A simple Chutney prepared with Onions, Tamarind and Seasonings which pairs up well with Kulcha, Naan, Chapatis, Rotis, Parathas, Puri & Batura. It is even called as Amritsari Kulcha Chutney & there is a saying that it doubles up the taste to Kulcha when eaten with this Pyaaz Imli ki Chutney. It can also be eaten with Snacks like Samosa & Chaat Items like Pani Puri, Bhel Puri, Potato Tikki etc.,
This Onion Tamarind Chutney should not be confused with the Tamarind Chutney usually served with Chaat Items. The later is a combination of Dates, Tamarind & Jaggery, whereas this Onion Tamarind Chutney is a slightly different version with finely Chopped Onions in Tamarind Seasoned to taste. This Pyaaz Imli ki Chutney is a wonderful combination of Sweet, Sour & Spiciness with an innovative blend of Onions & Seasonings.
Onion - 1 No.
Green Chillies - 1 No.
Tamarind Paste - 1/4 Cup
Red Chilli Powder - 1/2 Tspn
Asafoetida Powder - a Pinch
Fennel Seeds Powder - 1/4 Tspn
Cumin Powder - 1/4 Tspn
Black Salt - a Pinch
Salt - To Taste
Jaggery - 3 Tbspn
Water - 1 Cup
Oil - 3 Tspn
METHOD:
Dry Roast the Fennel Seeds & Cumin Seeds on a very low flame until it splutters & turns fragrant.
Grind it into a Fine Powder & keep it aside.
Dilute the Tamarind Paste in 1 Cup of Water.
Boil the Tamarind Water along with Jaggery & a dash of Salt.
Cook until it thickens.
Add Black Salt to the mixture and give a quick stir.
Meanwhile, heat Oil in a Pan, saute finely chopped Onions until it turns red in colour.
Add finely chopped Green Chillies along with Asafoetida powder & give a quick stir.
Add Red Chilli Powder, Fennel & Cumin Powder and fry on a low flame briefly.
Switch off the flame and add the sauteed Onion mixture to the Tamarind Mix.
Remove the Onion Tamarind Chutney from heat and keep it aside to cool down.
Serve Pyaaz Imli ki Chutney at room temperature.
Serve it with Amritsari Kulcha or any other Roti/Paratha of your choice.
ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY
ONION TAMARIND CHUTNEY - PYAAZ IMLI KI CHUTNEY
NOTES:
I have used Tamarind Paste in this recipe.
If using normal Tamarind use about 50 Gms and soak it in warm water, extract Tamarind Juice and follow the suit.
Adjust the sourness, spiciness and sweetness according to your taste preference.
CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY
Along with Mint, Coriander Leaf is another herb I lavishly use in my cooking. I always have a bunch of Coriander Leaves in my refrigerator. Coriander Leaf adds nutrition to the dish it is added into and instantly boosts up the flavour. Coriander leaves are rich in Vitamin C, Vitamin K and Protein. It also contains small amounts of Calcium, Phosphorous, Potassium, Thiamin, Niacin and Carotene.
Coriander Chutney aka Kothamalli Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, aromatic & refreshing nature of Coriander in this Coriander Chutney.
There are different versions of Coriander Chutney, where the basic ingredient, Coriander remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Coriander Chutney. I like Green coloured Coriander Chutney so I use Green Chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
Health benefits of coriander leaves:
Coriander helps to induce digestion & improves bowel movement.
It also promotes Liver function.
Coriander helps to stimulate insulin secretion and helps to lower the blood sugar level. So it is good for Diabetics.
Coriander lowers bad cholesterol (LDL) and increases the levels of good cholesterol (HDL).
As it is rich in Vitamin K, it is believed to be good for the treatment of Alzheimer's disease.
Coriander Leaves are rich in fat-soluble Vitamins and Anti-oxidants.
HOW TO MAKE CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY
CORIANDER CHUTNEY - KOTHAMALLI CHUTNEY
INGREDIENTS :
Coriander Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required
METHOD :
Cut off the roots, clean & wash the Coriander Leaves.
Allow it to drain in a colander.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Slit the Green Chillies, add it along with the above ingredients and saute for a while.
Add the Coriander Leaves and fry for a while on a very low flame until it wilts.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for few minutes.
Do not allow the ingredients to burn or the leaves change colour.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Coriander Chutney/Kothamalli Chutney into a smooth Paste.
Coriander Chutney/Kothamalli Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with rice too.
NOTES:
Can prepare the same Chutney with a combination of Coriander Leaves & Mint Leaves.
Can substitute Green Chillies with Dry Red Chillies.
Adjust the number of Chillies to suit your spice level.
I usually use Green Chillies as I like the Coriander Chutney/Kothamalli Chutney to be Green.
Can add more Coconut if preferred.
Adding Sugar/Jaggery to the Coriander Chutney/Kothamalli Chutney helps to retain the Green colour in the Chutney.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the Coriander Leaves just fry until the leaves wilt.
Adjust the consistency of the Coriander Chutney/Kothamalli Chutney as per your preference.
VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY
Verkadalai/Groundnut Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Groundnut(Peanut), Dry Red Chillies, Coconut and some seasonings. Groundnut is called as Verkadali/Nelakadalai in Tamil. This is a simple recipe which can be served along with steamed Rice or along with Dosa, Idli and Uthappams. It tastes best when served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge. Verkadalai/Groundnut
Thuvaiyal is a traditional South Indian Dish unique toKongu Cuisine.
Verkadalai/Groundnut Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu. Serve steaming hot Rice and this wonderfully flavoured Verkadalai/Groundnut Thuvaiyal with a
drizzle of melted Ghee. The texture of this Thuvaiyal/Thogayal when served along with rice, ghee and accentuating aroma imparted from well-roasted Groundnut(Peanut) leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Verkadalai/Groundnut Thuvaiyal can be served as one dish in a Virundhu.
Groundnut(peanut) is one legume used extensively in Kongu Cuisine as it is cultivated abundantly in Kongu region. A thinner version of the same - Groundnut Chutney is also prepared with roasted Groundnuts, which is one popular Chutney from Kongu Cuisine. Verkadalai/Groundnut Thuvaiyal recipe is similar to Paruppu Thogayal, Kollu Thuvaiyal and Chuttaracha Thenga Chammanthi
where all the ingredients are roasted until fragrant and especially Tamarind is roasted directly over the flame, slowly and carefully
without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi.
Grinding them traditionally in a Stone Mortar and Pestle, brings out
the natural oil from the ingredients, making it tasty and nutritious. Verkadalai/Groundnut Thuvaiyal can be ground in a mixer-grinder or in a small blender, jar/coffee grinder. Add very little or no water while grinding this Thuvaiyal. I have added
Garlic Cloves, few teaspoons of Pottukadalai(Roasted Grams) and Asafoetida to cut down the gastric effect.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the
ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Verkadalai/Groundnut Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
Add very little water(preferably no need to use water) while grinding Verkadalai/Groundnut Thuvaiyal.
Verkadalai/Groundnut Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
You can use readily available roasted Groundnuts(Peanuts). If you are using raw ones, then you need to roast it on a medium flame until golden and aromatic.
I mostly use the Groundnuts with the skin for this Thogayal. You can remove the skin if you prefer.
Adding Coconut is purely optional in this Thuvaiyal recipe. Can prepare the same without adding coconuts too.
Can
also do use coconut slices in the recipe. If using coconut slices,
roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Verkadalai/Groundnut Thuvaiyal.
This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic Cloves & Asafoetida to the Verkadalai/Groundnut Thuvaiyal is truly optional.
Can convert it into a Chutney by grinding it along with a little bit of water.
Adjust the consistency of this Thuvaiyal to suit your preference.
BEETROOT CHUTNEY
Beetroot - for the Pink of your Health. A vegetable which belongs to the Beet family with a deep, earthy flavour and a whole lot of crunch. I love Beetroots for its incredible colour that can transform anything shocking pink and a mild natural sweetness this vegetable imparts into the dishes it is added into. The vibrant hue of Beetroots converts the dishes appealing to the senses. Some absolutely menace the colour, but Beetroots are loaded with nutritious value & the health benefits. It is one default vegetable always available in my pantry. I use Beetroots
lavishly in my cooking, in Curries, Stir-fries & Poriyals, convert them into Chutneys/Thogayals, Pachadi/Sasmi, add it while making Croquette/Cutlets, can easily convert it into Kola Urundai/ Kofta, add
them into the Parathas, Idi/Dosa, make nutritious Beetroot Juice etc & etc.,
Beetroot Chutney is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati,
Bread or Rice. The speciality of a South Indian Chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a
wonderful flavour to this Beetroot Chutney. My SIL Nithya adds Radish along with Beetroots and prepares a Chutney which is also equally tasty & nutritious. Will post the recipe soon.
There are different versions of Beetroot Chutney, where the basic
ingredient, Beetroot remains the same but the Dhals/Lentils added into the
Chutney varies. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram
Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the
Chutney. I have added Bengal Gram Dhal/Chana Dhal & have used Dry Red Chillies to spice up the Beetroot Chutney. I have used a bit of Tamarind and have added a pinch of Sugar/Jaggery which balances the overall taste of the Chutney. This Chutney is to be loved for its beautiful colour, mild Sweetness, wonderful taste and above all, it is loaded with Nutritional Value.
Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes
Beetroot(grated) - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Dry Red Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required
For Tempering:
Coconut Oil - 1 -2 Tspn
Mustard Seeds - 1/4 Tspn
Dry Red chillies - 1 No.(Optional)
Curry Leaves - a Sprig
METHOD :
Clean, Wash & Peel the Beetroots and grate it.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Snap off the Dry Red Chillies, add it along with the above ingredient and saute it for a while.
Add the grated Beetroot and fry for a while on a very low flame until the raw flavours go.
Cover and cook for a few minutes, stirring occasionally.
There is no need to add water while sauteing the Beetroots.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for a few minutes.
Do not allow the ingredients to burn.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Beetroot Chutney into a smooth Paste.
Meanwhile, heat Oil in a pan, splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
Pour the tempering to the Beetroot Chutney.
Beetroot Chutney goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with Rice too.
NOTES:
Can substitute 1/2 the amount of grated Beetroots with Carrots/Radish.
Can substitute Dry Red Chillies with Green Chillies.
Adjust the number of Chillies to suit your spice level.
Can add more Coconut if preferred.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the grated Beetroot just fry until the raw flavour goes and it cooks.
Adjust the consistency of the Chutney as per your preference.
GINGER CHUTNEY - ALLAM PACHADI RECIPE
An authentic Andhra Style spicy Chutney prepared with fresh Ginger, Dhals, Spices & Tamarind. This Ginger Chutney or colloquially called Allam(Ginger) Pachadi is loaded with flavours and tastes. It obviously has an overwhelming aroma & a pungency unique to Ginger. This Chutney has a combination of tastes imparted from Tamarind & Jaggery which helps to balance the overall taste and flavour of Ginger. This is a popular Chutney from Andhra Cuisine served along with dishes like Idli, Dosa, Pesarattu etc., Or simply serve it as a side dish for Rice.
Though this Chutney recipe seems to be a simple one, few extra tips prove beneficial for perfectly cooked Allam Pachadi - Ginger Chutney.
Use fresh and tender ginger.
Avoid huge & fibrous Ginger roots.
Mature ginger can make the chutney taste bitter.
Ginger has to be sauteed on a very low flame until it turns translucent and aromatic.
Grate the Ginger or finely chop it into equal sizes.
Care should be taken not to brown or overcook the Ginger, which can make this Ginger Chutney Bitter.
Roast the above ingredients on a very low flame until it splutters and turns into light golden brown in colour.
Care should be taken not to burn the ingredients.
Now add finely grated Ginger and saute it on a low flame until the raw smell disappears.
Add Salt to the above and give a quick stir.
Add the Tamarind Paste along with Jaggery and mix well.
Cook until the mixture turns slightly dry.
Allow the Allam Pachadi mixture to cool.
Grind the Allam Pachadi Mixture into a fine paste adding little water, if required.
Collect the ground Allam Pachadi into a bowl and keep it aside.
Meanwhile, heat Oil in a pan.
Splutter Mustard Seeds & Curry Leaves.
Pour the tempering over to the ground Allam Pachadi/Ginger Chutney and mix well.
Serve Allam Pachadi/Ginger Chutney along with Idli, Dosa or with Rice.
It is a popular Chutney served along with Pesarattu.
NOTES:
I have used Tamarind Paste in this recipe.
If using Normal Tamarind, Soak it in warm water for about 5 - 10 Minutes and extract Tamarind juice out of it.
Ginger is spicy on its own with a note of pungency. Adjust the amount of Dry Red Chillies to suit your spice level.
Tamarind & Jaggery helps to balance the overall taste & flavour of this Ginger Chutney.
Can substitute Jaggery with Sugar/Brown Sugar/Palm Sugar.
The Dhals added into the Chutney gives a body to the Chutney.
Fry the Dhals on a very low flame until it turns into light golden brown in colour.
Care should be taken not to burn the dhals, which will totally spoil the taste of the Chutney.
Tempering the Chutney is purely optional.
KERALA SADHYA VIBHAVANGAL
"Sadhya Vibhavangal: Crafting the Ultimate Onam Feast"
Experience the Essence of Kerala with a Complete Sadhya
Onam is around the corner, and what better way to celebrate than with a traditional Kerala Sadhya? This grand feast, brimming with authentic flavours and cultural richness, is a must-have during festive celebrations like Onam and Vishu. But don’t stop there! Whether it’s a wedding, birthday, or just a special day, Sadhya is a culinary delight worth indulging in any time of the year.
MINT CHUTNEY
Mint is my favourite herb and I always have a bunch of Mint Leaves in my refrigerator. Every visit to the wet market is incomplete if I don't buy Mint & Coriander/Cilantro Leaves. I use both of these herbs lavishly in my cooking, for garnishing, convert them into Chutneys, add them into the Parathas etc., When we were in India I buy bunches of these herbs every time I visit the vegetable shop that once my MIL commented she comes along with bunches of greens as if to feed a huge livestock!
Mint Chutney aka Pudina Chutney as we call it at home is one of my favourites. I love to combine it up with Idli, Dosa, Uthappam, Chapati, Bread or Rice. The speciality of a South Indian chutney is that it has a hint of Dhal, Spices and Coconut in it, whereas North Indian Chutneys do not add Dhal & Coconut. Roasted Dhals & Spices add a wonderful flavour along with the overwhelming, cool & refreshing nature of Mint in this Mint Chutney.
There are different versions of Mint Chutney, where the basic ingredient, Mint remains the same but the Dhals/Lentils added into the Chutney vary. Some add Roasted Gram Dhal/Tuvar Dhal/Black Gram Dhal(Urad Dhal) and use Green Chillies/Dry Red Chillies to spice up the Chutney. I have added Bengal Gram Dhal/Chana Dhal & usually use Green Chillies for Mint Chutney. I like Green coloured Mint Chutney so I use Green chillies and add a pinch of Sugar/Jaggery to retain the green colour & balance the overall taste of the Chutney.
Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium-High
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes
Mint Leaves - 2 Cups
Oil - 1 Tbspn
Bengal Gram Dhal - 2 Tbspn
Green Chillies - 4-5 Nos.
Coconut - 3 Tbspn
Tamarind Paste - 1/4 Tspn
Sugar/Jaggery - 1/2 Tspn
Salt - To Taste
Water - as required
METHOD :
Remove the Mint Leaves from the stalks, wash and allow it to drain in a colander.
Heat Oil in a Pan.
Add the Bengal Gram Dhal and fry until it on a very low flame until it turns into golden brown in colour.
Slit the Green Chillies, add it along with the above ingredients and saute for a while.
Add the Mint Leaves and fry for a while on a very low flame until it wilts.
Immediately, add grated Coconut, along with Tamarind Paste, Sugar/Jaggery & a dash of Salt.
Fry all the ingredients on a very low flame for few minutes.
Do not allow the ingredients to burn or the leaves change colour.
Switch off the flame and allow the ingredients to cool down.
Grind the ingredients in a small blender jar/Coffee grinder into a smooth Paste.
Add water as required and grind the Mint Chutney into a smooth Paste.
Goes well with Idli, Dosa, Uthappam, Paniyaram, Chapati etc.,
Can serve it along with rice too.
NOTES:
Along with the Mint Leaves, can use the soft ends of the stalks too.
Can substitute Green Chillies with Dry Red Chillies.
Adjust the number of Chillies to suit your spice level.
I usually use Green Chillies as I like the Mint Chutneys to be Green.
Can add more Coconut if preferred.
Adding Sugar/Jaggery to the Mint Chutney helps to retain the Green colour in the Chutney.
Sugar/Jaggery along with Tamarind balances the overall taste of the Chutney.
Care should be taken not to burn the Dhal and Chillies while roasting the ingredients.
While frying the mint leaves just fry until the leaves wilt.
Adjust the consistency of the Mint Chutney as per your preference.
PARUPPU PODI
Any South Indian Pantry would be incomplete without Spice Powders or Podi Varieties. As simple as it is, the list is quite long and versatile - Idli Milagai Podi, Paruppu Podi, Kariveppilai(Curry Leaves) Podi, Ellu Podi, Poondu Podi, even Nellikkai(Gooseberry Podi and Pavakka(Bitter gourd) Podis are prevalent these days. These spice Powders are coarsely ground spice mixes traditionally prepared and used as condiments. Some times mixed with Sesame Oil/Gingelly Oil or sometimes with a drizzle of hot melted Ghee(Clarified Butter), these condiments play a spicy and wholesome role.
Virundhu, an elaborate South Indian meal, especially served for lunch in Thalai Vazhai Ilai(Banana Leaf) consists of a long list of local delicacies and one main item is always Paruppu Podi. The first item to be served along with rice would always be either Paruppu Kadasal or Paruppu Podi with ghee.
Fuming hot rice with Paruppu podi and ghee, followed with Rasam, then Curd(yoghurt) accompanied with some Veggie side dish, Appalam and needless to mention the most lovable flavour enhancer - the one and only Pickle, may sound quite simple but the taste and wholesome feel it gives takes you to another world of contentment. This Spice powder suits for all occasions may be for Virundhu(banquet) or for simple lunch menu or when you are totally lazy to cook, this ready to mix homemade Paruppu podi comes handy.
This recipe of Paruppu Podi is an easy one with very fewer ingredients. I usually prepare a small batch which could last for a month or so. As I use Pottukadalai in this recipe, the texture of this Spice Powder is quite soft and gives a fullness while mixed with rice. We have it along with hot melted ghee, even Gingelly Oil/Coconut oil tastes good along with this. The tropical climate here reduces the shelf life. If planning for a large batch, add Tuvar Dhal instead of Pottukadalai or store it in the freezer.
Cuisine : South Indian Recipe Type : Spice Powder Spice Level : Medium Difficulty : Easy Yields : 200 - 250 Gms Author : SM
Preparation Time - 5-10 Minutes Cooking Time - 5 - 10 Minutes
Dry roast Bengal Gram Dhal and Pottukadalai in a very low flame until it turns slightly golden brown in colour.
Switch off the flame and keep it aside.
Dry Roast red chillies until they are fragrant with brown spots. Do not over toast.
Add Peppercorns, Asafoetida Powder and fry for a while.
Allow the ingredients to cool down.
Toss them into a blender jar along with salt and grind it into fine/coarse powder.
Can serve this Paruppu Podi mixed with Gingelly Oil/Coconut Oil/Melted ghee.
Goes well with Rice.
NOTES :
Keep the flame low while dry roasting the ingredients.
Perfectly roasted ingredients increase the shelf life.
Can use Tuvar dhal instead of Pottukadalai.
Adjust the amount of Red Chillies according to your spice preference.
Can grind them to a coarse powder, if preferred.
Store them in sterilized air tight jars in moisture free place.
Can store them up to one month at room temperature.
Can store them in the freezer for about two to three months.
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
Summer calls for Vadagams & Vathals, utilizing the benefits of scorching Sunlight. The Summer scenarios are incomplete without the story of Vadam/Vadagam
preparation. Vathal/Vadam making is an integral summer ritual which converts the seasonal produce in the best of its way utilizing the sizzling sweltering sunshine. The idea of pickling was brought forth to use the seasonal goodies throughout the year and to cut down wastage, the Vathal/Vadam also falls into the category. Crisply Sun-dried Vegetables or a mixture of batter turns into perfect side dishes for Rice and also it can be eaten as a
snack. The tiring scenarios of the womenfolks in scorching Sun brings out the best goodies in their pantry. These sun-dried goodies appear out of nowhere during the mealtime.
Last Summer, my Mom was saying that she prepared her age-old Koozh
Vadagam, which she had long forgotten & suddenly she remembered the recipe and gave a try. She usually prepares Mor Milagai &
Bittergourd & Long Beans Kondattam(Vathal). These Sundried
Vegetables are called Kondattam in some parts of Kerala. I immediately asked her to save some for me. This Mor Milagai is a batch she packed for me during my last visit to my hometown.
The weather here in Malaysia is not so compatible for Sun-dried items and its long time I left my trials Sun-drying Vathals & Vadams. This is my Moms recipe and I have grown up seeing her make these Vathals & Vadams innumerable time, helping her along. When it comes to "Mor Milagai" or when literally translated it turns out to be "Buttermilk Chillies" is nothing but Green Chillies soaked in Buttermilk & Salt overnight and then sun-dried. The process is done repetitively(soaking and then drying) until all the Curd mixture is absorbed by the Green Chillies. These soaked Green Chillies are spread in a clean cloth or on a plate and allowed to Sun Dry until all the moisture is removed from the vegetable. It would turn out to be crispy and dry with a wonderful spicy aroma.
All you have to do is Sun Dry the Green Chillies until dry and store it in a clear airtight jar. And there you get a good amount of Mor Milagai ready to be sneaked in along with your preferred dishes. Just heat few Spoons of Oil and deep-fry the Mor Milagai until it turns dark brown. The best combination is Thayir Sadham(Curd Rice) and Mor Milagai, the subtle Curd Rice goes hand in hand with the Spicy Mor Milagai. You have a wide choice when it comes with what dish Mor Milagai can be accompanied with. You can eat a bowl full of Neeragaram/Pazhangkanjior Kanji(Rice Porridge) with just a single piece of Mor Milagai.
Cuisine - South India
Recipe Type -Condiments
Spice Level - High
Difficulty - Medium
Author - SM
Preparation Time - 15 - 20 Minutes
Soaking Time - 8-10/Overnight(repetitive)
Drying Time - 3-4 Days
HOW TO MAKE MOR MILAGAI - SUN-DRIED GREEN CHILLIES
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
INGREDIENTS:
Green Chillies - 30 Nos.
Sour Curd - 1 Cup
Salt - To Taste
METHOD:
Leave the Curd at room temperature for about 6-8 hours before you get started with making Mor Milagai.
You would need Sour Curd/Yogurt for the recipe.
Clean, Wash and pat dry the Green Chillies with a clean Kitchen Towel.
Leave the Stalks intact.
Make a small slit on each of the Green Chillies and keep it aside.
Take a Cupful of Curd, add salt into it and give a thorough whisk.
If the Yogurt/Curd is thick, add a little bit of water and dilute it.
Add the slit Green Chillies into the Curd and mix it gently.
Cover & leave the Green Chillies to get soaked and marinated for a whole day.
Next day, drain and remove the Green Chillies from the Curd Mixture.
Reserve the Curd Mixture and store it in the refrigerator.
Evenly spread the soaked Green Chillies on a Cloth or on a large Plate.
Make sure the Chillies are not overcrowded. Leave some space between each Chillies while lining it up.
Leave it under direct sunlight for a whole day.
Just before Sunset remove the plate from outdoors.
Remove the Green Chillies from the plate or the cloth.
And again soak them in the reserved Curd Mixture overnight.
Next day remove the soaked Green Chillies again from the Curd Mixture.
Line it up evenly on a Cloth or a Plate and again Sun Dry the Chillies.
Repeat the process until all the Curd Mixture is absorbed.
Allow the Mor Milagai to dry in direct sunlight for 3-4 days.
Once totally dried up and when it turns crisp to the touch, store the Mor Milagai/Sundried Green Chillies in airtight containers.
Perfectly dried Mor Milagai/Sundried Green Chillies can last up to a year or so.
NOTES:
You can use any variety of Green Chillies.
Use Sour Curd/Yogurt for the purpose.
If the Curd/Yogurt is very thick dilute it slightly by adding a little bit of water.
Use a clean ladle, preferably wooden ladle to mix(do not use your hands for mixing the Green Chillies).
Making a small slit in the Green Chillies enables the curd mixture to seep well into the Chillies.
Stalks are believed to soothe the effect of spiciness in the Chillies, so leave it intact.
It is a must to repeatedly soak and then dry until all the Curd mixture is totally absorbed by the Chillies.
This method helps the Chillies to get soaked well in the Curd and also helps to absorb the flavours.
Leave the soaked Green Chillies under direct Sunlight for at least 3-4 days.
Make sure to leave the Mor Milagai indoors during the night time.
During peak summer these Mor Milagai get dried soon.
Adjust the drying time according to the Climatic condition.
Once dried, store the Mor Milagai in a clean & dry airtight container.
Stays good up to a year or so.
Can refrigerate it for longer shelf life.
HOW TO DEEP FRY MOR MILAGAI
MOR MILAGAI RECIPE - SUN DRIED CHILLIES
Deep frying these Mor Milagai is a simple task. You can deep fry or shallow fry them. When frying a large batch it is advisable to deep fry the Mor Milagai. Can store it in an airtight container. Stays good for 2-3 days. Can refrigerate the fried Mor Milagai, stays crisp & good up to a week.
INGREDIENTS:
Mor Milagai/Sun-dried Green Chillies - few
Oil - To Deep Fry
METHOD:
Heat Oil in a Pan, allow the oil to smoke off.
Reduce the flame to medium-high.
Add a handful of Mor Milagai/Sun-dried Green Chillies into the Oil and fry until it turns crispy and puffs up slightly.
Fry until the Chillies turn into dark brown.
Fry the Mor Milagai on a medium-low flame and make sure that the Chillies do not get burned.
Remove the deep-fried Mor Milagai from the oil with a slotted spoon.
Line it up on Paper towels and transfer it into an airtight container.
Alternatively, if you are frying just 4-5 Mor Milagais then it is advisable to use just a few teaspoons of Oil and fry 1 or 2 Chillies at a time.
Serve this Mor Milagai/Sun-dried Green Chillies along with Rice, Dhal, Curry, Rasam or along with a cup of fresh Homemade Curd/Yogurt.
The choice with which these Mor Milagai can be served is your personal preference.
THAKKALI THOKKU - SOUTH INDIAN STYLE TOMATO PICKLE
Thakkali Thokku can be categorized into Chutney or into Pickle. I would more or less say that it plays its role to its best as a Chutney & a Pickle bringing best of its character. A simple South Indian style Tomato Pickle with overwhelming & intriguing notes of tastes. Thakkali/Tomato Thokku goes well with Idli, Dosa, Chapati and is a great combination when paired up with Curd Rice.
I have already mentioned that Tomato is one Vegetable which sees its ups & downs with its counterpart Onion. It shows tremendous Highs and Lows in its price journey in an Indian market. Even recently Onions & Tomatoes reached its epic high price that the social media was loaded with enormous & all the more -funny & thoughtful memes. Tomatoes sometimes priced high and sometimes at its low - it scares us with its price most of the time. On the other hand, if the cultivation hits its mark, then needless to say it would be sold for such a low price that we can buy a big basket full of Tomatoes at no cost. The market gets loaded with Tomatoes during the season & you get it at an unbelievable cheap price. That is the time Indian kitchens line up with Tomato dishes on a row. I have seen the women-folks in the neighbourhood buy and stock Tomatoes. There often comes a point in the season in which the bounty greatly exceeds one’s ability to consume it as such. And in those days without refrigerators, storing was a tough job. That is when recipes like Thakkali Thokku/Tomato Pickle comes into limelight.
My friend Bala's mother makes the best Thakkali Thokku, until we lived in Gandhipuram she always used to send me a batch of Thakkali Thokku whenever she makes it. Its long time, but I still remember the taste and flavour of this Tomato Pickle. But to my irony, those were my school days & I had no interest in cooking. I still want to replicate a wonderful Cauliflower Curry she makes with Coconut Milk with my taste instincts, but haven't yet got it as she makes. I deeply regret not thinking of getting those recipes from her.
Thakkali Thokku tastes great when made with Local Tomatoes/Naatu Thakkali, which is known for its tangy nature. I do not get such varieties here and so I have added an extra-bit of Tamarind to bring out the needed tanginess in Thakkali Thokku. Dry roasting the Fenugreek Seeds, Cumin Seeds & Mustard Seeds helps to preserve the Thakkali Thokku, as well as gives a nice flavour to the Pickle.
Gingelly Oil & Sesame Oil are two types of Oil extracted from Sesame Seeds. But the extraction
method makes both the Oils different in nature, colour, taste &
aroma. Gingelly Oil is in Amber colour but Sesame Oil is Pale Yellowish in colour. Sesame Oil
is extracted from raw Sesame Seeds in a cold extraction process,
whereas Gingelly Oil is extracted from raw Sesame Seeds using hot
extraction process, which gives it an Amber colour. There is yet another
variation in Sesame Oil where the Seeds are roasted and then the oil is
extracted out of it which gives a dark brown colour. This type of Oil
is used in some recipes in South East Asian Cuisine. All 3 types of Oil
is used in different ways.
Sesame Oil has a high smoke point & can be used for deep frying.
Gingelly Oil has a low smoke point & can be used for
stir-frying. Perfect for using it at the final stage of cooking to bring
out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu,
Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
Dark Sesame Oil has a very low smoke point & is used mostly as a
flavour enhancer and is used in the final stage of cooking(final
drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)
KOLLU/HORSE GRAM THUVAIYAL
Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings. This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams. Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique toKongu Cuisine. It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu. Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee. The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Kollu Thovaiyal can be served as one dish in a virundhu.
Kollu/Horse Gram is one legume used extensively in Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on... Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi. Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious. Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder. Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
Do not add water while grinding. Kollu Thuvaiyal.
Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
Can also do use coconut slices in the recipe. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic Cloves & Asafoetida to the Kollu Thuvaiyal is truly optional.
TAPIOCA VADAI
If there is one eating time quite magnanimous between Breakfast, Lunch, Supper/Dinner, then it should surely be the 'Glorious Tea Time' - as the name suggests, the time is literally for a quick tea/coffee to add a bit of energy in between your meals. But it has become so important, creative and elaborate with a wide array of snacks, sweets and savouries. Even local delicacies add special accolades to favour the list. Name it as any baked, fried, steamed item, even new recipes pop out from leftovers.
When I was a kid I used to anticipate this tea time, which was literally not tea time for me and my brother, as we were not allowed to drink tea or coffee. What builds up to the anticipation is the thought what MOM would prepare for a snack. She always comes up with something for tea time and if time never permits, we will stock up eateries from our nearby Krishna/Sunstar Bakery. So it is always more heart filling and a happy time, all because of the brain contending and satisfying - SUGAR & FATS in it. I feel that is the reason we run behind fat filled or sugar loaded food items to celebrate an occasion and pamper our mood when stressed out. Two extremities, but soothes our senses. If you can keep your limits then it is always fine to treat yourself, at times.
Tapioca Vadai is an easy snack to go along with evening tea/coffee. Even it suits to be served along with rice and curry. This crispy & spicy Vadai tastes great as such or accompanied by condiments of your choice. Usually, Tapioca Vadai is prepared with raw tapioca. Grated Tapioca is ground along with rice, seasoned and then deep-fried. But this is an accidental but fantastic recipe prepared with steamed tapiocas, season it up with some onions, green chillies, ginger etc., to add a note of flavour and taste to it.
Cuisine : South Indian
Recipe Type : Snacks
Spice Level : Low
Difficulty : Easy
Yields : 15 - 20 Vadais
Author : SM
Preparation Time : 20-30 Minutes
Cooking Time : 15 - 20 Minutes
Boil tapioca in water by adding salt and turmeric powder.
Cook until the pieces are soft.
Drain and discard the water.
For Tapioca Vadai :
Mash the steamed Tapiocas, remove the veins if any and make sure there are no lumps.
Add the flours and finely chopped Onions, Green Chillies, Ginger and Fennel Seeds to the mashed Tapioca.
Finally, add chopped Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Vadai mix and flatten them with your hands.
Make a hole in the centre of the flatted Vadai with your finger.
Drop the shaped Vadai mix into the hot oil and deep fry them until they turn into golden brown colour.
Drain them on paper towels.
Serve them hot with Coconut Chutney or any condiments of your choice.
Goes well along with hot-hot Coffee or Tea.
Can also be served along with Steamed rice, Curry and Rasam.
NOTES :
Making the hole in the centre of the Vadai ensures that it is evenly cooked even at the centre.
Adding Asafoetida and Fennel Seeds helps to cut down the gastric nature in Tapioca, and also helps in easy digestion.
If you want crispier Vadais, add a pinch of Soda-bi-Carbonate.
Deep fry the Vadais on a medium flame on both the sides until it turns golden brown and the sizzling of oil stops.
Do not add water to the mix.
Important : Food Safety
Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
So peel and wash it thoroughly with enough water.
Also, can soak them in water overnight and then discard the water and wash them again before cooking.
Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
These steps ensure that the little amount of toxin present in it are removed.
*Cyanogenic glycosides present in tapioca, releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated. Above steps can cut down the effects of the toxin.
Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
