I love raw onion chutney. I have already posted my MIL’s and Mom’s onion chutney recipes . I got this recipe from
Yummytummy.Thank u Aarthi for this yummy side dish :).Its a very simple & delicious chutney recipe
that goes well with idli and dosa. As Sen is not fond of raw onion
chutney , i usually make it only for me.I love onion chutney with uttapam a lot .. Its
my favourite combo ..
Big onion (or) Small onion – 2 nos / 12 nos
Red chillies – 3 – 4 nos
Tamarind – A small berry size
Garlic – 5 cloves
Salt & water – as needed
Gingely oil – 1 tbsp
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few
Grind onions , chillies , garlic , tamarind , salt & water to a smooth
Temper all the ingredients given under “to temper” .. Serve with idli ,
Use small onions for best taste..Add more red chillies if u want more
spicy..Adjust tamarind accordingly..U can also use cooking oil or olive oil to
I got this recipe from my friend Shalini.I had some leftover rice lying in my pantry..I asked
her to suggest me some interesting recipes using it.She immediately
told me about this kuzhi paniyaram recipe.I ground the batter in the afternoon and
prepared paniyaram for dinner. It was very nice ,soft as well as puffy and we loved it very
much. . I used mixie to grind the batter which made my job much more easier.In
this recipe i used sour curd. So the batter takes less time to ferment ( For me
it took 4 hours). Based on the weather in ur place , the fermentation time
differs..It may need maximum of 6-8 hours. If u grind the batter in the morning / afternoon (around 1pm) , u can use it for dinner.But my friend told the paniyaram can be made
immediately after grinding the batter..Thank u so much Shalini for this yummy
recipe..Do try this friends , u’ll love it a lot.Adding cooking soda is a must for this recipe. U can also try ENO fruit salt instead of cooking soda.Hope it gives the same result. :)
Soak the raw rice and leftover rice for 2 hours.Then drain all the soaked
water and grind it to a smooth paste adding sour curd , green chillies ,salt
using required water.
After 4 hours , add cooking soda ,finely chopped onions , curry leaves and
coriander leaves.Mix well.Heat paniyaram pan. Add 1/2 tsp oil in each hole and pour the batter till 3/4 th of the pan.
Cover it with a lid and cook for few minutes. Then flip the paniyaram and cook
the other side for few more minutes..
Remove using a fork / spoon and serve it hot with chutney
Urad dal & methi seeds are not necessary for this recipe. But still the
paniyaram comes out fluffy and soft.
Please add the cooking soda just before u make paniyaram..
Idli upma is my most favourite tiffin recipe.If u ask me , i would say it is the tastiest breakfast recipe in this world . I can have it all through the day.I can live with it. My mom makes it specially for me (by reseving some idlies)in the evenings or the next day morning with left over idlis. I like to have it with less oil , more onions & dals and mild spice.I love my mom’s upma very much..Some people make it yellow in color adding turmeric powder but we make it white.. I should say about my MIL here. She knows i am crazy about this upma.So she used to prepare it for me every alternate days when i was pregnant.I am really blessed to have such a caring & loving MIL like my mom(Touchwood ).Now after tasting this upma from my mom& mil’s hands, i feel bad to try on my own .. But i wanted to post my favourite recipe in my blog.So i prepared it yesterday for breakfast and enjoyed every mouth to the core .Please refer “Note’ for variations..Adding more onions gives a nice taste :)
Left over idli – 5 nos
Big onion – 2 nos OR small onion – 20 nos.
Green chilli – 1 no (slit)
Ginger – 1/2 inch piece
Curry leaves – few
Salt – as needed
Cooking oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 2 tsp
Channa dal – 1 tbsp
Red chilli – 1 no (pinched into 2)
Crumble the idlies well and set aside.
Usually left over Idlies are slightly dry.. For crumbling easily, just dip the idli in water for just 3 seconds and then try. U can easily crumble and it will be soft too..
U can also freeze the leftover idlies in an air tight box for easy crumbling.But after crumbling sprinkle some water & add salt to make it soft..
One more way is just crumble the idli well ( without freezing) and sprinkle some water over it . It helps to keep it soft... Add salt to it, mix well and set aside. My mom follows this method..
In an iron wok, add mustard seeds .Let it splutter completely. Then add the urad & channa dal and saute till golden brown..Now add the pinched red chilli ,finely chopped onions , ginger , slit green chilli and curry leaves.Saute till onion turns transparent.
Lastly add the crumbled idli and mix well. Keep it in low flame for 10 minutes till it forms a burnt layer in the bottom. ( We call it as adai/ porukku).. It tastes very nice and crispy ..But adai/ porukku forms only if u use iron or aluminium kadai not in the non-stick pan..
Check for salt and switch off the flame. Garnish with coriander leaves if desired!
Serve hot !!
For variations u can add turmeric powder while sautéing onions.U’ll get a nice yellow colored upma.
One of my friends suggested me to sprinkle idli podi for an extra spicy punch.
To make it more healthy , add finely chopped or grated carrots , peas , potato etc..
Keerai kootu is our family favourite kootu recipe.We make it at least once in a week.I make it for my husband’s lunch box paired with vatha kuzhambu/ puli kuzhambu.It tastes great.I learnt this recipe from my MIL. I’ll post my mom’s version soon..Usually vengaya vadagam is used for seasoning this kootu. I love that combination very much . But my husband hates it.. So i saute the small onions till dark brown ( as u see in picture) & season this kootu.It tastes equivalent to vadagam..My husband likes to have this kootu mixed with plain rice & ghee .. Try this healthy accompaniment for lunch & enjoy . We follow the same procedure and make kootu with mulai keerai , siru keerai etc..
Amaranthus/arai keerai – 2 small bunch OR 2 cups
Moong dal – 2 tbsp
Turmeric powder - 1/8 tsp
Sambar powder – 1 tsp
salt & water – As needed
Grated coconut – 1/4 cup
Rice flour –1 tsp
Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Fenugreek seeds – 1/4 tsp
Cumin seeds / jeera – 1/2 tsp
Small onion – 5 nos or Big onion – 1/2 no
Vengaya vadagam – 1.5 tbsp or 1 no
Wash & chop the keerai finely. In a pressure cooker base , take the chopped keerai , moong dal , sambar powder , salt and water. Cook it for 1 –2 whistle in low flame. Grind the coconut with rice flour adding little water to make a smooth paste.Set aside.
After the steam is released from the cooker , mash the mixture well till moong dal becomes mushy..Now add the coconut paste ,mix well and allow it to boil till kootu becomes semi thick in consistency..
In a kadai , temper all the ingredients given under” to temper” in the same order. Saute till onion turns dark golden brown with a nice smell..Add to the kootu ..
Mix with plain rice & ghee or enjoy as an accompaniment!
My mil cooks the keerai & dal separately and mix them .But i pressure cook everything together. But make sure dal should be mushy.
This kootu can be made with mulai keerai / thandu keerai and siru keerai ..
Adding vengaya vadagam for seasoning gives a great taste. Do try if u have in hand..But u should saute it till dark brown in low flame and add to kootu..