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November 13, 2018

Karnataka Red Coconut Chutney Recipe For Idli, Dosa

Red coconut chutney  

I got this Karnataka style red coconut chutney recipe from Udupi recipes blog and prepared it as side dish for thatte idli ( plate idli). As its a no onion no garlic red coconut chutney recipe, ginger is used for the flavor. Actually I was hesitant to try coconut, red chilli with ginger combination. But in the original recipe it was mentioned as her father’s North Karnataka style hotel chutney. So I gave a try following the same recipe. dli. It came out well. I liked it very much more than Sendhil and Raksha as they both are against ginger in chutney. You can make this chutney thick or slightly watery based on your liking. Using byadge red chilli is a must for this chutney to give a nice, bright red color. For variations, you can skip roasted gram dal and use coconut alone. This chutney tastes the best with hot idli and dosa. Serve it topped with gingely oil. Ok, lets see how to make Karnataka style red coconut chutney with step by step pictures.

If you are interested check out my Bangalore hotel style coconut chutney, Kerala red coconut chutney, Red coconut chutney with garlic.


Karnataka Red Coconut Chutney Recipe


Karnataka Red Coconut Chutney Recipe

Karnataka Red Coconut Chutney Recipe For idli, dosa



Cuisine: Karnataka
Category: Chutney
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup - 250ml
  • Grated coconut - 1 cup
  • Roasted gram dal / Pottukadalai / Hurigadale - 3 tsp
  • Byadgi red chilli - 4 nos.(Use 6 for spicy chutney)
  • Tamarind - Small berry size (pinch into small pieces)
  • Ginger - 1/2 inch piece
  • Asafetida/ hing - a pinch
  • Salt & water - as needed
To Temper
  • Coconut oil - 2 tsp
  • Mustard seeds -1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
HOW TO MAKE RED COCONUT CHUTNEY
  1. Wash and soak byadgi red chilli in little water for 5 minutes.
  2. Take the grated coconut, red chilli, tamarind, ginger, roasted gram dal and hing in a mixie jar.
  3. Add required salt, water and grind to a smooth paste.
  4. Temper mustard seeds, urad dal and curry leaves in coconut oil.
  5. Add to chutney and mix well. Serve with idli, dosa.
METHOD - STEP BY STEP PICTURES
  • Soak byadgi red chilli in little water for 5 minutes. In a mixie jar, take the freshly grated coconut, soaked red chilli,gram dal, tamarind pieces, ginger, hing, salt and dry grind to a thick coarse paste without water.

  • Now add the required water and then grind again to a smooth paste. You can make it thick or slightly watery if you like. Transfer the chutney to a bowl.

  • Heat oil in a small kadai, temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with idli, dosa.

    Enjoy !

Note

  • For variations, skip roasted gram dal and use coconut alone.
  • If you don’t like ginger flavor, you can add 2 garlic cloves instead.

Easy, yummy Karnataka style red coconut chutney is ready to enjoy. You too try it and share your feedback with me.
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November 10, 2018

Paruppu Kuzhambu Recipe –Thuvaram Paruppu Kulambu Without Coconut

Paruppu kuzhambu recipe
Paruppu kuzhambu is a Tamil nadu style (South Indian) simple, healthy, protein rich, easy to make one pot kuzhambu recipe that can be prepared under 10 minutes using a pressure cooker. If you are looking for a simple kuzhambu recipe without tamarind and coconut to prepare during busy morning hours paruppu kuzhambu is the best choice. This recipe would be helpful for bachelors and working women. You can also call this as paruppu kadaiyal. When I came across this recipe in YouTube video, I was so excited to try it as Sendhil and Raksha loves dal based gravies without tamarind. This recipe looks similar to North Indian Dal tadka. But this kuzhambu recipe is of Tamil style. Its completely different from South Indian Sambar too. In Tirunelveli, we make paruppu for rice (tempered dal) and paruppu kuzhambu but its with coconut. Soon I will try to share that version. For variations, you can use moong dal / Paasi paruppu instead of toor dal / thuvaram paruppu. Ok, lets see this simple paruppu kulambu recipe with step by step pictures and video(under editing).

Check out my 50+ kuzhambu varieties for rice !

Paruppu kulambu recipe


Paruppu kuzhambu Recipe / Toor dal gravy for rice


Paruppu kuzhambu Recipe / Toor dal gravy for rice

Simple and quick paruppu kuzhambu recipe for rice.



Cuisine: South Indian
Category: Kuzhambu Recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup - 250ml
  • Toor dal / thuvaram paruppu - 1/2 cup
  • Ripe tomato - 1 no.
  • Big onion or small onions - 1 no / 10 nos.
  • Green chilli - 1 no.
  • Garlic cloves - 5 nos.
  • Cumin seeds - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Cooking oil - Few drops
  • Water & Salt - as needed
To Temper
  • Cooking oil or ghee - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal – 1/2 tsp
  • Hing - 2 pinches
  • Curry leaves - Few
  • Red chilli - 1 no. (pinched into two)
  • Coriander leaves – a handful (to garnish)

HOW TO MAKE PARUPPU KUZHAMBU
  1. Wash and take toor dal and other ingredients except “To temper” in a pressure cooker.
  2. Add required water and pressure cook in low flame for 2 whistles.
  3. Open the cooker and mash it well.
  4. Temper mustard, urad dal, hing, curry leaves and red chilli in ghee.
  5. Add to the mashed dal, required salt. Garnish with coriander leaves.
  6. Roll boil for one minute. Serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and take toor dal/ thuvaram paruppu, chopped onion, tomato, green chilli, garlic cloves, cumin seeds, turmeric powder, few drops of cooking oil and 2 cups of water.

  • Paruppu kuzhambu
  • Pressure cook in very low flame for 2 whistles. Open the cooker lid after the steam is released. Mash the cooked dal using a whisk. Garnish with coriander leaves and set aside.
  • Paruppu kuzhambu
  • Heat ghee in a small kadai. Temper mustard seeds, urad dal, curry leaves, hing and red chilli. Add to cooked dal.
  • Paruppu kuzhambu
  • Mix well, add required salt. Roll boil for a minute till the desired consistency is achieved. Serve hot with plain rice adding few drops of ghee.
    Enjoy !

Note

  • Add more green chilli for spicy paruppu kuzhambu.
  • For variations, you can add 1 tsp of tamarind extract while roll boiling the cooked dal.
Easy, yummy paruppu kuzhambu is ready . I served with carrot beans poriyal and papad.
Paruppu kulambu without coconut
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November 8, 2018

Andhra Hotel Style Peanut Chutney Recipe(Without Coconut) For Idli, Dosa


I got this Andhra hotel style peanut chutney recipe from Vahchef’s video. Vahchef mentioned that he learnt this chutney recipe from the cook of a popular street side hotel. As this recipe is completely different from the usual hotel style peanut chutney without coconut, I tried it immediately. It came out so well. We all loved it very much. If you have roasted peanuts in hand, you can make this chutney under 10 minutes with very less ingredients. The best part is adding roasted and crushed urad dal at the end which is unique and gives a mild crunchy taste. Friends, do try this Andhra hotel style peanut chutney without coconut (palli chutney / Verusenaga pachadi in Telugu) for idli, dosa. You will love it.  I served it with thatte idli  ( plate idli).

Hotel peanut chutney recipe without coconut


Hotel peanut chutney recipe without coconut

Andhra hotel style peanut chutney recipe without using coconut. Its a good side dish for idli and dosa.



Cuisine: Andhra
Category: Chutney
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes



INGREDIENTS
1 cup - 250ml
  • Roasted peanuts - 1/2 cup
  • Garlic cloves - 4 small
  • Kashmiri red chilli powder - 1/2 tbsp (1.5 to 2 tsp)
  • Tamarind - small gooseberrey size
  • Salt & water - as needed
  • Cooking oil - 1 tbsp
To saute and grind
  • Cooking oil - 2 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Urad dal – 1.5 tbsp
  • Curry leaves - 5
  • Hing / Asafetida – 2 pinches
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - Few
HOW TO MAKE HOTEL PEANUT CHUTNEY
  1. To make hotel peanut chutney, heat oil in a kadai and roast the garlic.
  2. To this add roasted peanuts with skin. Lower the flame and add chilli powder, tamarind extract. Mix well and switch off the flame.
  3. Add salt and grind to a smooth paste adding required water. Chutney should be slightly watery.
  4. Transfer to a bowl. Again heat oil in a kadai. Splutter mustard seeds, cumin, urad dal, curry leaves and hing. Roast and grind to coarse powder.
  5. Add this powder to peanut chutney. Mix well. Temper mustard, curry leaves.  Add to chutney. Mix well and serve with hot idli, dosa.
PEANUT CHUTNEY - STEP BY STEP PICTURES
  • Dry roast the peanuts in a hot kadai till it skin crackles OR microwave peanuts in high power for 2 minutes. No need to remove the skin. Cool down and set aside. Soak tamarind in 1/2 cup water and take the extract. Keep it aside.

  • In a kadai, heat 1 tbsp oil and roast the garlic cloves. Add roasted peanuts, mix well. Lower the flame. Add salt, red chilli powder. Mix quickly and add tamarind extract without burning chilli powder.

  • After it cools down, grind everything to a smooth paste. Do not add more water while grinding, it may splash. So first grind the peanuts with required water to a smooth paste. Then add more water and grind to a watery chutney.

  • Transfer to a serving bowl. Now heat oil in a kadai and temper mustard seeds, cumin seeds, urad dal, hing and curry leaves. Roast the dal till golden. Grind to a powder.

  • Add to chutney, mix well. Again temper mustard seeds, curry leaves and add to chutney. Tempering is not mentioned in original recipe. But I did it. Please check the main pictures for this step. 

  • Serve this chutney with hot idli and dosa. Enjoy !

Note

  • Adjust the quantity of red chilli powder based on your taste.
  • For variations, you can add 1 tbsp coconut while grinding.

Try this Andhra hotel style peanut chutney for idli, dosa and enjoy !

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November 3, 2018

Pottukadalai Murukku Recipe – Easy Murukku With Roasted Gram Flour

 Pottukadalai murukku / roasted gram flour murukku recipe is a simple, easy and instant murukku recipe that is usually prepared for Diwali and Krishna jayanthi /Gokulashtami. It comes out super crispy, crunchy with soft and melt in mouth texture. It can be prepared easily and quickly with store bought rice flour / Idiyappam flour (arisi maavu), roasted gram flour (pottukadalai maavu) and butter/ hot oil. As murukku with roasted gram flour is less flavorful when compared with urad dal ones, we can add ajwain/ Omam, red chilli powder, hing for enhanced flavors and taste. I learnt this simple murukku recipe from my neighbor Divya.  Recently I shared a picture of this murukku along with sweet boondi and mysore pak in my Instagram page too. We all loved it especially the smell of ajwain in this murukku. Usually I add cumin seeds /jeeragam or sesame seeds / ellu. I never knew ajwain can be added too. So when my neighbor shared her mom’s recipe, I tried it instantly. It was so good, soft and melted in mouth.  Raksha liked this murukku more than my Chettinad thenkuzhal as it was prepared without butter and slightly hard to bite. For variations you can skip red chilli powder to make white colored murukku. Remember pottukadalai murukku absorbs some oil when compared with urad dal murukku. Ok, lets see how to make super easy and quick pottukadalai murukku recipe with step by step pictures.

Check out my 15 murukku varieties too !

Pottukadalai murukku recipe - Roasted gram dal murukku


Pottukadalai murukku recipe - Roasted gram dal murukku

Simple and easy pottukadalai murukku recipe with step by step pictures.



Cuisine: South Indian
Category: Snacks
Serves: 12 nos.
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
1 cup - 250ml
  • Store bought rice flour / arisi maavu - 1 cup
  • Roasted gram flour / Pottukadalai maavu - 1/4 cup
  • Melted butter - 1 tbsp (levelled)
  • Ajwain / Omam - 1/2 tsp
  • Black sesame seeds - 1/2 tsp
  • Salt & water - as needed
  • Cooking oil - to deep fry murukku
HOW TO MAKE MURUKKU
  1. Grind 1/4 cup pottukadalai and measure 1/4 cup powder from it.
  2. In a bowl, sieve rice flour, roasted gram flour.
  3. Add salt, red chilli powder, ajwain, sesame seeds and melted butter.
  4. Mix well to spread butter in the flour. Add required water and make a slightly sticky dough.
  5. Fill murukku press with dough and squeeze in hot oil. Deep fry both sides till bubbles cease.
  6. Remove and drain in a paper towel. Store in a box after cooling down.
  7. Stays good for 10 days.
METHOD - STEP BY STEP PICTURES
  • Take 1/4 cup of pottukadalai / roasted gram flour and grind to fine powder. You will get around 1/3 cup of powder after grinding. So measure 1/4 cup of powder from it and set aside.

  • In a wide plate bowl, sieve store bought rice flour, 1/4 cup pottukadalai powder. Add salt, red chilli powder, sesame seeds, ajwain and melted butter. Mix well to spread the butter in the flour.

  • Sprinkle required water and make a smooth, slightly sticky dough. If the dough is dry, murukku gets cut while pressing. So make the dough slightly sticky so that making shapes would be easy.

  • Fill the murukku mould with the dough. Cover the remaining dough with a wet cloth to avoid drying. Take 3 holed or single holed mould. I used murukku mould with 5 holes.

  • Heat oil to deep fry. Check the oil temperature by dropping a pinch of dough. If it rises to the top immediately, heat of the oil is perfect. Now squeeze the murukku in circular motion in the oil directly OR press murukku in a greased ladle or butter paper ( I used oil wrapper). Drop in the hot oil. Do not disturb for a minute. Cook in medium flame.

  • Flip and cook both the sides till bubbles cease. No problem if there are one or two bubbles. Remove and drain in a tissue paper. Store the murukku after it cools down. Keep in an air tight box and enjoy. It stays good for 10 days. 

  • Enjoy !

Note

  • For variations, you can use 1.5 tbsp of hot oil instead of butter.
  • Do not increase the quantity of butter. Murukku may disperse in oil.
  • If dough breaks while pressing murukku, add little water to the dough and make it slightly sticky. It will help.
Try this easy, yummy, crunchy pottukadalai murukku for Diwali and enjoy !


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