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April 18, 2021

Avarakkai Kootu | Broad Beans Kootu Recipe

avarakkai kootu recipe

Avarakkai kootu / Broad beans kootu is an easy and yummy Tamil nadu style (South Indian) side dish for rice. This kootu recipe tastes the best with sambar and vatha kuzhambu rice. Most of us make poriyal with broad beans. But this kootu is a healthy and interesting recipe with the addition of moong dal and coconut. We call this kootu as avarakkai poricha kuzhambu. You can mix this kootu with plain rice adding few drops of ghee.

As usual I made this poricha kootu in a pressure cooker directly. So my job was done under 10 minutes. It tastes more like hotel kootu recipe. Friends, do try this easy and healthy broad beans kootu recipe. You will love it.

Check out my other KOOTU RECIPES too.

Broad beans kootu

Broad beans kootu recipe / Avarakkai kootu


Broad beans kootu recipe / Avarakkai kootu

Broad beans kootu recipe / Avarakkai kootu - Side dish for rice


 
Cuisine: South Indian
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Broad beans / Avarakkai - 250gms
  • Moong dal - 1 tbsp
  • Tomato – 1
  • Turmeric powder – 1/4 tsp
  • Sugar – 1/4 tsp
  • Sambar powder - 1 tsp
  • Asafetida / hing - 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Rice flour - 1 tsp
  • Water - as needed
To Temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE AVARAKKAI KOOTU
  1. Wash and chop broad beans, tomato into small pieces. Grind coconut, rice flour to smooth paste.
  2. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, cumin seeds, curry leaves.
  3. Add chopped broad beans, tomato. Saute for a minute. 
  4. Add sambar powder, turmeric powder, sugar and salt. Mix well.
  5. Add moong dal and mix well. Lastly add the required water, ground coconut paste and mix well.
  6. Pressure cook in low flame for one whistle. Switch off the flame.
  7. Open the cooker after the steam is released naturally.
  8. Mix well and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the fiber part of broad beans by slicing the top and bottom. Chop into small pieces. Chop tomato finely. Set aside.

  • Grind coconut and rice flour to smooth paste adding little water. Keep it aside.

  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, cumin seeds and curry leaves.
  • avarakkai kootu recipe
  • Add chopped broad beans and tomato. Mix well for a minute. Add turmeric powder, sugar, salt and sambar powder. Mix well.

  • Add moong dal. Add the ground coconut paste and mix well. Add required water and mix well.
  • avarakkai kootu recipe
  • Close the lid and keep the flame high. When the steam starts to come out, lower the flame completely and put the weight valve. Cook in low flame for one whistle in low flame. Switch off the flame and let the steam release naturally.
  • avarakkai kootu recipe
  • Open the cooker after the steam is released. Mix well and check the consistency. Boil for few minutes if the kootu is watery. If its too thick, add little water and adjust the consistency. Serve hot with vatha kuzhambu , sambar and curd rice. Enjoy !
  • avarakkai kootu recipe

Note

  • Do not skip moong dal and tomato. It helps to give hotel taste.
  • While grinding coconut you can add 2 small onion, 1/2 tsp cumin seeds. It gives a different flavor to kootu.
  • For variations, you can add chana dal instead of moong dal but soak the chana dal for 30 minutes before cooking.

    Try this easy and yummy broad beans kootu recipe for rice. You will love it !

 Avarakkai kootu

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April 10, 2021

18 Raw Mango Recipes–South Indian Raw Mango Recipes

Raw mango recipes
Raw mango recipes – Collection of 18 South Indian raw mango recipes that goes with rice, idli, dosa. Raw mango based recipes must be the favorite for many. In my family, everyone loves mango recipes be it raw mango or ripe mango. Every year, we wait for raw mango season to try out some yummy and interesting recipes with it. Most of them I shared in this collection are Tamil nadu style family recipes which I learnt from my mom and MIL. Some of them are Andhra, Kerala and Karnataka style recipes. 

This collection has some raw mango kuzhambu varieties, pickle varieties, Andhra raw mango dal and Ugadi pachadi, Karnataka Mavinakayi chitranna, Mango thokku, Kerala raw mango pickle, North Indian special raw mango drink Aam panna. I am yet to try more North Indian based raw mango recipes. Soon I will try to make some and update this post. Friends, do check out this 18 raw mango recipes and give a try. I am sure you will love them.

Raw mango sambar

raw mango sambar

Raw mango Vatha kuzhambu

mango vatha kuzhambu

Raw mango Drumstick sambar – Tirunelveli style

mango drumstick sambar

Raw mango Drumstick poricha kuzhambu

mango drumstick poricha kuzhambu

Kazhani kuzhambu

Kazhani kuzhambu

 

Raw mango sweet pachadi

Mango pachadi

Raw mango sweet pachadi with sugar

Mango pachadi with sugar

Raw mango chutney for idli dosa

Raw mango chutney

Instant Raw mango pickle

Instant raw mango pickle

 

Instant mango pickle – version 2

mango pickle

 

Andhra, Kerala and Tamilnadu raw mango pickle recipes

mango pickle varieties

Neer mangai / Watery mango pickle

mango pickle

 

Maavadu pickle / baby mango pickle

Maavadu pickle

Mango Thokku

Mango thokku

Andhra raw mango dal / Mamdikaya Pappu

Andhra raw mango dal

Ugadi Pachadi

Ugadi pachadi


Tamilnadu style raw mango rice / Maangai sadam

Mango rice

 

Karnataka Maavinakayi chitranna / Raw mango rice

Maavinakayi chitranna

 

North Indian Aam panna recipe / Raw mango drink

Aam ka panna

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April 7, 2021

Street Style Gobi Manchurian Recipe – Dry Gobi Manchurian Street Style

Street style Gobi Manchurian

Street style Gobi manchurian recipe was in my try list for long time. In Bangalore, Raja Gobi is getting popular nowadays. Though I haven’t got a chance to taste it, I have seen its making in many Instagram videos. Nearby my house, there is a big market where you can find some carts in road side selling hot and colorful Gobi manchurian in the evening. You can see a crowd of people in the evenings surrounding the cart to enjoy this delicious Gobi manchurian.

I have always wondered what is the difference between street style Gobi manchurian and the ones served in hotels. Once I had a chance to watch the cart vendor making it. He fried Gobi pieces using a readymade Gobi 65 masala powder adding red food color to give the bright look. Once deep fried, it is removed and kept in a big colander. Whenever people asks for a plate of Gobi manchurian, he makes it hot by sauting onion, capsicum, green chilli, ginger, garlic adding soya sauce, chilli sauce, vinegar, ajino motto ( Chinese salt) and tomato ketchup in a very high flame, add little water to bring the saucy consistency and finally adds the deep fried cauliflower pieces. Tosses it quickly in high flame and transfer to a plate garnishing with spring onion or coriander leaves. He did not add corn flour slurry in the sauce mix. So it looks semi dry.  

I found the major difference between the restaurant style and street style Gobi manchurian is the texture. Restaurant style gobi manchurian looks saucy and creamy with a wet texture whereas the street style ones look somewhat dry with a coating of shiny sauce mixture.

Myself and Raksha loves the street style ones more than home style or restaurant style Gobi manchurian. So I tried it recently for Raksha’s birthday. I also referred few YouTube channels for the recipe. It came out so well. We loved it. Friends, do try this street style dry Gobi manchurian at home. You will also love it like us.

Street style dry gobi manchurian

Street Style Gobi Manchurian Recipe


Street Style Gobi Manchurian Recipe

Street Style Gobi Manchurian Recipe - Yummy starter / snack recipe !


 
Cuisine: Indian
Category: Snacks
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
For Cauliflower fry/ Gobi 65
  • Cauliflower - 1 Medium sized / 25 florets
  • Maida / All purpose flour - 3 tbsp
  • Corn flour or rice flour - 6 tbsp
  • Kashmiri Red chilli powder - 1 tsp
  • Pepper powder - 1/4 tsp
  • Red food color – a pinch (optional)
  • Salt - as needed
  • Water – few tbsp
For Gobi manchurian sauce mixture
  • Cooking oil - 3 tbsp
  • Garlic - 2 tbsp (finely chopped)
  • Ginger - 1 tbsp (finely chopped)
  • Green chilli or green chilli sauce – 1/2 tsp
  • Big onion - 1 (finely chopped)
  • Spring onion - 2 tbsp (-do-)
  • Capsicum – 2 tbsp (-do-)
  • Red chilli sauce - 1 tbsp
  • Tomato ketchup - 2 tbsp
  • Soya sauce - 1/2 tsp
  • Salt - as needed
  • White vinegar - 1 tsp
  • Water - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE STREET STYLE GOBI MANCHURIAN
  1. Parboil small size cauliflower florets for 5 minutes.
  2. Drain and remove in a plate. Add maida, corn flour, red chilli powder, pepper powder and salt. Mix well.
  3. Sprinkle little water and make a coating. Heat oil and deep fry in batches.
  4. Drain in a tissue paper. Set aside.
  5. Heat oil in a kadai. Saute garlic, ginger, onion, capsicum, onion and green chilli in high flame for a minute.
  6. Add salt, red chilli sauce, tomato ketchup and soya sauce. Mix quickly.
  7. Add little water and bring to boil. Add fried gobi pieces and mix well to coat the sauce.
  8. Serve hot immediately for best taste.
METHOD - STEP BY STEP PICTURES
  • Parboil small size cauliflower florets in a bowl full of hot water. Drain the water and keep it aside.
  • Street style gobi manchurian
  • Take the parboiled cauliflower in a wide bowl. Add maida, corn flour, red chilli powder, pepper powder and salt. Sprinkle little water to coat the gobi pieces. Alternately you can make in bajji batter consistency by mixing the flour, red chilli powder, pepper powder, salt and then dip the gobi pieces.
  • Street style gobi manchurian
  • Heat oil to deep fry.  Add the cauliflower pieces and deep fry in batches. Fry till bubbles reduce. Remove and drain in a tissue paper.

  • Heat oil in a kadai and when it gets heated, add the finely chopped garlic, ginger, green chilli, onion, capsicum and spring onion. Saute in high flame for few minutes. 
    • Street style gobi manchurian
  • Now add the chilli sauce, tomato ketchup, soya sauce, salt , vinegar along with 1/4 cup of water. Mix well. Let the gravy boil for a minute in low flame.
  • Street style gobi manchurian
  • Lastly add the fried gobi pieces, saute in high flame to coat the sauce. Garnish with coriander leaves. Serve hot and enjoy !
  • Street style gobi manchurian

Note

  • For street style Gobi manchurian, you don’t need to add corn flour slurry/ paste to get the saucy texture.
  • Adding more sauce and ketchup is the key here.
  • Also while frying Gobi pieces, make sure you fry them in medium flame to get crispness and color. Frying in high flame makes the gobi dark brown in color.


  Try this street style Gobi manchurian at home and enjoy !

How to make Street style gobi manchurian

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March 31, 2021

30 Chutney Recipes Without Coconut–No Coconut Chutney Recipes For Idli Dosa

chutney recipes without coconut

Here is a collection of chutney recipes without coconut for idli dosa. South Indian breakfast and dinner recipes are incomplete without chutney recipes. Coconut based chutney recipes are prepared in most of the households as it is easy to make under few minutes. But sometimes we look for no coconut chutney recipes as we get bored of the usual coconut chutney taste or due to the shortage of fresh coconut in hand. Some of us also try to avoid coconut in the diet for health reasons.

People who look for chutney recipes without coconut will find this list helpful. In this collection, you can find some easy and yummy chutney recipes using tomato, onion, peanut and fried gram dal / roasted gram dal. Most of them are easy to make and tastes yummy.  Some of the chutney recipes can be taken for travel as well. Soon I will share a collection of chutney recipes without coconut and tomato.

Check out my 

65 chutney recipes 

Coconut chutney varieties

Tomato chutney varieties

Chutney recipes without coconut


Chutney recipes without coconut

Chutney recipes without coconut for idli dosa


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Peanuts
  • Onion
  • Tomato
  • Fried gram dal / roasted gram dal
  • Curry leaves
  • Coriander leaves
  • Tamarind
  • Red chilli
  • Green chilli
  • Vegetables
To temper
  • Cooking oil
  • mustard seeds
  • Urad dal
  • Curry leaves
  • Hing
  • Red chilli
 
    Fried gram dal chutney without coconut

Small onion chutney

Chettinad kara chutney

Peanut onion chutney

Andhra hotel chutney

Curry leaves chutney without coconut

carrot chutney without coconut

Peanut chilli chutney

Boiled tomato chutney

Peanut tomato chutney

Tomato ginger chutney

Garlic chutney without coconut

Tomato chana dal chutney

Tomato mint chutney

Tomato green chilli chutney

Tomato chutney without coconut, onion, garlic

Onion chutney without coconut

Capsicum chutney

tomato roasted gram dal chutney

Tomato garlic chutney

Onion chutney for appam

Tomato thokku without onion garlic

Bombay chutney

Raw onion chutney

Easy raw onion chutney

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