RAW TAMARIND CHUTNEY, PACHA PULI CHUTNEY

Raw tamarind chutney was in my list for a longer period and was waiting for the raw tamarind in the market.  When my co-sister went to market, she bought the same for me. I was happy that I got this as it is very difficult for me to get the same where I live.

This chutney I tasted when I was in the school and after leaving my native place at the age of 18, I never got the opportunity to prepare this chutney.

I was so thrilled when I saw the raw tamarind and made the chutney which I am sharing with you.  We can make the chutney in different ways, but the one which I made yesterday is shared with you now. 

raw tamarind chutney, pacha puli chutney

RICE PUTTU l VEGTABLE PUTTU l KERALA CUISINE l HOW TO MAKE PUTTU l BREAKFAST RECIPES

Today I made Puttu and vegetable Puttu for breakfast as my brother was at home.  My children and husband do not like this item so for making it only for me, i do not take much trouble.  Since my brother likes it, I thought I am getting a chance to eat this.

Puttu  is one of Kerala’s traditional breakfast item that is usually served with Banana, pappadam, sugar or Kadala curry (Black Chana Curry).    This dish is one of the favorite breakfast in Kerala which is also very easy to make. We get ready made puttu powder in almost all malayali/tamil stores.  We can make this in the idli vessel, coconut shell etc.  The champa rice puttu podi (puttu flour ) is very tasty in fact.  It is a simple and easy to make dish.

Puttu is steamed in a vessel specially designed for this, consisting  of one bottom vessel for filling water, one cylindrical shape top portion, a perforated plate and a cover with hole in it to escape the steam while cooking.  This vessel can be purchased from any malayali stores or you get the same in Matunga.  If you happen to visit Kerala, you can pick one from there.

Here I am giving you the recipe of vegetable puttu as well as the normal puttu.  The normal puttu is made with the rice powder and grated fresh coconut and served hot with Kadala curry, pazham (banana) sugar, Papad etc.  The vegetable version can be eaten as it is or with coconut chutney, sambar or with any curry of your choice.  

Video: Rice Puttu

COCONUT CHUTNEY FOR IDLI l DOSA l UPMA l VENPONGAL

Coconut Chutney is made with Coconut, Green Chilli, Roasted Gram, Ginger, Salt etc.  is served with Idli / Dosa / Upma /Vada / Ven pongal.  It is very easy to prepare and tastes good with many dishes mentioned above.

WHEAT FLOUR SEVAI

Sevai, string hopper, idiyappam it is known as is my favourite dish with morukootan.  You can also serve this with chutney and sambar.

When I had made the sevai with brown bread, a friend of mine requested me to try with wheat flour.  I really took the pain to make it with wheat flour and it was very tasty.

Here I am sharing with you all the recipe as it is very easy to make and healthy too.  Iam little lazy to write about the dish ofcourse with less time to spare in my hand hence you must have observed that I am straight away coming to the recipe always.

VEPPILAKATTI (NARTHANGA ELAI PODI, URUGAI, PICKLE), WILD LIME LEAVES URUGAI

Vepillakkati,  is made out of the wild lime / kaffir lime leaves.   I am lucky to have the plant in our society and whenever, we want it, I used to go and pluck the leaves to make this.

It is a form of pickle which can be stored for quite sometime in the fridge.   It is  very good  in taste and can be served  with Curd rice, Molagootal rice or Dal rice.  I used to take the pain to grind the same in the grinding stone  as Ural and Ulakka is not available in Mumbai.  I have a small grinding stone in Mumbai and  used to make this as the taste of it is awesome than ground in the mixer.

Recently, I saw the post in Jayashree's kitchen which is made in mixer.  Though it is an easy method, but I found the ancient method more tasty.  It takes a long time to grind or break it   in the stone.  First  used to put the leaves and  crush it with the stone.    When the leaves are almost done, then the other ingredients are put in and again break it until  it is done.  

MYSORE BONDA(using maida)

I tasted this Mysore  Bonda two years back when I went for  my nephew's wedding at Bangalore.  We were  staying in an apartment and my daughter was very  hungry.Though we were new to that place, myself and my daughter ventured out and saw  a snack counter nearby.  

When asked what is there to eat, the shop keeper said mysore bonda and tea/coffee is available.  When we saw him serving the hot bonda  and coffee/tea, we decided to order  that only.

To my surprise, it was awesome as I never tasted the maida version of bonda as I was familiar  with only Ulundu bonda.

This is a Karnataka special snack item which is paired with coconut chutney. For a change, you can indulge in such items  as now a days most people avoid usage of maida. This items should be prepared bit spicy then only we can really enjoy the taste of it.

Mysore  bonda with urid dal

Now let us look at the recipe now:        

TAPIOCA WITH ONION CHUTNEY (KOLLI, MARACHEENI, KAPPA)

Tapioca   is a root vegetable and a healthy source of carbohydrates. In many countries, it serves as a main dish because of its high starch content.  It is low in cholesterol and unhealthy fats. Tapioca can be included in dietary plans to promote healthy weight gain.

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We make chips, subzi instead of potato you can use this,  boil with salt and turmeric powder,sun dry the same and keep it. later, you can make subzi out of it.  We also make puttu with this.  

This simple  dish is prepared in Kerala  for breakfast and served along with Onion chutney and black tea. (kattan chaya or kadu chaya means black tea).

Let us look at the recipe now:

BANANA STEM THORAN, VAZHATHANDU THORAN, BANANA STEM STIR FRY, VAZHATHANDU PORIYAL

Banana stem thoran is made with finely chopped banana stem, coconut etc.  It has got medicinal value. see the post of Banana Stem soup for more details of health benefits.  It is a simple and easy recipe to make and goes well with samabar rice, dal rice, curd rice, chapati etc.

KOTHIMBIR WADI, CILANTRO WADI (CAKE)

Kothimbir wadi is  a salty cake preparation with gram flour and kothimbir.  A Maharashtrian delicacy served as a snacks any time.    It is a very good snacks and  I love this with a cup of tea or coffee.    But normally I have seen it in parties or weddings etc.  It can be steamed, tempered with mustard seeds and black seasame seeds garnished with grated coconut or you can deep fry them too.  I love the deep fried version.

Kothimbir Wadi deep fried.

KODUKAPULI THOGAYAL, CHUTNEY, MANILA TAMARIND THOGAYAL, CHUTNEY

I have already posted  kodukapuli curry, sweet tamarind curry, chinch curry, manila tamarind curry recently. Kodukapuli thogayal or chutney is made with kodukapuli.  During summer season you get plenty of this in the market, the local vendors selling it.  I happened to the market yesterday and bought  it with a plan to make pickle and thogayal out of it as I had already posted the curry recipe recently.  Today I made chutney, thogayal out of it and was liked by everyone.  This is the season we can purchase the kodukapuli and I loved it.  Though it has got a bland taste, with the dal and coconut, it tastes awesome and can be served with dal rice, curd rice and with roti too.

Kodukapuli thogayal, chutney

kodukapuli pickle

APPLE CHUTNEY

Chutneys can be served with dosa, idli, upma etc.  I try various kinds of chutney  with vegetables, fruits which are easy to make and readily available at home.  Today I made Apple chutney to serve with dosa.  It was very delicious.  You can make this chutney with very few ingredients which are always available at home.

If you have grated coconut stored in the fridge, then you can make any kind of chutney at home very easily.

Let us look at the recipe now:

CHANA DAL CHUTNEY

We make varieties of chutney for idli, dosa.  This chutney is dedicated to my friend's periyamma who used to make it along with phulka.  The hot phulkas made in coal is very delicious along with this chutney.  I cherish the memory of this dish even now though it has been more than 40 years have been passed.

In fact I learned to make chapati from her at the age of 12.  She always used to invite me to have this dish whenever she makes it, normally once in a week, as after learning to make chapati, I used to help her out to prepare the same as she was very old.

Now let us look at the recipe now:

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.

Suzhiyam, Suzhiyan, Seeyam, Suyam, Susiyan, Suya Urundai, Sukhiyan

Sukhiyan is a  very simple and easy preparation with urid dal batter and the mixture of coconut and jaggery.  It is any time snack for us as i love this very much.  whenever i make poornam or saaran of coconut and jaggery, i never miss to make this.  It is also known as
Suzhiyam / Suzhiyan / Seeyam / Suyam / Susiyan / Suya Urundai / Poorna kozhukattai.  

Sukhiyan, Sugiyan

It is a deep fried  dumpling with sweet filling inside
Normally, in Kerala, it is made out of Moong (Green gram) and served with tea.  here i am presenting with the coconut jaggery mix.

COCONUT RICE, THENGA SAADAM, NARIYAL BHATH

As I have already briefed in my post of Thayir saadam or curd rice, many varieites of rice are prepared for Aadi Perukku.  Coconut rice is one among them.  It is a flavourful dish for tiffin box as well as sitting at home you can enjoy with papad or karuvadam or kurudai.  Baiscally rice is mixed with the coconut and tempered with mustard seeds and urid dal and fried kajus especially in coconut oil, i love this.

Coconut rice, thenga saadam

FLAX SEED THOGAYAL, CHUTNEY

Flax seed has got many health benefits.  It helps in reducing the bad cholesterol in the body.  It can be consumed as it is or in the form of chutney, powder, thogayal or can mix it in the roti flour while making roti.   I had shared the recipe of flaxseed chutney with  www.simpleindianrecipes.com: flaxseed chutney.

Flax seed also linseed is an excellent source of two fatty acids that are essential for human health - linoleic acid and alpha-linolenic acid," but also, an excellent source of fiber and a good source of minerals  dietary fiber, mnganese, vitamin B1, Omega.

<sup>It also helps in prevention of hot flashes, controlling blood sugar, cholesterol etc.  One must always remember when you  have some advantages, there is also disadvantages.  Side effects associated with flax seed consumption are Flatulence, stomach pain, Nausea, constipation, diarrhea and bloating.  These are the information after browsing through the net.

Any item consumed moderately does not have much side effects.  Since I have triglycerides more, I made it a point to add one teaspoon flaxseed powder in the chapati atta every day.</sup>

I have already posted  in my blog  the flax seed  idli.  pumpkin, flaxseed gun powder, instant flaxseed dosa.


Here I am presenting another variety of thogyal/chutney which goes well with dal rice, dahi rice, dosa, idli etc.

MADDUR VADA, MADDUR VADE

Maddur vade is a savory fritter type snack from South India.  This snack derived its name from the town of Maddur which is in Mandya district of Karnataka.  Maddur lies between the cities of Bangalore and Mysore. This vada is sold on trains that traverse these two cities. 

It is made out of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough.

A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden brown to make the vada.

I happened to taste this vada when I went to Mysore from Bangalore in train. The vada tasted awesome and can pair with coconut chutney or sambhar.

If someone visits you unexpectedly, this recipe is handy for you to serve it along with coffee/tea.

Let us look at the recipe now:

The vada is soft inside and  crispy outside.

PACHA KADU MANGA l TENDER RAW MANGO CHUTNEY

Pacha Kadu Manga l Tender Raw Mango Chutney is made with Tender Raw mangoes during the season and served with Mild Kootu, Molagootal and rice.  This is also served as a Pachadi during Sadhya. No cooking involved in this except the tempering.

It is like a raita you can say but it is slightly sour in taste.  In order to balance the sour taste of it, you can add more quantity of Coconut but I prefer the sour taste in it.

Video: Pacha Kadu Manga l Tender Raw Mango Chutney

VEGETABLE PIDI KOZHUKKATTAI

Pidi kozhukkattai or upma kozhukkatai is made out of rice rava.  I have already posted the upma kozhukkattai.  Other varieties are : idli-rava-bhagar-dal-kozhukkattai.html,  millet,  bread,  tinai, kappa, lapsi

Today, I made a twist to this dish by adding vegetables in it and served along with uppu mangai chutney.  

This is a tasty and healthy breakfast as it is cooked by steaming and not much oil is involved in it.
The rice rava can be made at home or you can use the idli rava.  While using the idli rava, we have to use less water than the normal rice rava.

Let us look at the recipe now:

video

BANANA DOSA

Banana dosa, we used to make very often.  This is my mother in law's recipe and I learned the same from her.  She used to make banana adai also.  I have posted few adai recipes shall give the link below.

This is a very easy recipe to make and can be served as breakfast with chutney or sambhar.  Dosa batter is always available in a South Indian household hence making this dish is very easy.



banana dosa