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October 26, 2018

Shakkarpara Recipe With Wheat Flour–Wheat Flour Shankarpali Recipe

shakkarpara recipe with wheat flour
Shakkarpara/ Shankarpali is a most popular North Indian style deep fried snacks recipe prepared during Diwali and Holi festivals. It is popular in Gujarat and Maharashtra. It tastes mildly sweet and is served as a teatime snack. In South India, it is known as sweet maida biscuit. It is usually added in South Indian mixture. I have already shared that recipe HERE. Traditionally shakkarpara is prepared using maida, sugar, ghee and milk or water. But today I have shared shankarpali recipe using wheat flour/ atta. I watched few YouTube video recipes and came up with this version. As I wished,  it came out really well. It was super crunchy and mildly sweet in taste. Sendhil and Raksha loved it very much. They started munching even before it cooled down completely. I was very happy that my first recipe for Diwali 2018 was a big hit with my family. There was no big difference in the ingredients and taste of maida Shakkarpara and wheat flour Shakkarpara. Only thing is the color of wheat flour shankarpali is darker than maida ones. People who are looking for snacks and sweets using wheat flour must give this a try. You will love it for sure. For healthier options, you can also use jaggery instead of sugar and bake them instead of frying in oil. Ok, lets see how to make Shakkar para with wheat flour.

Check out my sweet maida biscuits and spicy diamond cuts too.
Shankarpali with wheat flour

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali


Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali

Shakkarpara Recipe Using wheat flour - Wheat flour shankarpali



Cuisine: North Indian
Category: Sweet
Serves: -
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS

1 cup = 250 ml
  • Wheat flour / Atta - 1 cup
  • Semolina / Sooji / Rava - 1 tbsp ( fine or coarse)
  • Melted ghee - 2 tbsp
  • Sugar - 1/4 cup
  • Water - 1/4 cup (adjust upto 1/3 cup)
  • Cardamom powder - 1/2 tsp
  • Cooking oil - to deep fry

HOW TO MAKE SHAKKARPARA

  1. To make Shakkarpara, heat sugar and water in a kadai.
  2. After the sugar is melted, switch off the flame.
  3. Add ghee, cardamom powder and set aside to cool.
  4. Add wheat flour, sooji, a pinch of salt and make a non-sticky dough.
  5. Roll to a thick chapathi and cut into squares.
  6. Heat oil to deep fry. Drop a batch of Shakkarpara and deep fry till golden in medium flame.
  7. After the bubbles cease, remove the Shakkarpara and cool down to become crunchy.
  8. Store in a box and enjoy for a week.

SHAKKARPARA WITH WHEAT FLOUR - STEP BY STEP PICTURES

  • In a kadai, take sugar and add water, ghee. Heat and melt the sugar. No need to bring any consistency. Switch off the flame. Add cardamom powder. Mix well.
  • Shakkarpara with wheat flour
  • Let the sugar water cool down completely. Add wheat flour, semolina / sooji, a pinch of salt and mix well.
  • Shakkarpara with wheat flour
  • Knead to a smooth, non sticky dough. Roll into thick 1 inch chapathi and trim the cracked edges. Cut into small squares using a knife or a pizza cutter.

  • Finish the entire dough by making shapes. Collect them in a bowl.
  • Shakkarpara with wheat flour
  • Heat oil to deep fry. Drop a pinch of dough. If it rises to the top immediately, oil temperature is correct.  Fry the Shakkarpara in batches in low to medium flame till bubbles cease completely. As soon as you put the shakkarpara in oil, do not disturb it for a minute. It will break it you touch it now. Let it cook in low flame. Then flip and toss it gently. Toss it whenever needed for uniform color.
  • Shakkarpara with wheat flour
  • Color of wheat flour shankarpali would be darker than maida ones. So do not panic. Try to cook in low flame patiently by tossing it regularly. It helps to get nice golden color as shown in the pictures. But remember to remove them only after the bubbles cease. Remove them in a tissue paper. It tastes soft when hot. But it becomes crunchy once it cools down completely.
  • Deep fry all the Shakkarpara in batches. Cool down and store in a box. It stays good for one week to 10 days. Enjoy !

Note

  • You can add sugar and water up to 1/3 cup based on the quality of wheat flour because some flour takes more water while kneading the dough.
  • Deep fry shakkarpara only in low to medium flame else the outer layer darkens soon without cooking inside. So the next day it will become soggy and soft.
  • Similarly deep fry all the batches properly. Even if one batch is not fried well, it will spoil the entire sweet. So please fry them patiently.

Try this yummy shakkarpara with wheat flour, you will love it !
wheat flour shakkarpara


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October 22, 2018

How To Make Non Sticky Sabudana Khichdi Recipe

How to make non sticky sabudana khichdi

Making a perfect sabudana khichdi at home must be a challenging task for many ladies. Me too not an exception. Soaking and cooking sabudana (Sago in English, Javvarisi in Tamil, Sabakki in Kannada) soft and non-sticky is a bit tricky. As Sendhil is a big fan of sabudana recipes, I try to make it once in 10 days.  After so many trail and error, I started to soak sabudana perfectly without becoming mushy by adding the right amount of water. Earlier I used to cook it for more than 20 minutes to make it completely transparent and soft. But it becomes lumpy and sticky. When it becomes sticky, we cannot trouble shoot it easily. Sabudana turns soft, transparent and cooks quickly if its soaked properly. Cooking for longer time is also one of the reasons for sticky sabudana. So based on my observations, I have shared few tips and tricks for soaking, testing and cooking sabudana perfectly. If you follow the steps carefully, anyone can make perfect, non-sticky sabudana khichdi at home. Ok, over to the recipe with stepwise pictures.

As I was busy in frequent travel to my native place for some personal works, I was not able to make any new post in my blog in the past week. Sorry, hope I can concentrate from this week.  I will try to start the Diwali recipes from my next post.

How to make non sticky sabudana khichdi at home

Sabudana Khichdi Recipe


Sabudana Khichdi Recipe

How to make non-sticky sabudana khichdi recipe at home with stepwise pictures. 



Cuisine: North Indian
Category: Fasting recipes
Serves: Serves 4
Prep time: 6 Hours
Cook time: 20 Minutes
Total time: 6H 20Minutes



INGREDIENTS

1 cup = 250ml
  • Sabudana / White big sago – 2 cups
  • Water – 2 cups to soak
  • Potato – 2 nos ( small , skin peeled & chopped)
  • Roasted and crushed peanuts - 1/2 cup
  • Green chilli – 2 nos (finely chopped)
  • Ginger - 1 tsp (finely chopped)
  • Coriander leaves - a handful ( to garnish)
  • Curry leaves - Few
  • Lemon juice - Few drops
  • Salt - as needed
  • Sugar - 1/2 tsp
To Temper
  • Ghee - 2 tbsp
  • Cumin seeds - 1/2 tsp

HOW TO MAKE SABUDANA KHICHDI

  1. Wash the sabudana twice. Drain the water completely.
  2. Add water and soak for minimum 6 hours. 
  3. Press to check it mushy. Drain the water completely.
  4. Heat ghee in a kadai. Temper cumin seeds, curry leaves.
  5. Add chopped potato, salt and saute till it becomes soft.
  6. Add chopped green chilli, ginger and saute well.
  7. Then add soaked sabudana, mix gently in low flame.
  8. Cover the kadai with a lid and cook for 2 minutes.
  9. Toss once and then cook for another 2 minutes,
  10. Repeat until sabudana becomes transparent and soft.
  11. Do not stir more and keep cooking for longer time.
  12. Lastly add the crushed peanuts, lemon juice and coriander leaves. Mix well. Switch off the flame. Serve hot !

SABUDANA KHICHDI RECIPE - STEP BY STEP PICTURES

  • Wash the white, big sabudana/ sago twice or thrice to remove the whitish starch. Drain the water completely without a single drop of it. Add 1.75 to 2 cups of water( I used 2 cups) and make sure the water level is just 1/2 inch above sabudana. No need to cover the bowl. Soak the sabudana for minimum 6 hours to overnight. (Sabudana absorbs all the water within 2 hours and starts to double in size).
  • How to make non sticky sabudana khichdi
  • After 6 hours, sabudana becomes big in size and almost double in quantity.  It looks separate and fluffy without any water. To check if its soaked well, take one sabudana and press it. If it becomes mushy, sabudana is soaked well. If you feel slightly hard to press, add 1/4 cup to 1/2 cup more water and soak for some more time by covering the bowl with a lid.
  • How to make non sticky sabudana khichdi
  • Dry roast the peanuts and crush it coarsely in a mixie. Set aside. Wash and peel the skin of potato. Chop into small cubes. Finely chop green chillies, ginger, coriander leaves and keep it aside.

  • Heat ghee in a good non-stick pan. Splutter cumin seeds, green chilli, ginger and curry leaves. Add potato pieces and required salt. Saute well till potato becomes soft and 3/4th cooked.   
  • How to make non sticky sabudana khichdi
    • Add soaked sabudana, sugar and saute well till it starts to become transparent. Lower the flame completely. Cover the kadai with a lid and cook for 2 minutes without adding water. Open the lid and toss it gently. Again cover cook for 2 minutes and toss it. Repeat the same till sabudana becomes soft and transparent without much white part.
    • How to make non sticky sabudana khichdi
    • It takes around 10 to 12 minutes to cook perfect. ( TIP : When you feel sabudana starts to become lumpy and sticking at the bottom, it indicates sabudana is over cooked. So switch off the flame immediately). Lastly add the crushed peanuts, chopped coriander leaves and lemon juice. Mix well and switch off the flame.
    • How to make non sticky sabudana khichdi
      Enjoy !

    Note

    • For variations, you can add crushed peanuts in the soaked sabudana before cooking. It also helps to make non-sticky khichdi.
    • You can also add ginger chilli paste instead of adding as pieces.
    • If you do not want to use potato, you can skip it too.
    • If you are not making as vrat/ fasting recipe, you can add onions too.

    Try this easy, yummy, non-sticky sabudana khichdi for fasting days food. You will feel full and energetic !

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    October 15, 2018

    Chalimidi, Vadapappu, Panakam - Andhra Naivedyam Recipes

     
    Vadapappu, Chalimidi and Panakam are the 3 most popular and quick and easy naivedyam recipes of Andhra. It is usually prepared for Ramanavami , Varalakshmi vratham and on the first day of Navratri. All these 3 prasdams can be prepared under 10 minutes. Chalimidi is of two types. One is pachi chalimidi is an uncooked version which is made of rice flour and powdered jaggery. Second one is Pakkam chalimidi in which rice flour is cooked in jaggery syrup. In Tamil, it is called as Maavilakku. Today I have shared Pachi chalimidi recipe. Traditionally chalimidi is prepared using homemade processed rice flour. But today I have shared a quick version using store bought rice flour/Idiyappam flour. Vadapappu is also an easy, one ingredient naivedayam recipe prepared by soaking moong dal. It is similar to Karnataka's Kosambari.  Panakam is a sweet drink and a summer coolant that is prepared by mixing jaggery, dry ginger powder, pepper powder in water. Friends, do try these 3 easy, yummy Andhra special naivedayam recipes for festivals and offer to God.

    Check out my other Andhra recipes too !


    Chalimidi recipe, Vadapappu and Panakam


    Chalimidi recipe, Vadappau and Panakam

    Chalimidi recipe, Vadapappu and Panakam - 3 Andhra special Naivedaym recipes



    Cuisine: Andhra
    Category: Sweet
    Serves: Serves 2
    Prep time: 5 Minutes
    Cook time: 5 Minutes
    Total time: 10 Minutes



    INGREDIENTS

    1 cup = 250ml
    Chalimidi recipe
    • Idiyappam flour / Homemade processed rice flour – 1/2 cup
    • Powdered jaggery or powdered sugar – 1/4 cup ( I used organic brown sugar, so color is dark)
    • Cardamom powder - 1/8 tsp
    • Ghee - 1 tbsp
    • Water - 1 tbsp or more as needed
    Vadapappu recipe
    • Moong dal - 1/4 cup
    • Water - to soak
    Panakam Recipe
    • Water - 1 cup
    • Powdered jaggery - 2 tbsp
    • Dry ginger powder - 1/4 tsp
    • Pepper powder - 1/4 tsp
    • Cardamom powder - 1/8 tsp
    • Tulsi leaves - to garnish

    METHOD

    1. To make Chalimidi, take the rice flour, jaggery, ghee, cardamom powder in a bowl.
    2. Mix  well. Add little water if needed and make a non-sticky ball. Pachi Chalimidi is ready.
    3. To make vadapappu, wash and soak moong dal in water for 1 hour. Drain the water completely and offer to God. 
    4. For panakam preparation, mix jaggery and other ingredients in water. Filter the water.
    5. Panakam is ready. Garnish with few tulsi leaves and offer to God on Ramanavami and other festivals.

    METHOD - STEP BY STEP PICTURES


    • How to make pachi chalimidi : Take store bought idiyappam/ appam flour in a bowl. Add powdered jaggery ( I used organic brown sugar/Naatu sakkarai, so its color is too dark), cardamom powder, ghee. Mix well. Add 1 to 2 tbsp. water. Mix well and make a smooth ball. Pachi chalimidi is ready. 

    • How to make vadapappu : In a bowl, take the moong dal. Wash and soak in enough water for an hour. Drain the water completely and take the soaked, wet moong dal. Offer to God.

    • How to make panakam: Take one cup of water. Add powdered jaggery, cardamom powder, dry ginger powder and pepper powder. Mix well and strain it. Garnish with few Tulsi leaves. Panakam is ready to serve. Enjoy !

    Note

    • Adjust the quantity of jaggery in chalimidi and panakam based on your taste.

    3 easy and yummy Andhra special naivedyam recipes are ready !


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    October 11, 2018

    Bellam Paramannam In Pressure Cooker – Andhra Rice Payasam With Jaggery

    Bellam paramannam recipe

     Paramannam is a rice based sweet dish that is most popular in Andhra. This Indian dessert recipe is also known as annam payasam, bellam paramannam in Telugu. In simple words, bellam paramannam is nothing but Andhra style rice payasam with jaggery.  It is one of the most important naivedyam recipes that is offered to God for festivals like Sankranti, Varalakshmi Vratham, Ganesh chaturthi, Navratri and much more. This sweet dish is prepared with rice, milk, sugar or jaggery, nuts and ghee. Authentically paramannam is made by cooking raw rice in milk in an open pot. But I prepared this bellam paramannam in a pressure cooker. It took just 15 minutes for making this Andhra style payasam recipe. Consistency of paramannam depends on the quantity of milk and jaggery syrup. It looks thin when hot and it thickens over time. So you can adjust the quantity of milk as per the desired consistency. There are chances of paramannam getting curdled when you add jaggery syrup to the hot milk. So you should always add the jaggery syrup after switching off the flame. You can make it perfect all the time. So friends, try this yummy Andhra style paramannam recipe during this Navratri festival and enjoy. Lets see how to make bellam paramannam recipe with step by step pictures.

    Check out my other Andhra recipes too !

    Paramannam recipe

    Paramannam recipe - Bellam paramannam


    Paramannam recipe - Bellam paramannam

    Andhra style rice kheer with jaggery - Bellam paramannam recipe with step by step pictures.



    Cuisine: Andhra recipes
    Category: Sweet
    Serves: Serves 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Raw rice / Sona masoori rice – 1/4 cup
    • Boiled Milk – 2 cups or Milk + water – 1 cup each
    • Sugar or jaggery – 1/2 cup (adjust as per taste)
    • Water – 1/4 cup for syrup
    • Cardamom – 2 nos (crushed)
    • Cashews and dry grapes/raisins - Few

    HOW TO MAKE BELLAM PARAMANNAM RECIPE

    1. In a pressure cooker base, take the rice, milk. Put a spoon inside the cooker to avoid splashing of milk.
    2. Pressure cook in low flame for 2 whistles. Switch off the flame. Open, mash the rice well.
    3. In a pan, melt jaggery and make a thin syrup.
    4. Strain and add the jaggery syrup to the cooked rice when warm. Mix well.
    5. Add the cardamom powder, roasted nuts. Boil in low flame for a minute.
    6. Switch off the flame and serve hot or cold.

    BELLAM PARAMANNAM - STEP BY STEP PICTURES

    • Wash the rice. In a pressure cooker base, take the rice, milk + water or milk alone. Add a pinch of salt. Mix well, drop a small plate or spoon inside the Cooker. It helps to avoid splashing of milk while it whistles.  Pressure cook in very low flame for two whistles. 

    • Open the cooker after the steam is released. Remove the spoon. Mash the rice with a whisk and make it mushy.  Add some water if it's too thick. Boil for a minute. Remove and Set aside.

    • In a bowl, take the jaggery and add water. Boil and melt the jaggery completely. Make a thin syrup. No need to bring any consistency. Switch off the flame and let the syrup becomes warm.

    • Strain the syrup in a metal strainer. Add to the cooked rice. Mix well and check for consistency. Add more boiled milk or water if needed. Do not switch on the flame.

    • Heat ghee in a small kadai. Roast the cashews and raisins till golden. Add to the paramannam. Add cardamom powder. Mix well. You can add a pinch of edibke camphor if you like.

    • Now Switch on the flame and keep it very low. Boil for a minute or two. Mix now and then. Do not roll boil. Paramannan should be just heated. Switch off the flame and keep it aside. Serve hot or cold as you like.

    • Enjoy !

    Note

    • Adjust the quantity of jaggery as you like.
    • Do not add hot jaggery syrup to the payasam. It may curdle.
    • Instead of pressure cooking, you can cook the rice in an open pot. But keep stirring every now and then to avoid burnt bottom.
    • You can also cook the rice in equal quantity of water and milk.
    • You can add a pinch of edible camphor for more flavor.

    Yummy, Andhra style rice kheer with jaggery is ready to serve. Tastes the best when served chilled.


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    October 4, 2018

    Chow Chow Kootu Recipe – Chayote Kootu Recipe In Pressure Cooker

     chow chow kootu recipe
     Chow chow kootu (Chayote in English) is one my most favorite kootu recipes. Basically chow chow is a vegetable with rich water content. It doesn’t have any particular smell or taste. Generally we Tamil people make this chow chow kootu at least once in a week in our regular lunch menu. Its a good side dish for vatha kuzhambu and puli kulambu. In my family, both mom and MIL make chow chow kootu with small variations. My MIL adds moong dal whereas my mom adds chana dal along with coconut, green chilli paste. Usually we add small onion while grinding coconut but this kootu can be prepared without onion as well. It tastes and smells good in both the ways. My mom adds little milk at the end to give a rich taste and to look white in color. I combine my mom and mil’s recipes and make this kootu in a pressure cooker directly to ease my job. For variations, this kootu can be prepared adding sambar powder too. In that case, kootu looks orange in color. Ok, lets see how to make chow chow kootu / Chayote kootu with step by step pictures in an easy way using pressure cooker.

    Do check out my other kootu recipes too.

    how to make chow chow kootu

    Chow Chow kootu recipe / Chayote kootu recipe


    Chow Chow kootu recipe / Chayote kootu recipe

    Chow chow kootu recipe with moong dal, coconut and green chilli. Its a good side dish for vatha kuzhambu / Puli kulambu.



    Cuisine: South Indian
    Category: Kootu recipes
    Serves: Serves 2
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Chayote / Chow chow - 1 no.
    • Moong dal or chana dal - 1.5 tbsp
    • Salt & water - as needed
    • Boiled milk – 2 tbsp (optional)
    To grind
    • Grated coconut - 1/4 cup
    • Green chilli - 1 to 2 nos.
    • Small onion or big onion - 2 nos / 1/4th
    • Cumin seeds - 1/2 tsp
    • Rice flour - 1 tsp
    • Water - to grind
    To Temper
    • Coconut oil - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few

    METHOD

    1. Wash and peel the skin of chayote / chow chow and chop into small pieces.
    2. Grind coconut, green chilli, cumin seeds, onion and rice flour to a smooth paste.
    3. Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves.
    4. Add the chopped chow chow. Saute for a minute. Add moong dal, ground coconut paste.
    5. Add the required water and salt. Mix well and pressure cook in low flame for one whistle.
    6. Remove after the steam is released. Add the milk, little water if needed. Mix well and give one boil.
    7. Serve hot with vatha kuzhambu or puli kulambu sadam and sutta appalam. Tastes yum!

    METHOD - STEP BY STEP PICTURES

    • Wash and peel the skin of chow chow / Chayote using a peeler. Remove the seed. Chop into small pieces and set aside.
    • chow chow kootu recipe
    • Grind coconut, green chilli, small onion, cumin seeds and rice flour to a smooth paste adding required water. Set aside.
    • chow chow kootu recipe
    • Heat coconut oil in a pressure cooker base. Splutter mustard seeds, curry leaves. Add the chopped chow chow pieces. Saute for a minute.
    • chow chow kootu recipe
    • Add moong dal and mix well. Add the ground coconut paste, required salt and mix well. Add 1/2 cup of water. Close the pressure cooker and keep the flame high. As soon as the steam comes from the nozzle, put the weight valve and reduce the flame to low completely. Pressure cook in very low flame for one whistle.  It takes 8 to 10 minutes.
    • Switch off the flame after one whistle. Remove the cooker lid after the steam is released. Mix well, add milk and check the consistency. If the kootu is too thick, add 1/4 cup of water, give one boil. If its watery, boil for few minutes to reach the desired consistency. Switch off the flame.
    • chow chow kootu recipe
    • Serve with vatha kuzhambu rice or puli kulambu rice. Tastes great with sutta appalam / roasted papad. If you like, you can mix this kootu with plain rice adding ghee. Enjoy !      chow chow kootu recipe

    Note

    • Do not add more green chillies. Kootu will become spicy.
    • Do not add more water in the pressure cooker. As this vegetable itself is rich in water content, it will cook easily in less water.
    • Do not skip cumin seeds while grinding coconut. It adds a nice flavor.
    • You can avoid onion while grinding if you are making this kootu on vrat/ fasting days.
    • For variations, chana dal can be used instead of moong dal. Soak chana dal for 15 minutes for perfect cooking. 
    • Similarly sambar powder can be used in place of green chilli. One chopped tomato can also be used in the cooker. In that case, kootu looks orange in color. 

    Try this easy, yummy chow chow kootu in a pressure cooker and enjoy with rice.

    Chayote kootu


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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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    September 28, 2018

    Kerala Tomato Curry Recipe – Kerala Thakkali Curry With Coconut Milk

    Kerala tomato curry recipe
    When I was looking for a Kerala style side dish for appam apart from vegetable stew, I got to know about this Kerala style tomato curry recipe / thakkali curry with coconut milk. It is an yummy side dish for appam, dosa and rice. This is the first time Iam making tomato curry with readymade coconut milk powder. I used Maggi coconut milk powder to make thin coconut milk and used in this recipe. Tomato curry came out very tasty and tasted more like kurma with mild masala flavor. Raksha and myself loved it with appam and dosa. I tried this recipe after watching few YouTube videos. In the video, this curry was prepared for rice. But I had it with appam and dosa. Hope it tastes good for idiyappam too. Friends, if you love tomato based side dish recipes, you must give this a try. You will love it for sure. Ok, lets check how to make Kerala style tomato curry for rice, appam with step by step pictures.

    Check out my Potato paya recipe, Vegetable stew recipes too.

    Kerala tomato curry recipe


    Kerala style tomato curry recipe - Side dish for rice, appam


    Kerala style tomato curry recipe - Side dish for appam

    Kerala style tomato curry recipe with onion, tomato and coconut milk.



    Cuisine: Kerala
    Category: Side dish for appam
    Serves: Serves 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes



    INGREDIENTS

    1 cup - 250ml
    • Coconut oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Curry leaves - Few
    • Big onion - 1 (Finely chopped or sliced)
    • Green chilli - 2 nos.
    • Ripe tomato - 2 nos.
    • Turmeric powder - 1/4 tsp
    • Kashmiri chilli powder - 1 tsp
    • Coriander seeds powder - 1 tsp
    • Coconut milk - 1 to 1.5 cups ( I used Maggi coconut milk powder)
    • Coriander leaves - to garnish

    KERALA STYLE TOMATO CURRY RECIPE

    1. Wash and chop onion, tomato into small pieces.
    2. Take Maggi coconut milk powder packet. Follow the instructions and make thin coconut milk.
    3. Heat oil in a kadai. Splutter mustard seeds, curry leaves.
    4. Saute onion, green chilli and tomato. Add salt, spice powders and saute well.
    5. Lastly add the coconut milk. Boil for few minutes. Garnish with coriander leaves.
    6. Serve with rice, appam or dosa. Tastes yummy !

    KERALA TOMATO CURRY - STEP BY STEP PICTURES

    • Wash and chop onion, tomato into small pieces. Slit green chilli and set aside

    • Take the readymade coconut milk powder. Add water as per the instructions given on the pack. I added 3 tbsp of water for 1 tbsp of powder. Make 1 cup of coconut milk and set aside.
    • Kerala tomato curry recipe
    • Heat coconut oil in a kadai. Splutter mustard seeds, curry leaves. Saute onion and green chilli till onion becomes transparent.
    • Kerala tomato curry recipe
    • Add tomato pieces, salt and saute till tomato becomes mushy. Add turmeric powder, red chilli powder and coriander powder.
    • Kerala tomato curry recipe
    • Mix well till raw smell goes off. Lastly add the coconut milk and boil the gravy for few minutes till it reaches the desired consistency.
    • Kerala tomato curry recipe
    • Switch off the flame and garnish with coriander leaves. Serve hot with rice, appam or dosa.
      Enjoy !

    Note

    • Adjust the quantity of spice powders and green chilli as per your taste.
    • Add more coconut milk if you wish.
    • This tomato gravy tastes tangy if you don’t add the required amount of chilli and spice powders.

    Try this yummy Kerala style tomato curry and enjoy with rice or appam !
    Kerala thakkali curry with coconut milk


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