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.
Vendakkai Puli Kuzhambu / Ladies Finger Puli Kulambu
Vendakkai puli kuzhambu is one of the specialties from Kongunadu, I mean this is the way we cook. Freshly ground Masalas spreads the aroma and sure everyone would love it. This can be eaten with white rice or curd rice.
Beetroot Chutney / Beetroot Thogayal ( for Idli / dosa )
When I heard bout this chutney I wasn’t sure how it was going to taste, because till then I tasted only poriyal varieties. This Chutney turned tasty and rich in color. If you want to add color to the plate add this. It goes good with Idili and Dosas.
Beetroot has lot of health benefits. It helps lower blood pressure, preventing bad cholesterol, treating anaemia. But consuming too much also has it’s lower side, it has oxalates which prevents calcium from being absorbed by body and thus build up as Kidney stones.
Sorakkai Paal Curry / Pal Sorakai Poriyal / Bottle Gourd Milk Gravy
Lot of us know to cook bottel gourd in one or two ways to make a fry or some sweet recipe. I should say this is the best recipe i had with Bottle Gourd. Once of my friends who was my roommate too cooked this when we were staying together, I just loved it in the first attempt itself. Bottel gourd with ghee and milk should be a perfect combination to mix with white rice, can also be eaten with Chapathi or roti.
Hotel Sambar / Tiffin Sambar
Any one would be delighted to hear the recipe cooked with restaurant style at home. I am sure of that kind. This is a tamilnadu style Hotel Sambar more like Saravana Bhavan Sambar. I love this with idili, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste.
Aval Dosai / Poha Dosa / Flattened Rice Dosa
Are you wondering what to do with remaining raw aval or left over raw aval ? I was searching for and found this recipe. Aval dosa is very soft and tastes good. Also, I read an interview with Cooking expert, Mrs. Mallika Badrinath and she says poha adds softness to normal dosa batter. So will definitely try next time.
