Wednesday, 30 January 2013

Chicken Badami

I love Chicken. Chicken in any form. Actually just boiling the chicken with little ginger/garlic, salt and pepper is enough for me. I will keep on eating. But I also do try to make a couple of interesting dishes.

I saw the recipe for Badami Chicken in shabscuisine and had book marked to try this once. The dish tasted awesome. We all loved it. I had served this with chapathis. And the next day I got orders again and prepared the same and served with hot puris...

Chicken - 500 grams
Chilli powder - 15 grams
Lemon juice - 1 spoon
Yogurt - 2 tsp
Garam masala - 15 grams
cloves - 3
Cardamom - 3
cinnamon - 1 inch piece
bay leaf - 1
Oil - 30 grams
almonds - 30 grams
cashew nuts - 5 grams
Onions - 200 grams
Tomatoes - 15 grams
ginger/garlic paste - 25 grams
coconut milk - 1/4 cup
Salt - to taste
Coriander leaves - to garnish


Soak the almonds and cashewnuts for about 2 hours. Peel the skin of the almonds and grind the almonds and cashewnuts into a paste.
Pound the whole spices (cardamom, bay leaves and cloves) except cinnamon using a pestle and mortar.
Marinate the chicken with red chilli powder, garam masala, yogurt, lemon juice and salt and leave it aside for a minimum of half and hour or overnight if time allows.
In a pan, heat the pound spices along with cinnamon sticks until it releases aroma. Add oil/ghee and throw in the chopped onions and sauté until they start turning to golden.
Add in the ginger and garlic and green chillies and cook for 2 minutes on medium heat until the raw smell goes off.
Add in the marinated chicken without the liquid and cook them turning them occasionally until all sides are coloured and the mixture is dry. Take care not to burn the spices and not to overly brown the chicken as we need light coloured gravy.
Add in the marinated chicken without the liquid and cook them turning them occasionally until all sides are coloured and the mixture is dry. Take care not to burn the spices and not to overly brown the chicken as we need light coloured gravy. Add the ground paste of badam and cashewnuts along with green chillies.
Add ½ cup of single cream or coconut milk,grated nutmeg and chopped coriander and just heat through simmering on low heat for about couple of minutes.

Delicious Chicken Badami is ready!!! Serve hot!

Friday, 25 January 2013

Set dosa with Sagu

Set dosa as the name suggests is served as a set of 3 or 4 dosas. I started hearing about the name set dosa after coming to Karnataka, India. In karnataka this is a very famous breakfast item available in most of the hotels and a filling one too since dosas are served as a set of 3 or 4.

Set dosas are generally much more softer than the regular dosa that we make at home and for this reason the batter prepared is slightly different. Set dosa is normally served with a type of vegetable curry called "sagu" and coconut chutney. I got the recipe from one of my Kananda friends.

For Set dosa:
Dosa rice (boiled rice) - 2 cups
Raw rice - 1/2 cup
Poha - 1/2 cup
Urad dal - 1 cup
Salt - to taste
Water - to grind

For Sagu:
Onions - 50 grams
Potatoes - 25 grams
Carrots - 20 grams
Cauliflower - 20 grams
Beans - 20 grams
Coriander powder - 1 spoon
Poppy seeds - 1 spoon
Cinnamon - 1/2 inch
Cloves - 3 nos
Red chillies - 2 nos
Roasted channa dal - 10 grams
Coconut (grated) - 10 grams
Ginger - 5 grams
Oil - 15 grams
Mustard - 5 grams
Salt - to taste
Coriander leaves - few


For Set dosa:

  • Soak all the ingredients except salt together for 4-5 hours and grind it to smooth batter adding water. 
  • After grinding add little salt and close lid and keep for fermenting overnight or for about 8 hours or untill it double its volume. 
  • When the batter is ready heat the skillet to medium high heat. Grease the skillet with little oil.
  • Put a ladle full of batter on to the skillet. Do not spread too much. 
  • Add little oil around the edges to get crispier dosas. Cover and cook.
  • Leave it for minute or so and then, filp over and leave it for few seconds. 

Generally this dosa looks brown on one side and white on the other.
Serve in sets of 3 or 4 dosas.

For Sagu:

  • Chop the vegetables into smaller pieces.
  • For masala roast the cinnamon, cloves, red chillies, poppy seeds. Grind these along with coriander powder, roasted channa dal, coconut and ginger and keep aside.
  • Take a heave bottomed pan add oil when it hot enough add mustard seed.
  • When mustard splutters, add the onions and saute until onions turn translucent.
  • Add all the other chopped vegetables. Add salt and little water. Cover and cook until the veggies are 3/4th cooked.
  • Now add the ground masala paste. Adjust water consistency and cook for another 5-8 minutes.

Delicious Sagu is ready!!!

Linking this to missionbreakfastcookcookandcook and thoushaltcook

Thursday, 24 January 2013


I love mixed rices. And Puliyodharai is my favourite. There is a 32 feet Anjaneyar temple in Nanganallur in Chennai. The Puliyodharai prasadam given over there is very delicious. I used to go 2-3 rounds inside the temple if the prasadam distributed is Puliyodharai.

My Mom's puliyodharai had a different taste but nevertheless yummy. I have done a mix and match of my mom's recipe and my friend's mom's recipe and this is what I follow these days.

For Puliyodharai, I make pulikachal in advance. This can be refrigerated and stored upto one month. Puliyodharai would be the best choice for a packed lunch to be enjoyed in picnics, train travels etc.. since even after mixing with rice, this dish keeps good for about 10-20 hours.

Also, when I was going through Rak's kitchen, I found that her recipe was pretty much close to mine. So linking this to tried and tasted at Rak's kitchen event also.

So here goes my version

Tamarind - 25 grams or a big lemon sized
Peanuts - 25 grams
Hing - 1/4 spoon
Jaggery - 15 grams
Salt, water - as per taste
Coriander powder (optional) - 15 grams

To roast and grind
Channa dal - 15 grams
Urad dal - 15 grams
Red chillies - 5 nos
pepper - 5 grams

To temper:
Oil (preferably gingelly) - 25 grams
mustard - 5 grams
channa dal - 5 grams
urad dal - 5 grams
Red chillies - 5 nos
Curry leaves - few

  • Extract tamarind juice from the tamarind by soaking in warm water for 10-15 minutes.
  • Roast all the ingredients(individually) under the To roast and grind section with a teaspoon of oil,to golden brown and powder it and keep aside.
  • Dry roast Peanuts till nice aroma comes (golden brown) and keep aside. If needed you can remove the skin off after cooling. I generally don't do it.
  • Heat a heavy bottomed vessel/Kadai  with oil and add the ingredients under to temper section in order.
  • Then add the tamarind juice,turmeric,salt, and hing.
  • Add little water and allow it to boil until the volume gets reduced by half.
  • Now add the jaggery and the roast and ground powder. 
  • Now again boil until you may see the mixture getting thicker. The pulikachal should finally be a thick paste.
  • Lastly after removing from fire,add the roasted peanuts and mix well. Cool down and store in a clean container.
  • Cook rice(basmati or long grained variety)with 1:2 ,rice:water ratio.
  • Cool down completely,with added 2-3 tsps of sesame (gingelly) oil.
  • Add the pulikaichal how much ever needed and adjust according to your taste.Add salt if only needed.

Sending this to taste-of-tropics-tamarind guest hosted for gourmetglobal

Linking this to Nivedhanam's tried and tasted event guest hosted for delightsofcooking

Wednesday, 23 January 2013

Chapathi - with potato masala

Most of the cooks are familiar with chapathi. So this is not something new that I would be sharing.. But most of my friends say that they are not able to make soft and thin chapathis. Their chapathis are soft only if they are thick. So sharing some tips that I follow while making chapathi.

Potato masala is a famous accompaniment for Puris. But at our place we love this with chapathi. For puri it would be a more rich gravy like chole etc... In tamilnadu, in the hotels, puri-kizhangu is very famous. And masala dosa, a thicker version of the recipe is used. Ofcourse potatoes are everyone's favourite. I doubt if there would be any kid in the world who doesn't like potatoes. So over to the recipe.

For making chapathi:
Whole wheat flour - 150 grams
water - 1/2 cup
salt - to taste
ghee - 1 spoon
flour - for dusting

For potato masala:
Potatoes - 150 grams
Onions- 100 grams
green chillies - 3 nos
Oil - 20 grams
mustard - 5 grams
Ginger - 5 grams
curry leaves - few
salt - to taste
turmeric powder - 1/2 spoon

To make chapathis:

  • Take the wheat flour in a wide mouthed bowl. Add salt and mix well.
  • Heat the water and bring it to a warm consistency. You need not boil it becaus then it would be difficult to knead the dough.
  • Add water little by little, that is one tablespoon at a time and mix well.
  • Keep kneading until we are able to make one big ball out of the dough.
  • Now add the ghee. Knead well for about 5 minutes until the dough is soft. Like my mom says it should feel like you are touching the cheeks of a baby. Soft and smooth.
  • Cover the bowl and keep aside for 30 minutes.
  • After 30 minutes separate the dough into approximately 7-8 balls and roll them into chapathis. 
  • You will get real thin ones..
  • After rolling don't leave the chapathis for a long time since it will become too dry.
  • Try to cook the chapathis as soon as you have rolled them.
  • Cook the chapathis on both sides. The chapathis will raise in the tava itself.

To make potato masala:

  • Chop the onions, potatoes, green chillies and ginger.
  • In a pressure cooker, pour oil and add mustard. Once mustard splutters, add the curry leaves.
  • Then add the chopped onions, green chillies and ginger. Saute until the onions are translucent.
  • Add the chopped potatoes. Also add the salt and turmeric powder. Mix well. Add 1/4 cup of water.
  • Close the pressure cooker and cook for one whistle.
  • Once the pressure is released, open the cooker. Mash the cooked potatoes with a spoon. 
  • If needed add more water according to the consistency needed and boil once again.

Yummy potato masala is ready.

Sending this to missionbreakfastcookcookandcook and thoushaltcook

Tuesday, 22 January 2013

Quick dosa - with leftover cooked rice

I have heard that in hotels leftover cooked rice is used to make dosa batter. Don't know how far this is true. But my MIL generally adds one spoon of cooked rice while grinding dosa batter. She says this makes the dosa soft. The other day I had some cooked rice leftover. We generally use the kerala matta (red rice). So this leftover rice cannot be used for making mixed rice. I thought of making dosa batter with it. And the end result was fabulous. The dosas were so soft, we loved it.

Cooked rice - 200 grams
Curd (sour) - 50 grams
Maida flour - 50 grams
baking soda - 1/2 spoon
salt - to taste
Oil - to grease

Grind the cooked rice along with curd and salt to a smooth paste.
To this add the maida flour and little water and make it into a batter. Be careful so that there are no lumps formed.
Add the baking soda, mix well and keep aside for 10 minutes.
I used a non-stick pan to make the dosas.
Heat the dosa pan, grease with a little oil. Pour one ladle of batter and don't spread.
Cook covered on both sides.

Quick dosa is ready!!! Serve with chutney of your choice.

H enjoyed this with honey....

Linking this to missionbreakfastcookcookandcook and thoushaltcook

Monday, 21 January 2013

Jeera Rice

I have heard of Jeera rice from friends and have also found it in hotel menu cards. But haven't yet tried cooking this or tasting this. When I saw the recipe in rakskitchen, thought of trying it. This is a very nice lunchbox idea...


Basmati rice - 1 cup
Shah jeera - 1 tblsp
Ghee - 2 tblsp
Salt As needed
Water - 1 & 1/2 cup
coriander leaves (optional) - few


  • Soak rice for 1/2 hour. Crush the jeera lightly.
  • In a small pressure cooker/pressure pan, heat ghee and add the shah jeera, take care not to burn and fry for few seconds. 
  • Add the rice drained and fry for two minutes. Add 1 and 1/2 cups of water and bring to boil, add salt and pressure cook for 2-3 whistles in medium flame.
  • Garnish with coriander leaves.

Easy and simple to make Jeera Rice is ready!!!
Serve this with papad, dal and Raitha...

Linking this to tried-and-tastedraks-kitchen and delightsofcooking

Mushroom Pulav

I had a look into Rak's kitchen for the first time when Sowmya at Nivedhanam's announced the contest    tried-and-tastedraks-kitchen. Raji is maintaining a wonderful food blog and I found that there are so many recipes which I can keep a hand upon.

I came across this mushroom-biryani recipe which sounded easy and delicious. I had a couple of mushrooms back home and was thinking of preparing something new and I liked the idea of mushroom biriyani since this would be a nice lunch box food. Needless to say this was an instant hit back at home. Moreover the rice was so delicious at night than morning, that people went back for second and third serving.

Now H and myself had an interesting argument over this. When I presented this as mushroom biriyani, he came back saying "How can this be mushroom biriyani? This should be mushroom rice or mushroom pulav". And the reasoning he gave behind this is that according to H briyani is falvoured rice + meat prepared in the dum style, like layers of rice and layers of meat. Now this was not acceptable for me. Of course we have vegetable biriyani which is very famous and many people love it. So I started surfing the internet to counter attack him. From wikipedia I got the following, "The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is used to denote a dish where the rice (plain or fried) is cooked separately from the thick sauce (a greatly reduced curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of flavored rice (which is cooked separate with spices) and intensely flavored sauce and meat or vegetables"

Though the site doesn't say that biriyani is restricted to meat, I finally had to give in since I had prepared this by cooking all items together. So I am calling this mushroom pulav. For the original recipe please follow Rak's Mushroom biriyani. I didn't make any changes. Just changed the type of rice used. Instead of Basmati, I used Jeeraga samba rice which I normally use to make Biriyani.


Mushroom Biriyani Recipe:
Jeeraga Samba Rice - 1.25 cups
Cleaned Button mushrooms - 350 grams
Onion - 100 grams chopped lengthwise
Tomato puree - from 75 grams of tomato
Thick Curd - 2  tbsp
Ginger-Garlic paste - 2.5 tsp
Garam Masala powder - 1.5 tsp
Red Chilli powder - 1/4 tsp
Oil - 1 tsp
Ghee - 1/2 tbsp
Water - 2 cups
Salt - to taste

To grind to a paste:
Coriander leaves -  4 tbsp
Mint leaves -  3 tbsp
Green Chillies - 1
Fennel seeds - 1/2 tsp

To temper:
Cloves -2
Cardamom -1
Cinnamon - 1/4 inch piece
Bayleaf -1


  • Grind the ingredients under 'to grind' with little water to a fine paste. Set aside.
  • Wash the rice and set aside. 
  • Heat oil+ghee in a pressure cooker and add the items under 'to temper' then add ginger garlic paste and saute for a minute.
  • Add onion and saute till its golden brown. Then add tomato puree saute till raw smell leaves, then add coriander mint paste and saute till raw smell leaves.
  • Add red chilli powder, garam masala powder, required salt and saute till the masalas is well blended. Then add mushroom and saute for 2mins until water leaves and it starts softening. Then add curd.
  • Once the masala is nicely blended with the mushrooms , add the rice - give a quick stir.
  • Add the required amount of water and cook on high flame. Let the water start boiling and once half the amount of water is consumed by the rice, close the pressure cooker and cook for one whistle. 
  • After the first whistle, simmer the gas stove and cook for another 2 minute. Switch off the stove.
  • Once pressure releases, fluff the rice with a fork carefully without breaking the rice.

Yummy Mushroom Pulav is ready!!!! Serve with raita of your choice.

Linking this to tried-and-tastedraks-kitchen and delightsofcooking

Linking this to healthy-food-for-healthy-kids-event and host-line-up-for-healthy-food

Friday, 18 January 2013

Chick Peas Stir Fry

Well I was planning on a diet where in I wanted to avoid rice and roti for a few days and go ahead with  just vegetables and fruits. I wanted to include chickpeas, peas etc... in my diet. I am not very fond of chick peas sundal. So tried this different dish which I as well as H liked very much and it was yummy to eat plain without rice or roti. Please do try this. I feel this would be a nice accompaniment for roti also.

Chick peas - 200 grams
Onions - 50 grams
Tomatoes - 25 grams
Coriander powder - 3 grams
garam masala powder - 2 grams
chilly powder - 3 grams
salt and turmeric powder - to taste
Oil - 5 grams
mustard - 3 grams
coriander leaves - few


  • Soak the chick peas in enough water for about 8-10 hours or overnight.
  • Pressure cook the chick peas with salt and turmeric powder for about 4 whistles.
  • Chop the onions and tomatoes into small pieces.
  • In a kadai pour oil, add the mustard. Once mustard splutters, add the chopped onions.
  • Fry until the onions turn translucent. Now add the chopped tomatoes.
  • Add all the spice powders mentioned in the ingredients and the needed amount of salt for onions and tomatoes.
  • Mix well and cook for 2-3 minutes until the tomatoes are cooked.
  • Now add the cooked chick peas. Mix well and cook for another 2-3 minutes so that the onion-tomato mixture and the chick peas blend well.
  • Garnish with coriander leaves.

Chick peas stir fry is ready!!!

Note: I have used very less spices since I wanted to eat it plain. Please increase the amount of spices if this needs to be an accompaniment for roti.

Linking this to favorite-recipes-event-lentil

Thursday, 17 January 2013

Chenai vazhakkai porichakuzhambu

This recipe is form my Mom's. When I searched the internet for Porichakuzhambu recipes, I found that those recipes didn't use tamarind at all. Well this is how my mom used to make it and call it and I am following the same. I love this gravy since it has a tangy and spicy hot flavour. Goes well with rice and papads.

Chenai (yam) - 100 grams
Vazhaikkai (plantain) - 100 grams
tamarind - one lemon sized.
toor dal - 50 grams
turmeric powder - 5 grams
Salt - to taste

To roast and grind:
coriander seeds - 10 grams
channa dal - 5 grams
urad dal - 5 grams
red chillies - 3 nos
cumin seeds - 2 grams
fenugreek seeds - 2 grams
coconut (grated) - 20 grams

To temper:
Oil - 15 grams
coconut(grated) - 25 grams
mustard - 5 grams
curry leaves - few


  • Chop the plantains and yam into cubes.
  • Soak the tamarind in warm water and extract a thick pulp.
  • Pressure Cook the toor dal and keep aside.
  • In a wide bottomed vessel, add the chopped vegetables, pour the tamarind pulp, add salt and turmeric powder. Boil this until the vegetables are cooked. If needed add little more water.
  • Roast and grind the ingredients listed under "To roast and grind".
  • Once the vegetables are cooked, add the cooked toor dal and the ground mixture.
  • Mix well and boil the gravy.
  • In a kadai pour oil and add the mustard. Once mustard splutters add the curry leaves and grated coconut. Fry until the coconut turns pinkish. Add this to the gravy.

Chenai vazhaikkai porichakuzhambu is ready!!! Serve with Rice...

Linking this to taste-of-tropics-tamarind who is guest hosting for gourmetglobal

Idi chakka Thoran

Idi chakka is another one of kerala's delicacies. Idi chakka is actually tender jackfruit or raw jackfruit. When the jackfruit is very small and weighs about 1-1.5 kgs  it is plucked from the tree and used to make thoran, curries etc... My favourite is the thoran.

Just the outer thick cover of the jackfruit is discarded, and all the flesh is utilized. The flesh might be sticky with the milk of the jackfruit coming out. Apply a little coconut oil to the knife and hands before cutting the tender jackfruit to overcome this.

Idichakka (Tender Jackfruit) - 500 grams
Coconut (grated) - 100 grams
Shallots chopped/onion chopped - 25 grams
Red chillies - 4 nos
pepper powder - 3 grams
salt - to taste
Turmeric powder - 5 grams
Oil - 25 grams
mustard - 5 grams


  • In a cooking vessel,add tender jackfruit/idichakka,turmeric powder and salt, and cook it covered by adding a cup of water
  • Or alternatively pressure cook the jackfruit with salt and turmeric powder and little water for just one whistle.
  • When it is done remove from fire,drain it and allow it to cool.
  • Shred it with mortar and pestle or just with hand. Don't use a mixer, because I have found that with mixer it becomes a paste.
  • Heat oil in a pan and add mustard seeds.When they pop up add diced shallots and dried red chillies.
  • Fry it for a minute and add curry leaves, and pepper powder.
  • Add the grated coconut and fry for another minute.
  • Add the shredded idichakka and Stir fry it for a couple of minutes.
  • Cook it uncovered for 7-8 minutes ,stirring continously, until the thoran has become dry
  • Serve warm!!!!!

Idichakka Thoran is ready!!!! Serve with rice and a gravy of your choice. It also goes good with chapathi.

Wednesday, 16 January 2013

Koorka Stir Fry

Koorka is one of my favourite vegetables and this is native to Kerala. I have found this in Tamil Nadu in 2 places. Chennai and Coimbatore, Nowhere else. To explain koorka to the blogging world would be very difficult. Let me see how best to put it in words.

Koorka is a root vegetable which is generally available in the winters. It looks similar to Arbhi/Chembu/Cheppankizhangu/Colocasia. The difference is that it doesn't have the stickiness when compared to arbhi and after cooking, it doesn't become mushy. Majority of this vegetable is starch. In the internet I found that this is called "Chinese potato" in english. Not sure if this is the right term. I would love to call this "native potato".

The cleaning of koorka is a very time consuming and irritating part, but everything can be forgiven for its taste. Its time consuming because the koorkas are small like baby potatoes. Each one will have lots of mud sticking to it. So we have to remove the mud and then peel of the outer cover. The following methods are used.

1) Pressure cook koorka and peel of the skin, like we do it for potatoes.
2) put it in a sack or jute bag and beat it on the floor till the skin peels off. I am guessing the koorka needs to be really fresh for you to be able to do this. My MIL follows this method.
3) Peel off the skin with a peeler. I follow this.

Now over to the recipe. I made a simple spicy fry out of this and I liked it so much that I ate it without rice. There are a couple of recipes that can be tried with this like mezhukkupuratti, koorka masala curry etc...

Koorkka - 250 grams
Coriander powder - 1 spoon
Chilly powder - 1 spoon
garam masala powder - 1/2 spoon
Salt - to taste
Turmeric powder - 1/2 spoon

To temper:
Oil - 25 grams
mustard - 5 grams
Curry leaves - few


  • Peel the koorkas and cut them into small pieces.
  • In a pressure cooker add the koorkas, and all the other powders listed in ingredients and 1/2 cup of water.
  • Pressure cook for 1 whistle, lower the flame and cook for 5 minutes.
  • In a kadai, pour oil, add the mustard. Once mustard splutters  add the curry leaves. 
  • Now add the cooked koorkas and the extra water into the oil. 
  • Fry well until the water evaporates and the koorkas turn slightly crispy.

Delicious Koorka Stir fry is ready!!! Serve with rice and a gravy of your choice.

Tuesday, 15 January 2013

Egg Fried Rice

This is one of the quickest recipe which I make in the mornings for lunch pack. Healthy for kids since this has egg and veggies. I generally make fried rice with ordinary raw rice (sona masoori) since this is easy to cook. Basmati rice or Jeeraga Samaba rice is reserved for Biriyanis.

Raw rice - 2 cups

Water - 4 cups
Ghee - 50 grams
Onions - 125 grams
Vegetables (carrots, beans) - 75 grams
ginger/garlic paste - 10 grams
Green chillies - 10 grams
Eggs - 2nos
Salt - to taste
Coriander leaves /Mint leaves - few

Cloves - 10
Cardamom - 3
Cinnamon - 1 inch stick
star anise - 1
Bay leaf - one
nutmeg - little
Fennel seeds - 10 grams


  • Cook the rice with enough water and salt.
  • Beat the egg with a pinch of salt and keep aside.
  • In a kadai pour little ghee. Add all the dry spices and saute.
  • Add the chopped onions, green chillies, ginger/garlic paste.
  • Saute until the onions turn translucent.
  • Add the remaining vegetables. Sprinkle salt.
  • Sprinkle a handful of water. Mix well. Cover and cook until the vegetables are cooked.
  • Pour the beaten egg. Keep stirring until the egg is mixed evenly and becomes a scramble.
  • Now add the rice and mix well.
  • Garnish with coriander leaves and mint leaves.

Egg fried rice is ready. Serve hot with raita or sauce.

Thakkali Gothsu

Tomato Gothsu is a very famous side dish for Venn Pongal. I made it for the first time with Venn Pongal, and the combination was fabulous. Here goes the recipe.


Onion - 100 grams
Tomato - 100 grams
Curry leaves and green chillies (optional)
Sambar powder - 3 tsp
Mustard 1/2 tsp
Tamarind - 10 grams
Oil - 10 grams
Salt - to taste


  • Chop the onions and Tomatoes into small pieces.
  • Heat oil in pan and add the Mustard.
  • When it sputters, add the onion, curry leaves and green chillies.
  • When the onion starts to cook, add the tomatoes. Cook till it is wilted.
  • Add sambar powder and tamarind and some water and boil.
  • If it is too watery, you can add some rice flour to thicken it. I did not add any.

Thakkali Gothsu is ready!! This also goes with idlis and dosas.

Linking this to taste-of-tropics-tamarind and gourmetglobal

A simple Coconut Chutney

This coconut chutney is very easy to make and it serves as a very good side dish for idli, dosa, pongal, vadai etc...

Grated Coconut - 200 grams
Green chillies - 2 nos
tamarind - 5 grams
ginger - 5 grams
Salt - to taste

To temper:
Oil - 10 grams
mustard - 5 grams
Curry leaves - few

Grind the grated coconut, green chillies, tamarind, ginger and salt. Add little water and grind it into a smooth paste.
In a kadai pour oil, add the mustard. Once mustard splutters add the curry leaves and temper the chutney with this.

Coconut Chutney is ready!!

Linking this to taste-of-tropics-tamarind guest hosted for gourmetglobal