Spicy Tomato Garlic Chutney/Thakkali Kara Chutney-No Onion No Coconut

Another spicy chutney recipe with no coconut and onion. It's a simple tomato chutney with garlic flavor. Goes well with dosa, idly or chapathi. It stays longer even for some  4 to 5 days if refrigerated.

Ingredients:

Tomato	2
Garlic	8 cloves
Dry Red Chilly	7
Oil	1 tspoon
Salt	to taste

To Temper:

Oil	1 tspoon
Dry Red Chilly	1
Urad Dal	1 tspoon
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of garlic cloves. Chop tomato into cubes.

(2) Heat oil in a pan. Add dry red chilly and garlic cloves. In low flame saute till color of garlic changes to light brown. Switch off the flame and allow to cool.

(3) Grind the cooled ingredients in a mixer with needed salt and make a fine paste without adding water. Make a salt test.

(4) Now heat oil in the same pan. Temper with the ingredients one by one shown under heading "to temper". Pour the ground paste into it. Heat it for another 2 minutes so that the raw smell of tomato  leaves off. Switch off the flame. Your chutney is now ready.

Have it with idly/dosa/chapathi..

Tips:

• The above recipe is too spicy. Adjust the amount of dry red chilly according to your tolerance level. 

Potato Egg Curry with Coconut Milk

This is a non-veg curry which goes well with chapathi/appam. Check the appam recipes here->Appam Traditional Recipe and Appam easy recipe

Ingredients:

Potato	2(small)
Egg	3 or 4
Onion	1(big)
Tomato	1(medium)
Green Chilly	3(small)
Ginger	1 inch piece
Garlic	5 cloves
Thick Coconut Milk(Onnam Pal)	3/4 cup
Thin Coconut Milk(Rendam Pal)	3/4 cup
Salt	to taste
Chilly Powder	1 tspoon
Coriander Powder	2 tspoon

To temper:

Oil	1 tbl spoon
Mustard	1/2 tspoon
Dry Red Chilly	3
Curry Leaves	1 Sprig
Whole Garam Masala	Cloves(2),cinnamon(1 inch),cardamom(2),bayleaves(1)

Preparation:

(1) Peel the skin of onion and chop it to small thin slices. Also chop tomato, green chilly, ginger and garlic. Also add eggs in hot water and allow to boil. After that cut boiled eggs into two halves. Keep everything aside.

(2) Also make needed coconut milk. For that take around 1/4 cup of grated coconut and add 1/2 cup of water to it. Grind it in a mixer/blender and make a fine paste. Extract around 3/4 cup of thick coconut milk by squeezing the ground paste using a strainer. This is called as onnam pal. Again add the same coconut to the mixer and add around 1/2 cup of water to it. Grind once again. Extract the remaining coconut milk from ground paste and make around 3/4 cup of thin coconut milk. This will be watery and called as rendam pal. Keep it aside (You can also use store bought coconut milk).

(3) Mean while heat oil in a pan and add the whole garam masalas one by one. After that temper with the rest of ingredients shown under table "to temper" heading. Now add ginger and garlic. Saute till the raw smell leaves. Now add onion slices with little salt. Saute till color of onion turns brownish. 

(4) To this add chopped tomato. Saute once and pour thin coconut milk. Close the vessel with a lid and allow to boil till onion slices are cooked well and coconut milk is completely dried off. 

(5) To this add chilly powder, coriander powder and mix well till the raw smell leaves. Immediately add 1 cup of water and allow to boil. Once water starts boiling add potato pieces and egg pieces upside down. Allow to boil for another 5 minutes in medium flame. 

(6) Now pour the thick coconut milk to it. Heat it for some seconds in low flame. Switch off the flame. Your potato egg curry is now ready. Close the vessel with a lid for 10 minutes before serving.

Have it with appam/chapathi. I had it with appam..

Tips:

• Don't boil thick coconut milk as it  will curdle. 
• Adjust spiciness(green chilly/chilly powder) according to your taste.

Onion Chutney/Ulli Chutney

Nothing much to say about this recipe as many of you may know it. This goes well with dosa/idly. Below recipe is from my dear sathya. ClICK HERE To get other chutney recipes.

Ingredients:

Big Onion	1(small)
Small Onion/Shallots	15
Dry red chilly	6
Urad dal	1 tspoon
Tamarind	1 small gooseberry size
Sesame Oil	1 tbl spoon
Salt	to taste

To Temper:

Oil	1 tspoon
Dry red chilly	3
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of shallots and cut big onion to cubes.

(2) Heat oil in a pan and add urad dal. Once the color changes add shallots with little salt. Saute for 2 to 3 minutes. To this add dry red chilly and tamarind. Saute till onion turns light brown color. Allow it to cool.

(3) Once it is cooled, grind it in a mixer with 1/2 cup of water. Add little salt too. Make a fine paste. Keep it aside.

(4) Heat oil in the same pan and add dry red chilly (second table). Add mustard. Once it splutters add curry leaves. To this add ground paste. Make a salt test. Once it starts boiling switch off the flame.

Have it with dosa/idly..

Tips:

• I used both big onion and small onion in equal proportion. Small onion gives more taste. You can use either big onion or small onion as per your convenience.
• It is a thick chutney so don't make it watery.

Appam-Traditional Style

There are lot many procedures for making appam. I already posted a recipe during initial days of my blog which is VELLAYAPPAM. If you are new in making appam please follow that link. The recipe i shared here is bit difficult for first time as it includes the process off KAPPIKACHAL which is a malayalam word. But trust me you can do it. Sharing my mom's recipe here...

Ingredients:

Raw rice	3 cup
Grated Coconut	1&1/2 cup
Urad dal	2 tbl spoon
Coconut water/water	as needed to grind
Salt	to taste
Sugar	3 tspoon

Preparation:

(1) Soak raw rice and urad dal separately in water for about one hour. 

(2) Grind urad dal in a mixer and make a paste. To this add grated coconut and make a fine paste. You can use coconut water for grinding. Keep it aside.

(3) Drain the water from rice and grind it in a grinder by adding coconut water/water little by little. Switch off the grinder when rice is on 3/4th stage. It will be done in less than 5 minutes. Take 1/4 cup of this batter (rough mixture with grainy texture) in a bowl and keep it aside.

(4) Continue grinding the rest of rice by adding ground paste. Make a fine batter. Add coconut water/water if needed.

 (5) When it is completely done switch off the grinder. Take 1/4 cup of this batter and add it to the rough mixture in bowl which we already kept aside. Also clean the grinder by taking rest of batter and store it in a vessel/container. Keep it aside.

 Next process is  KAPPI KACHAL: 

(1) Take a pan and add 1/2 cup of batter(rough batter+grinned batter) to it. To this add 2 cups of water and mix well. 

(2) Keep the pan on a stove and stir it continuously in low flame. Stir till it get thickens, that is the mixture should be bit thick and gelatinous. If you miss this stage appam will not turn soft.

(3) Allow it to cool completely and add this to rice batter. Make sure to mix well. Add sugar, salt and baking soda. Mix well by adding enough coconut water to make the batter loose. Allow it to ferment for 8 hours by keeping it covered. Best is over night.

Next process is making APPAM:

(1) After fermentation the quantity may have slightly increased and looks bubbly. Add coconut milk/coconut water to make the consistency of batter loose and easily pourable. It should be little more watery than dosa batter. 

(2) Heat appam kadai which will have a rounded base. Pour 2 laddle of batter to the centre of kadai. Twirl it once or twice using hand and make round shapes. Don't twirl more than twice. The centre will be thick. Close the kadai with a lid and cook for 1 to 2 minute. You will notice the edges leaving apart and centre looking soft. If the centre looks uncooked cover with the lid and cook again. Once it is cooked replace it to a plate. Don't flip it. Your appam is now ready.

Have appam with channa masala/egg roast/sweetened coconut milk or with your favorite curry…

Tips and variations:

• If appam batter is thick you cannot swirl it easily.
• You can add coconut milk to make the batter loose which will enhance the taste.
• If you are using an iron appam kadai grease the kadai with oil.
• If you don't have an appam kadai, do it in a dosa tawa. Spread batter like dosa and close tawa with a lid to cook. Except the perfect shape you will get tasty appam.
• Always cover appam with a lid while cooking.
• Adding too much of baking soda makes appam to stick on tawa. You can replace soda with yeast.
• The secret of softness depends on KAPPIKACHAL

Potato Curry-Bachelor's Recipe

This is an easy and yummy sidedish which goes well with chapati,poori and appam..

Ingredients:

Potato	3
Big Onion	1(big)
Green Chilly	4(small)
Garlic	4 cloves
Coconut Milk(onnam pal)	3/4 cup
Turmeric Powder	1/4 tspoon
Garam Masala	1 tspoon
Salt	to taste

For seasoning:

Oil	1 tspoon
Small Onion	3 (chop to small pieces)
Mustard	1/2 tspoon
Dry Red Chilly	2
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of potato and chop into small cubes. Chop onion,garlic and green chillies to slices.

(2) Add everything to a pressure cooker. Pour 3/4 cup of water to it along with turmeric powder and salt. Pressure cook for 2 whistles. Switch off the flame. Let the pressure release in stove itself.

(3) Mean while make coconut milk by grinding coconut in a mixer by adding little water. You can also use store bought coconut milk.

(4) Once the pressure is released, add garam masala and heat it for another 5 minutes so that curry gets thicken but do not make it too dry. Make a salt test here. Finally pour coconut milk to it. Just heat it and switch off the flame. 

(5) Mean while temper with the ingredients shown under the heading "for seasoning". Pour it to the curry. Close the vessel with a lid for 10 minutes before serving. Your potato curry is ready.

Have it with your chapati/appam/poori…

Tips:

• Do not allow curry to boil once coconut milk/onnam pal is added. Just heat it.

Green Peas Masala

It's been a long time since i have posted a recipe for you all, here came back with an easy recipe:) Green peas masala is a semi gravy which goes good with chapathi/poori/appam. 

Ingredients:

Green Peas(fresh/frozen)	1&1/4 cup
Salt	to taste
Whole garam masalas(Cinnamon/Bay leaves/ Cardamom/Cloves)	1 inch/2/3/3
Oil	1 tspoon
Cashewnuts	12
Red chilly Powder	3/4 tspoon

To Saute and grind:

Oil	2 tspoon
Big onion	1
Tomato	2
Green chilly	2
Garlic	5 pods
Ginger	2 inch

To Soak in water and grind:

Cashewnuts

12

Preparation:

(1) Pressure cook green peas for 2 whistles by adding water with salt. Keep it aside. Soak cashew nuts in water and grind it to a smooth paste. Keep it aside. 

(2) Mean while chop onion and tomato into cube shapes. Also chop ginger, green chilly and garlic. 

(3) Heat oil in a pan. Add ginger and garlic. Saute till the raw smell goes off. To this add onion cubes with little salt. Saute for 2 minutes. To this add green chilly and tomato cubes. Saute for another 2 minutes so that it will turns mushy. Now allow to cool it. 

(4) Grind it to a smooth paste in a mixer. Keep it aside.

(5) Heat oil in the same pan. Add whole garam masalas one by one. To this pour ground paste. Mix once and add red chilly powder. Mix well. 

(6) Pour ground cashew paste to it. Mix once and add 1/4 cup of water. Let it heat for another 10 minutes in low flame. Make a salt test here. Now add cooked green peas to it. Mix once and heat for another 5 minutes. Your green peas masala is now ready.

Have it with chapathi/poori/appam

Tips:

• If you are using frozen green peas cook for 1 whistle and remove the cooker from fire once flame is switched off or add frozen green peas at the 6 th step and cook for 15 minutes.
• Gravy tends to be thicken. Add water accordingly.

Masala Dosa

Masala dosa was my childhood favorite. I Still remember the taste of it from a restaurant near by my native place. Combined with vada the taste of hot masala dosa was slurpppp. Now i used to prepare occasionally. When i prepared on last day, thought to share the recipe with you all and took all the shots :) .

Serves-2 to 3

Click Here for the preparation of dosa.

Ingredients:

Potato	2 (big)
Carrot(optional)	1 (medium)
Big Onion	1(medium)
Ginger	2&1/2 tbl spoon
Green chilly	4 (medium)
Turmeric Powder	1/2 tspoon
Salt	to taste

To temper (kaduvarukkal):

Oil	1 tbl spoon
Urad dal	1 tspoon
Channa dal	1 tspoon
Dry red chilly	3
Mustard	1 tspoon
Cashew nuts	5
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of potato and chop into small cubic shapes. Pressure cook the pieces for 3 whistles by adding 1 cup of water with little salt . Once the pressure is released drain any excess water and mash the pieces. Keep it aside.

(2) Chop the needed ingredients like onion, green chilly, ginger and carrot. Grate the carrot or chop it into very thin and tiny pieces so that it will cook in a minute.

(3) Heat oil in a pan and add the ingredients shown under "to temper" heading. Saute till casewnuts turns brownish. Add ginger and green chillies. Saute for some seconds. Now add chopped onion slices with little salt. Saute till it changes light brown. Now add grated carrot. Stir for 1 minute.

(4) Now add turmeric powder with 2 tbl spoon to 1/4 cup of water. Mix once and add mashed potato. Mix well. Make a salt test here. Let it heat for another 5 minutes so that the water will dries off and potato mix well with the masala. Your potato masala is now ready.

(5) Heat dosa making tawa and prepare dosa. Pour 1 tspoon of oil/ghee above the dosa. When one side is cooked take a ladle of prepared masala and spread it on the centre of dosa.

(6) Cover it by folding the two sides of dosa as shown in the picture. keep it for few more seconds. No need to flip the dosa. Your masala dosa is now ready.

Tips and variations:

• Topping with ghee over the dosa than oil gives an extra flavor but avoid it if you are health conscious.
• Addition of carrot is optional.
• You can also top 1/2 tspoon of DOSA PODI followed by ghee/oil over the dosa.
• Don't make the dosa too crispy because you can't fold it properly.

Fried Coconut Chutney/Varutharacha Thenga Chammanthi

Already i added DRIED CHUTNEY in this blog where coconut is directly used. This is a different version where coconut is fried and this goes well with dosa/idly/appam/rice...

Ingredients:

Grated Coconut	1 cup
Small Onion/Shallots	8 (skin peeled)
Dry red chilly	8
Coriander Powder	1 tspoon
Asafoetida powder	1/2 tspoon
Tamarind	1 lemon size
Curry leaves	1 sprig
Garlic	4 cloves
Salt	to taste
Water(for grinding)	2 tspoon

Preparation Time:4 min

Cooking time:7 min

Preparation:

(1) Heat a pan and add grated coconut, shallots, dry red chilly, garlic and curry leaves. Saute continuously till the color of  coconut changes lightly say for some 5 to 8 minutes in medium flame (As per my mom's recipe, in low to medium flame you have to saute the ingredients till color of coconut changes dark brown-take care not to burn the ingredients. It may take some 15 minutes. This will be more tasty and goes good with kanji/rice). Switch off the flame and add coriander powder and asafoetida powder. Give a quick stir and remove the pan from the stove. Allow it to cool.

(2) Now grind the tamarind and salt in a mixer. To this add the cooled ingredients and grind again with 2 tspoon of water (Grinding in two steps helps to grind the tamarind smoothly). Make a salt test in between. Grind smoothly. Your dried chutney is ready.

(3) Form a ball shape using hand.

Have it with your dosa/idly/appam/kappa puzhunghiyathu…..

Tips and Variation:

• You can also add ginger (2 inch piece) while grinding along with tamarind.
• Adding 2 leaf of lemon(naraka ela) while grinding will add an extra flavor.
• If you want more spiciness add green chilly while grinding.