Thengai Thogayal / Thengai Thovaiyal / Coconut Chutney – Sidedish for Adai or Dosa

Reading the recipe tells you how easy it is to make..It is a matter of just whizzing up few stuffs in a blender and indulging into it..How easy is that..Even though it can be served with idli, but I love to have it with dosa or adai…This is perfect for busy mornings..I hope you will love it and let me know how it came out..

Thengai Thogayal Recipe

Ingrediants:

Coconut – 1 cup

Dry Red Chilli – 2

Garlic – 2 cloves

Tamarind paste – 1 tsp

Salt to taste

Water as needed

Method:

Add everything in a blender and make into fine puree adding very little water.

Tranfer to a bowl and serve with dosa or adai.

Pidi Kolukattai / Steamed Sweet Rice Flour and Coconut Dumplings – Karthigai Deepam Recipes

During Karthigai Deepam this is one of the must in the pakchanam list..Amma makes it only during that festival..Last year during karthigai deepam we made pidi kolukatai, pala appam and pancha mirtham..You can check all the recipes in my blog..I hope you will love it and tell me how it turned out..

Pidi Kolukattai Recipe

Ingrediants:

Rice flour / Arisi Mavu – 1 cup

Jaggery / Sarkarai – ½ cup

Dry Ginger powder / Chukku podi– 1 tsp

Cardamom Powder / Yelakai Podi– 1 tsp

Coconut – ½ cup

Water- 2 cup

Method:

Roast rice flour in a dry pan till it changes colour and a nice aroma comes from it and set it aside.

Melt jaggery in a  pan by adding some water and strain it.

Take this water in a kadai and add coconut to this and mix well.Let it boil for 3 mins.

Then add in rice flour and mix well. It will get thick and the rice flour gets cooked.

Now ad din cardamom and dry ginger and mix well.

Now allow this to cool down. After that start forming kolukattai shape using your hands.The print of your fingers should form in the kolukattai like you see in the picture.

Place this in a steamer and steam for 15-20 mins.

Remove and serve.

Marchini Kilangu Kootu / Tapioca Curry / Kappa Kootu Curry

This is one of my favorite curry..One of our family friend, she is a mallu..She makes this curry so good..Whenever she tries this out, she send me a bowl full of this along with meen kulambu/ fish curry..It taste like heaven.. I asked her the recipe and tried it myself. It cameout pretty good..Here you go to the recipe..

Marchini Kilangu Kootu Recipe

 

Ingrediants:

Tapioca / Marchini Kilangu – 1 big one peeled and cubed

Salt to taste

Turmeric Powder / Manjal Podi – 1tsp

For grinding:

Coconut – ½ cup

Shallots / Sambar Onion – 4

Garlic – 4 pods

Cumin Seeds / Jeerakam – 1 tsp

Green Chilli – 3

For Tempering:

Coconut Oil- 1 tblspn

Mustard Seeds / Kaduku – 1tsp

Curry leaves – 1 spring

Method:

Grind the ingrediants given in the list to a smooth paste by adding some water.Set this aside for a moment.

Take a kadai. Add cubed tapioca and cover it with some water. Add salt and turmeric and mix well. Bring it to boil and simmer it for 20-25 mins untill cooked.

Now add in the ground masala and mix well. Simmer for 3 mins.

Heat oil and add mustard and curry leaves. Pour this over the curry and mix well.

Serve with rice and fish curry.

Amma’s Avarakkai Avial / Broad Beans Avial / Broad Beans cooked in a Coconut Paste- Sidedish for Rice

 

I am not a big of this broad beans when I was little. But amma makes this for us often..she says that this veggie is filled with lots of fiber and it is so good for you..We started eating this and it was pretty good..Hope you try it and let me know what you think..

Amma’s Avarakkai Avial Recipe

Ingrediants:

Avarakkai / Hyacinth Beans/ Broad Beans – 1 cup prepared and chopped

Salt to taste

Water to cook avarakkai

For Grinding:

Coconut – ¼  cup

Turmeric Powder / Manjal Podi – 1tsp

Cumin Seeds / Jeerakam– 1 tsp

Shallots / Sambar Onion – 3 peeled
Dry Red Chilli - 2

For Tempering:

Oil- 1 tblspn

Mustard Seeds / Kaduku -  1tsp

Urad dal / Ulundu -1 tsp

Curry leaves – 1 spring

Method:

Grind the ingrediants given in the list to a paste by adding some water.

Take avarakkai in a kadai and add some salt and water and cook it for 15 mins untill done.

Add the grind paste and mix well. Cook for 5 more mins.

Now heat oil add the tempering ingrediants and mix well.

Pour this over the avial and mix well.

Serve hot with rice.

Amma’s Coconut Chutney / Thengai Chutney – Sidedish for Idli & Dosa

Coconut chutney is a staple one in each and every south indain home..Amma makes this along with idli or some dosa..It taste so good with that..Hope you like it and let me know what you think..

Amma’s Coconut Chutney Recipe

Ingrediants:

To Grind:

Coconut -1 cup

Green Chilli – 3

Garlic – 2 cloves

Curry leaves – 1 spring

Tamarind paste– 1 tsp

Salt to taste

Hot water as needed to thin the chutney

For Tempering:

Oil- 1 tblspn

Mustard Seeds / Kaduku – 1tsp

Channa Dal / Kadalai Paruppu -1 tsp

Urad Dal / Ulundu -1 tsp

Dry red Chilli – 1

Asafoetida / Hing / Kaya Podi - ¼  tsp

Curry leaves – 1spring

Method:

Grind all ingrediants given in the list to a fine paste by adding some water. Tranfer to a bowl.

Add hot water and mix well. Adjust the chutney consistency with that water.

Now make the tempering as given in the order and pour it over this chutney.

Mix well and serve with idli or dosa.

Keerai Thoran / Palak Keerai Thoran / Spinach Cooked in Coconut Gravy – Quick & Healthy Sidedish for Rice

This is a healthy yet tasty dish which can be served with rice..I can assure you that it can be made with in 15 mins. Amma makes this for us often, since it is so healthy……So please try this yummy dish..Hope you like it..

Keerai Thoran Recipe

Ingrediants:

Spinach / Palak (any spinach) / Keerai – 3 cups chopped

Salt to taste

Water to cook spinach

For Grinding:

Coconut – ½ cup

Garlic – 2 cloves

Shallots / Sambar Onion – 2 peeled

Turmeric Powder / Manjal Podi -1 tsp

Dry Red Chilli – 2

For Tempering:

Oil- 1tblspn

Mustard seeds / Kaduku -1 tsp

Urad Dal -1 tsp

Method:

Grind all ingrediants given in the list to a fine paste.

Add spinach to a kadai along with salt and water and cook for 5 mins.

Now add in the ground masala and mix well. Cook for 5 more mins.

Now heat oil and add mustard and urad dal and mix well. Pour this over the gravy and mix well.

Serve hot with rice

Potato Curry with Roasted Gram Dal Paste – Side Dish for Roti, Puri & Chappati

This is a yummy potato curry which I made last week to go along side with roti. My sister totally loved it and told me to post step by step recipe in my other blog YUMMY TUMMY. It was so good as a sidedish..So hope you like it and let me know what you think..

Potato Curry Recipe

Ingrediants:

Onion – 1 chopped

Potato – 3 large chopped

Tomato – 2 chopped

Chilli powder – 1 tsp

Coriander Powder – 1 tblspn

Mustard Seeds / kaduku -1 tsp

Salt to taste

Oil- 2 tblspn

Coriander Leaves / Cilantro for garnishing

To Grind:

Coconut – 1 cup

Roasted Gram Dal / Pori Kadalai – 2 tblspn

Fennel Seeds / Sombu / Saunf – 1 tsp

Method:

Grind ingrediants given in the list to a smooth paste by adding some water. Set this aside.

Heat oil in a kadai. Add Mustard and let it splatter ,now add in onions and mix well. Cook for 3 mins.

Add in tomatoes and cook untill it gets mushy.

Add in chilli & coriander powder and mix well.

Ad in potatoes and mix well..Add in a splash of water and cook for 10 mins untill the potatoes are cooked.

Now add in ground paste and mix well.. Pour in enough water and simmer for 10 mins..

Garnish with coriander leaves and serve with roti..

Quick Pachamirtham – Karthigai Deepam Recipes

We made this for karthigai..It is so simple and suites well for any festivals…Hope you like it..

Quick Pachamirtham Recipe

Ingrediants:

Ripe Banana- 5 sliced

Coconut – ½ cup

Jaggery – ½ cup grated

Ghee – 2 tblspn

Method:

Mix everything together untill well combined.

Serve immediately.