.
3. Add hing and haldi pdr and the tamarind juice and boil until the raw smell is gone.
4. Grind coconut and sambhar powder to a fine paste. Add this ground paste to the boiled tamarind and vegis. Boil for 2 mins.
5. Add the cooked dal and curry leaves and boil for another 10 mins in a medium heat. Serve hot with rice and groundnut oil.
Note: If making onion or Lady's finger(Bhindi) sambhar fry the onion and bhindi in the seasoning. Do not add water.
A tangy and spicy soup very good with rice.
INGREDIENTS:
Tuvar Dal(Split lentils) - 1/2 cup
Tomato - 1 no:
Tamarind - small lemon size
Mustard seeds - 1/4 tsp
Rasam Powder - 1 1/2 tsp
Haldi pdr - 1 pinch
Hing - 1 pinch
Fresh Coriander - 1/8 bunch
Salt - as per taste
Curry leaves - 3-4 leaves
Oil - For seasoning
METHOD
1. Cook tuvar dal and keep it aside. Soak tamarind in water for 10 mins and squeeze out the juice.
2. Cut tomato into cubes. Make a seasoning of mustard seeds and add the tomato pcs, add 1/2 cup of water and cook till soft.
3. Add the tamarind juice and boil till the raw smell is gone. Add rasam powder and hing and boil again for 2 mins. Add the cooked dal and mix well. Boil for another 5-10 mins.
4. Garnish with fresh coriander and curry leaves and serve with hot rice and ghee.
A delicious side dish made of curds.
INGREDIENTS:
Kootu Powder - 2 tsps
Any vegetable (other than carrot) - 1 cup
Coconut - 1/2 cup
Curds - 1 cup
Turmeric powder - a pinch
Oil - For seasoning
Salt - As per taste
METHOD
1. Make a seasoning of mustard seeds and urad dal and add the vegetable cut into small cubes. Cook till it is soft.
2. Grind together kootu powder and coconut. Add the curds
and beat it once.
3. Add the ground paste and curds mixture to the cooked vegetables and boil well. Serve hot with rice and papad.
A rich delicacy made of Mangalore Soutekai(cucumber) and Badam or cashew nuts.
INGREDIENTS:
Mangalore Soutekai(cucumber) - 1 no:
Red chillies - 6-8 pieces
Coconut - 1/2 cup
Tamarind Juice - 4 tsps
Badam or Cashew Nuts - 8-10 pieces
Turmeric powder - a pinch
Hing - a pinch
Oil - For seasoning
Salt - As per taste
METHOD
1. Soak the badam or cashewnuts for 1/2 hour. Meanwhile cut the vegetable into very small pieces.
2. Make a seasoning of mustard seeds, curry leaves and urad dal. Add the vegetable, add a pinch of hing, haldi and 1/2 cup of water and cook till soft.
3. Grind together coconut, red chillies, tamarind juice and the soaked badam or cashewnuts to a soomth paste. Add this to the cooked vegetable and boil again for 10 mins. Serve hot with rice and ghee.
This is a tangy chutney had with rice and ghee.
INGREDIENTS:
Urad dal - 2 tbsp
Red Chillies - 6- 8 pcs
Coconut - 3/4 cup
Tamarind - a small marble size
Salt - as per your taste
Hing(asfoetida) - a pinch
Mustard Seeds - 1/2 tsp
Oil - For seasoning
METHOD
1. Fry urad dal and red chillies until golden brown.
2. Grind the above fried items with coconut, tamarind, salt & hing to a coarse paste.
3. Make a seasoning of mustard seeds and spread it on the chutney. Enjoy it with hot rice and ghee.
Note:
Take the tamarind and some water in a microwavable vessel and heat it for 1 min. This will help to grind the coconut and the tamarind well.
A healthy dish made of pepper and vegetable.
INGREDIENTS:
Pepper - 1 tsp
Whole wheat or rava - 2 tbsp
Raw rice - 2 tbsp
Coconut - 3/4 cup
Raw banana - 1 no:
Mustard Seeds - 1/2 tsp
Hing - a pinch
Haldi pdr - a pinch
Oil - For seasoning
Salt - As per taste
METHOD
1. Cut the banana into big cubes. Make a seasoning of mustard seeds and add the banana pcs. Add 1/2 cup of water and a little salt and cook until soft. Add hing and haldi pdr.
2. Fry whole wheat, pepper, raw rice until rice becomes white and opaque.
3. Grind coconut, and the fried items into a fine paste. Add this ground paste to the cooked banana and boil well. Add water to make this thinner.
4. Add salt to taste and serve with hot rice.
This is a very tasty item which I learnt from my mother-in-law. This is made out of Moong dal
INGREDIENTS:
Moong Dal - 1 cup
Cabbage or Chayote - 1 no:
Coconut - 1/2 cup
Jeera - 1 tsp
Green Chillies - 6-8 pcs(according to ur taste)
Fresh coriander - 1/4 bunch
Mustard Seeds - 1/2 tsp
Oil - For seasoning
Curry Leaves - 4-5leaves
Salt - As per taste
METHOD
1. Cook the dal and keep it aside.
2. Cut the vegetable into small pcs. Make a seasoning of Mustard seeds and add the vegetable. Add 1/2 cup of water and some salt and cook until soft.
2. Grind coconut, jeera, green chillies and fresh coriander to a soft paste.
3. Add the ground paste to the cooked vegetable and boil well. Add the cooked dal and mix well. Boil this again for about 5- 10 mins on a medium heat.
4. Finally, add the curry leaves and serve hot with rice.
A tangy coconut delicacy.
INGREDIENTS:
Coconut - 1 cup
Mustard Seeds - 1/8 tsp
Red Chillies - 6-8 pcs
Tamarind - A small lemon size
Asafoetida - a pinch
Mustard Seeds - 1/2 tsp (for seasoning)
Urad Dal - 1 tsp (For seasoning)
Red chilly pieces - 2-3 pcs (for seasoning)
Curry leaves - 5-6 leaves
Oil - For seasoning
Salt - As per taste
Rice Flour - 1 tsp
METHOD
1. Take tamarind in a microwavable bowl and add some water. Microwave for 1 min.
2. Grind together coconut, red chillies, mustard seeds(1/8 tsp), Asfoetida and tamarind to a smooth paste, with enough water.
3. Make a seasoning of mustard seeds and add urad dal fry till it turns brown and then add the red chilly pieces and curry leaves. Add the ground paste and boil well till the raw smell of tamarind is gone. Add Salt to taste.
4. If you feel the gojju is very thin make a paste of rice flour and little water and add it to the gojju. Stir well and boil again. Serve with rice and groundnut oil.
A tangy and spicy side dish made of tamarind and ladys finger. Good with rice or chapathis.
INGREDIENTS:
Ladys Finger - 1/2 kg
Bengal Gram - 1 tsp
Tamarind - A small marble size.
Coriander seeds - 1 tsp
Red Chillies - 4-5 pcs(according to ur taste)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Hing - a pinch
Haldi - a pinch
Oil - For seasoning
Salt - As per taste
METHOD
1. Roast bengal gram, coriander seeds and red chillies. Grind to a fine powder. Soak tamarind in 1/2 cup of water and keep it aside.
2. Cut ladysfinger(okra) into desired shape. Heat oil in a pan, add mustard seeds, when it splutters add urad dal and curry leaves. You can also add another red chilli in this seasoning to increase the taste. Add the okra pieces and fry well.
3. Extract a thick paste of tamarind and add it to the fried okra. Add haldi and hing. Boil this well until the raw smell is gone. Add the ground masala powder and mix well. Boil again for another 10 mins. This goes well with rice.
A delicacy made of Dill and garlic.
INGREDIENTS:
Sapsige soppu or Dill - 1 bunch
Tuvar dal - 1 cup
Coconut - 1/2 cup
Black Pepper - 6-8
Onion - 1 no:
Chilli Powder - 1 tsp(as per your taste)
Fresh coriander - 1/4 bunch
Garlic - 1 small pod
Tamarind - a small marble size
Mustard seeds - 1/2 tsp
Turmeric powder - a pinch
Green Chilli - 2 no:s
Oil - For seasoning
Salt - As per taste
METHOD
1. Boil Dill and tuvar dal with enough water together in a cooker. Cool it and crush it well with a spatula. Extract the liquid (kattu) part of this and keep the solid part aside.
2. Heat a little oil in a pan add garlic (finely cut) and the onion slices, fry well. Grind these with coconut, pepper and coriander leaves to a smooth paste.
3. Make a seasoning of mustard seeds, jeera and curry leaves. Add tamarind extract and boil well till the raw smell is gone. Add the ground paste, red chilli powder, haldi and salt to taste and boil again for about 10 minutes. Serve hot with rice.
4. In another pan make a seasoning of mustard seeds and urad dal. Add green chilli pieces and fry them. Add the solid part which is nothing but dill and the tuvar dal and fry well. Add salt as per taste. This can be had as a curry along with the rasam and rice.
A tangy and spicy chutney made of pepper and curry leaves.
INGREDIENTS:
Curry leaves - 1 cup
Pepper - 2 tsps
Red Chilli - 4-6 pcs
Hing - a small pebble size piece
Turmeric powder - a pinch
Tamarind - a small lemon size ball
Oil - 4-5 tbsps
Salt - As per taste
METHOD
1. Fry all the ingredients in a little oil except salt and turmeric powder. Grind them with salt to a smooth paste.
2. Make a seasoning of mustard seeds with the rest of the oil, add the paste and in a low flame cook for 5-10 minutes or until the oil separates.
3. This can be stored for a week in a air tight bottle. Goes well with rice and ghee.
