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Showing posts with label KERALA FOOD. Show all posts
Showing posts with label KERALA FOOD. Show all posts

September 1, 2020

Beans Mezhukkupuratti - Kerala Style Beans Stir Fry Recipe

Beans mezhukkupuratti
Beans mezhukupuratti is one of the easy and yummy Kerala style side dish for rice. Its a stir fry recipe without coconut. I have tried many side dish recipes for every Onam sadya menu. But I love this one as the onion garlic masala adds a nice flavor and taste to this mezhukupuratti. I have been following this recipe for the past few years. I have also tried with red chilli ans chilli powder. Both comes out well. But mezhukkupuratti with chilli powder is my personal favorite. You can follow the same recipe and use raw banana, potato or long beans instead of green beans. Friends, do try this yummy Kerala style beans mezhukupuratti / beans stir fry recipe following the step by step pictures and share your feedback.

Check out my other Kerala recipes too.

Beans mezhukkupuratti recipe

Kerala style beans stir fry - Beans mezhukkupuratti


Kerala style beans stir fry - Beans mezhukkupuratti

Kerala special stir fry for rice - Beans mezhukkupuratti recipe


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


INGREDIENTS
  • French Beans - 2 cups (cut into 1cm length)
  • Salt and water - as needed
To grind to coarse paste
  • Small onions- 8 
  • Garlic cloves – 5 
  • Chilli powder or red chilli – 1 tsp or 2
  • Turmeric powder - 1/4 tsp
To temper
  • Coconut oil – 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE BEANS MEZHUKUPURATTI
  1. Wash and chop beans to 1 inch length. Cook till soft and firm. Set aside.
  2. Grind onion, garlic, chilli powder and turmeric powder to a coarse paste without adding water.
  3. Heat coconut oil in a kadai. Temper mustard seeds, curry leaves.
  4. Add the ground masala and saute for few minutes. Add cooked beans and mix gently.
  5. Cook till it raw smell vanish, beans look dry and shiny.
  6. Switch off the flame and serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and chop the beans to 1 inch length. Pressure cook in high flame for 2 whistles adding less water or cook in a pot till its soft but firm in shape. Drain the excess water and set aside.
  • In the mean time, grind onion, garlic cloves , red chilli powder or red chilli to a coarse paste without adding water. Wipe the sides of  mixie and grind again till you make a coarse paste. Set aside.
    Beans mezhukkupuratti recipe
  • Heat coconut oil in a kadai. Splutter mustard seeds, urad dal and curry leaves.
  • Add the ground masala, cooked beans and saute for few minutes. If its sticking to the pan and looks too dry, sprinkle few drops of oil or water.
    Beans mezhukkupuratti recipe
  • Add required salt, turmeric powder and mix well in low flame. Sprinkle little water if needed and cook till raw smell of onion garlic masala vanish.
    Beans mezhukkupuratti recipe
  • Saute till beans looks dry and shiny. It gives a nice smell too. Now switch off the flame. Rest for sometime and then serve with rice, sambar. Enjoy !

Note

  • For variations, you can use raw banana, potato, long beans and follow the same procedure.
  • You can use red chilli powder or red chilli while grinding.
Easy, yummy Kerala style beans stir fry is ready to enjoy with rice.
 Beans mezhukkupuratti kerala style

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August 26, 2020

Cabbage Thoran - Kerala Style Cabbage Stir Fry Recipe

cabbage thoran recipe
Kerala style cabbage stir fry / cabbage thoran with coconut is our family favorite side dish for rice. This sadya style cabbage thoran is a very easy recipe that is prepared with simple ingredients like coconut, cumin, ginger, small onion and green chilli ground to a coarse paste, mixed to the finely shredded cabbage and stir fried to cook it. It tastes so good and tastes much better than my regular cabbage poriyal. Even cabbage haters would love this  Kerala thoran recipe.

Usually cabbage thoran can be prepared without onion too. But some people use onion, carrot for variations. Some also make it without coconut. I will try to post that version too. Here is the most popular, Onam sadya style cabbage thoran recipe with step by step pictures.

Cabbage Thoran Recipe


Cabbage Thoran Recipe Kerala Onam Sadya style cabbage thoran recipe / Cabbage stir fry for rice.

Cuisine: Kerala
Category: Onam recipes
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 250ml
  • Shredded or finely chopped cabbage - 3 cups (I used half of medium sized cabbage)
  • Turmeric powder - 1/2 tsp
  • Salt - as needed
  • Water - Few tbsp ( optional, use only if needed)
To Grind
  • Grated coconut - 1 /2 cup
  • Green chilli - 2 to 3
  • Small onion - 6 or big onion - 1
  • Cumin seeds - 1 tsp
  • Ginger - 1 inch piece
To Temper
  • Coconut oil - 1.5 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 2 tsp
  • Red chilli - 1
  • Curry leaves - Few
HOW TO MAKE CABBAGE THORAN RECIPE
  1. Wash and shred/ chop the cabbage finely or slice it thinly.
  2. Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
  3. Take the chopped cabbage, ground coconut paste, turmeric powder and salt. Mix well.
  4. Heat coconut oil in a kadai. Splutter mustard seeds, urad dal, red chilli and curry leaves.
  5. Add the cabbage mixture and saute in low to medium flame.
  6. Cover and cook in low flame till cabbage turns soft. Remove and serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and remove the thick white, central part of cabbage. Shred / finely chop the cabbage or chop into thin slices by cutting in the corners.  Collect in a big plate or bowl.
  • cabbage thoran recipe

  • Grind coconut, green chilli, ginger and cumin seeds to a coarse paste without adding water.
  • cabbage thoran recipe

  • Add this coarse paste to the finely chopped cabbage, turmeric powder and required salt. Mix well and set aside.
  • cabbage thoran recipe

  • Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, red chilli and curry leaves. Add the cabbage mixture and saute in medium flame for few minutes. Cover it with a lid and cook in low flame till its soft and well cooked. (If necessary you can sprinkle little water and cover cook it).
    cabbage thoran recipe cabbage thoran recipe
  • Switch off the flame and serve with rice, sambar. Enjoy !

Note

  • For variations, you can crush onion, cumin seeds and green chilli and add to cabbage. In that case, you can add grated coconut at the end and mix it.
  • You can also try sauting onion, green chilli and then add shredded cabbage to make this thoran.
  • To make it more colorful, you can add some finely chopped carrot along with cabbage.

Try this easy, yummy Kerala style cabbage thoran recipe and share your feedback with me.
cabbage thoran recipe
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May 22, 2020

Egg Drop Biscuits Without Oven / Kerala Mutta Biscuit / Bean Biscuits / Coin Biscuit Recipe

 Egg biscuits recipe

Today’s recipe is a bakery style, my childhood favorite egg biscuit which is called by different names such as egg drop biscuits, mutta biscuits, bean biscuits, coin biscuit, baby biscuit , button biscuit etc. I never knew this biscuit is popular in Kerala bakery. When I was young, my dad used to take me to a small bakery near my house in Salem, Tamil nadu. My mom and sister used to buy shrewsburry biscuits i.e Nankhatai and coconut bun whereas my choice is this humble and cute egg drop biscuit. I used to call this as button biscuit or yellow biscuit. I buy a big pack and eat it all alone without sharing with anyone at home😉.

Its so addictive !! I love its mild sweetness, cute looks with an awesome vanilla flavor. Even now whenever I visit Lakshmi bakery in Salem, I never forget to pick a pack of this egg drop biscuits. Nowadays we get this egg drop biscuits in different flavors like chocolate, orange, pineapple, mango etc. But I like this original vanilla flavored ones.

During this lockdown period, I came across this mutta biscuit recipe in my Facebook and Instagram feeds. Being a vegetarian, I was hesitant to use egg in my kitchen to bake this biscuit. I also asked few people to suggest eggless options for this biscuit but majority of the answers were NO. Finally I made up my mind and tried this recipe for the first time yesterday.

 I referred so many Youtube videos and Shravskitchen for this recipe. I took Raksha’s help for shaping the biscuits and baked it successfully. Even though its my first attempt, it came out so well. It can be prepared easily even if you are a beginner in baking.You can make it without oven too. So In this post, I have discussed how to make this egg drop biscuits with and without oven. I tried both at the same time. Results were equally good.

 In fact biscuits made in stove were more crispy than oven ones. Ok friends, lets see how to make this cute and yummy egg biscuit with step by step pictures.
Egg biscuits without oven


Egg Biscuits / Kerala Mutta biscuit


Egg Biscuits / Kerala Mutta biscuit

Egg Biscuits / Kerala Mutta biscuit also known as bean biscuits, coin biscuits, button biscuit and baby biscuits recipe with and without oven.



Cuisine: Indian
Category: Cookies
Serves: 100
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS
1 cup = 240ml
  • All purpose flour / Maida - 3/4 cup
  • Baking powder - 1/2 tsp
  • Eggs / Mutta - 2
  • Powdered sugar - 5 tbsp ( little less than 1/2 cup)
  • Vanilla essence - 1 tsp
  • Melted butter - 2 tbsp
  • Turmeric powder – 1/8 tsp
  • Zip lock cover / Piping bag / Milk cover – 1
HOW TO MAKE EGG BISCUITS / MUTTA BISCUITS
  1. In a mixing bowl, break 2 eggs. Beat for a minute. 
  2. Add melted butter, vanilla essence and powdered sugar.
  3. Mix well. Sieve maida,turmeric powder and baking powder.
  4. Add to the egg mixture and mix gently to make a dough.
  5. Take a zip lock cover or piping bag and spread in a tumbler or mug.
  6. Pour the batter and fill it. Make a cone and cut the end of zip lock cover to make a small hole.
  7. Take a baking tray lined with butter paper. Drop the dough into small rounds.
  8. To make the egg biscuits without oven, heat a kadai in high flame for 5 minutes.
  9. Lower the flame completely. Place the baking plate over the kadai and cover it with a lid.
  10. Cook for 10 minutes in very low flame till the bottom of biscuit turns golden in color.
  11. Switch off the flame. Remove the plate and rest for 2 minutes. Remove the biscuits using a knife.
  12. Transfer to a plate and cool down to become crispy. Enjoy.
  13. To make the egg biscuit in oven, preheat oven in 180c. Bake for 10 to 15 minutes in 180c.
  14. Remove the tray once the edges of biscuit turns golden. Remove the biscuits and spread in a plate to cool down.
  15. It becomes crispy once its cooled down completely.
METHOD - STEP BY STEP PICTURES
  • Break 2 eggs in a wide mixing bowl. Beat for a minute. Add melted butter, vanilla essence and powdered sugar. Mix well without lumps.
  • Egg biscuit
      Egg biscuit
       

    • Sieve maida, baking powder and turmeric powder. Add to egg mixture and mix gently to make a dough.
    • Egg biscuit
    • Dough should not be too thick or thin. It should fall like a thick ribbon. Take a zip lock cover or piping bag or milk cover.

    • Fill with dough and twist to make a cone. Cut the bottom end and make a small hole in the zip lock cover.
    • Egg biscuit  Egg biscuit
    • Take a baking tray and line with butter paper. Pipe in small balls shapes as shown in the figure below. Do not make it big because this biscuit expands and flatten while baking.
    • Egg biscuit
    • To make this biscuit without oven, pre heat a  empty kadai in high flame for 5 minutes. Once it starts to become smoky, lower the flame completely and place the baking tray with biscuit.
    • Cover the kadai with lid and cook in very low flame for 10 to 12 minutes till the edges of biscuits turn golden in color. Switch off the flame and remove the tray from kadai. Rest it for few minutes and try to remove the biscuit with a knife.
    • Egg biscuit
    • Cool down completely to become crispy because it tastes soft while hot or warm. It has to cool down to become crispy and hard. If you feel its still soft to eat or touch, you should bake for few more minutes.  Store in a box and enjoy for a week.
    • Egg biscuit
    • For baking in oven, preheat the convection oven in 180c. Place the baking tray with biscuit dough and bake for 10 to 15 minutes in 180c . Switch off when the edges of biscuit turn golden brown. Mine took 12 minutes. Remove the tray and cool down to become crispy. Enjoy.

    • NOTE : If you feel the biscuit is soft to touch, you have to bake / cook for another few minutes. Cooking time depends on the oven or the vessel you use in stove.

    • Enjoy !

    Note

    • You can cook the biscuit in an empty preheated kadai. I din’t use powdered salt here. If you wish you can spread one inch thick powdered salt and pre heat it. Always use a old kadai for baking.
    • Adjust the quantity of sugar as per your taste. This biscuit has a mild sweet taste. So this quantity was perfect for me.
    • Do not skip butter.
    • I haven’t tried this biscuit with wheat flour.
    • Adjust the quantity of vanilla essence as per the need. Original recipe called for 1/2 tsp but I used to 1 tsp to suppress the smell of eggs.
    • For variations, you can add a tsp of chocolate powder to a portion of the dough and make chocolate egg drop biscuits. 
    • For making pineapple, orange or mango flavored biscuits, replace vanilla essence with the respective essence. Add few drops and check the flavor. 

    Do try this yummy, kids friendly, egg biscuit recipe and share your feedback with me.
    Kerala mutta biscuit
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    September 13, 2019

    Pink Palada Payasam Recipe In Pressure Cooker

    pink palada payasam
     Palada Payasam is one of the traditional payasam recipes of Kerala. It is prepared for Onam and Vishu festivals. Authentic palada payasam is prepared by boiling and simmering the milk, sugar, ada for hours together. Sugar caramelizes and milk turns pale pink (rose) in color naturally. But nowadays people follow this short cut and easy method to achieve this pink color in palada payasam. Every year during Onam, I try to make a new recipe as Onam special.

    This year I tried pink colored palada payasam for a change. I used small sized store bought ada (Double horse brand). It helped to cook quickly. As usual I did in a cooker. In a pressure cooker, we need to boil milk, sugar and ada.  In the mean time, a portion of sugar is caramelized in another pan and added to the cooker. Cook everything for 20 minutes in low flame. Ada will be well cooked and color of the milk turns to pale rose in color. It tastes great with a mild caramel flavor. You will love it for sure. Do try it friends. Lets see how to make pink colored palada payasam recipe with step by step pictures.
    pink palada payasam recipe

    Pink Palada Payasam Recipe


    Pink Palada Payasam Recipe

    Pink colored Palada Payasam Recipe with store bought ada in a pressure cooker



    Cuisine: Kerala
    Category: Sweet
    Serves: Serves 3
    Prep time: 30 Minutes
    Cook time: 20 Minutes
    Total time: 50 Minutes



    INGREDIENTS
    1 cup = 250ml
    • Store bought ada - 1/4 cup
    • Milk - 1/2 liter (use full fat milk)
    • Sugar - 1/4 cup
    • Sugar - 2 tbsp (to caramelize)
    • Water - 1 tbsp (to caramelize sugar)
    • Roasted cashew nuts - 5 (optional, roast in 2 tsp ghee)
    HOW TO MAKE PINK PALADA PAYASAM
    1. Wash the ada and soak in hot water for 30 minutes.
    2. Wash the soaked ada in cold water and set aside.
    3. In a pressure cooker, take milk and sugar. Let it start to roll boil.
    4. Keep boiling the milk in low to medium flame.
    5. In the mean time, add sugar and water to caramelize it. Mix well till sugar turns golden brown in color. Do not burn it.
    6. Add to the boiling milk in pressure cooker. Add soaked ada. Put a small plate or spoon.
    7. Mix well and cover cook in low flame for 4 whistles.
    8. Open the cooker after steam is released. You will see a pale pink colored , flavorful palada payasam. You can add cardamom powder & ghee roasted cashew nuts if you like.
    PINK PALADA PAYASAM RECIPE - STEP BY STEP PICTURES
    • Wash the ada and soak in hot water for 30 minutes. Quantity doubles after soaking. Wash the ada in cold water and strain it completely. Set aside.
    • pink palada payasam recipe
    • In a pressure cooker base add 1/2 liter milk, 1/4 cup sugar and mix well. Boil in medium flame.
    • pink palada payasam recipe
    • Take 2 tbsp sugar and 3 tsp water in a kadai. Mix well in low to medium flame till sugar dissolves. Keep mixing till sugar turns golden brown in color. Do not burn it. Keep the flame low to medium and do it patiently.
    • pink palada payasam recipe
    • Add the caramelized sugar to the boiling milk in low flame. Mix well and add soaked,drained ada.  Check for taste. Add more sugar if needed. Add a small plate or a teaspoon to the cooker. This helps to avoid spilling of milk from the cooker nozzle.
    • pink palada payasam recipe
    • Pressure cook in low flame for 4 whistles. It takes nearly 20 minutes. Switch off the flame. Open the cooker after the steam is released. You will see a nice, rose / pale pink colored payasam. Remove the spoon. Mix well and check the consistency. If its too thin, boil for some more time to become thick. If the payasam is thick, add some boiled milk.  Adding roasted cashew nuts is optional. I don’t add usually. Cardamom powder is not needed.
    • pink palada payasam recipe
    • Mix well & serve hot. Enjoy !

    Note

    • Adjust the quantity of sugar based on your taste.
    • Adding roasted cashew nuts is optional.
    Enjoy this yummy, pink colored palada payasam at home for this Onam festival !
    rose palada payasam in pressure cooker

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    September 10, 2019

    How To Cook Kerala Matta Rice In Pressure Cooker

    how to cook kerala matta rice
    Kerala matta rice also known as rosematta rice, vadi matta rice, palakadan matta rice, red rice, Kerala red rice, Kerala parboiled rice (Malayalam: കേരള മട്ട)is a healthy grain that is grown in Kerala and Karnataka regions. It is mainly consumed by people all over Kerala, Srilanka and coastal areas of Karnataka like Mangalore. As we all know, Kerala matta rice is a magnesium rich grain with immense health benefits. This rice can be cooked in a pressure cooker, microwave, electric rice cooker and in an open pot without cooker.

    One cup of Matta rice contains 84 grams of magnesium, one gram of calcium, one gram of fiber with 160 calories. It also contains vitamins. Though this red rice is different from brown rice, it has equal health benefits. Just like the usual polished white rice, this red rice can be used to make idli, dosa, appam, murukku and snacks. It can be consumed mixing with kuzhambu, sambar, rasam and non-veg curries. More than all these recipes, matta rice porridge is a most popular and healthy baby food.

    Apart from this, Kerala matta rice is good for people having Type 2 diabetes, heart diseases and osteoporosis. It makes you feel full for long time. Rice gruel is given to babies. Every year during Onam festival, I used to make Sadya at home for our lunch. I cook Kerala Matta rice easily in a pressure cooker. Washing the rice & soaking for minimum one hour is essential for cooking this rice perfectly. Ok friends, lets see how to cook Kerala red rice with step by step pictures.

    Check out all my Kerala Recipes

    how to cook kerala matta rice in cooker

    How to cook Kerala Matta Rice in a pressure cooker


    How to cook Kerala Matta Rice in a pressure cooker

    How to cook Kerala Matta Rice in a pressure cooker / How to cook red rice in a cooker



    Cuisine: Kerala
    Category: How to
    Serves: Serves 4
    Prep time: 120 Minutes
    Cook time: 30 Minutes
    Total time: 150 Minutes



    INGREDIENTS
    1 cup - 250ml
    • Kerala matta rice / Kerala red rice - 1/2 cup
    • Water - 2.5 to 3 cups
    HOW TO COOK KERALA MATTA RICE
    1. Wash the matta rice thrice in water.
    2. Soak in enough water for 2 to 4 hours or overnight.
    3. Color of the rice turns pale white after soaking.
    4. Drain the water and take the rice in a pressure cooker.
    5. Add 2.5 to 3 cups of water. Keep the flame high till vapor comes off through nozzle.
    6. Put the weight valve and lower the flame completely.
    7. Cook for 5 whistles in low flame. Switch off the flame.
    8. Open the cooker after the steam is released.
    9. Strain the excess water through a colander.
    10. Fluff the rice and serve. You can drink the rice cooked water (gruel).
    11. Serve the hot rice with sambar, theeyal or any non-veg curry.
    KERALA MATTA RICE - STEP BY STEP PICTURES
    • Wash the Kerala matta rice/ red rice twice or thrice till the water color changes from red to pale white. Soak in enough water for minimum one hour to maximum over night.
    • how to cook kerala matta rice in cooker
    • Color of the rice changes to pale white after soaking. Drain the excess soaked water and take the rice in a pressure cooker.

    • Add 2.5 cups of water (Rice : water = 1: 5). Mix well and close the cooker. Keep the flame high till vapor starts to come off through the nozzle.
      • how to cook kerala matta rice in cooker
    • Put the weight valve and lower the flame completely. Cook in low flame for 5 whistles. It takes 15 to 20 minutes.

    • Switch off the flame. Open the cooker after steam is released. Take a vessel and place a colander / sieve over it. Strain the cooked water. Its known as rice gruel.
    • how to cook kerala matta rice in cooker
    • You can drink it adding a pinch of salt. Its very healthy. Take the cooked rice and press it with your fingers. If it becomes mushy, rice is cooked well. Remove the rice from colander and transfer to a bowl. Serve hot with sambar, theeyal, rasam etc. Enjoy ! how to cook kerala matta rice in cooker

    Note

    • Wash the rice thrice to remove the starch.
    • Color of rice changes to pale white after soaking for few hours
    • Soaking is mandatory. Minimum one hour is necessary.
    Enjoy this flavorful, healthy Kerala matta rice for your lunch & stay fit !
    how to cook kerala rice


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    October 2, 2018

    Red Coconut Chutney Recipe – Kerala Style Red Coconut Chutney For Idli, Dosa


    Red coconut chutney for idli dosa can be prepared in many ways. My mom makes red coconut chutney with big onion or garlic. She also grind this chutney just with coconut, red chilli, tamarind and then temper with onion. This Kerala style red coconut chutney is prepared with a combination of coconut, red chilli, ginger and small onion. I followed Mia’s kitchen recipe and tried this for my breakfast as a side dish for dosa. Its very easy to make. I loved it a lot. Flavor of ginger and small onion is the highlight of this red chutney. I made it semi thick in consistency as per my liking. You can adjust its consistency and spice level based on your taste buds by altering the quantity of red chillies. Friends, If you have not tried your hands on Kerala style red coconut chutney, you must try it. I am sure you will love it like me. Ok, lets see how to make red coconut chutney for idli and dosa in Kerala style with step by step pictures.

    Check out my 50+ chutney varieties too.


    Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney


    Red Coconut chutney recipe for idli, dosa - Kerala style red coconut chutney

    Kerala style red coconut chutney for idli , dosa.



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



    INGREDIENTS

    1 cup - 250ml
    • Grated coconut - 3/4 cup
    • Red chilli - 4 to 5 nos.
    • Small onion - 3 nos.
    • Ginger - 1 inch piece
    • Tamarind - Small Berry size
    • Salt & water - as needed
    To Temper
    • Coconut oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Curry leaves - few
    • Red chilli - 1
    • Small onion - 3 nos. (Sliced thinly)

    HOW TO MAKE KERALA RED COCONUT CHUTNEY

    1. In a mixie jar, grind grated coconut, red chilli, small onion, ginger, tamarind, salt adding water.
    2. Grind to a smooth paste.
    3. Temper mustard seeds, urad dal, curry leaves, red chilli and onion.
    4. Add to the chutney. Mix well.
    5. Serve  this red coconut chutney with idli, dosa.

    KERALA STYLE RED COCONUT CHUTNEY - STEP BY STEP PICTURES

    • In a mixie jar, take the grated coconut, red chilli, small onion, ginger, tamarind, salt to a coarse paste without adding water. Then add required water and grind to a smooth paste.
    • red coconut chutney kerala style
    • Transfer the chutney to a bowl. Heat coconut oil in a kadai. Temper mustard seeds, urad dal, red chilli, curry leaves and small onion. Saute the onion till transparent. Add to the chutney bowl. Mix well and serve with hot idli, dosa. Drizzle with gingely oil if you like. Enjoy !red coconut chutney kerala style

    Note

    • Adjust the quantity of red chillies as per your taste.
    • Do not skip the onion. If you don’t have small onion, use half of the big onion.
    • Do not add more ginger. It will dominate the flavor.
    • Tempering in coconut oil gives nice flavor.

    Enjoy this yummy, Kerala style red coconut chutney with idli, dosa !


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