August 27, 2011

Coconut chutney Full of Flavours

I was invited to my husband s friend s place last evening for thambulam. They are from Andhra and aunty makes delicious chutneys like how a proper Andhraite should. And she had made coconut chutney. Now you may ask what s so great about it? Its after all a chutney. But no i would say that simpleton of a coconut chutney is the hand hand in partner of so many delicacies in south India. I found the chutney very flavoursome. So i went right ahead, complimented her and asked her for the recipe and tell me she did. So from Seetha Aunty s kitchen, coconut chutney for saturday night dinner.

Source: Seetha Aunty
Serves: 4

What you need?

1/2 A coconut grated
4 red chillies
2 1/2 tsp urad dal
1 tsp channa dal
1 1/2 tsp tamarind paste or tamarind the size of a big marble soaked in warm water for 10 mins
1/2 tsp fenugreek seeds
A few mustard seeds
A few cumin seeds
A pinch of hing( asafoetidia)
Oil 1 1/2 tsp( I used sesame oil)

How to make it?

Heat 1/2 tsp oil in a kadai and saute the dals, fenugreek and the mustard seeds until light brown. Then add the chillies and saute for 30 secs.
Remove from heat and let it cool.    
Then add the dal mixture to the grated coconut, tamarind, jeera and salt and grind into a paste by adding water little by little.
Transfer to a serving dish and season with mustard seeds and curry leaves.
I did not have any so i had to do without it. But believe me, i am sure the curry leaves would have only added to the flavour.
You can serve it with dosa, rice or idly. It should taste good with Puliogare or curd rice too.

This is my entry to reviving basics hosted by Jaya and Siri @ B2B Spice Powders event. :)

August 26, 2011

Mango Pachadi Recipe| Dips, Spreads and Sauces

This is obviously not the season for mangoes but i made it long back and i m posting it now. There are so many things that can be made with mangoes no matter ripe or raw. The juicy yellow fruit is not a personal favourite but i love kizhi mooku maangai. My mom makes mouth watering pickle out of it. In summer, not a day goes by without my mom tempting me with some more curd rice and the pickle. Chopped into even sized cubes by my dad, my mom adds chilli powder, turmeric, salt and hing and seasons it with mustard in sesame oil. Lo and behold!! The pickle s done. But i wanted to do more. Its ok, I love travelling that extra mile to put a delectable dish on the table. And so i made maangai pachadi. I m not sure which is the authentic version. But i love this way of making it. I have a cousin who makes this pachadi so tastily that you devour food that day like you ve never eaten at all. The inspiration comes from her and from the time when i ate it. And i think i was 13 when i did. But some dishes stick on to your mind forever and this is just one of them. So make some while you get those mangoes and relish them

Recipe For Mango Pachadi
( Learn how to make mango pachadi, a simple relish with raw mangoes)

Prep Time: 10 mins
Cook Time: 20 mins
Allergy Info: Vegan, Soy and Nut free
Serves  2 to 3
Cuisine:  South Indian
Course: Spread/ Relish/ Accompaniment


Kizhi Mooku Maangai 1 semi ripe peeled and cut into pieces.
Sambhar powder 1 tsp
Chilli Powder 1 tsp
Jaggery  1 and a half tbspgrated
Salt as needed
Water as required
Curry leaves
Hing a pinch


Heat a little oil in a kadai and saute the mangoes for a minute. Then boil the mango until soft with just enough water to cover it. Add the sambhar powder, chilli powder and the salt. Wait for the water to evaporate completely.
Mash the mangoes into a fine paste with a whisk or with a ladle and add the jaggery . Wait for the jaggery to completely melt and mix in with the mango.
Now season with mustard seeds, curry leaves and hing in some oil.
Serve with sambhar rice, roti, dosa or poori.
You can use the same method to make pineapple pachadi as well. 

Potato Curry

I can challenge anyone across the globe that potato is a universally liked vegetable. Everyone craves for it and loves it. Thanks to the Americans for making this divine discovery. Chips, salads, fries, curries, boiled and stuffed, rice you name it and the potato is a great accompaniment or ingredient. And poori is incomplete without potato curry. Hmmmm.... There s a secret..i hate making pooris because they dont fluff like they do for other people. But when i made those pooris for the sake of my potato curry craving, they fluffed and i said to myself, not bad. Not bad at all. So lets get to business and make that potato curry. Now its a dish that s made in a zillion ways but i just like 2 versions of it. I m going to post the first version. The other one will follow in sometime. So lets whoosh to the kitchen.

Source: My fond memories of potato curry from my childhood

What you need?
Potatoes 3 large boiled and peeled (do not overboil the potatoes. Pressure cook them for 2 whistles and cutting them into quarters)
Onion 1 large chopped fine
Ginger garlic paste 1 tsp
Tomatoes 2 chopped fine
Garam masala powder 1/2 tsp
Red chilli powder 11/2 tsp
Turmeric powder 1/2tsp
Dhania powder 1/2 tsp
Jeera 1/2 tsp
Oil 11/2 tbsp
Water 1 cup
Cilantro for garnish

How to make it?
Heat the oil in a wok(kadai) and add the jeera.
After they splutter, add the turmeric powder and the onions. Saute the onions till they are a pinkish and transparent.
Next add the ginger garlic paste and fry for half a minute. Now at this level you must indulge yourself in that aroma that comes. Ahh! Its heavenly!!
Now add the tomatoes and fry till the oil separates. I love the colour the tomato onion duo leave. What a texture, juicy and glossy.
Next add all the spice powders and saute for 2 to 3 mins and then add the salt.
Now mash the potatoes a little so that they are chunky and then toss them in. Combine well with the gravy but dont mash them further. Cook in a low flame for about 2 mins.
Now add the water according to the consistency that you need and cook on a medium flame for 5 mins.
Garnish with cilantro.
Serve hot with pooris, roti or hot steamed rice.