parcel chutney

Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.

Ingredients:

  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney

Procedure:

  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney

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Sothi

Sothi

A very common special dish which would occupy any event/gathering. It is dish from my native.The way it is prepared is so unique in my family. This dish needs utmost care while cooking. A recipe which can be an universal accompaniment and an awesome baby food post 8 months too. It can be a side-dish for idly/dosa/appam/idiyappam/rice.  Do read the entire recipe along with the points in P.S: and getting into real cooking.

Ingredients:Sothi

  • Coconut -3 cups grated
  • Chilly-6
  • Ginger-1 tbsp(grated)
  • Vegetables-1 cup*
  • Turmeric powder-A pinch
  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves-1 tbsp
  • Coriander Leaves-To garnish
  • Salt-To taste
  • Oil-To cook

*(carrot,potato,shallots,green peas,butter beans)

Procedure:

1.Extract coconut milk three times and keep them in separate vessels.

2.Saute green chillies and ginger.Make them into a fine paste and set it aside

sothi

3.Add shallots followed by all veggies and Saute them well.

4.Add the third milk to cook the vegetables.

5.When the vegetables are cooked almost ,add salt,turmeric powder,ginger+green chilly paste and give a quick stir.

6.Reduce the flame at this point.

7.Add the second milk followed by first milk and mix the well.

sothi

8.In no time after mixing,switch off the flame.

sothi

9.Temper mustard seeds,urad dhal and curry leaves.

10. Add tempering elements and garnish with coriander leaves and serve.


P.S:

Reduce the quantity of chilly when you make for babies.

Adjust amount of chilly as per your taste.

The original recipe has a strict rule that only the first milk of coconut should be added. If you would wish to cook so,  cook all vegetables in water in step 4 and add only the first milk and quickly turn off the flame.

If the coconut milk boils ,it will get curdled and the entire would get into trash. Hence be sure to use diluted third milk to could vegetables or use water to cook vegetables.

The milk shouldn’t get boiled after step.7.

Cook the entire dish in medium flame.

Do not over dilute coconut milk. It will turn the dish too bland.

The fresher and richer the coconut is,the tastier the dish is.

You can add any vegetable of your choice.(Carrot,potato,green peas,shallots,brinjal)

It can be used for a day if you store it in refrigerator. To use it for more than one meal in a day separate it in different vessels for each meal and store.

Few add corn flour/bengal gram flour mixture to this dish. It might spoil the original taste and flavour of the dish. I dont prefer such ingredient addition.

Ginger thuvayal+Sothi+Rice/Porikadalai thuvaiyal+Sothi+Rice/Keerai Kadaisal+Sothi+Rice are lovely combos.

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Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk


P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

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Peanut chutney

Groundnut/Peanut/Verkadalai Chutney

An easy-to -make and protein rich chutney which can side dish to idly or dosa. My father-in-law said me this recipe over phone on a day when I was left with no option for idly side dish.

Ingredients:

  • Groundnut-1/2 cup
  • Red Chilly-2
  • Salt-To taste
  • Tamarind-A small piece

Procedure:

1.Dry roast groundnut and peel the skin after cooling.

2.Add roasted groundnut,red chillies,salt and tamarind in mixer jar and blend them.

groundnut chutney

3.Once you it becomes coarse add few spoons of water and grind it into fine paste.

groundnut chutney

4.The chutney is ready to be served.

GROUNDNUT CHUTNEY


P.S:

Tempering is optional.

Be careful while roasting. The nuts shouldn’t get totally blackened.

You can also fry red chillies in oil separately and add them.

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Coriander thuvaiyal(Kothamalli thuvaiyal)

Ingredients:

  • Coriander leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Coconut – 3 tbsp(grated)
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Dry roast coconut and cool it.
  2. Heat oil in a kadai and fry red chillies.
  3. Separate them out and saute the coriander until it turns soft.
  4. In a mixer jar add coriander leaves,urad dhal,coconut,tamarind,salt and red chillies after cooling.
  5. Add little water and grind it into a semi coarse paste.
  6. Add oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  7. Add the ground paste and saute until it becomes thick.

P.S

You can add this thuvaiyal to rice and mix with oil and have.

This is an ideal combination with curd rice,idly and dosa.

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Pudhina Chutney(Mint chutney)

Mint leaves- I cant describe how aromatic these are. I cant stop taking the flavour. A pinch of this leaves added to any dish will turn it too aromatic and flavoury.

Ingredients:

  • Mint leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and fry red chillies.
  2. Separate them out and saute the mint until it turns soft.
  3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
  4. Add little water and grind it into a smooth paste.
  5. Add tempering elements and serve it with hot idlies.

P.S

You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.

Mint leaves can be chewed as such to strengthen your tooth

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Kothamalli(Coriander leaves) Chutney

I always prefer cooking a dish without adding any ingredient that would alter the basic taste.For example, most recipes of coriander chutney has coconut/onion/tomato added to it.I prefer a recipe which gives you a wholesome taste of the main ingredient.

Ingredients:

  • Coriander leaves-1 cup(Cleaned)
  • Tamarind-A small piece
  • Black urad dhal-1/4 tbsp
  • Red chilly-2
  • Salt-To taste
  • Oil-To cook

To temper:

  • Mustard seeds-1/4 tsp
  • Urad dhal-1/4 tsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and fry urad dhal and red chillies.
  2. Separate them out and saute the coriander until it turns soft.
  3. In a mixer jar add the above after cooling and grind it by adding tamarind and salt.
  4. Add little water and grind it into a smooth paste.
  5. Add tempering elements and serve it with hot idlies.

P.S

You can saute the chutney after grinding and store it as dry version to be used for 3 days maximum.

This is an ideal combination with curd rice.

This chutney improves your digestion.

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Coconut Chutney-Version 5(With garlic)

This is yet another version of chutney with a slight variation. I prefer it little watery and it is my all time choice with steaming hot fluffy idlies.

Ingredients:

  • Coconut-1 cup grated
  • Garlic-3
  • Red chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,garlic,red chilly ,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.

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Coconut Chutney-Version 4(With Shallots)

I love shallots in any form. So this is one of my favourite chutneys.

Ingredients:

  • Coconut-1 cup grated
  • Shallots-3
  • Green chilly-2
  • Tamarind-A Small piece
  • Salt-To taste

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,green chilly,shallots,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste.

P.S:

You can temper the same if you wish

You can add shallots after finely sauting those in oil if you dislike its raw smell.

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Coconut chutney-Version-3

Ingredients:

  • Coconut-1 cup grated
  • Red chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,red chilly,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page