KARA CHUTNEY / கார சட்னி

 I am making this chutney for so many years but not posted in my blog. Want to document this for my kids. This chutney goes well with idli , dosa etc.

INGREDIENTS

Onion - 1

Tomato - 2

Red chili - 7 to 8 (adjust according to your taste)

curry leaves - few

Salt to taste

Oil  - 1 tbsp

Mustard seeds - 1 tsp

urad dhal - 1 tsp

METHOD

Soak  the red chilis in warm water for 10 minutes.

And grind to a paste.

Heat oil in a pan and temper with mustard seeds , urad dhal and curry leaves. 

Add chopped onions and sauté.

Add chopped tomato or grounded tomato and sauté well.

Add the grounded red chili paste and salt to that and cook well till the raw smell goes.

Add water and cook till it reaches the current consistency.

Serve with idli or dosai. 

 

PACHAI MOAR KULAMBHU/பச்சை மோர் குழம்பு

Pacha moar kulambhu is easy to make , no cooking is needed. That is why the name . Learnt this from my friend chitra . Everyone in my family loves this. Easy to make and taste yum too.

INGREDIENTS

Coriander leaf - 1 bunch

Green chili - 3 to 4

Hing - 1/2 TSP

Grated Coconut  - 2 tbsp or 4 pieces

Salt as per taste

Curd - 1 cup

Coconut oil - 2 tbsp

Curry leaves - few

Mustard seeds - 2  tsp

METHOD

Combine  the coriander leaves, salt, hing, green chili, coconut  in a mixer and make a paste.

Beat the curd nicely and add this mixture to the curd.

Heat coconut oil in a pan , temper the mustard seeds and curry leaves.

The smell of the curry leaves will infuse in the oil and give a nice flavour to the mix.

Enjoy with sevai or iddiyappam.



 

DRUMSTICK LEAVES POWDER / MORAINGA LEAVES POWDER /

Drumstick leaves my mom used to make stir fry with garlic. Nowadays in shops i saw Morainga  powder sold. I thought of making it like curry leaves powder which can be added to rice and have.

I make this Powder and keep it handy. Some days if i feel tired , will mix with rice and serve with chips or vadam. Healthy dish too. 

Facts about Drumstick leaves.

The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese, and protein.^[20][21] When compared with common foods particularly high in certain nutrients per 100 g fresh weight, cooked moringa leaves are considerable sources of these same nutrients. Some of the calcium in moringa leaves is bound as crystals of calcium oxalate^[22] though at levels 1/25th to 1/45th of that found in spinach, which is a negligible amount. The leaves are cooked and used like spinach.

INGREDIENTS

Drumstick  leaves -  1 cup

Red chilli = 4 to 5

Urad dhal - 2 to 3 tbsp

Channa dhal = 2 to 3 tsp

hing - small piece /  1 tsp

salt to taste

oil  - 1 tsp

METHOD 

I microwaved the leaves till it turns crispy. You can sundry too.

In a pan add oil , red chili and saute.

After 1 minute add urad dal, channa dhal  and saute till it turns golden brown.

Add the drumstick ;eaves and saute for a minute.

 Grind to coarse powder. 

Keep it in a airtight container. 

If you want you can add garlic pods too. 

KARACHUTNEY - PERAL ONION CHUTNEY

 

Today is the last day of BM 20, group 3. This recipe also  Mrs. Revathi Shanugam's recipe, I read in a book. Easy to make and tastes yum. 

 

 

 

 

 

 

 

 

INGREDIENTS

PEARL ONION – 1 CUP

RED CHILI – 2

TOMATO – 1

TAMARIND -  ONE SMALL PEBBLE SIZE

SALT TO TASTE

OIL, MUSTARD SEEDS AND CURRY LEAVES FOR TEMPERING

  METHOD

COMBINE ALL THE INGREDEINTS EXCEPT TEMPERING THI NGS AND GROUND TO PASTE.

 

HEAT OIL IN A PAN CRACKLE MUSTARD SEEDS AND CURRY LEAVES AND POUR OVER THE CHUTNEY.

 GOES WELL WITH IDLY AND DOSA.

 

WE CAN TEMPER THE MUSTARD SEEDS AND WE CAN ADD THE GROUNDED PASTE AND COOK. IT GIVES A DIFFERENT TASTE.

WE CAN ADD GARLIC TOO.

CHECK OUT THE RECIPES OF BM 20.

CORIANDER CHUTNEY / KOTHAMALLI CHUTNEY

Today is the last day of BM 16. My kids love this chutney, they can even eat with bread as sandwich.My son calls this as green chutney. Thank you Srivalli for this wonderful theme and organising blogging marathon.

INGREDIENTS

Coriander leaves / kothamali  - one bunch

Onion - 1 small

Tomato - 1 small

green chili - 1 or 2

Urad dal -- 2 tbsp

Garlic - 2 pods

Salt to taste

Oil, mustard seeds, split urad dal, curry leaves for tempering

METHOD

Clean and wash the coriander leaves and chop it.

In a pan add oil , add chopped onion, green chili and garlic pod.

After 2 minutes add tomato, when it cooked add urad dal.

When urad dal changes it colour add coriander leaves and saute for a minute.

After it cooled down ground it to paste adding salt.

Temper with mustard seeds , urad dal and curry leaves.

Click here , to see the fellow bloggers recipe.

This entry is taking part in Kids Delight hosted by Smitha started by Valli.

RASAM POWDER

Rasam powder is the key ingredient for making rasam. We can make this and store it handy.

INGREDIENTS

Dhaniya /coarinder seeds -  3 cups

Toor dal - 1 cup

black peper   1 cup

Chenna dal - 1cup

cumin seeds  -  1.4 cup

turmeric - 6

red chili  - 3 cups

How to make?

Dry roast all the ingredients and ground to powder in a mixie.

Store it in a air tight container.

Thengai Thuvayal / Coconut Chutney

This is our favourite. Both my mom and mil makes this so.. well. It is comfort food when you are lazy or quickly you have to make something to have with rice. With this you can have chips or papad roasted in microwave also go well.This entry goes to Chutney or Dip Mania event hosted by Ramya.





Ingredients

Grated coconut – 1 cup
Urad dhall – 4 tbsp
Red chili – 3 or 4
Pepper – few
Salt to taste
Tamarind – berry size or lemon juice
Hing - one generous pinch

Oil to saute

Method

Heat oil and add red chili, pepper, urad dhall , hing and saute nicely.
Add the coconut.If you are adding tamarind soak with salt and water.
Combine all and add salt and grind it , not to smooth paste, slightly coarse.
If you are using lemon juice add now. I use lemon juice because we can adjust the taste.
Goes well with rice also with dosas.

Varsha has passed me this award. Yes i love chatting with friends. Thanks Varsha.

Yasmeen of Health Nut passed me this award created by her, She is so.. Sweet, i am so honoured to be in her list.
I would like to pass both the awards to my friends: Raji, Poonam , n33ma, Trupti, Ann, Priya,Cham Veggie belly, Sowmya, Sangi, Srilekha, vaishali, Nithya, Mahimaa, Hema, Vidya,Anu, Aquadaze,Swapna, Alka, Shama, Uma, preety, Jaishree,Sabitha,Roochi, Lubna, Pavithra, Vidyavenky, premyscakes, Medha Purva Desai, Gita Jayashree Mudaliar, Ramya UJ,

Hope , I have included all my friends. If I have missed someone kindly let me know.

KARA CHUTNEY / SPICY CHUTNEY AND AN AWARD

This chutney is my family’s favourite. When my sister had come down for vacation she also liked this. I learnt this from my neighbour aunt in pudukkottai.

Ingredients

Small onions – 10 to 12
Garlic – 4 to 5 pods
Tomato – 1 big size
Red chili – 3 or 4 (Adjust as per taste)
Fried grams / Pottukadalai – 1 tbsp
Grated Coconut – 1 tbsp
Salt to taste
Oil, mustard seeds , red chili, curry leaves for tempering

Method

1. Heat oil in a pan and saute onions, garlic, red chili. After a minute add chopped tomatoes.
2. When it is cool, combine coconut and fried grams with that and grind in a mixer.
3. Heat oil and pop up mustard seeds, red chili and curry leaves.

Goes well with idly, dosas.

Version 2

You can grind all raw, and then saute in oil.

This is going to participate in FIC - Orange hosted by Aparna started by Harini.

Also to Chutney/ Dip Mania Event by Ramya of Mane Adige and Chettinadu Vegetarian cushine

hosted by Srimathi.

I would like to send Green chutney to Ramya's Chutney/ Dip Mania Event.

Mahimaa of Indian Vegetarian Kitchen passed this Award, Thanks Mahi. I would like to pass this Award to all by blogger friends.

MULTI PURPOSE POWDER

This powder is handy to make curry, kootu etc, If you prepare and store this , you can use it for more dishes. If you want to avoid coconut you can use this powder. 

Ingredients

Red chili - 5 to 6
Pepper corns - 1 tbsp
Ur ad dhall - 1/2 cup
Jeera -  tbsp
Hing -one peanut size or 1/2 tsp
Oil 1 tbsp


Method

Heat oil in a pan and add all the ingredients .
Switch off the gas and add jeera/ cumin seeds.

Grind it to powder.



This powder can be used while preparing lots of porials. (dry curry) for example you can use for snake guard, beans, cluster beans, raw plantain etc. If you are preparing any kootu you can grind coconut and this powder . you can also prepare spinach kootu with this powder.

This entry is taking part in Podi as accomplishment hosted by Smitha.

CURRY POWDER

Ingredients

Red chilies – 8
Coriander seeds – 1 cup
Channa dhall - ¼ th cup
Curry leaves – 10 to 12
Hing powder - 1 tps
Oil – 1 tbsp

Heat oil in a pan and fry all the ingredients and grind it. This can be used to make stuffings in Brinjal or you can use for making dry curry.

This is going to take part in Podi as accomplishment hosted by Smitha.

RAVA IDLY WITH GREEN CHUTNEY

Ingredients

Semolina – 2 cups
Curd – 2 cups
Eno salt – ¼ tbs
Salt to taste
Carrot grated – 1 cup

For seasoning

Oil – 1 tbs
Musturd seeds – 1 tbs
Channa dhall – 1 tbs
Curry leaves

Method

1. Mix curd, semolina salt, eno salt , add water to make the dough to idli batter.
2. If you want to make it for breakfast mix it and refridgerate for over night or you
Can leave for 3 hours
3. Before preparing heat oil, pop up mustard seeds,Channa Dall, curry leaves and add it

to the batter.
4. Grease the idly plates and prepare idles.

This receipe my SIL Vidya taught me.

GREEN CHUTNEY

Ingredients.

Oil – 1/2 tbs
Mint leaves or coriander leaves - 1 cup
Garlic – 2 cloves
Green chili – 1
Grated coconut – ½ cup
Chutney Dal – ¼ cup
Salt to taste

For seasoning

Oil, mustard seeds, curry leaves, red chili – 1

Method.


1. Heat oil in a pan and saute garlic, mint leaves, green chili,
2. Cool it .
3. Grind the sauteed mixture after adding coconut,chutney Dall and salt.
4. Season with oil, mustard seeds, red chili and curry leaves.

This chutney i learnt from my friend Uma. My daughter loves this.