Watermelon rind chutney

I haven’t heard about this chutney until one of my friends told me about it. She asked me to try and post it on my blog. I made slight change by replacing the channa dhal with melon seeds. It is very healthy and easy to make too. Instead of throwing the white portion of the watermelon, we can make it to a healthy recipe. Thank you Gayathri for the wonderful recipe.

INGREDIENTS

Watermelon rind – From half fruit

Urad dhal – 1 tsp

Melon seeds – 2 tsp

Coconut bits – 2 tbsp

Curry leaves – few

Red chillies – 2

Tamarind – small piece

Jaggery – few

Salt

Oil – 3 tsp

For seasoning

Oil – 1 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

  • In a kadai add oil and saute urad dhal and melon seeds. Saute until they turn golden brown in colour.
  • Then add coconut, curry leaves, red chillies, tamarind and saute well.
  • Transfer it to the mixie jar and add jaggery, salt.
  • Again add oil to a kadai and saute watermelon rind until they are cooked well.
  • Transfer it to the mixie jar and grind it with other ingredients to a fine paste.
  • Finally take a small pan and temper mustard seeds and urad dhal.
  • Serve it with idli or dosai.

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Thakkali kootaan/ gothsu

Whenever the price of tomatoes fall (Rs 10 for 2 Kgs) amma(mom) and paatti(grany) makes variety of recipes with tomato. This one is my mom’s recipe. She learnt this from one of her friends during her college days. It is colourful, easy and instant recipe. This recipe can be made very easily and even bachelors.

 

INGREDIENTS

Tomato – 6

Onions – 1

Green chillies – 3

Cilantro – few

Curry leaves – few

Asafoetida – A pinch

Red chilli powder- 1 tsp

Turmeric powder-  A pinch

Salt – A pinch

For Seasoning

Coriander seeds – 1 tsp

 Mustard seeds – 1 tsp

Gingellery Oil – 1 tbsp

  • Cut the onions into small pieces. Cut the tomatoes and keep aside.
  • In a kadai, add oil and splutter the cumin seeds, coriander seeds.
  • Then add green chillies, curry leaves. Saute well.
  • Add chopped onions, fry it till translucent.
  • Add the mashed tomatoes and mix well.
  • Add turmeric powder, salt, red chilli powder, asafoetida, add water and cook until the raw smell of the tomatoes disappear.
  • Finally garnish it with freshly chopped coriander.
  • You can use it as a side dish for Chappathi/roti, Dosa, Idli, Verumarisi adai.

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Brinjal Thogayal

Brinjal is my all time favourite vegetable. I love to eat it in any form. Brinjal thogayal is a good substitute for the regular tomato chutney or coconut chutney. It goes well with Idli, dosai and best with plain rice drizzling ghee into it.  Normally people cook the brinjals in direct flame and call it as sutta kathirikkai thogayal.  But I just sauted it in oil in order to avoid the smoky flavour.

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INGREDIENTS

Brinjals – $ Nos

Tamarind – small piece

Urad dhal – 1 tbsp

Red chillies – 4

Asafoetida – 1/4 tsp

Salt  – To taste

Oil –  To cook

For Seasoning

Oil – 1 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Curry leaves  – Few

  • Heat oil in a pan and saute the brinjal well. Let it gets cooked.  Sprinkle water and close the lid for 3 minutes.
  • Now add th e urad dhal, tamarind, red chillies and saute everything until they turn golden brown.
  • Allow it to cool.
  • In a mixer, grind every thing together.
  • In the same pan add oil, temper mustard seeds. Once they crack, add the urad dhal, curry leaves and asafoetida and saute till the dhal turns golden brown.
  • Add the ground brinjal mixture and saute till the oil separates.
  • Serve it with idli, dosai or mix it with rice and eat.

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Verumarisi adai

Verum means – only, arisi means rice,so as the name means this recipe has only rice as its ingredient. This is a kind of adai/dosai that is made at home. The flavour of it is heightened when a small pices of coconut is added to the batter. This is one of the tiffin items that is made regularly at home.

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INGREDIENTS

Boiled rice –  3 cups

Salt – To taste

Coconut pieces – few

  • Was and soak the rice in water for 6-8 hours or overnight.
  • Drain the water in a separate vessel and grind the soaked rice with salt.
  • Now and then sprinkle some water to make it to grind easily.
  • Grind until the batter is smooth. Refrigerate it.
  •  When you are ready to have it,  take the batter and make it to right consistency by adding some water. Also cut the coconut into small pieces and mix it with the batter.
  • In a tava, take 1 ladle of the batter and pour it from the outer circle.  Like dosai and adai, ther is no need to spread it with the ladle.
  • Add /2 tsp oil/ghee and allow it to cook .
  • Then turn it to the other side and cook in the same way.
  • The verumarisi adai remains while unlike dosai.  i like to have it with veppilai katti+curd or dosai milagai podi.

 

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