FRUIT CHUTNEY

Like other chutneys, fruit chutney also goes well with idli, dosa.   Apart from eating fruits as it is and making juices, salads etc.  out of it, we can also make use of them for the preparation of chutney.   Today, I made the chutney with pomegranate and papaya and was really tasty with idli. It has become a habit for us to have anything and everything with liquid subzi or chutney hence compulsorily, I have to make something. Every time to make make something without coconut is really a difficult task.  Still I manage with something or the other and this chutney was invented by me today which I am sharing with you all.  Hope you will also like this.  This is my kind of version and there is another version of making this sweet chutney with fruits, tomato etc. which shall be posted soon.

CARROT ONION TOMATO CHUTNEY

Today I made rava dosa.  Now a days, for any item,  we prefer to  have some  liquid subzi or chutney or curd.  The dry items viz. dosa milagai podi or gun powder it is called or any dry subzi with chapati is not enjoyed by us as we earlier used to enjoy.  May be the age factor counts, I feel so.  Any way, for idli and dosa, it is always preferred with sambar or chutney.

Another biggest problem is that we cannot consume coconut much.  Hence, always a biggest task for me to make chutneys without  coconut.  Though I have posted various chutneys, here is an instant chutney with carrot, onion, tomato.   It is very easy to make as you have got all the ingredients at home any time. It goes well with chapati, roti, rice, idli and dosa too.

PULIKUTTHI UPMA

Pulikutthi upma is made out of broken rice.  During 70's when I was in my native place, we used to get rice from the ration shop which we used not only for cooking, but also for making, idli, dosa and karuvadams.  That rice was best for karuvadams.  This rice contained broken rice too which we used to separate through a sieve and used for making pulikutthi upma.

Puli means tamarind.  Yes this upma is made in tamarind sauce and served with sutta appalam or roasted papad.  My mother used to make this lovely upma which I still remember and the taste was awesome. Though I used to make it, I still prefers my mother's upma  as it was too good.

JACKFRUIT KOZHUKKATTAI

Seasonal dishes I never fail to make as they are only seasonal.  Jack fruit is available during March to June (prefer not to buy in June as the water seeps into it as a result does not taste good).  The sweet bulbs can be eaten as it is or can make chaka varati, elai adai, appam etc.

Since so many years, I never made this kozhukkatai as no one likes in my family. My children prefer to eat the fruit as it is.  This time, I  made it a point that I must make it atleast for the recipe purpose and the yield was only 5 kozhukkatai which I managed to distribute among my friends and finished it off.

This kozhukkatai is made with rice, jaggery and it is a very lovely dish if you like sweets.

PICKLED SEVAI

I have already posted three varieties of sevai.  One day, I was cleaning fridge, there was little lime pickle in a bottle.  For little amount of pickle, I have to keep one bottle in the fridge, so thought of emptying it.  Co-incidentally, I had made sevai for my daughter who likes to eat with sugar and milk.  I just mixed the pickle with the sevai, tempered with urid dal, mustard seeds and curry leaves, garnished with coriander leaves, loved it.  So the recipe is here.  very simple, tasty and easy to make.

You can use any kind of pickle.

other varieties of sevai:    limbu sevai,  amaranth sevai, coconut sevai, kothamalli sevai

KOTHAMALLI SEVAI

Kothamalli podi or kothamalli chutney (dry) is normally made by South Indians.  It goes along with  dal rice, curd rice.  I love to mix this podi with curd and have it along with any kind of dosa specially wheat flour dosa, idli, upma kozhukkattai.  Instead of having pickles, this podi is a nice accompaniment with molagootal too.  

I always try some thing which is very unique.  One day when I ran out of vegetables and nothing was there for making breakfast except some sevai with me, I tried this combination and was loved by everyone at home.  So thought of sharing with you all.  What you need is some kothamalli podi, sevai and some peanuts.  Your lovely breakfast is ready.

Other varieites of sevai:  limbu sevai,  amaranth sevai, coconut sevai, pickled sevai

COCONUT SEVAI

I have already posted Amaranth Sevai and Lime sevai.  Now the turn for the famous Coconut sevai or thenga sevai.  You will find this during the feast especially in weddings.  Coconut sevai is made with sevai and tempered with mustard seeds,urid dal and finally coconut is added.  It tastes yummy when you make it in coconut oil.

Lime sevai, Amaranth sevai, kothamalli sevai, pickled sevai

LIME SEVAI, LIMBU SEVAI

Lime sevai is made out of sevai readily available.  I used Anil Brand sevai.  You can use also Concord Brand.   This sevai is made for the breakfast.  We can serve it with Morukootan, chutney, sambar etc.  Variegates of  sevai is made apart from lime sevai viz. coconut sevai, amaranth sevai, pickled sevai, plain sevai etc.  If you buy the ready made packet, it is very easy to prepare.  If you opt for the home made one, then the process is bit lengthy but the end product is heavenly.

Lime sevai

Another variety of sevai: Amaranth sevai, coconut sevai,   kothamalli sevai watch youtube: lime sevai,  lime sevai, pickled sevai

AMARANTH SEVAI, RED SPINACH SEVAI

Leafy vegetables are good for health.  You can make stir fried subzi, dal,  etc. with the leafy vegetables.  this contains Vitamin A, C, E and dietary fiber.  Apart from making stir fry vegetables and curry, it can be used for making cutlets and breakfast.    Here I am sharing with you  Amaranth sevai.  

Amaranth sevai is prepared with amaranth leaves, red spinach or chuvanna keereai, lal maath, it is known as.  I have mixed this with rice sevai for making the lovely and tasty  breakfast.

watch video:  amaranth seva, red  spinach sevai.

Another variety of sevai: Lime sevai, coconut sevai, kothamalli sevai, pickled sevai

ONION RASAM KICHADI

Kichadi is very soft, tasty and good for health.  When you serve the same  hot with little cow ghee, it is heavenly.  Kichadi is prepared with rice and moongdal with the masalas of rasam.  Today when I made it and shared with my colleagues during lunch time, they were having no words to praise it as they loved it so much.

The idea of making rasam rice came to my mind when I made Onion rasam yesterday.  The onion rasam was awesome.  I am sharing this recipe with you and am pretty sure, you all will like it.