Mint Chutney with coconut/Pudhina chutney

This is a tasty chutney which goes well as a side dish for dosa and idli. There are many ways to prepare mint chutney and this is prepared by adding coconut in it. It is a very flavorful and delicious chutney too. Mint has a lot of medicinal effects. It helps in digestion and relieves indigestion. It boosts immunity an helps to relieve from cough and col. So mint can be added into our diet in any form like chutney, juice or in any form. So we can prepare different types of chutney using mint. I have posted mint chutney without coconut in my blog. This is another version in which coconut is also added.

Preparation Time :15minutes

Cooking Time :20minutes

 

Ingredients:

• Mint leaves/Pudhina -1 bunch
• Big Onion -1
• Tomato -1
• Channa Dal/Kadalai parupu -1tblsp
• Red chilli -3
• Coconut -2tblsp
• Turmeric powder/Manjal thool -2tsp
• Salt -1tblsp or as required
• Oil -1tblsp+1tblsp or as required

To temper:

• Mustard seeds/Kadugu -2tsp
• Urad dal/Ulutham parupu -1tsp
• Oil -2tsp

Preparation:

• Take the mint leaves out from the stem and wash and keep
• Chop onion and tomato and keep
• Chop some coconut and keep

Procedure:

• Pour oil in a pan
• Add Channa Dal and fry till it becomes brown
• Then add red chillies and fry
• Then add mint and fry till it shrinks and switch off the flame
• Pour oil in another pan
• Add onion and fry till it becomes golden brown in color
• Then add tomatoes and fry till it becomes soft and the raw smell goes away
• Add turmeric powder and mix well
• Now switch off the flame and add it in a mixer along with mint and add coconut and salt and grind it
• If you wish temper it by pouring oil and add mustard seeds and urad dal in it and pour it into the chutney
• Mint chutney with coconut is now ready!!!

Step by Step Procedure:

Pour oil in a pan. Add Channa Dal and fry till it becomes brown

Then add red chillies and fry

Then add mint and fry till it shrinks and switch off the flame

Pour oil in another pan. Add onion and fry till it becomes golden brown in color

Then add tomatoes and fry till it becomes soft and the raw smell goes away. Add turmeric powder and mix well 

Now switch off the flame and add it in a mixer along with mint and add coconut and salt and grind it

Mint chutney with coconut is now ready!!! 

Fish Kulambu With Coconut Milk

This is a tasty and easy South Indian kulambu which can be made with any fish. Fish is very good for health and can be added in our diet often. This kulambu tastes best as a side dish for rice, dosa and idli. It takes less cooking time to prepare. Gingelly oil tastes best for fish kulambu.

Preparation Time :20minutes

Cooking Time :30minutes

 

Ingredients:

• Any fish -1/2kg
• Shallots/Small onion -1 cup
• Tamarind extract -1cup(soak lemon size tamarind in water and extract the juice)
• Chilli powder/Milagai podi -1tblsp
• Coriander powder/Malli podi -1/2tblsp
• Jeera powder/seeraka podi -1tblsp
• Coconut milk -1/2cup
• Water -1cup or as required
• Salt -1tblsp or as required
• Gingelly oil -2tblsp or as required

For Grinding:

• Small onion -1/4cup
• Chilli powder/Milagai podi -1tblsp
• Coriander powder/Malli podi -1/2tblsp
• Jeera powder/seeraka podi -1tblsp

Grind this to a fine paste by adding water

Preparation:

• Wash fish and keep
• Chop small onion and keep
• Grind the things given under "for grinding" and keep
• Take the juice out of tamarind and keep
• Grind coconut and take the milk out of it by squeezing it and keep

Procedure:

• Pour oil in a pan
• Add onions and fry till it becomes golden brown in color
• Add tamarind water and boil
• Grind small onion with chilli powder, coriander powder and cumin powder into a fine paste by adding water
• Add this grind paste and boil well till the raw smell goes away
• Then add the washed fish pieces and boil
• Add coconut milk and boil
• After it boils, switch off the flame
• Fish kulambu with coconut milk is now ready!!!

Step by Step Procedure:

Pour oil in a pan. Add onions and fry till it becomes golden brown in color

Add tamarind water and boil

Grind small onion with chilli powder, coriander powder and cumin powder into a fine paste by adding water. Add this grind paste and boil well till the raw smell goes away

Then add the washed fish pieces and boil

Add coconut milk and boil

Fish kulambu with coconut milk is now ready!!!

 

 

Nattu Kozhi Masala/Country Chicken Masala

This is a spicy South Indian curry which goes well with rice, chapathi, idli and dosa. This is a very spicy and delicious chicken masala which can be prepared easily. Even though chicken was consumed by humans throughout history, its popularity fluctuated across different periods. At times, it was considered a luxury food, but now its not like that. Initially chickens were raised by individual families for their own consumption but as towns expanded now chicken are raised for selling. Chicken is a great source of lean, high quality protein, which is an essential nutrient for growth and development. It plays a significant role in aiding obese people in weight loss too. You can buy chicken and consume it by keeping any gravy suddenly or you can refrigerate it for later use. For storage, store chicken in coldest part of your refrigerator. Refrigeration can keep raw chicken fresh for two to three days. While freezing chicken, use aluminum foil or freezer paper to wrap the chicken parts carefully to ensure they are airtight. 

Preparation Time :20minutes

Cooking Time :30minutes

 

Ingredients:

• Chicken -1/2kg
• Big Onion -4
• Tomato -2
• Green chilli -4
• Mustard seeds/Kadugu -1tsp
• Garlic -5
• Ginger -1inch piece
• Pepper/Milagu -1tsp
• Fennel seeds/Sombu/Perunjeerakam -2tsp
• Cinnamon/Pattai -1 small piece
• Cardamom/ Yelakai -3
• Coriander Powder/Malli podi -1tblsp
• Red chilli powder/Milagai podi -1tblsp
• Turmeric powdr/Manjal podi -1tsp
• Curry leaves -1spring
• Coconut milk -1cup
• Coriander leaves/Cilantro/Malli leaves -2spring
• Salt -1tblsp or as required
• Gingelly Oil -1/4 cup or as required

For Grinding:

• Garlic -5
• Ginger -1inch piece
• Pepper/Milagu -1tsp
• Fennel seeds/Sombu/Perunjeerakam -2tsp
• Cumin seeds/Seerakam -1tsp
• Cinnamon/Pattai -1 small piece
• Cardamom/ Yelakai -3
• Coriander Powder/Malli podi -1tblsp

Grind this to a smooth paste by adding water in a mixer

Preparation:

• Wash the chicken pieces and keep aside
• Chop onions, tomato and grenn chilli into small pieces
• Wash curry leaves and coriander leaves and keep
• Take all your ingredients and keep it ready
• Grind coconut in mixer and add water and squeeze out the milk and keep

Procedure:

• Pour oil in a pan
• After oil gets heated, add mustard seeds
• After it crackles, add onion and fry
• Then add green chilli and mix
• Then add curry leaves and fry till onion becomes golden brown in color
• Then add tomatoes and fry till it becomes soft and the raw smell goes away
• Then add red chilli powder, turmeric powder and mix well
• Grind garlic, ginger, cinnamon, pepper, fennel seeds, cumin seeds, cardamom and coriander powder in a mixer into a fine paste by adding water
• Add this paste and mix well
• Now add the washed chicken and mix well. Cover and cook for few minuted till chicken gets cooked
• Grind coconut in a mixer and add water and squeeze the milk out of coconut and keep
• Pour this coconut milk and boil
• Then add coriander leaves and mix
• Nattu Kozhi Masala is now ready!!!

Step by Step Procedure:

Pour oil in a pan. After oil gets heated, add mustard seeds. After it crackles, add onion and fry

Then add green chilli and mix

Then add curry leaves and fry till onion becomes golden brown in color

Then add tomatoes and fry till it becomes soft and the raw smell goes away

Then add red chilli powder, turmeric powder and mix well

Grind garlic, ginger, cinnamon, pepper, fennel seeds, cumin seeds, cardamom and coriander powder in a mixer into a fine paste by adding water

 Add this paste and mix well

Now add the washed chicken and mix well. Cover and cook for few minuted till chicken gets cooked

Grind coconut in a mixer and add water and squeeze the milk out of coconut and keep

Pour this coconut milk and boil

Then add coriander leaves and mix

Nattu Kozhi Masala is now ready!!!

 

 

 

Sundakkai and Manathakali Vathal Kulambu/Turkey berry and Wonder berry Kulambu

This tangy and spicy kulambu is made with Sundakai Vathal and Manathakkali vathal and it goes well with rice. These are the dried vathal. They can be used either in fresh form or in dried form. The dried vathal can be bought in stores and can be stored in an airtight container and can be fried in oil and used whenever necessary. They can be eaten along with dal rice or with anything as you wish. Both of them has a lot of medicinal benifits. Sundakkai Vathal or Turkey Berry kills the germs in our body, controls diabetes, strengthens the bones and prevents teeth related disease. Manathakali or Black nightshade or wonder berry or sun berry is a tiny plant and it is used for various medicinal purposes. It prevents body heat and helps in healing the disease caused by over heat. So you can keep this kulambu once a week to avoid over heat in body. This kulambu will be very tastier too. Usually Gingelly Oil/Nallennai tastes best for this kulambu. Now we can see how to make this kulambu

Preparation Time :10minutes

Cooking Time :40minutes

Ingredients:

• Small Onion -20
• Garlic -4
• Sundakkai Vathal/ Turkey berry -A handful
• Manathakali Vathal/ Wonder berry/ Sun berry -A handful
• Tamarind -A small lemon size(Immerse in water and then sqeeze and take the tamarind water alone)
• Mustard seeds/ Kadugu -1tsp
• Urad Dal/ Ulutham parupu -1/2tsp
• Turmeric Powder/ Manjal podi -1tsp
• Coriander Powder/ Malli podi -2tblsp
• Red chilli -5
• Thur Dal/ Thuvaram Parupu -1tblsp
• Pepper/ Milagu -1tblsp
• Cumin seeds/ Seerakam -1tsp
• Fenugreek/ Venthayam -1/2tsp
• Curry leaves -A spring 
• Salt -2tsp or as required
• Gingelly oil -2tblsp or as required

For Grinding:

• Red chilli -5
• Thur Dal/ Thuvaram Parupu -1tblsp
• Pepper/ Milagu -1tblsp
• Cumin seeds/ Seerakam -1tsp
• Fenugreek/ Venthayam -1/2tsp
• Curry leaves -A spring

Pour oil in a pan. Fry this and grind along with small onion(5) and coriander powder to a smooth paste by adding water

Preparation:

• Chop onion and garlic and keep
• Immerse tamarind along with some water and keep for half an hour. Then take the juice out of tamarind and keep

Procedure:

• Pour oil in a pan. Add Thur Dal, Pepper, Fenugreek, Curry leaves, Cumin seeds, Red chilli and fry
• After it turns brown in color switch off the flame and allow to cool
• Grind it to a smooth paste by adding small onion and coriander powder along with some water
• Pour oil in a pan
• Add sundakkai vathal/turkey berry and deep fry it and keep
• In the same oil, add manathakkali/wonder berry and deep fry it and keep
• Pour oil in a pan
• After oil gets heated add mustard seeds
• After it crackles add Urad Dal and fry
• Then add garlic and fry
• Then add onion and try till onion becomes golden brown in color
• Then add tamarind water and boil
• Add salt and turmeric powder 
• Then add the grinded paste and boil in high flame for 15minutes  and in low flame for 20miutes
• Then add the fried vathal and boil for 10minutes in low flame and add 3drops gingelly oil  for nice smell
• Sundakkai and Manathakkali Kulambu is now ready!!!
• Serve it with Rice

Step by Step Procedure

Pour oil in a pan. Add Thoor dal, Pepper, Fenugreek, Curry leaves, Cumin seeds, Red chilli and fry. After it turns brown in color switch off the flame and allow to cool

Grind it to a smooth paste by adding small onion and coriander powder along with some water

Pour oil in a pan. Add sundakkai vathal/turkey berry and deep fry it and keep

In the same oil, add manathakkali/wonder berry and deep fry it and keep

Pour oil in a pan. After oil gets heated add mustard seeds. After it crackles add Urad dal and fry. Then add garlic and fry

Then add onion and try till onion becomes golden brown in color

Then add tamarind water and boil

Add salt and turmeric powder . Then add the grinded paste and boil in high flame for 15minutes  and in low flame for 20miutes

Then add the fried vathal and boil for 10minutes in low flame

Sundakkai and Manathakkali Kulambu is now ready!!!

  

Simple Tomato Chutney

This is a simple and easy tomato chutney which can be prepared in minutes and it goes well with idli and dosa. It requires only a few ingredients and less time to prepare. This can be kept when we are in a hurry with short time. Tomatoes are a rich source of potassium and vitamins.Tomatoes improves vision and helps in maintaining blood health. So we can eat tomatoes raw or in salads, soups, chutney etc. Here we can see a simple version of tomato chutney

Preparation Time :5minutes

Cooking Time :15minutes

Ingredients:

• Tomatoes -3
• Garlic -5pods
• Red Chilli powder/Milagai podi -1tblsp or as required
• Tamarind -1inch piece
• Mustard seeds/Kadugu -1tsp
• Urad dal/Ulutham parupu -1/2tsp
• Curry leaves -A spring
• Salt -2tsp or as required
• Water -1/2 cup or as required

For grinding:

• Tomatoes -3
• Garlic -5pods
• Red Chilli powder/Milagai podi -1tblsp or as required
• Tamarind -1inch piece
• Salt -2tsp or as required
• Water -1/2 cup or as required

Grind everything to a smooth paste by adding water

Preparation:   

• Wash and chop tomato into small pieces 
• Grind tomato, garlic, red chilli powder, tamarind and salt into a fine paste by adding water

Procedure:

• Wash and chop tomato into small pieces 
• Grind tomato, garlic, red chilli powder, tamarind and salt into a fine paste by adding water
• Pour oil in a pan
• After oil gets heated add mustard seeds
• After it splutters add urad dal, curry leaves and fry
• Then add the ground paste and fry till the raw smell goes off
• Simple Tomato Chutney is now ready!!!

Step by Step Procedure:

Wash and chop tomato into small pieces 

Grind tomato, garlic, red chilli powder, tamarind and salt into a fine paste by adding water

Pour oil in a pan. After oil gets heated add mustard seeds. After it splutters add urad dal, curry leaves and fry

Then add the ground paste and fry till the raw smell goes off

Simple Tomato Chutney is now ready!!!

Chicken Kothu Curry

This is one of the tasty chicken dish which is prepared by boiling chicken and then shredding it into small pieces and then frying it along with some masala. It requires some time to prepare but tastes awesome. This goes well as a side dish for rice, biriyani, dosa, idli, chapathi and parota. 

 

Preparation Time :45minutes

Cooking Time :45minutes

 

Ingredients: 

• Chicken -1/2kg
• Big Onion -4
• Tomato -2
• Ginger garlic paste -2tblsp
• Green chilli -3
• Red Chilli powder/Milagai podi -2tblsp
• Coriander powder/Malli podi -2tsp
• Cumin seeds powder/Seeraka podi -2tsp
• Pepper powder/Milagu podi -2tsp
• Fennel seeds powder/Sombu powder/Perunjeerakam powder -2tblsp
• Curry leaves -a spring
• Turmeric powder/Manjal podi -2tsp
• Cornflour/Chola mavu -1tsp
• Coriander leaves/Cilantro/Malli leaf -A handful
• Salt -2tblsp or as required 
• Water -1cup

For Grinding:

• Big Onion -2
• Tomato -1
• Ginger garlic paste -1tblsp
• Red Chilli powder/Milagai podi -1tblsp
• Coriander powder/Malli podi -1tsp
• Cumin seeds powder/Seeraka podi -1tsp
• Pepper powder/Milagu podi -1tsp
• Fennel seeds powder/Sombu powder/Perunjeerakam powder -1tblsp
• Turmeric powder/Manjal podi -1tsp
• Salt -1tblsp

Grind everything to a smooth paste by adding some water

Preparation:

• Wash chicken pieces and keep
• Chop onion, tomato and green chilli to small pieces
• Grind everything given under "For Grinding" to a smooth paste by adding some water
• Boil chicken by adding the ground paste
• Take some curry leaves and coriander leaves and wash and keep

Procedure:

• Grind onion, tomato, ginger garlic paste, chilli powder, coriander powder, cumin seeds powder, pepper powder, fennel seeds powder, turmeric powder and salt to a fine paste by adding water
• Take chicken pieces and wash and take it in a cooker
• Add the ground paste and a cup of water and close the cooker and keep for 6-8 whistles in high flame
• After the pressure goes by itself open the cooker and take chicken outside
• Now take the bones outside and shred chicken into small pieces
• Keep the water of the boiled chicken aside
• Pour oil in a pan
• Add fennel seeds and fry
• After it splutters, add green chilli, curry leaves and onion and fry till onion becomes golden brown in color
• Then add ginger garlic paste and fry 
• Then add chilli powder, cumin seeds powder, turmeric powder, pepper powder and fry
• Then add tomato and fry till it becomes soft and the raw smell goes off
• Add the remaining water from boiled chicken and allow to boil in high flame for ten minutes
• Now add the chicken pieces and boil in low flame for 20 minutes so that the pieces gets well coated with the masala
• Add salt and mix
• Add cornflour and mix. This gives a thick gravy consistency
• After the gravy becomes thick switch off the flame and add coriander leaves
• A tasty Chicken Kothu Curry is now ready!!!

Step by Step Procedure:

Grind onion, tomato, ginger garlic paste, chilli powder, coriander powder, cumin seeds powder, pepper powder, fennel seeds powder, turmeric powder and salt

Grind it to a smooth paste by adding water

Take chicken pieces and wash and take it in a cooker

Add the ground paste and a cup of water and close the cooker and keep for 6-8 whistles in high flame

Pour oil in a pan. Add fennel seeds and fry

After it splutters, add green chilli, curry leaves and onion and fry till onion becomes golden brown in color

Then add ginger garlic paste and fry 

Then add chilli powder, cumin seeds powder, turmeric powder, pepper powder and fry. Then add tomato and fry till it becomes soft and the raw smell goes off

Add the remaining water from boiled chicken and allow to boil in high flame for ten minutes

Now add the chicken pieces and boil in low flame for 20 minutes. Add salt and mix 

Add cornflour and mix. This gives a thick gravy consistency

After the gravy becomes thick switch off the flame and add coriander leaves.

A tasty Chicken Kothu Curry is now ready!!!