Cook Time :20 Min | Servings : 3 Persons
Sharing a very simple recipe prepared in Kongunadu area for idili/ dosas. Anyone from that area would definitely have tasted this.
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Roasted Channa dhal / Pottu Kadalai
Hotel Vegetable Korma / Tamilnadu Veg Kurma ( Mixed Vegetables )
Korma tastes similar to the one they serve in the restaurants. This can be accompanied with chapathi or any kind of roti. Vegetables of your choice can be added.
Mint Chutney / Pudina Chutney / Pudina Thogayal
Mint has very unique strong smell, adding it to food gives the kick it needs. Mint Chutney goes very well with Idili and Dosas. Refrigerate this up to a week by grinding it very thick without adding water.
Aval upma / Avalakki bath
Aval is a flattened rice which when soaked in water absorbs and bulges like rice. Aval / Poha is a famous breakfast item. They are soft and can be eaten uncooked with mixing sugar and coconut.
Dosa Kulambu / Idli Kulambu
Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!
Chettinad Chicken Curry
Chicken chettinadu is a very famous dish from tamilnadu. When I was working, we used to go to Ponnusamy restaurant almost every alternate weekend to have this along with the biriyani. It’s prepared with lots of aromatic spices which makes this dish unique.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say.
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.
Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
Author:
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- Coconut – 4 tbsp
- Green Chili – 3
- Curry Leaves – 2 Strand
- Roasted Channa dhal – 3 tbsp
- Oil – little
- Mustard – little
- Split Urad Dhal – 1 tsp
- Channa Dhal – 1 tsp
- water – 1/4 cup
Instructions
COOKING:
- Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
- In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
TIPS
- Add Ginger – 1 inch or Garlic – 1 or 2 pods based on how strong upi like the smell or Coriander Leaves – 2 tbsp to make variations.
- Adding more curry leaves enhances the taste.
- Use fresh grated coconut for best taste like hotel.
- Dry red chili can also be substituted if you are allergic to Green chili.
(*) This goes good with upma, rava dosa, uthapam, ven pongal, plain dosa and idili.