I like ladies finger fry with Curd rice. This recipe is quick and easy to make. The sliminess will not be felt with this method of preparation.
Kongunadu Special
Spinach Dhal Gravy / Paruppu Keerai Kulambu
This is one of the Kongunadu recipes. My grand mother makes this often at home with the spinach she picks from wild in our farm.
Mint Coriander Chicken Curry / Pudhina Kothamali Chicken
When I went to one of my friend’s house, they prepared this gravy for dinner. Oh man !! I really fell in love with that since then. It’s been yrs since I prepared, so I don’t remember the recipe exactly. Each time I prepare this, I try to get to the original. Am trying still, when I get it exactly, I will update this post with the additional details.
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.
Ragi dosa / Kelvaragu dosai / Finger Millet dosai
Ragi dosai, a healthy grain dosa commonly made at homes.
Tomato Adai / Thakali Adai
There are some days where you want to make something different from usual, try this. It’s very different and tastes really good.
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.