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January 27, 2014

PURPLE CABBAGE /RED CABBAGE PORIYAL RECIPE

Purple cabbage poriyal recipe
Is purple cabbage and red cabbage are the same ? I was thinking both are different. But after I googled I found some results saying both are same in nutrients, only colors are different. Usually I make poriyal always with white cabbage. This is the first time I bought purple cabbage and tried a poriyal recipe for rice. When I asked my friends to suggest me some recipes with it, all of them commonly said this cabbage tastes good only for salad. So I reserved half of it for salad and with a big question mark in my mind, I attempted this poriyal recipe with the remaining half.

To my surprise, may be because of the masala I used, it turned out super tasty and we loved it to the core. Sendhil hates cabbage(because of its smell) like anything. But he commented this cabbage poriyal is much tastier than the usual one. Even Raksha asked for more. Overall this was a hit recipe in my family. Friends, do try this recipe. I am sure you’ll also love it like us.

Purple cabbage indian recipes

PURPLE CABBAGE PORIYAL


PURPLE CABBAGE PORIYAL Purple/Red cabbage poriyal recipe - A very tasty accompaniment for rice
Cuisine: Indian
Category: Side dish
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


INGREDIENTS
1 CUP = 250ml
  • Purple cabbage  OR Red cabbage - 2.5 cups
  • Fresh peas – 2 tbsp
  • Salt & water - as needed
To grind
  • Grated coconut - 3 tbsp
  • Dhania/Coriander seeds - 1/2 tsp
  • Jeera/cumin seeds – 1/2 tsp
  • Red chillies – 2 nos
  • Small onion – 2 nos
To temper
  • Cooking oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Channa dal - 1 tsp (optional)
  • Curry leaves - few
  • Big onion - 1 no(finely chopped)
  • Green chilli – 1 no(slit)
HOW TO MAKE PURPLE CABBAGE PORIYAL - METHOD

  • Grate cabbage or slice it thinly. Chop the big onions finely. Slit green chilli and set aside.
  • In a kadai, heat oil and temper all the ingredients given above in the same order.
  • After they splutter,add the big onions, green chilli and curry leaves. After onions turn transparent, add cabbage and fresh peas. Add salt and saute for few minutes in medium flame. After they shrink,sprinkle some water, stir well. Close the kadai with a lid and cook for sometime. Stir in whenever required.Take care cabbage should not be burnt.
purple cabbage poriyal step by step
  • In the mean time, grind the ingredients given under”to grind” without adding water. After 10 minutes, cabbage would be cooked well and soft.
  • Add this ground ingredients to the cooked cabbage and stir well for few minutes till you get a nice aroma.
purple cabbage poriyal step by step 1
  • Remove and serve.
NOTE
  • U can use red cabbage in place of purple cabbage.
  • I used fresh peas just to make it colorful. Its completely optional to use.
  • U can also skip onions while sauting.
Enjoy this poriyal with sambar and rice. It tastes yummy !

Purple cabbage poriyal recipe

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January 25, 2014

How To Make Soft Idli Batter Using Wet Grinder - Homemade Idli Dosa Recipe Using Parboiled Rice

Idli recipe

Idli Recipe - How to make soft idli and crispy dosa recipe using parboiled rice in a wet grinder with step by step photos and video.

I have already posted homemade idli, dosa batter using grindermixie and idli ravaThis is my recent recipe for making soft idlis and crispy dosas in a wet grinder even if  the quality of rice and dal is bad. One of my readers asked me to post my recent idli batter recipe for low quality urad dal. Also I have planned to post some dosa varieties in near future. So I wanted to have this detailed post in my blog. In this post I would like to share some tips and tricks which I did not mention in my previous posts. As per my reader’s request, I hope these tips would be useful for beginners and newly wedded girls. This batter yields soft idlis as well as super crispy dosas. Without further delay, let me move on to the recipe with video.

If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, Check out this post .

Check out the full cooking video below ( It includes grinding and draining the batter in a grinder)






Soft idli recipe


Soft idli recipe How to make soft idli,crispy dosa using home made idli,dosa batter
Cuisine: Indian
Category: Breakfast
Serves: 30   
Prep time: 2 hrs + 12hrs
Cook time: 10 Min
Total time: 2hrs 10 Min


INGREDIENTS
1 cup - 250ml
To soak in water
  • Idli rice/Salem rice / Parboiled rice - 4 cups
  • White round urad dal - 1 cup (use 1 cup for low quality dal & 3/4 cup for super quality dal)
  • Methi seeds - 1 tsp
  • Salt - as needed
  • Water - around 6 cups
HOW TO GRIND IDLI BATTER IN WET GRINDER

  • Wash the rice twice by rinsing well with ur hands well.During the first wash, the water color will be slightly yellow.For second wash,it will be white.Color of the rice would become super white.Now soak the rice in enough water for minimum 2 hours.
  • Wash once and soak the urad dal and methi seeds together for minimum 2 hours because methi seeds take 2 hours to soak well..
  • After 2 hours,grind the urad dal,methi first adding 1/2 cup of water initially.The dal will grind and the quantity of batter would rise and becomes fluffy.Add 1/4 cup of water for every 5 minutes.Please do not add all the water in the beginning.Stand nearby for the first 10 minutes and wipe the sides of the grinder.It take nearly 20-25 minutes taking 2 to 2.25 cups of water.
idli batter recipe
  • Remove the urad dal batter and keep in a wide vessel. Choose a big vessel such that there is  enough room for the batter to rise well. Next add the rice while the grinder is running. Add 1 cup of  water immediately to avoid the jamming.
  • Add 1/2 cup of water for every 10 minutes.Add 1 handful of  crystal salt(kallu uppu) while it runs. Totally rice takes 25-30 minutes in table top grinder to grind. It consumes nearly 2.5 cups of water. It varies as per the quality of rice.
idli batter recipe
  • If the quality of rice and dal is bad,add little more water while grinding. No problem even if the batter becomes slightly watery. The next day, after fermentation, it would become thick.
  • Remove the rice and mix with urad dal batter.Mix well using  your hands. It is the most important point for fermentation. Close the vessel tightly with a lid and keep in a warm place (i.e near fridge or gas stove or inside microwave with lights on in cold countries). Leave for a minimum of 12 hours. I grind the batter in the early evening around 4 pm and make idlis the next day around 7 am.
idli batter recipe
  • The next day, batter would have raised very well (sometimes doubled). U could see minute pores in the batter. Do not mix the batter. Remove a ladle ful of batter from one corner and pour in idli mould. Steam for 10 minutes. Remove and rest for a minute. Remove the idli with a broad spoon and serve hot with chutney or sambar. 
idli batter recipe


idli batter recipe


TIPS & TRICKS FOR PERFECT IDLI DOSA BATTER

I have given these tips learning from my mom, mil and from my own experience.

Some of the frequently asked questions regarding idli,dosa batter
  1. Why idlis look yellow in color?
The reasons might be due to improper washing of rice and dal. Rinse the rice well while washing. Discard the water and use fresh water for soaking. Adding more methi seeds may also give yellow idlis. Normally my mom doesn’t add methi seeds for idli, dosa batter. My mom’s idli always look super white.
If the grinder or mixie you used to grind is too hot, batter may become slightly yellow. To avoid this, switch off  the grinder for sometime or add ice cold water to grind the rice.

     2.  Tips for batter fermentation
Always use ur hands for mixing urad dal and rice batter. Spread your fingers and beat the batter well. For more tips, please refer my mixie idli post. If you are in Abroad/Cold countries and looking for Idli batter fermentation tips, Check out this post .

     3. Reasons for hard idli,how to avoid?
The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If you find your idlis are hard, add more the next time and use more water while grinding the batter. Even if you add water while mixing the batter,it won’t work. So add enough water while grinding itself.
The second reason might be, batter needs more fermentation. Sometimes if you make idlis in the morning, it may come out hard. With the same batter, if you make idlis for dinner, it will come out soft. If it happens so,next time give more time for fermentation.

    4. Why dosas look dry ?
I faced this problem for the past few months and rectified it. So I can give you some tips based on my own experience. Usually I make idlis for first two days and for the third day, I use the same batter for making dosa by diluting it slightly. In that case, use few tbsps of water at a time. Batter should not be too thick or too thin.Consistency should be very important to avoid dry dosas.
Insufficient amount of urad dal may also result in dry dosas.So use 4:1 rice n dal ratio to get a golden brown colored crispy dosas.
If the dosa pan is not in correct temperature, dosas may turn dry. Also drizzle a tsp of oil al over the dosas especially in the concentric circles not only in corners.
The last possible reason might be the quality of rice. Add  1/2 cup – 1 cup more water while grinding if the quality of rice is bad. Even then if you feel, it is not good, its better change the rice.
For me, the problem was with the rice. I made all the above changes and still I found the dosas were dry. Finally I changed the rice. Though it is the same boiled rice/salem rice, there are different qualities which I couldn’t guess. My MIL told me to change the rice and go for a trial.
Now my dosas come out very well. So if you are buying a rice for the first time, buy 1 kg , go for a trial and then buy in large quantities.

    5. How to make roast dosa?
For roast dosa, take the required idli batter in a bowl. Add few tbsp of water, mix well. Heat the dosa pan, sprinkle few drops of water to check the temperature of the pan. Take a ladleful of batter and spread it as thin as possible. Keep the flame high. Add a tsp of oil/ghee all over the dosa. The oil will sizzle. After a minute, dosa turns golden brown, cooked and corners will rise. The upper portion should be cooked by this time if you spread the batter very thinly. Else flip the dosa, reduce the flame to low, keep it for few seconds and remove the dosa.

My mom makes roast dosa very well. She makes it by spreading the batter very thin, add a tsp of ghee and cover the pan with a lid. After few seconds, she removes the dosa, fold and serve it. She doesn’t flip and cook the dosa.

   6.General tips
Use more dal based on trail anr error. U can also use 1/4 cup of aval/ poha/ pressed rice for more softness.Skip methi seeds if you don't like that flavor.

With one batter, we can make so many yummy breakfast recipes. Its cool rite !!
Breakfast recipes

In the above picture,u can see soft idlis,crispy dosa,Paniyaram using idli,dosa batter, Idli upma and mini idli with coconut chutney,tiffin sambar,idli podi.
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January 24, 2014

ABC JUICE(APPLE,BEETROOT,CARROT) RECIPE – MIRACLE DRINK



ABC juice,also called as miracle drink is a very powerful and healthy juice recipe.I wanted to try this since i saw in some websites.This juice is naturally sweet by itself and hence no need to use sugar at all.The recipe is very simple which u can guess easily from the title.This juice is packed with the power of two vegetables and one fruit.It is enriched with all the important vitamins, minerals and fiber content.Before u try this recipe,just go through its amazing health benefits.U would love to have this juice at least once Smile.Its really a miracle drink.For best results,it should be consumed in empty stomach on a long term basis for a minimum of  1- 3 months.

Health benefits

  • It is one of the best supplementary drink for our brain.It enhances the function of brain and sharpens the memory.
  • The drink has a soothing effect on the eyes too. Working for long hours on computers can cause the dryness of the eye. This drink eliminates dryness, redness and tiredness of the eye. It also sharpens the vision.
  • It reduces BP and suppresses the stress harmones.
  • It helps the women in lots of ways.It gives a spotless skin.Helps to reduce pimples and black spots in face.It delays the aging of skin and gives a fresh,radiant look.Women suffering from menstrual pain can take this drink to get relieved of pains and cramps.
  • It effectively maintains the important organs of body such as liver,kidney,eyes,heart,lungs and pancreas.
  • It helps to detoxify the liver,purifies the blood and increases the RBC counts.
  • It is good for cancer patients too.
  • As we all know,carrots and beetroots promote heart health.So these two vegetables along with apple helps to lower the levels of bad cholesterol.
  • It is also good for digestive system.It helps to protect from stomach ulcer.It also regulates the bowel movements and relieves constipation.
  • It boosts the immune system and protects the body from allergies and infections.
  • Above all,this juice is good for weight loss.It gives maximum energy with minimum calories.
How to consume miracle drink
It should be consumed in empty stomach and breakfast should be had one hour after consuming this drink.One can even take it twice a day.One glass in the early morning and one glass in the evening before 5pm.The time period for the miracle drink to work varies from person to person. In some cases taking the drink for a month is enough while in other cases 3 months time is required for the drink to actually start its work. You can make it a part of your daily diet for long term health benefits.

   

 

ABC juice recipe


ABC juice recipe ABC juice/Miracle drink with 'n' number of health benefits
Cuisine: Indian
Category: Juice
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
To grind
  • Juicy apple - 1 no (big)
  • Carrots - 1 no
  • Beetroot - 1/4 no
METHOD

  • Wash and chop the vegetable and fruits into small pieces.
  • In a mixie jar,grind everything to a smooth paste adding the required water.Do not add more water because the sweetness may reduce.
ABC juice
  • Strain the juice completely and discard the residues.Drink immediately!
ABC juice

 
 

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January 22, 2014

Instant Oats Idli Recipe - ஓட்ஸ் இட்லி – Indian Oats Breakfast Recipes

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Oats idli with wheat rava and vegetables is one of the healthy breakfast recipes for people who look for weight loss. I have been making this idli for years and somehow I have not posted this in my blog. Oats pongal and Oats idli are the recipes I make very often in my kitchen whenever myself and Sendhil opt for diet recipes.

Usually I nake this Instant idli along with tomato mint chutney for his lunch. It stays soft for hours and it is his favourite lunch box recipe too. I must thank Sharmilee from whom I got this idea of using wheat rava. Earlier I used to make it using white rava like rava idli. I have used Quaker brand Indian Oats here. Ok, Lets see how to make healthy Oats Idli recipe..

Oats idli recipe

Instant Oats idli


Instant Oats idli Instant oats idli with wheat rava and vegetables
Cuisine: Indian
Category: Breakfast
Serves: 8-9 nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 200ml
To roast and grind
  • Quaker Oats - 1 cup
To make batter
  • Wheat rava - 1/2 cup
  • Curd - 1/2 cup
  • Grated carrots - 3 tbsp
  • Grated cabbage – 1.5 tbsp
  • Green peas - 2 tbsp
  • Salt - as needed
  • Water - 3/4 - 1 cup (adjust)
  • Ginger - 1 inch piece
  • Green chillies - 1-2 nos (finely chopped)
  • Pepper corns - 1/2 tsp
  • Lemon juice - few drops
  • Eno fruit salt –3/4 tsp
  • Coriander leaves - 2 tbsp (finely chopped)
To temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Curry leaves - few
  • Hing - a pinch
METHOD

  • Dry roast oats in a kadai for 2-3 minutes in medium flame.Powder it nicely.
oats idli step by step picture
  • In a kadai,heat oil and temper all the ingredients given above in the same order.Add the grated carrots,cabbage and peas.Saute for a minute.Now add the wheat rava & powdered oats flour.Roast for 2 minutes.Add salt and remove.Let it cool for 10 minutes.
oats idli step by step
  • Then add curd,water and make a thick batter like idli batter.
  • Add Eno fruit salt,coriander leaves and lemon juice.Mix well.Grease the idli plate and pour the batter.
  • Steam in a idli pot for 15 minutes.Check for doneness by inserting a knife or spoon.
oats -idli step by step
  • Remove and enjoy eating hot.
Enjoy eating hot !!
Instant Oats Idli
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January 20, 2014

BEANS PEAS PORIYAL | BEANS PEAS CURRY–PORIYAL RECIPES

Beans peas poriyal

Beans green peas poriyal is one of my favourite poriyal recipes. My mom makes this as side dish for keerai sambar and more kuzhambu. Its a very simple and tasty recipe without onion and garlic. Addition of ground coconut and cumin seeds makes this side dish tastier. Do try it !

Beans peas poriyal

Beans peas poriyal for rice - Suji idli with Eno, curd

 Beans peas poriyal recipe for rice
Cuisine: Indian
Category: Poriyal recipe
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
1 cup - 250ml
  • Beans - 1.5 cups
  • Fresh Green Peas - 1/2 cup
  • Red chilli powder - 1 tsp
  • Turmeric powder - 1/8 tsp
  • Salt & water - as needed
To grind
  • Grated coconut - 1/4 cup
  • Jeera - 1/2 tsp
To temper
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - Few
METHOD

  • Wash and chop the beans finely. Take the chopped beans and fresh peas in a pressure cooker. Add salt, turmeric powder and red chilli powder. Add 1/2 cup of water. (If you are using dried peas, soak it overnight and then pressure cook it.)
  • Pressure cook in high flame for 2 whistles. After the steam is released,open the cooker. Veggies would be perfectly cooked. Do not cook in low flame else it will turn mushy. Make sure peas is not over cooked.
beans poriyal step by step
  • Dry grind the coconut, cumin seeds / jeera and set aside.
Beans peas poriyal step by step
  • In a kadai, heat oil and temper the mustard, urad dal and curry leaves. Add the cooked peas, beans mixture. Keep the flame high and allow the excess water to drain if any.
  • Now add the ground coconut and saute in medium flame for two minutes. Swicth off the flame. 
Beans peas poriyal step by step
Yummy beans peas poriyal is ready to be served with rice !
NOTE
  • For variations, you can also add chopped carrots. U can skip peas if you don’t have them. Use only beans.
  • If using dried peas, soak overnight adding  a pinch of  cooking soda. The next day, drain the soaked water and pressure cook it along with beans. It will get cooked nicely.
  • U can also add 2 small onions while grinding coconut. It adds a nice flavor to this poriyal.

Serve as a side dish for MORKUZHAMBU or KEERAI SAMBAR

Beans peas curry
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January 17, 2014

APPAM RECIPE WITHOUT YEAST,COCONUT MILK,COOKING SODA – SOUTH INDIAN BREAKFAST RECIPES

aapam plate
Appam is one of the special breakfast recipes like poori which i make only in weekends or for guests. Its my long time wish to make an appam recipe without using yeast, coconut milk and cooking soda. Finally i succeeded in my attempt. I have already posted two varieties, one is the authentic chettinad version and the other one is appam using idli,dosa batter. This version is from my friend Shalini. I made small changes in her recipe as per my mil’s suggestion and also tried with Eno fruit salt instead of cooking soda. So this recipe has no coconut milk, no yeast and no cooking soda. Try this absolutely guilt free, yummy, soft appam recipe for breakfast. U’ll love it.
Check out my other aapam versions if interested
aapam steam

Appam recipe without yeast

Appam recipe


 Appam recipe for breakfast without coconut milk,yeast and cooking soda
Cuisine: Indian Category: Breakfast recipes Yields: Serves 4
Prep Time: 30 Minutes Cook Time: 5 Minutes Total Time: 35 Minutes


INGREDIENTS
1 cup - 240ml
To soak in water and grind
  • Good quality raw rice - 1 cup
  • Idli rice/Boiled rice - 1 cup
  • Urad dal – 3 tbsp
  • Poha/Thick aval OR Cooked rice - 1/4 cup
  • Methi seeds - 1 tsp ( use 1/2 tsp for mild flavor)
  • Salt & water - as needed
To mix in the batter
  • Sugar - 1 tsp
  • Eno fruit salt – 1 tsp
 HOW TO MAKE APPAM WITHOUT YEAST - METHOD

  • Wash and soak the rice together.Wash and soak the urad dal,poha and methi seeds together.( If using cooked rice,no need to soak it.Grind it along with rice).Soak everything for two hours.
  • Grind the urad dal mixture first adding enough water( Add coconut water if u have).Remove in a wide bowl.Then grind the rice ( cooked rice)adding enough salt and water.Remove and mix the batters together using ur hand.
  • Allow it to ferment overnight.The next day batter would have raised well.Add sugar to it and mix well.Add little water to adjust the consistency of batter if it is too thick.
appam step by step picture
  • Just 10-15 minutes before making aapam,add the Eno fruit salt.Mix well and set aside.Make sure Eno is active.U should see some small bubbles in the batter after u add Eno.
  • Heat a non-stick aapam kadai/skillet and pour 1.5 ladle of batter in the center.Swirl the kadai so that the batter spreads evenly in the corners.Make sure the center part is thick and the corners are thin.Drizzle a tsp of cooking oil.Cover the pan with a lid and simmer the flame.
appam step by step picture 1

  • After few minutes,aapam would have cooked well with bubbles on top.Remove with a slotted ladle.
appam step by step picture 2
  • Serve hot with coconut milk,chutney,stew or mixed veg kurma.
NOTE
  • For variations,use 1/2 cup of urad dal for the above recipe without using poha or cooked rice.This is my friend’s actual recipe.I have tried this way too.It comes out well.
  • U can add 1/4 cup of thin coconut milk to adjust the consistency of the batter instead of water.It tastes good with mild coconut flavour.
  • U can also replace Eno with 2 pinches of cooking soda if u don’t have them in hand.
  • Use non-stick appa kadai to make appams easily.



Appam recipe
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January 15, 2014

KOTHAMALLI THOKKU | CORIANDER LEAVES THOKKU RECIPE


Kothamalli thokku
Kothamalli thokku was in my try list for long time.Last month my in-laws were here.We had a nice time together.Whenever my MIL visits my house,i tell her to make  some of her signature recipes like thogayal,pickles etc.One such recipe is this kothamalli thokku.She brought a big bunch of fresh coriander leaves from salem.We made kothamalli thogayal and this thokku.We enjoyed it for a week.It can be mixed with plain rice and also serves as a good side dish for idli,dosa mixed with gingely oil.Whenever i feel lazy to make side dishes for idli,dosa i keep this as accompaniment.Simple and yummy !!
kothamalli thokku picture

Kothamalli thokku


Kothamalli thokku - Kothamalli thokku recipe dry  Coriander leaves thokku/Kothamalli thokku for rice,idli,dosa
Cuisine: Indian
Category: Sides
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS
1 cup - 200ml

  • Coriander leaves - 1 cup (tightly packed)
  • Round Urad dal - 3 tbsp
  • Red chillies – 6-8 nos
  • Tamarind - Medium gooseberry size ( pinch into small pieces)
  • Cooking oil – 1 tbsp
  • Jaggery-1/2 tsp
  • Salt - as needed
METHOD

  • Wash & cut the coriander leaves roughly using scissors.Spread them in a paper overnight or in shade for 6 hours.If u are not able to do this,follow as given in next step.The point is coriander leaves should be dry without water content.
  • In a kadai,heat oil and roast the chillies,urad dal and set aside. U can fry them separately or together.In the same kadai,saute the coriander leaves and tamarind pieces.Saute till it shrinks in quantity.
kothamalli thokku step by step
  • First grind red chillies,salt .Then add the sauteed coriander leaves & tamarind ,jaggery without adding water.Lastly add the roasted urad dal and grind them together coarsely.
kothamalli thokku step by step picture
  • Remove and store in an air tight box after it cools down.
  • Mix with plain rice or serve as a side dish for hot idli,dosa topped with gingely oil.Tastes yummy.
NOTE
  • If u dry the leaves in shade,u don’t have to saute in oil.Just roast the other ingredients and grind everything together. Otherwise sautéing coriander leaves is a must as it should be dry without water content.
  • Pinch the tamarind into small pieces and then saute.It helps to roast it well and also keep the thokku dry with long shelf life.
  • It can be stored in an air tight box and can be had for more than a week without refrigeration.With refrigeration,u can keep it for more than a month too.Use a clean spoon every time.

coriander --thokku 
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January 11, 2014

THENGAI THOGAYAL | COCONUT THUVAIYAL RECIPE FOR RICE - KAANUM PONGAL RECIPES

thengai thogayal

In Tamil nadu, Thengai thogayal / Coconut thogayal is served with rice. We love to mix this thogayal with rice adding ghee or it can be had with curd rice too. U may wonder why am I posting this recipe for kaanum pongal. My mom told this story and asked me to post this recipe. In Tamil Nadu, kanu is also known as Virgin Pongal/kanni pongal and is celebrated by unmarried girls by playing in the river banks,making pongal and eating it there.It is like resting day after the 3 days of  pongal festivities.People go out along with family and have a nice day of outing.My mom told when she was young, they go for outing carrying this simple coconut thogayal and
pazhang curry(mixture of left over sambar,kootu,poriyal) for lunch and enjoy the whole day in river banks. Nowadays only some people follow this practice. By sitting at home & watching all the special programmes on TV,we too can make our lunch very simple with this thogayal,sunda curry and papadSmile.Hope u'll try this and enjoy your day.. Wish u all a very happy and tasty pongal !!

thengai-thogayal

Thengai thogayal /Coconut thogayal recipe


Coconut thogayal / Thengai thogayal for rice
 Simple and easy thengai thogayal recipe - Coconut thogayal for rice
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
1 cup - 250ml
To roast & grind
  • Grated coconut - 1/2 cup
  • Red chillies – 5 - 6 nos
  • Hing – 1/4 tsp
  • Tamarind – Gooseberry size
  • Urad dal – 1 tbsp
  • Salt & water - as needed
METHOD

  • In a kadai ,heat 2 tsp of oil. Roast the urad dal,red chillies,hing. Lastly roast coconut along with these ingredients.
  • Grind them coarsely adding salt and tamarind. Grind it thick without adding water. Coconut will be half ground. Now add very little water and make a thick paste. Remove in a serving bowl.

  • Enjoy mixing with plain rice adding sesame oil/gingely oil or have as a side dish for curd rice !
NOTE
  • To get this nice color,use crushed red chilli.Otherwise u may not get the same color.U can find the chilli in the picture background.
  • Adding urad dal is optional. If you add urad dal, you can use this thogayal as side dish for idli,dosa too. Mostly we make this chutney for travel. It stays good for one to two days without refrigeration if you roast coconut well.
  • Adjust the amount of chillies and tamarind according to your tastebuds.
  • U can also roast coconut at the end and add it while grinding which gives a nice flavor.
  • This thogayal can be refrigerated and had for 2-3 days.
coconut thogayal step by step


coconut thogayal recipe

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