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.
Split Urad Dhal / Split Black Lentil / Ulunthu
Ragi Vermicelli / Ragi Semiya Upma
Recently I got Ragi Vermicelli sent by my Mom from India. It’s a very healthy and alterative way of taking it. Just followed the instruction written on the cover.
Appalam Vatha Kulambu / Appla Vatha Kulambu
Vatha Kulambu is a very famous brahmin side dish. This is a chettinadu special vatha kulambu. This is normally prepared with vathal ( sun dried vegetables ). Applam can be replaced with dry broad beans / dry ladies finger etc. Thick tamarind sauce with sun dried vegetables cooked in sesame oil tastes heavenly with steamed white rice.
Vermicelli Noodle / Semiya Upma with Vegetables
This recipe is prepared mostly for breakfast or dinner. Any noodles can be substituted instead of Rice noodles.
Lemon Rice / Elumichai Sadham
When ever my family go out on a small trip, the first thing come to mind when packing food is lemon rice. I like lemon rice along with lemon pickle. This was my fav lunch box meal when I was in school.
Onion Chutney for Idli / Vengaya Chutney
Spicy onion and red chili chutney. Tastes good with any sort of dosa or idili. Can be prepared and refrigerated for 2-4 days.
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.