Coconut Thuvaiyal, Theyengai Thuvaiyal, Thenkkai Poruppu

Ingredients :

Coconut - 1/2 Cup 

Small Onions - 3 Shallots                                                    Preparation Time : 10 Minutes

Coriander Seeds - 1 Tsp

Cumin Seeds - 1/2 Tsp                                                        Serves : 2 People

Channa Dal - 1/2 Tsp

Green Chilly - 1

Curry Leaf - few

Pepper - 4

Badaga(Dried Onions) - 1 Tsp

Tamarind - Small Piece

Salt - 1/2 Tsp

Oil - 1 Tsp

Coconut Thuvayal

 Method :

Take all the ingredients  before you start roasting it.

Heat a pan with 1 Tsp oil and add all the ingredients except coconut. Roast it well until golden brown and nice aroma. Finally add coconut and roast together. Roast for 5 Minutes.

Cool the ingredients before you grind. Transfer it to a mixer jar. Add little water while grinding. Grind to smooth paste.

Transfer it to a serving bowl.

Serve with hot rice and don't forget to add Ghee.

Thank You. See you in next post.

Mint Chutney (Pudina Chutney)

Ingredients :

Mint Leaf - 1 Bunch                                                           Preparation Time : 10 Minutes
Red Chilly  - 1
Coriander seeds - 1 Tsp                                                      Serves : 2 People
Cumin seeds - 1/2 Tsp
Urad Dal - 1/4 Tsp
Channa Dal - 1/2 Tsp
Tamarind - 1/2'' size( A small piece)
Garlic  - 1 pod
Oil - 1 tsp
Salt
Coconut - 1/3 Cup

Mint Chutney

Method :

 Take all the ingredients in a plate before you start roasting everything.

Heat a pan with a some oil and roast all the ingredients well until golden brown.

Add Mint leaves and stir it until the moisture dries up well.

Switch off the stove and cool the ingredients well.

Use fresh coconut in a mixer jar.

Add the roasted ingredients along with the coconut in the mixer jar. Add salt before grinding.

Grind it to smooth paste. Add water to form a smooth paste.

Transfer the Chutney to a serving bowl. Serve with hot Idly, Dosa or Rice .

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Capsicum Chutney or Bell Pepper chutney

          Here is simple, easy and a healthy chutney. You can have with Idly or Dosa.

Ingredients :

Capsicum - 1                                                                     Preparation Time : 5 Minutes

Tomato - 1

Cumin Seeds - 1 Tsp                                                         Cooking Time : 5 Minutes

Green Chilly -1

Salt - 1/2 Tsp                                                                     Serves : 2 People

Oil - 1 Tbsp

Capsicum Chutney

Method :

Clean the bell peppers and remove the seeds from it. Wash tomato and green chilly. 

Chop the bell peppers into small cubes. Chop tomatoes.

Heat a pan with 1 tbsp oil and add all the four ingredients.

Keep stirring it until capsicum and tomatoes cooks well.

Cool down well before grinding it. Add salt while grinding.

Its not necessary to add water. Use if needed. Grind to smooth paste.

Transfer it to a serving bowl.

Peanut Chutney, Verkadali Chutney

Ingredients :

Peanuts - 1/4 Cup                                                          Cooking Time : 15 Minutes
Garlic - 4 pods
Cumin Seeds - 1/2 Tsp                                                  Serves : 2 People
Red Chilly - 1
Tamarind - Small piece
Coconut - 1/4 Cup
Asafoetida - A pinch
Curry Leaves
Salt
Mustard Seeds - 1/4 Tsp
Oil - 1 Tsp

Peanut Chutney

Method :

Take all the ingredients before you start roasting it.

                           

Heat a pan and roast the peanuts well to nice golden color. Then add Coconut, Cumin seeds, Red chilly, Garlic, Curry Leaf, Tamarind and Asafoetida. Roast all the ingredients together for 2-3 minutes. Switch off the flame.

                          

Let all the ingredients cool well before grinding. Add salt before grinding. Add little water while grinding. Grind it to smooth paste.

                          

Transfer it to a serving bowl. Add mustard seeds and curry leaf spluttered in oil.

                         

Serve hot with Idly or Dosa.

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Broccoli Chutney

Ingredients :

To Roast:

Coriander seeds - 1 Tbsp                                            Preparation Time : 10 min

Channa Dal - 1 Tsp

Urad  Dal - 1/2 Tsp                                                     Serves : 4 People

Cumin Seeds - 1/2 Tsp

Red Chilly - 1

Broccoli - 1 cup

Tomato - 1 

Garlic - 5 Pods

Oil - 1 Tbsp

Salt - 1 Tsp

Water to grind

Broccoli Chutney

Method :

Heat a pan with 1 tbsp oil and roast Coriander seeds, channa dal, cumin seeds, urad dal and red chilly.

                                   

Once you get nice aroma, add chopped tomatoes and garlic. Cut the broccoli into small pieces and clean it.

                                   

Once the tomatoes are nicely cooked, add the chopped broccoli. Simmer the stove and stir it well. Close the pan with a lid. Stir occasionally for 5 minutes.

                                   

Cool the fried broccoli and add it to the mixer. And add salt before grinding. Grind it to smooth paste.

Add few drops of water while grinding.

                                   

Transfer it to a Serving bowl. Enjoy with idly, dosa or roti.

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Coconut Chutney

                  Coconut Chutney is a typical South Indian breskfast recipe, served with Idly, Dosa, Panniyaram, Medhuvadai. All though its a very simple and quick making recipe, correct proportion of spices will complete the taste. As well as coconut is the main taste maker here. So while preparing coconut chutney always try to use fresh coconuts rather than frozen ones.

Ingredients :

To Grind :
Coconut - 1/2 Cup                                                                      Preparation Time : 5 Min
PottuKadalai(Fried Gram) - 1 Tbsp
Green Chilly - 2                                                                           Serves : 2 People
Ginger - 1'' size
Salt - 1/2 Tsp

For tempering :
Oil - 1 Tsp
Mustard Seeds - 1/2 Tsp
Urad Dal - 1/2 Tsp
Curry Leaves

Cut the fresh coconuts( you can also use shredded coconut) .

Add all the ingredients in the Mixer jar and add Salt.

 Grind it to smooth paste. Add sufficient water while grinding.

Transfer it to serving bowl. Heat a pan with oil and add mustard seeds, Urad dal and curry leaves. Temper it and add it to the grinded chutney.

Mix it before serving.

Enjoy with hot Panniyaram or idly or dosa.

Tasty Coconut Chutney is ready.

Thank You. See you next post.

Pumpkin Chutney

            Pumpkin chutney is a easy recipe made for breakfast. You can add coconut or no coconut while grinding the chutney. You can use either  Pumpkin or Squash. Hope everyone loves the taste.

Ingredients :

Pumkin or Squash - 1 cup                                       Preparation Time : 10 Min
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 Tsp                                              Serves : 2 People

Pumpkin Chutney

Kadalai Paruppu - 1 Tsp
Green Chilly - 2
Tamarind - 1'' Size
Salt
Oil







Method :

Scrap the pumkin skin completely and chop it into small pieces. Set all the other ingredients ready to roast.

                                 

          Heat 2 tsp oil in a pan and add all the ingredients - Kadalai Paruppu, Coriander seeds, Cumin Seeds, Green chilly, Tamarind & saute it for 2 minutes.Reduce the flame. Finally add chopped pumpkin and saute it until it cooks well . Note : The pumkin will become soft when it is cooked completely.

                                

     Cool it. Add salt and  grind it smooth in a mixer. Transfer it to serving bowl.

                                

Serve with hot idly's or dosa.

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